Crockpot Chicken Enchilada Casserole
This enchilada crockpot casserole layers tortillas, shredded chicken, black beans and cheese with red enchilada sauce. It tastes like classic enchiladas, but you skip the rolling and baking.
8
servings20
minutes4
hoursLayers of corn tortillas, spiced chicken, beans and cheese cook in red enchilada sauce until bubbly. It cuts into neat wedges.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 can (4 oz) diced green chiles
2 cans (10 oz each) red enchilada sauce
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
10 to 12 corn tortillas, cut in half
3 cups shredded Mexican blend cheese
Sour cream, cilantro and diced avocado for serving
Directions
- Place the chicken in a skillet or bowl and season with cumin, chili powder, garlic powder and salt. Add 1 cup of the enchilada sauce.
- Cook the chicken in the slow cooker on LOW for 3 hours or HIGH for 1 1/2 to 2 hours, until it reaches 165°F. Shred with forks and stir it back into the sauce.
- Remove the chicken to a bowl and wipe out the cooker. Spray well with nonstick spray.
- Mix the shredded chicken with the beans, corn and green chiles.
- Spread 1/2 cup enchilada sauce in the cooker. Add a layer of tortilla halves, overlapping to cover.
- Top with a third of the chicken mixture and a cup of cheese.
- Repeat the layers twice more. Finish with the last tortillas, sauce and cheese.
- Cover and cook on LOW for 2 to 3 hours or on HIGH for 1 1/2 hours, until hot and bubbling at the edges.
- Let it rest 10 minutes with the lid off to set. Serve with sour cream, cilantro and avocado.
Notes
- Corn tortillas hold up better than flour here. A rotisserie chicken saves time, and you can skip the first cooking stage. Leftovers keep 4 days and reheat well. Freeze portions in containers for up to 2 months.
Why a casserole in the crockpot
Enchilada casserole has the flavor of rolled enchiladas without the rolling. Layers of tortillas, chicken, beans and cheese bake in the slow cooker, and the sauce soaks into the tortillas so they turn tender, almost like tamale pie.
The oven stays free, and the slow cooker keeps the heat low so the cheese melts without burning. You cook the chicken first, shred it, and then layer everything for a final 2 hours on LOW. It is also an easy make-ahead dish, and the leftovers taste even better the next day as the flavors settle.
Ingredient notes
Chicken breasts: Season and cook them in a cup of enchilada sauce until they reach 165°F, then shred. That way the meat is flavored all the way through.
Red enchilada sauce: Two 10 oz cans give plenty of sauce. Mild or medium works, and the sauce sets the heat level.
Corn tortillas: Cut them in half and overlap them. They soften and hold their shape better than flour tortillas, which turn gummy.
Black beans and corn: Rinse the beans and use frozen corn straight from the bag. They add body and sweetness.
Mexican blend cheese: Shred it yourself for the smoothest melt. Use three cups and save some for the top layer.
Cumin and chili powder: A teaspoon of each seasons the chicken, and it is worth tasting the sauce first, since some brands are already spicy.
Tips for the best result
Spray the crock well: Cheese and tortillas stick badly. A good coat of nonstick spray makes serving and cleanup much easier.
Sauce every layer: Start with sauce on the bottom and cover each tortilla layer with chicken and sauce. Dry layers stay stiff.
The most common mistake is cooking too long: After 2 to 3 hours on LOW, the tortillas turn mushy and the edges dry out. Cook until the cheese melts and the edges bubble, then rest 10 minutes so it holds together when cut. Let it rest with the lid off for ten minutes before serving, which lets steam escape and keeps the layers from sliding apart.
Swaps and variations
Use green enchilada sauce and Monterey Jack for a milder, tangy version. Swap the chicken for shredded pork or add extra beans for a vegetarian pot. Diced green chiles and a pinch of cumin boost the flavor, and a spoonful of salsa verde goes well on top.
Flour tortillas do not work well. They get pasty after a long cook, so stay with corn. A handful of crushed tortilla chips on top in the last 15 minutes adds crunch, and a drizzle of lime crema makes a cool finish.
What to serve with it
Top each serving with sour cream, cilantro and diced avocado. Serve with Mexican rice, a crisp lettuce salad and lime wedges. Cut into squares and lift out with a wide spatula. A scoop of pico de gallo and sliced radishes on the side adds crunch and freshness against the cheese. If the top looks pale at the end, set the insert under the broiler for a minute or two, only if your insert is oven-safe. It browns the cheese and gives the casserole a baked look.
Storing, freezing and reheating
Refrigerate leftovers for up to 4 days. Reheat in the microwave covered with a damp paper towel, or in a 350°F oven covered with foil until hot.
Freeze cut portions wrapped well for up to 2 months. Thaw overnight in the fridge and warm gently so the tortillas do not dry out. Wrap portions individually so they are easy to grab for lunch, and thaw in the fridge the night before.
Crockpot Chicken Enchilada Casserole at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless skinless chicken breasts, (15 oz) black beans, frozen corn, (4 oz) diced green chiles
Tips for Crockpot Chicken Enchilada Casserole
Corn tortillas hold up better than flour here. A rotisserie chicken saves time, and you can skip the first cooking stage. Leftovers keep 4 days and reheat well. Freeze portions in containers for up to 2 months.
Crockpot Chicken Enchilada Casserole FAQ
How long does Crockpot Chicken Enchilada Casserole take?
Crockpot Chicken Enchilada Casserole takes 4 hours of cooking after 20 minutes of prep.
How many people does Crockpot Chicken Enchilada Casserole serve?
This recipe makes 8 servings.
What do I need to make Crockpot Chicken Enchilada Casserole?
12 ingredients, led by boneless skinless chicken breasts, (15 oz) black beans, frozen corn, (4 oz) diced green chiles. Amounts are in the recipe card above.
Part of: 10 Crockpot Casserole Recipes for Dinner
