Delicious Hearty Crockpot Chicken Enchilada Casserole: The Ultimate Mexican Chicken Casserole 🥘🔥🌽
1. Introduction
If you’re craving a comforting, cheesy, and flavorful Mexican chicken casserole, look no further than this chicken enchilada casserole recipe. Made effortlessly in the crockpot, this dish is a perfect easy chicken dinner that’s packed with savory spices, tender chicken, and gooey cheese. Whether you’re feeding a family or hosting friends, this hearty casserole is sure to impress!
2. Ingredients for this Delicious Chicken Enchilada Casserole
- 3 cups cooked shredded chicken (rotisserie or cooked at home)
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 small onion, diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips or tortillas for layering
- Fresh cilantro for garnish
3. How to Make the Best Chicken Enchilada Casserole in Your Crockpot
Step 1: Prepare the Chicken
If not using pre-cooked chicken, cook chicken breasts in boiling water or bake in the oven until fully cooked. Shred the cooked chicken using two forks for easy blending into the casserole.
Step 2: Mix the Enchilada Base
In a mixing bowl, combine the enchilada sauce, sour cream, chili powder, cumin, salt, and pepper. Whisk until smooth and creamy.
Step 3: Layer the Casserole
Spray your crockpot with non-stick spray. Spread a layer of tortilla chips or cut tortillas at the bottom. Top with shredded chicken, black beans, corn, diced onions, and a drizzle of the sauce mixture. Sprinkle with shredded cheese.
Step 4: Repeat Layers
Repeat the layers until all ingredients are used, ending with a generous layer of cheese on top.
Step 5: Cook the Casserole
Cover your crockpot and cook on low for 4-6 hours or on high for 2-3 hours. The casserole is ready when the cheese is melted & bubbly.
Step 6: Garnish and Serve
Sprinkle with fresh cilantro, serve hot, and enjoy your deliciously hearty crockpot chicken enchilada casserole!
4. Storage Tips for Leftover Chicken Enchilada Casserole
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in intervals until warmed through or bake in an oven at 350°F (175°C) for 15-20 minutes. For longer storage, freeze portions for up to 2 months.
5. Serving Suggestions for Your Mexican Chicken Casserole
This Mexican chicken casserole pairs beautifully with a side of Mexican rice, a fresh green salad, or extra tortilla chips. Top with sliced avocados or a dollop of sour cream for an added layer of flavor.
6. Frequently Asked Questions about This Chicken Enchilada Casserole
Can I substitute the chicken with turkey or beef?
Yes! This versatile dish works well with cooked ground beef, turkey, or even shredded leftover roast.
Is this recipe gluten-free?
Most ingredients are gluten-free, but ensure that your enchilada sauce and tortillas are gluten-free if needed.
How long does it take to prepare this crockpot enchiladas?
The prep time is approximately 15-20 minutes, with cooking taking about 4-6 hours in the crockpot.
7. Kitchen tools that you might need for this recipe
- Fullstar Ultimate Veggie Prep Master: Makes chopping your onions, peppers, and other vegetables easier and quicker, streamlining prep time for this recipe.
- Crock-Pot Family-Size Slow Cooker: Ensures your chicken enchilada casserole cooks evenly and stays warm until serving.
- CAROTE Premium 16pc Nonstick Cookware Set: Perfect for preparing and assembling all your ingredients without the worry of sticking or mess.
8. Related Recipes for You to Explore
- Cheesy Thumbprint Appetizers with Spicy Pepper Jelly
- Creamy Ricotta Stuffed Peppers
- Hearty Crockpot Beef Stew for Comfort and Warmth
9. Conclusion
This chicken enchilada casserole is a guaranteed crowd-pleaser, combining rich flavors, cheesy goodness, and unbeatable convenience. Perfect for busy weeknights or weekend gatherings, it embodies comfort food at its finest. Give this recipe a try and enjoy a delicious Mexican chicken casserole that’s easy to make and even easier to love!
Print
Delicious Hearty Crockpot Chicken Enchilada Casserole
A hearty, flavorful chicken enchilada casserole made in the slow cooker, layered with tender chicken, enchilada sauce, cheese, and spices.
- Total Time: 4 hours 10 minutes
- Yield: 6-8 servings
Ingredients
- 2 lbs cooked chicken shredded
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Combine cooked shredded chicken, enchilada sauce, sour cream, cumin, chili powder, salt, and pepper in a bowl.
- Layer half of the chicken mixture in the crockpot.
- Sprinkle with half of the cheeses and onion.
- Repeat layers with remaining ingredients.
- Cover and cook on low for 4 hours.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels to taste.
- Serve with warm tortillas or rice.
- Can be prepared ahead and refrigerated before slow cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg