Crockpot Chicken Enchilada Casserole: Easy Crock Pot Dinners Families Love

Last week, I had one of those chaotic evenings where the kids were running around and dinner felt impossible. That’s when I remembered this Crockpot Chicken Enchilada Casserole. Just dump everything in the slow cooker in the morning, and come evening, the house smells like a Mexican fiesta. The tender chicken soaks up all that spicy enchilada sauce, mixing with gooey cheese and soft tortillas. It’s become my go-to for easy Crock Pot dinners families rave about, especially on busy nights.

One bite, and you get that perfect blend of smoky spices, creamy beans, and sweet corn crunch. My family devours it, even the picky eaters. No more last-minute takeout. This Crockpot ideas with chicken dish saves the day every time.

Ingredients for Crockpot Chicken Enchilada Casserole

Grab these pantry staples and fresh bits for the best results. I always use fire-roasted tomatoes for that extra smoky kick that makes good Crockpot recipes stand out.

1. 2 lbs boneless skinless chicken breasts
2. 2 cups red enchilada sauce
3. 1 can (14.5 oz) fire-roasted tomatoes, drained
4. 1 can (4 oz) diced green chiles
5. 1 packet taco seasoning
6. 2 cups shredded Mexican cheese blend, divided
7. 1 can (15 oz) black beans, drained and rinsed
8. 1 cup frozen corn kernels
9. 6 corn tortillas, cut into strips
10. Fresh cilantro, chopped, for garnish

Step-by-Step Instructions

Spray your crockpot lightly with oil. Layer the chicken at the bottom. Pour over the enchilada sauce, tomatoes, green chiles, and sprinkle taco seasoning. No need to stir much yet. Cook on low for 4-6 hours or high for 3-4 hours until chicken shreds easily.

Pull out the chicken, shred it with forks right on a cutting board. It falls apart so nicely. Mix back into the sauce with black beans, corn, and half the cheese. Fold in tortilla strips gently. Top with remaining cheese. Cover and cook another 20-30 minutes until bubbly. Scoop out and garnish with cilantro. Dinner is served.

That moment when the cheese melts just right? Pure magic. This meal options powerhouse works for Crockpot luncheon ideas too, just portion smaller.

Pro Tips for Best Crock Pot Recipes Dinners

• Use fresh tortillas; they soften perfectly without turning mushy.
• For extra creaminess, stir in 4 oz cream cheese at the end.
• Don’t skip fire-roasted tomatoes; they add depth no regular ones can match.
• Broil the top for 2 minutes post-crockpot for crispy edges if you crave it.

These little tweaks turn basic into brilliant. I’ve made this for potlucks, and it always gets requests for the recipe.

Variations on Crockpot Recipes With Chicken

Swap chicken for ground chicken in Crockpot recipes with canned chicken or ground versions. Add bell peppers for color. Make it vegetarian by doubling beans and skipping meat. For dinner recipes for two Crockpot style, halve everything and freeze half.

• Spicy: Add jalapeños or hot sauce.
• Low-carb: Use zucchini ribbons instead of tortillas.
• Extra veggies: Stir in spinach or zucchini.

Troubleshooting Crockpot Chicken Enchilada Casserole

• Too watery? Cook lid off last 30 minutes.
• Chicken tough? Extend low cook time.
• Not cheesy enough? More cheese never hurts.
• Tortillas soggy? Add them later in cooking.

Ingredient Substitutions

• No chicken? Try ground turkey or canned chicken drained well.
• Dairy-free? Use vegan cheese shreds.
• Gluten-free? Corn tortillas and GF sauce.
• No enchilada sauce? Mix tomato sauce with chili powder, cumin.

Storage and Serving Suggestions

Leftovers keep in fridge up to 4 days in airtight containers. Freeze portions up to 3 months; thaw overnight. Reheat in microwave or oven at 350F. Serve with rice, salad, or chips. Great for easy Crock Pot dinners families enjoy all week.

FAQs

Can I make Crockpot Chicken Enchilada Casserole overnight?

Yes, low for 6-8 hours works fine. Just check chicken reaches 165F.

Is this good Crockpot recipes with canned chicken?

Absolutely, drain 2 cans and add with beans. Cuts cook time in half.

How to scale for dinner recipes for two Crockpot?

Halve ingredients; use smaller crockpot liner. Perfect portions.

Freezer-friendly?

Yes, assemble uncooked layers in foil pan, freeze up to 3 months.

Vegetarian version?

Double beans, add mushrooms or quinoa for heartiness.

Can I use Crockpot luncheon ideas style?

Sure, make smaller batch, serve with salad for light lunch.

John

Crockpot Chicken Enchilada Casserole

Easy one-pot meal with tender chicken, enchilada sauce, beans, corn, and cheese layered in a slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless skinless chicken breasts
• 2 cups red enchilada sauce
• 14.5 oz fire-roasted tomatoes drained
• 4 oz diced green chiles
• 1 packet taco seasoning
• 2 cups shredded Mexican cheese blend divided
• 15 oz black beans drained and rinsed
• 1 cup frozen corn kernels
• 6 corn tortillas cut into strips
• Fresh cilantro chopped for garnish

Equipment

• Slow cooker
• Two forks for shredding

Method

 

1. Spray crockpot with non-stick spray. Place chicken breasts at the bottom.
2. Pour enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle taco seasoning. Cook on low 4-6 hours or high 3-4 hours.
3. Remove chicken, shred with forks. Return to pot.
4. Stir in black beans, corn, half the cheese, and tortilla strips. Top with remaining cheese.
5. Cover and cook 20-30 more minutes until bubbly. Garnish with cilantro.

Notes

• Use low heat for tender chicken.
• Broil top for crispiness if desired.
• Portions freeze well for meal prep.