Description
Crockpot Chicken Enchilada Casserole delivers Mexican-inspired comfort straight from your slow cooker. Layers of tender chicken, cheese, and tortillas create a satisfying meal perfect for family dinners.
Ingredients
Scale
- 1.5 lb (680 g) chicken breasts, boneless and skinless
- 2 cups (226 g) Mexican blend cheese, shredded
- 2 cups (480 ml) red enchilada sauce
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (10 oz / 285 g) can diced tomatoes with green chilies, drained
- 1 cup (150 g) frozen corn (or canned, drained)
- 10 small corn tortillas, cut into strips
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Crockpot Preparation: Arrange chicken breasts as the foundational layer in the slow cooker, creating a protein-rich base for the enchilada casserole.
- Ingredient Layering: Evenly distribute black beans, corn, diced tomatoes with green chilies, and enchilada sauce over the chicken, ensuring comprehensive ingredient coverage.
- Seasoning Infusion: Blend chili powder, cumin, garlic powder, salt, and pepper throughout the mixture, gently integrating flavor profiles for maximum taste complexity.
- Slow Cooking Transformation: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken becomes exceptionally tender and easily manipulated.
- Chicken Deconstruction: Meticulously shred chicken using two forks, transforming the meat into delicate, uniform strands that will absorb surrounding flavors.
- Texture Building: Fold torn tortilla strips into the shredded chicken mixture, creating a rustic, layered composition that enhances the casserole’s structural integrity.
- Cheese Culmination: Generously crown the dish with shredded cheese, allowing it to melt into a golden, bubbling surface that adds richness and visual appeal.
- Final Flourish: Uncover the crockpot and continue cooking for 20-30 minutes to achieve optimal cheese melting and flavor integration, then garnish with fresh cilantro for a vibrant, herbaceous finish.
Notes
- Prevent Dry Chicken: Use chicken thighs instead of breasts for extra moisture and richer flavor, ensuring tender meat throughout cooking.
- Customize Spice Levels: Adjust chili powder and green chilies to match personal heat tolerance, from mild to fiery hot.
- Enhance Cheese Melting: Cover with lid during final cheese melting stage to create smoother, more even cheese coverage and prevent burning.
- Dietary Modifications: Substitute corn tortillas with gluten-free alternatives for celiac-friendly version, or use low-fat cheese for reduced-calorie option.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 391
- Sugar: 3 g
- Sodium: 756 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 76 mg