Slow Cooker Chicken Enchilada Casserole: Easy Weeknight Meal!

Slow Cooker Chicken Enchilada Casserole: Easy Weeknight Meal! 🌮🍗🔥

1. Introduction

If you’re searching for a hassle-free, flavorful dinner that the whole family will love, then this slow cooker chicken enchilada casserole is the perfect recipe for you. With tender chicken cooked to perfection and layered with cheesy goodness, this crockpot chicken enchilada makes dinner time a breeze. It combines the rich flavors of traditional enchiladas with the convenience of a slow cooker, making it an ideal easy chicken enchilada recipe for busy weeknights.

2. Ingredients Needed for the Slow Cooker Chicken Enchilada

  • 3 boneless, skinless chicken breasts
  • 1 can (10 oz) enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: cilantro, sliced jalapeños, sour cream, avocado

3. Step-by-Step Instructions to Make the Perfect Slow Cooker Chicken Enchilada

Preparing the Chicken and Vegetables

Place the chicken breasts in the slow cooker. Sprinkle with cumin, chili powder, salt, and pepper. Add the diced onion and minced garlic on top for added flavor.

Adding the Sauces and Fillings

Pour the enchilada sauce over the chicken and vegetables. Then add the black beans and corn to distribute evenly. Cover with the lid and set the slow cooker to cook on low for 6 hours or on high for about 3 hours.

Shredding the Chicken

Once the chicken is tender and fully cooked, carefully remove it from the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return it to the slow cooker and stir well to combine all flavors.

Adding the Cheese and Finishing Touches

Sprinkle the shredded cheese over the top, cover, and let it melt for about 10 minutes. You can also serve with fresh cilantro, sliced jalapeños, or your favorite toppings for extra flavor.

4. How to Store and Reheat Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings or warm in a saucepan over low heat until heated through.

5. Serving Suggestions for Your Chicken Enchilada

Serve your slow cooker chicken enchilada casserole with warm tortilla chips, as a filling for burritos, or over a bed of rice. Pair it with a fresh side salad or Mexican street corn for an authentic touch. For an easy side dish, you may want to check out this delicious meatball casserole.

6. FAQs About the Best Crockpot Chicken Enchilada Recipes

Can I substitute the chicken with other proteins?

Yes! You can substitute chicken with ground beef, turkey, or even shredded pork for a different flavor profile. Adjust cooking times accordingly.

Is this dish suitable for freezing?

Absolutely! Store leftovers in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat for a quick meal.

What are some healthy variations?

Use low-fat cheese, add more veggies like bell peppers, or use whole wheat tortillas for added nutrition. Check out these zucchini boats for more healthy dinner ideas.

7. Kitchen tools that you might need for this recipe

These tools will elevate your cooking experience, making it easier to create delicious enchiladas and other favorite meals. Discover more essential kitchen gadgets to streamline your cooking on our recipe page.

8. Tips to Make the Best Slow Cooker Chicken Enchiladas

  • Use freshly shredded cheese for a melty, flavorful topping.
  • For an extra kick, add a dash of hot sauce or diced jalapeños before serving.
  • Customize the fillings with extra veggies or beans to suit your taste and diet preferences.
  • To make it gluten-free, use corn tortillas instead of flour ones.

9. Conclusion

This slow cooker chicken enchilada casserole offers a delicious, easy, and hands-off way to enjoy the flavors of traditional enchiladas without the fuss. Perfect for busy weeknights or casual gatherings, it’s an adaptable recipe that everyone will love. Give this crockpot chicken enchilada a try and enjoy a comforting, cheesy dinner with minimal effort. For more tasty dinner ideas, explore our dinner collection and elevate your weeknight meal planning!

Print
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A steaming casserole dish filled with shredded chicken and enchilada sauce, topped with melted cheese and garnished with fresh cilantro. The dish is sliced to reveal layers of tender chicken and rich sauce, with a vibrant red hue from the enchilada sauce. The presentation is rustic yet inviting, perfect for a comforting weeknight dinner.

Slow Cooker Chicken Enchilada Casserole: Easy Weeknight Meal!

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Discover the easiest way to enjoy flavorful chicken enchiladas with this slow cooker chicken enchilada casserole. Perfect for busy weeknights, this recipe combines tender chicken, cheesy goodness, and rich enchilada flavors all cooked effortlessly in your crockpot. Make dinner a breeze with this moist, flavorful, and customizable dish that your family will love.

  • Total Time: 10 minutes prep + 3-6 hours cooking
  • Yield: 4-6 servings

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 can (10 oz) enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: cilantro, sliced jalapeños, sour cream, avocado

Instructions

  1. Place the chicken breasts in the slow cooker. Sprinkle with cumin, chili powder, salt, and pepper. Add the diced onion and minced garlic on top.
  2. Pour the enchilada sauce over the chicken and vegetables. Add black beans and corn for even distribution. Cover and cook on low for 6 hours or high for about 3 hours.
  3. Once cooked, remove the chicken from the crockpot and shred into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir well to combine all flavors.
  4. Sprinkle shredded cheese over the mixture, cover, and let it melt for about 10 minutes. Top with optional garnishes like cilantro, jalapeños, sour cream, or avocado before serving.

Notes

  • Use freshly shredded cheese for better melting and flavor.
  • Add hot sauce or extra jalapeños for a spicy kick.
  • Feel free to customize with extra vegetables or beans based on your preferences.
  • For a gluten-free version, substitute flour tortillas with corn tortillas.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (low) or 3 hours (high)
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Gluten-Free, Vegetarian optional

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 Kcal
  • Sugar: 4g
  • Sodium: 950mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 80mg

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