Why Make This Recipe
This recipe is perfect for busy nights. It is simple to make and uses just a few ingredients. Plus, everyone loves cheesy comfort food!
How to Make Crockpot Chicken Enchilada Casserole: The Ultimate Cheesy Slow Cooker Comfort Meal
This dish comes together easily in a slow cooker. You will layer chicken, enchilada sauce, beans, corn, and cheese. After some time in the slow cooker, you will have a tasty casserole that everyone will enjoy.
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts (680g)
- 28 oz Red Enchilada Sauce (794g, thick and glossy)
- 1 cup Golden Corn Kernels (165g, canned or frozen)
- 15 oz Black Beans (425g can, drained and rinsed)
- 1.5 cups Sharp Orange Cheddar Cheese (170g, shredded)
- 1 cup Monterey Jack Cheese (115g, shredded)
- 1/4 cup Fresh Cilantro (10g, finely chopped)
- 1/2 cup Sour Cream (120g, for dolloping)
- 1 tsp Sea Salt (5g)
- 1/2 tsp Black Pepper (2g)
- 1 tsp Garlic Powder (3g)
Directions
Slow Cooking the Base: Start by placing the boneless skinless chicken breasts in the slow cooker. Pour the red enchilada sauce over the chicken. Add the corn and black beans. Sprinkle salt, pepper, and garlic powder over everything. Give it a gentle stir to mix. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Finishing the Casserole: After cooking, shred the chicken in the slow cooker. Mix in half of the sharp cheddar cheese and half of the Monterey Jack cheese. Stir well. Then, sprinkle the remaining cheese on top. Cover and cook for another 10 to 15 minutes until the cheese melts. Top with fresh cilantro and dollop with sour cream before serving.
How to Serve Crockpot Chicken Enchilada Casserole: The Ultimate Cheesy Slow Cooker Comfort Meal
Serve this dish with warm tortillas for scooping. You can also add a side of rice or a fresh salad. Some extra sour cream or avocado slices on top adds even more flavor!
How to Store Crockpot Chicken Enchilada Casserole: The Ultimate Cheesy Slow Cooker Comfort Meal
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions until warm. You can also heat it in a skillet on the stove over low heat until heated through.
Tips to Make Crockpot Chicken Enchilada Casserole: The Ultimate Cheesy Slow Cooker Comfort Meal
- Use frozen chicken breasts if you are short on time. They work well in the slow cooker!
- Feel free to adjust the spices to match your taste. Spice lovers can add more garlic or some chili powder.
- For a creamier dish, mix in a little cream cheese before serving.
Variations
- Swap chicken for ground beef or turkey for a different flavor.
- Add more vegetables like bell peppers or onions for extra nutrition.
FAQs
- Can I make this recipe in advance? Yes! You can prepare everything the night before and cook it the next day.
- What can I use instead of enchilada sauce? You can use taco sauce or make a homemade salsa as an alternative.
- Is this dish spicy? This dish is mild, but you can easily make it spicier with hot sauce or spices if you like heat.
Crockpot Chicken Enchilada Casserole
Ingredients
Method
- Place the boneless skinless chicken breasts in the slow cooker.
- Pour the red enchilada sauce over the chicken.
- Add the corn and black beans.
- Sprinkle salt, pepper, and garlic powder over everything.
- Gently stir to mix.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- After cooking, shred the chicken in the slow cooker.
- Mix in half of the sharp cheddar cheese and half of the Monterey Jack cheese.
- Stir well, then sprinkle the remaining cheese on top.
- Cover and cook for another 10 to 15 minutes until the cheese melts.
- Top with fresh cilantro and dollop with sour cream before serving.
