Crockpot Chicken Enchilada Casserole

Step into the world of effortless cooking with this Chicken Enchilada Casserole, a crockpot wonder that promises rich flavors and a satisfying meal with minimal prep. Perfect for busy weeknights or a comforting weekend dinner!

Preparing a flavorful and hearty meal doesn’t have to be a complicated endeavor, especially when you can rely on the convenience of a crockpot. This chicken enchilada casserole is both simple to make and incredibly tasty.

Whether you’re a seasoned cook or a kitchen newbie, this dish is sure to become a favorite in your household. Let’s dive into the details of how to prepare this crowd-pleaser.

Ingredients Overview

One of the great things about this chicken enchilada casserole is its flexibility. You can cater it to your preferences by including or excluding certain ingredients. Here’s a list of what I used:

• 1 Vidalia onion, chopped
• 2 large chicken breasts
• 19-ounce can of red enchilada sauce (plus an additional 10-ounce can if needed)
• 1 can of black beans, drained and rinsed
• 10 corn tortillas

Feel free to experiment with additional components like cheese, different types of beans, or varying the quantity of enchilada sauce to suit your personal taste.

Initial Setup

First, let’s get our crockpot ready. Spray the inside with some cooking spray. This step is crucial for making your cleanup process a breeze. While you could use slow cooker liners, I find that cooking spray works just fine.

Layering the Ingredients

Step 1: Adding Onions

Start by layering the bottom of the crockpot with one chopped onion. A Vidalia onion is a sweet and mild choice, perfect for adding depth without overpowering the other flavors.

Step 2: Placing the Chicken

Take your two large chicken breasts and place them on top of the onions. If your chicken breasts are particularly large, two should be more than sufficient to provide a generous amount of shredded chicken.

Step 3: Adding the Enchilada Sauce

Pour a 19-ounce can of red enchilada sauce over the chicken and onions. Make sure the sauce covers the chicken thoroughly. This sauce will infuse the chicken with rich, tangy flavors as it cooks.

Cooking

With everything layered in the crockpot, set it to high and cook for 4 hours. Alternatively, you can cook it on low for 8 to 10 hours if you’re prepping this dish in the morning and want it ready by evening.

Final Assembly

Step 1: Shredding the Chicken

After the cooking time has elapsed, remove the chicken breasts from the crockpot and shred them using a couple of forks. The goal is to distribute the chicken evenly throughout the dish.

Step 2: Adding More Enchilada Sauce

At this point, you can assess whether you need more sauce. Initially, I added another 10-ounce can of enchilada sauce because the large chicken breasts absorbed quite a bit of the original 19 ounces. However, you might find that the initial amount was adequate. Use your best judgment here.

Step 3: Returning the Chicken

Place the shredded chicken back into the crockpot and stir to ensure it is evenly coated with the sauce and onions.

Step 4: Incorporating the Black Beans

Next, add a can of black beans, making sure to drain and rinse them first. The beans add a lovely texture and are a nutritious addition to the casserole.

Adding the Corn Tortillas

Step 1: Cutting the Tortillas

Take about 10 corn tortillas and cut them into small pieces. These will serve as a key component in the casserole, adding both bulk and flavor.

Step 2: Mixing in the Tortillas

Add the cut-up tortillas to the crockpot and stir everything together. The tortillas will absorb some of the sauce and bulk up the dish nicely. If you feel that 10 tortillas aren’t quite enough, you can adjust and add more as needed.

Final Cooking Phase

Put the lid back on the crockpot and let the casserole cook for an additional 30 minutes on high. This final cooking phase helps to meld all the ingredients together and ensures the tortillas soften and absorb the wonderful flavors.

Serving

After the last 30 minutes of cooking, your chicken enchilada casserole is ready to serve. Spoon it into bowls and enjoy it as is or with some favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Tips for Success

• Flexibility with Ingredients: As mentioned, this recipe is highly versatile. Feel free to add ingredients like bell peppers, jalapeños for a spicy kick, or even some chopped tomatoes.
• Freezing: This casserole freezes well. Just portion out leftovers into airtight containers and freeze for a ready-made meal on a busy day.
• Servings: Adjust the servings according to your needs. This recipe makes a generous amount, so it’s perfect for meal prepping or feeding a crowd.

Conclusion

Cooking doesn’t have to be a daunting task, and with recipes like this chicken enchilada casserole, it can be both fun and rewarding. Using a crockpot not only simplifies the process but also brings out deep, rich flavors in your dish.

Give this recipe a try, and don’t hesitate to make it your own by tweaking the ingredients to match your taste preferences. Enjoy a delicious, hearty meal with minimal effort, and add this recipe to your regular rotation. Happy cooking!