Hearty Crockpot Chicken Enchilada Casserole Recipe

I love preparing hearty meals and this Chicken Taco Casserole Crockpot is a favorite. I start with tender chicken breasts, enchilada sauce, diced tomatoes with green chilies, and red bell pepper. Mixed with black beans, frozen corn, and tortilla strips, this cheesy casserole delivers bold flavor in every bite absolutely.

I’ve been messing around in the kitchen for a while now and I finally came up with this recipe that I can’t wait to share. It’s a Hearty Crockpot Chicken Enchilada Casserole that blends chicken breasts, enchilada sauce, and diced tomatoes with green chilies into an irresistible meal.

I layer in chopped onions and diced red bell pepper to add a bit of crunch and color, then toss in black beans and frozen corn kernels. Mix in a load of shredded cheese blend, a dash of cumin and chili powder, and season with salt and pepper.

Some recipes call it an easy dinner when you’re in a rush, and I admit, it’s perfect when you wanna gather a few friends for dinner or try something new with a crockpot meal that takes around 8 hours. Sometimes a squeeze of lime juice and a sprinkle of cilantro just lightens it up.

You really gotta give it a shot.

Why I Like this Recipe

I like this recipe because it’s really easy to make even if I don’t have a lot of time to cook. I don’t need fancy ingredients and the crockpot pretty much does most of the work for me.

I also love how the chicken gets so tender and flavorfull when it’s slow cooked with the enchilada sauce, tomatoes, and spices. It just brings out a really rich taste that’s hard to beat.

Another reason is that the texture is amazing – the shredded chicken, cheese, and tortilla strips mix to create a fun, hearty meal that feels super comforting, like home cooked food should.

Finally, I enjoy that I can tweak the spice level easily. Sometimes I add a squeeze of lime or extra seasoning if I’m feeling experimental, which makes the recipe even more personal and satisfying to me.

Ingredients

• Chicken breasts give lean, protein packed meat that makes this dish hearty and filling.
• Enchilada sauce adds a rich, tangy flavor with a bit of spice and saltiness.
• Diced tomatoes with green chilies offer moisture, vitamins, and a slight, acidic kick.
• Black beans contribute fiber and extra protein, helping keep the meal balanced and healthy.
• Corn tortillas bring soft carbs that absorb flavors well and hold the casserole together.
• Shredded cheese melts beautifully, adding a creamy, savory taste to each bite.
• Optional lime juice brightens up the dish with a citrus spark for extra zing.
• Fresh cilantro garnish gives a punch of herb freshiness, though not everyone likes it.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (10 oz) diced tomatoes with green chilies
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 12 corn tortillas, cut into strips
• 2 cups shredded cheese blend (Cheddar and Monterey Jack)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional: a squeeze of lime juice
• Optional: chopped fresh cilantro for garnish

How to Make this

1. Start by placing the chicken breasts at the bottom of your crockpot, then add the enchilada sauce, diced tomatoes with green chilies, chopped onion, diced red bell pepper, drained black beans and frozen corn.

2. Sprinkle the ground cumin, chili powder, salt and pepper all over the ingredients in the crockpot.

3. Cut the corn tortillas into strips and set them aside for later.

4. Cover the crockpot and cook on low for about 5-6 hours or on high for 3-4 hours until the chicken is cooked through.

5. Once the chicken is tender, take it out and shred it using two forks then return the shredded chicken back into the crockpot.

6. Stir in the tortilla strips and half of the shredded cheese blend, making sure everything is mixed pretty well.

7. Cover and let the casserole cook for another 15 minutes to soften the tortillas and melt the cheese.

8. Check if you need more seasoning then add salt and pepper if needed and optionally squeeze a bit of lime juice over the top.

9. Finally, serve hot and garnish with any remaining cheese and some chopped fresh cilantro if you like.

Equipment Needed

1. Crockpot (slow cooker)
2. Knife and cutting board
3. Can opener
4. Measuring spoons
5. Two forks for shredding the chicken
6. Mixing spoon or spatula
7. Bowl for placing the shredded chicken (optional)
8. Serving dish

These are the must-have kitchen tools you’ll need for this recipe.

FAQ

Hearty Crockpot Chicken Enchilada Casserole Recipe Substitutions and Variations

• If you cant find enchilada sauce, try making a quick homemade version by mixing tomato paste, chili powder, garlic, and a splash of chicken broth.
• You can swap the diced tomatoes with green chilies for plain diced tomatoes, and then mix in some finely chopped jalapeños for the kick.
• Not a fan of black beans? Pinto beans or kidney beans work just fine as a substitute.
• If you dont have corn tortillas, feel free to use flour tortillas or even broken up taco shells for a similar texture.

Pro Tips

1. Try to toast the tortilla strips in a pan for a few minutes before you add them to the crockpot so they stay crunchy instead of getting all mushy.
2. If you like a bit more spice, add an extra pinch of chili powder or some chopped jalapenos. It really boosts the flavor without overwhelming everything else.
3. When shredding the chicken, do it while it’s still hot and then mix it in well so all the spices get spread out evenly.
4. For even more flavor, you can sear the chicken in a skillet until it’s golden before putting it in the slow cooker. It adds a richer taste that you wont regret.