Crockpot Chicken Enchilada Casserole

There’s something magical about a warm, bubbling dish of Crockpot Chicken Enchilada Casserole waiting for you after a long day. I remember the first time I made this dish; it was one of those chilly winter evenings where comfort food was a must. The moment I walked into my kitchen, the aroma of sautéed onions and garlic filled the air, wrapping around me like a cozy blanket. As the evening wore on, the slow cooker worked its magic, blending the flavors of tender chicken, zesty enchilada sauce, and gooey cheese. It became a staple in my household, a dish that not only satisfies hunger but also creates cherished memories around the dinner table.

Ingredients to Make Crockpot Chicken Enchilada Casserole

The ingredients for Crockpot Chicken Enchilada Casserole are simple yet flavorful, creating a dish that embodies the essence of comfort food. Each component has a role to play, from the hearty chicken to the zesty enchilada sauce, ensuring that every bite is loaded with deliciousness.

• 1 1/2 tablespoons olive oil – This serves as the base for sautéing the onions and garlic, adding a lovely richness to the dish.
• 1 cup finely diced yellow onion – It adds sweetness and depth, creating a great foundation for the flavors to build upon.
• 1 tablespoon minced garlic – Garlic is a must-have for any savory dish, bringing an aromatic punch that enhances the overall flavor.
• 1 pound boneless skinless chicken thighs – The star of this dish, chicken thighs are juicy and tender when cooked in the slow cooker.
• 1 teaspoon ground cumin – This spice adds a warm, earthy tone that is essential in Mexican cuisine.
• 1 teaspoon paprika – It contributes a smoky flavor and beautiful color to the casserole.
• 1 teaspoon chili powder – For that authentic enchilada taste and just the right amount of heat.
• 1 teaspoon onion powder – This enhances the onion flavor, making it even more savory.
• 1 teaspoon garlic powder – A nice touch to boost the garlicky goodness.
• 3/4 teaspoon salt – To enhance all the flavors and bring the dish together.
• 1 (15-ounce) can black beans – These add protein and texture, making the casserole even heartier.
• 1 cup frozen corn – Sweetness and color are brought in by the corn, balancing the dish beautifully.
• 2 (10-ounce) cans red enchilada sauce – The sauce is what ties everything together, providing moisture and a robust flavor.
• 4 corn tortillas – Cut into strips, they add layers and help absorb the sauce while baking.
• 1 packed cup freshly shredded sharp Cheddar cheese – This cheese melts beautifully, creating a gooey topping that’s irresistible.
• 1/4 cup sour cream – A dollop on top adds creaminess and tang.
• Rice for serving, optional – Serve the casserole over rice for an even heartier meal.
• Toppings as desired – Such as additional cheese, sour cream, avocado, or tortilla chips for a delightful finish.

Cooking Method for Crockpot Chicken Enchilada Casserole

Cooking a Crockpot Chicken Enchilada Casserole is a breeze, thanks to the slow cooker. This method allows the flavors to meld beautifully while you go about your day. Trust me, the aroma that fills your kitchen will have everyone asking when dinner is served!

1. Start by heating olive oil in a large skillet over medium heat. Once it’s shimmering, add the onion and garlic. Sauté them, stirring frequently, until they become soft and fragrant, which should take about five minutes. You want the onion to be translucent and the garlic fragrant but not browned. Transfer this mixture to your slow cooker.

2. Next, add all the remaining ingredients marked as “Add First” into the slow cooker. This includes the chicken thighs, cumin, paprika, chili powder, onion powder, garlic powder, salt, black beans, frozen corn, and enchilada sauce. Stir well to combine, ensuring the chicken is evenly coated with the sauce.

3. Now, cover the slow cooker and set it to cook on high for two and a half to three and a half hours or low for three to five hours. The chicken should be tender enough to shred easily with a fork and the flavors should meld beautifully. You’ll know it’s ready when the house begins to smell amazing!

4. Once cooked, carefully remove the chicken from the slow cooker and set it aside. Take a moment to shred the chicken into bite-sized pieces using two forks. It should come apart easily.

5. Stir in the tortilla strips into the slow cooker. Then, add the sour cream and gradually mix in the Cheddar cheese, a handful at a time. Stir gently to ensure it melts properly, creating that wonderful cheesy consistency.

6. Once everything is well mixed, cover the slow cooker again and let it cook for an additional ten to fifteen minutes. This allows the cheese to melt thoroughly and blend with the other ingredients. Keep an eye on it to ensure it doesn’t overcook.

7. Finally, return the shredded chicken to the slow cooker and stir well. If you like, this is the perfect time to add some fresh lime juice and chopped cilantro for a fragrant finish. Serve the casserole hot, either on its own or over a bed of rice. Top with additional Cheddar cheese, sour cream, diced avocado, or crispy tortilla chips for that extra flair!

Helpful Hints

These tips will help you make the most of your Crockpot Chicken Enchilada Casserole. With just a few clever tricks, you can elevate the dish and ensure a delightful experience for everyone!

• Storage: Store leftovers in an airtight container in the fridge for up to four days. This casserole holds up well and the flavors continue to develop.
• Freezing: You can freeze this casserole in portions for up to three months. Thaw in the fridge overnight and reheat with a splash of broth to keep it moist.
• Pairing: Serve with a simple green salad or some Mexican rice on the side to round out the meal.
• Adjusting Spice Levels: Feel free to adjust the spice levels by using a milder or hotter enchilada sauce based on your preference.
• Garnishes: Don’t skip the garnishes! They add freshness and color to the dish. Top with chopped cilantro, sliced jalapeños, or avocado.

Accompaniments for Crockpot Chicken Enchilada Casserole

When serving your Crockpot Chicken Enchilada Casserole, consider these delicious options to enhance the meal. These accompaniments will complement the flavors and make your dinner experience even better!

• Mexican Rice: A side of Mexican rice is a perfect match. The light, fluffy rice soaks up the sauce beautifully.
• Refried Beans: For a traditional pairing, serve with refried beans. They add creaminess and extra protein to the meal.
• Fresh Guacamole: The creamy texture of guacamole contrasts nicely with the casserole. It’s a popular addition that everyone loves.
• Chips and Salsa: Serve tortilla chips with fresh salsa on the side for a crunchy texture that complements the soft casserole.
• Seasonal Salads: A simple green salad with a zesty lime vinaigrette adds freshness and balances the richness of the dish.
• Occasions: This casserole is great for casual dinners, game days, or even potlucks. It’s easy to transport and serve, making it versatile for any gathering.

FAQ

Conclusion

Crockpot Chicken Enchilada Casserole is not just a meal; it’s a comforting hug delivered straight to your plate. The combination of tender chicken, flavorful spices, and melted cheese is what makes it truly special. I encourage you to try this recipe, as it’s straightforward to make and perfect for any occasion. Whether it’s a family gathering or a quiet night at home, this dish is guaranteed to bring warmth and satisfaction.

Crockpot Chicken Enchilada Casserole

The ultimate comfort food, Crockpot Chicken Enchilada Casserole is a creamy, cheesy delight that's perfect for busy weeknight dinners. With tender chicken, flavorful enchilada sauce, and gooey cheese, this easy recipe will satisfy your cravings. Make it tonight and enjoy a hearty meal that brings everyone to the table!

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 tablespoons olive oil
• 1 cup finely diced yellow onion
• 1 tablespoon minced garlic
• 1 pound boneless skinless chicken thighs
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1 15-ounce can black beans drained and rinsed
• 1 cup frozen corn
• 2 10-ounce cans red enchilada sauce
• 4 corn tortillas cut into strips, then slice strips in half
• 1 packed cup freshly shredded sharp Cheddar cheese plus more as desired
• 1/4 cup sour cream
• Rice for serving, optional
• Toppings as desired

Equipment

• 6-quart Crock-Pot
• Large Skillet

Method

 

1. Heat oil in a skillet over medium heat. Add onion and garlic, stirring frequently, until softened (about 5 minutes). Transfer to the slow cooker.
2. Add all remaining "Add First" ingredients to the slow cooker. Stir well, ensuring the chicken thighs are in an even layer with the smooth side facing down.
3. Cover and cook on high for 2½–3½ hours or low for 3–5 hours, until the chicken is tender and shreds easily.
4. Remove the chicken and set it aside. Stir in the tortilla strips, then mix in the sour cream. Add the Cheddar cheese a handful at a time, stirring gently in between each addition until melted. Cover and let cook while you shred or dice the chicken.
5. Return the shredded chicken to the slow cooker. If desired, stir in lime juice and cilantro. Serve as is or over rice. Top with additional cheese, sour cream, avocado, or tortilla chips.

Notes

• Tip 1: Trim large pieces of fat and gristle from the chicken, but leaving some fat adds more flavor so no need to be perfect here.
• Tip 2: Use a mild enchilada sauce you enjoy—nothing too spicy! I like mild red enchilada sauce by Old El Paso best.
• Tip 3: For extra flavor, add 1 tablespoon lime juice and ¼ cup finely chopped cilantro to the slow cooker. Top individual plates with more cheese, sour cream, diced avocado, or tortilla chips.
• Tip 4: Store leftovers in an airtight container in the fridge for up to 4 days or freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or on the stovetop with a splash of broth or enchilada sauce to keep it saucy.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.