I love preparing this Crockpot Chicken Enchilada Casserole. I combine chicken, black beans, corn, green chiles, and garlic with a blend of enchilada sauce and salsa. Onions, cumin, and shredded cheese add brilliant flavor. It is one of my go-to Easy Dinners In Crockpot recipes.

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I’ve been playing around with my crockpot recipes lately and came up with this hearty crockpot chicken enchilada casserole that turned out to be a total game changer. I start by tossing in 2 lbs of boneless chicken breasts along with a chopped onion and three minced garlic cloves, then add in a can of black beans and a cup of frozen corn for a little crunch.

The mix of green chiles, enchilada sauce, and my favorite salsa creates a robust flavor that develops slowly over 8 hours in the crockpot. I also add in a cup of chicken broth with just the right kick of ground cumin and chili powder, all balanced with salt and pepper.

Toward the end, I stir in shredded cheese and toss in some pieces of corn tortillas to round off the dish. It’s a perfect mix of easy dinner ideas and a fresh take on traditional Mexican food recipes in the crockpot.

Give it a try!

Why I Like this Recipe

This recipe is one of my all-time favs cause it’s super easy to make and it tastes amazing. I just throw in chicken breasts, chopped onion, garlic, black beans, corn, green chiles, enchilada sauce, salsa, and chicken broth in my crockpot. Then I mix in ground cumin, chili powder, salt and pepper, and even add in little pieces of corn tortillas. After it cooks for several hours until the chicken is ridiculously tender, I shred it in the pot and stir in a bunch of cheese. I even top it off with more cheese and let it melt completely before serving it with some chopped cilantro. It might seem kinda messy sometimes, but thats what makes it so real and satisfying!

Here are some reasons why I like this recipe:
1. I love that it comes together really easy even on busy days.
2. I like how the slow cooking makes the chicken super tender and full of flavor.
3. I appreciate the mix of flavors and textures in every bite.
4. I enjoy the comfort and warm feeling I get from eating a hearty meal like this.

Ingredients

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Chicken breasts: packed with protein and nutrients, they add hearty flavor and tender texture.
Black beans: loaded with fiber and protein, they bring a rich, filling element to the dish.
Enchilada sauce: zesty and tangy, it infuses a vibrant, spicy flavor that lifts the meal.
Salsa: fresh and slightly spicy, it gives a burst of acidity that balances the richness.
Corn tortillas: offer mild sweetness and carbohydrates, perfect for soaking up all the juices.
Cheese: melts into a creamy layer, enhancing the casserole with a savory, gooey finish.
Garlic and onion: they are aromatic basics, enhancing taste and health subtly.
Chili powder and cumin: provide warmth and earthiness, balancing the tangy sauce beautifully.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts (about 3 medium pieces)

1 medium onion, chopped

3 garlic cloves, minced

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn kernels or 1 can corn, drained

1 (4 oz) can diced green chiles

1 (10 oz) can enchilada sauce

1 cup salsa (use your favorite kind)

1 cup chicken broth

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

12 small corn tortillas, cut into pieces

2 cups shredded cheese (cheddar or Monterey Jack work great)

Optional: chopped cilantro for garnish

How to Make this

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1. Place the chicken breasts in your crockpot, then add the chopped onion and minced garlic over the top.

2. Pour in the enchilada sauce, salsa, and chicken broth.

3. Stir in the black beans, corn, diced green chiles, ground cumin, chili powder, salt and pepper.

4. Add in the pieces of corn tortillas and make sure everything is evenly mixed.

5. Cover your crockpot and cook on low for about 6-8 hours or on high for 3-4 hours until the chicken is very tender.

6. Once cooked, shred the chicken directly in the crockpot using two forks.

7. Stir in 1 cup of the shredded cheese into the hot mixture so it starts to melt into the dish.

8. Top the casserole with the remaining shredded cheese.

9. Cover again until the cheese melts completely (about 10-15 minutes on low heat if needed).

10. Garnish with chopped cilantro and serve warm, enjoy the hearty flavors on your table!

Equipment Needed

1. A crockpot or slow cooker for making the dish
2. A sharp knife for chopping the onions and mincing the garlic
3. A cutting board so you can prep your veggies safely
4. Measuring cups and spoons for the broth, spices, and sauces
5. A stirring spoon or spatula to mix all the ingredients
6. Two forks for shredding the chicken once its cooked
7. A serving spoon to dish out the meal once it’s done

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yeah, you can use thighs. They may need a bit more time to become tender so just keep an eye on it.

Q: How long should I cook it in the crockpot? A: Cook on low for about 5 to 6 hours or on high for around 3 to 4 hours. The chicken should be tender and shred easily when its done.

Q: Do I have to use corn tortillas? A: Not really. You can swap them for flour tortillas, but corn tortillas give that traditional enchilada flavor which i really love.

Q: Can i freeze leftovers? A: Absolutely, you can freeze the leftovers. Just make sure to reheat them well before serving. They'll stay good for up to 3 months.

Q: What if im not into really spicy food? A: You can lower the amount of chili powder and green chiles, or even skip them if you prefer it milder. Adjust the spices to your taste.

Hearty Crockpot Chicken Enchilada Casserole Recipe Substitutions and Variations

Instead of chicken breasts, you can use boneless skinless chicken thighs which give a richer flavor and remain tender after slow cooking
If you don’t have black beans, try pinto beans or even kidney beans which work pretty well in enchiladas
You can substitute frozen corn kernels with fresh corn neighbors when its in season to add a sweet, crisp texture
If you run out of enchilada sauce, make a quick homemade tomato chili sauce by blending tomatoes, chili powder, garlic and a bit of vinegar

Pro Tips

1. If you wanna boost the flavor, try crisping up a few tortilla pieces in the oven and use ’em as a topping after serving, instead of mixing them in too early. This gives it a nice crunchy texture contrast.

2. Give the dish a good stir about halfway through cooking if you’re using a high-heat setting. It helps keep everything evenly cooked and stops any parts from drying out too much.

3. Once the chicken’s done, take a minute to taste and adjust the spices. Sometimes a little extra salt, pepper, or even a squeeze of lime juice can really bring out the flavors.

4. Let the finished dish sit for a few minutes after cooking before serving. This lets the flavors meld together better and the cheese really melts into the mix nicely.