Description
Mexican-inspired “crockpot chicken enchilada casserole” combines layers of zesty flavors with simple, comforting ingredients. Cheesy, spicy, and packed with tender chicken, this one-pot meal delivers maximum satisfaction for home cooks craving authentic southwestern cuisine.
Ingredients
Scale
Main Proteins:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
Vegetables and Beans:
- 1 (15-ounce / 425 grams) can black beans, drained and rinsed
- 1 cup (150 grams) frozen corn (or canned, drained)
- 1 (10-ounce / 285 grams) can diced tomatoes with green chilies, drained
Seasonings and Additional Ingredients:
- 2 cups (480 milliliters) red enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 10 small corn tortillas, cut into strips
- 2 cups (226 grams) shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the slow cooker base by nestling chicken breasts at the bottom of the device, creating a foundational layer for the enchilada casserole.
- Distribute black beans, corn, diced tomatoes with green chilies, and enchilada sauce evenly over the chicken, ensuring comprehensive coverage.
- Season the mixture thoroughly with chili powder, cumin, garlic powder, salt, and pepper, gently stirring to integrate all flavor components.
- Secure the lid and allow the crockpot to transform ingredients through slow cooking – 6-7 hours on low or 3-4 hours on high temperature, until chicken becomes incredibly tender.
- Extract the cooked chicken and meticulously shred using two forks, breaking down the meat into delicate, uniform strands.
- Return shredded chicken to the slow cooker, reincorporating it into the rich, seasoned liquid.
- Tear tortilla strips into rustic pieces and fold them into the chicken mixture, creating textural intrigue.
- Generously blanket the surface with shredded cheese, allowing it to melt and create a golden, bubbling topping.
- Continue cooking uncovered for an additional 20-30 minutes to achieve optimal cheese melting and flavor melding.
- Finish by scattering fresh cilantro across the casserole, adding a vibrant, herbaceous flourish before serving.
Notes
- Customize heat levels by adjusting chili powder and choosing mild or spicy enchilada sauce for personalized flavor intensity.
- Swap corn tortillas with low-carb alternatives like cauliflower tortillas or large lettuce leaves for gluten-free and keto-friendly variations.
- Add extra protein boost by mixing in quinoa or quickly sautéed bell peppers during the cooking process for enhanced nutritional value.
- Prevent soggy tortillas by slightly toasting them before adding to the crockpot or using crisp tortilla chips as a crunchy alternative layer.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 440
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg