This Crockpot Enchilada Casserole is an easy and healthy dinner idea packed with flavorful layers of tender chicken, beans, corn, and enchilada sauce. It’s a hands-off meal that cooks in your slow cooker, making it perfect for busy days. Enjoy this delicious comfort food without the hassle!
Recipe Tips and Tricks
- Layering the Ingredients: When layering, make sure to spread the enchilada sauce evenly between layers for the best flavor.
- Adding a Crunch: Add tortilla chips or crunchy toppings at the end of cooking to give your casserole a nice crunch.
- Make it Spicy: Add diced jalapeños or a teaspoon of chili powder to the casserole to spice it up.
- Use Rotisserie Chicken: For a quicker prep time, use store-bought rotisserie chicken for a faster, more flavorful result.
Why You’ll Love This Recipe
This Crockpot Enchilada Casserole is the perfect combination of convenience and flavor. It offers a healthy, flavorful alternative to traditional casserole recipes. The slow cooker makes it ideal for a stress-free dinner, and the layered flavors of seasoned chicken, beans, and corn make each bite irresistible. With minimal prep and time in the kitchen, it’s great for busy families and meal prepping!
Crockpot Enchilada Casserole
This Crockpot Enchilada Casserole is a healthy, easy-to-make, and flavorful dinner with minimal prep.
Ingredients
- 2 chicken breasts (or 2 cups shredded rotisserie chicken)
- 1 can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 can diced tomatoes (optional)
- 1 cup enchilada sauce (red or green)
- 6-8 corn tortillas, cut into strips
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: If using raw chicken breasts, season with cumin, chili powder, garlic powder, salt, and pepper, and place them in the bottom of the Crockpot.
- Layer the Casserole: Add a layer of tortilla strips over the chicken, then layer on the beans, corn, tomatoes (if using), and a portion of the enchilada sauce. Repeat the layers until all ingredients are used.
- Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and shreds easily.
- Shred the Chicken: Once cooked, shred the chicken with two forks and stir it back into the casserole.
- Top with Cheese: Sprinkle shredded cheese over the top and cover until the cheese melts, about 5 minutes.
- Serve: Garnish with fresh cilantro, sour cream, or avocado, if desired, and serve!
Notes
- For extra flavor, you can add a squeeze of lime over the casserole before serving.
- For a richer taste, you can drizzle sour cream or a dollop of guacamole on top.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 245Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 582mgCarbohydrates 28gFiber 6gSugar 4gProtein 19g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: Skinless chicken breasts or thighs work well for this recipe. You can also use ground turkey for a lighter option.
- Enchilada Sauce: Use your favorite store-bought or homemade enchilada sauce to control the spice and flavor.
- Beans: Black beans or pinto beans are great options. If you prefer a low-carb option, you can skip the beans.
- Cheese: Shredded cheddar or a Mexican blend cheese adds a creamy texture when melted.
- Corn: Frozen or canned corn can be used; make sure to drain canned corn well.
- Tortillas: Corn or flour tortillas work well. If you’re looking for a healthier option, try whole wheat tortillas.
Variations and Substitutions
- Vegetarian Version: Omit the chicken and replace it with more beans or sautéed vegetables like zucchini and bell peppers.
- Low Carb: Skip the tortillas and use a cauliflower rice base or shredded zucchini for a low-carb option.
- Dairy-Free: Use dairy-free cheese or skip the cheese entirely for a lighter version.
- Spicy: Add extra chili powder, jalapeños, or hot sauce to amp up the heat.
Storage Options
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Freeze leftovers in a sealed container for up to 2-3 months. Reheat in the oven or microwave before serving.
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