Crockpot chicken enchilada casserole is slow cooked while cooking itself while you do other things. Finished with special and crispy twist from the original recipe.
Are you looking for a delicious and hassle-free dinner recipe that the whole family will love? Look no further than this mouthwatering crockpot chicken enchilada casserole! Packed with flavor and incredibly easy to make, this recipe will become a regular in your meal rotation.
I believe in creating recipes that are not only delicious but also convenient. That’s why this crockpot chicken enchilada casserole is the perfect solution when you need a simple dinner. Simply toss the ingredients into your slow cooker, set it, and forget it until it’s time to eat.
The combination of tender chicken, zesty enchilada sauce, gooey cheese, and savory spices creates a dish that is bursting with flavor. Plus, I added a special twist that throws in a crunchy texture. Serve it with some fresh toppings such as diced tomatoes, cilantro, and avocado for a complete and satisfying meal.
Grab your slow cooker and get ready to savor every bite of this hearty and flavorful family favorite.
How To Make Crockpot Chicken Enchilada Casserole
Ingredients needed
- Chicken breast
- Enchilada sauce
- Mexican shredded cheese
- Onion
- Rotel tomatoes & green chilies
- Black beans
- Fritos or soft tortillas
The difference in this recipe and tips for another variation
Traditionally Mexican enchiladas use soft flour tortillas. Due to the nature of the crockpot I changed the recipe to bring in a crunchy texture but keep all the same flavors. This change created a wonderful dish with a crispy texture that my family couldn’t get enough of.
Feel free to sub the corn chips for the traditional flour tortillas if you’d like, but I recommend giving this version a try.
Making the chicken enchilada casserole in the crockpot
- First, prep all of the ingredients for the recipe. In the crockpot, add the chicken, beans, enchilada sauce, can of Rotel and the diced onion.
- Cook on high for 4 hours or low for 6 hours. Remove the chicken, then chop and shred it.
- Place the chicken back into the crockpot and mix with other ingredients.
- Top with shredded cheese then cover and allow the cheese to melt. This will not take more than 15-20 minutes.
- Before serving add in the crushed corn chips across the top of the casserole then serve.
- For some fresh ingredients garnish with fresh, diced tomato and cilantro.
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Crockpot Chicken Enchilada Casserole
Ingredients
- 1.5-2 pound chicken breast
- 2 10 ounce can of enchilada sauce
- 1/2 medium yellow onion, diced
- 1 can of Rotel tomatoes & green chilies, drained & rinsed
- 15 ounce can of black beans, drained & rinsed
- 1 cup Mexican shredded cheese
- 2 cup fritos corn chips
Instructions
- First, prep all of the ingredients for the recipe. In the crockpot, add the chicken, beans, enchilada sauce, can of Rotel and the diced onion.
- Cook on high for 4 hours or low for 6 hours. Remove the chicken, then chop and shred it.
- Place the chicken back into the crockpot and mix with other ingredients.
- Top with shredded cheese then cover and allow the cheese to melt. This will not take more than 15-20 minutes.
- Before serving add in the crushed corn chips across the top of the casserole then serve.
- For some fresh ingredients garnish with fresh, diced tomato and cilantro.