Looking for a hassle-free, delicious dinner that’ll please the whole family? Look no further than Crockpot Chicken Enchilada Casserole! This dish combines all the flavors you love in enchiladas with the convenience of a slow cooker. Perfect for busy home cooks and parents, this recipe allows you to set it and forget it, leaving you more time to handle your day while dinner cooks itself.
Ingredients List
Here’s what you’ll need:
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 packet of taco seasoning
- 10 small corn tortillas, cut into strips
- Optional toppings:
- Chopped cilantro
- Sour cream
- Sliced avocado
- Salsa
- Lime wedges
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Shred the cooked chicken into bite-sized pieces.
- Drain and rinse the black beans and corn.
- Cut the corn tortillas into 1-inch strips.
Step 2: Mix the Filling
- In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, and taco seasoning. Mix until well combined.
Step 3: Layer in the Crockpot
- Lightly spray the inside of your crockpot with cooking spray.
- Spread a thin layer of enchilada sauce at the bottom.
- Add a layer of tortilla strips on top of the sauce.
- Spoon half of the chicken mixture over the tortillas.
- Sprinkle with a third of the shredded cheese.
- Repeat the layers, ending with a final layer of tortilla strips and the remaining enchilada sauce.
- Top with the remaining shredded cheese.
Step 4: Cooking Time and Temperature
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the cheese is melted and bubbly.
Serving Suggestions
Serve your Crockpot Chicken Enchilada Casserole with:
- Fresh chopped cilantro sprinkled on top
- A dollop of sour cream
- Slices of avocado
- Salsa on the side
- Lime wedges for a zesty kick
Tips and Tricks
- Customization:
- Add chopped bell peppers or jalapeños to the filling for extra flavor and heat.
- Swap out the chicken for ground beef or turkey if you prefer.
- Healthier Version:
- Use low-fat cheese and whole wheat tortillas.
- Add more vegetables like spinach or zucchini to the mix.
- Storing Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave individual portions for 2-3 minutes or until heated through.
Conclusion
Ready to make your dinner easier and more delicious? Try this Crockpot Chicken Enchilada Casserole recipe tonight!
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