CROCK POT CHICKEN ENCHILADA CASSEROLE

Crock Pot Chicken Enchilada Casserole: A Flavorful, Easy, and Delicious Meal

When it comes to weeknight dinners that are both easy and packed with flavor, Crock Pot Chicken Enchilada Casserole is an absolute winner. This dish combines all the delicious flavors of classic chicken enchiladas—savory chicken, gooey cheese, spicy enchilada sauce, and a warm, comforting texture—but with the added convenience of a slow cooker. No need to fuss with rolling tortillas or baking in the oven. Just layer the ingredients, set it, and let your Crock Pot work its magic!

Whether you’re feeding a hungry family or hosting a casual get-together, this Crock Pot Chicken Enchilada Casserole is sure to be a hit. Plus, it’s versatile enough to adjust to your personal taste, and you can even make it ahead of time for an easy meal. Read on to learn how to make this crowd-pleasing dish!

Why You’ll Love Crock Pot Chicken Enchilada Casserole

1. Hands-Off Cooking: Set everything in your Crock Pot and let it do the work! The slow cooking process makes the chicken incredibly tender, while the flavors meld together perfectly.
2. Packed with Flavor: The combination of enchilada sauce, shredded chicken, cheese, and Mexican spices creates a dish that’s bursting with flavor in every bite.
3. Easy to Customize: This casserole is highly adaptable—add or substitute ingredients based on your preferences or what you have on hand.
4. Great for Meal Prep: Leftovers store well and reheat beautifully, making this dish ideal for meal prep or lunches throughout the week.
5. Comforting and Hearty: This casserole is perfect for cozy dinners, delivering all the satisfying flavors of Mexican cuisine in one pot.

Ingredients for Crock Pot Chicken Enchilada Casserole

This dish is simple to make and requires just a handful of ingredients that come together to create a hearty, flavorful casserole. Here’s what you’ll need:

For the Casserole:

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 can (10 oz) red enchilada sauce (or green enchilada sauce, depending on your preference)
• 1 can (4 oz) diced green chilies (optional, for extra flavor)
• 1 medium onion, chopped
• 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or a combination)
• 1 can (15 oz) black beans, drained and rinsed (optional for added protein and fiber)
• 1 cup frozen corn (optional, for added sweetness and texture)
• 8-10 corn tortillas (cut into strips or quarters)
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional, for extra smoky flavor)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish, optional)
• Sour cream, salsa, or avocado (for serving, optional)

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