1. Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great substitute for chicken breasts. They have a slightly richer flavor and tend to stay juicier when cooked in the slow cooker. Simply substitute the same amount of boneless, skinless chicken thighs for breasts and follow the same cooking steps.

2. Can I use green enchilada sauce instead of red?

Yes, you can! Green enchilada sauce will give your Crockpot Chicken Enchilada Casserole a slightly tangier and more vibrant flavor. If you prefer a milder, richer taste, stick with the red sauce. Both versions are delicious!

3. How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in the microwave or on the stovetop. The casserole can also be frozen—just let it cool completely before transferring it to a freezer-safe container. To reheat, thaw it overnight in the fridge and then heat it through.

Crockpot Chicken Enchilada Casserole: Easy, Flavorful, and Perfect for Busy Nights

Description

Crockpot Chicken Enchilada Casserole is an easy, cheesy, and flavorful dish packed with tender shredded chicken, bold enchilada sauce, melty cheese, black beans, and sweet corn. It’s the perfect comfort food for busy weeknights, and naturally gluten-free, making it a versatile meal everyone can enjoy.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (gluten-free if needed)
1 can (14.5 oz) fire-roasted tomatoes
1 can (4 oz) diced green chiles
1 packet taco seasoning (gluten-free if needed) or homemade substitute
2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
1 can (15 oz) black beans, drained and rinsed
1 cup sweet corn kernels (frozen or canned)
6 gluten-free tortillas or corn tortillas, sliced into strips
Optional: 8 oz cream cheese for extra creaminess
Fresh cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

Spray your slow cooker with non-stick spray for easy cleanup.
Place the chicken breasts in the bottom of the slow cooker.
Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Cover and cook on high for 3-4 hours or low for 4-6 hours. If you have more time, you can cook it on low for up to 8 hours.
Once the chicken is tender, remove it from the slow cooker. Shred the chicken using two forks or a stand mixer with a paddle attachment for quicker shredding.
Return the shredded chicken to the slow cooker and add half of the shredded cheese, black beans, and corn. Stir to combine.
Layer in the sliced tortillas (use gluten-free if needed) and gently stir to combine.
Sprinkle the remaining cheese over the top of the casserole.
Cover and cook on low for an additional 20-30 minutes, until the cheese is melted and the casserole is heated through.
If desired, add a block of cream cheese during the final step for extra creaminess.
Garnish with fresh cilantro and serve!

Notes

For a spicier casserole, add diced jalapeños or opt for spicy enchilada sauce.
If you prefer a milder flavor, stick with mild enchilada sauce and skip extra chiles.
This recipe works well with chicken thighs instead of chicken breasts, which tend to stay juicier in the slow cooker.
Leftovers can be stored in the fridge for up to 3-4 days and can be used for burritos, tacos, or nachos.
This dish is also freezer-friendly. Let it cool completely, then store in a freezer-safe container. Reheat by thawing overnight in the fridge and warming it up.

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes (average for low setting + final cooking)
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 7 g
Sodium: 980 mg
Fat: 19 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 37 g
Cholesterol: 110 mg