This Chicken Enchilada Crock Pot Meal is the answer to busy days! Just toss chicken, beans, and enchilada sauce into your slow cooker and let it do the work while you go about your day.
The best part? You get a warm, cheesy dish that’s ready when you are. I love to top mine with some fresh avocado—so good! It’s comfort food made simple! 😊
Key Ingredients & Substitutions
Cooked, shredded chicken: This adds protein and flavor. You can use rotisserie chicken for ease or any leftover cooked chicken you have. For a vegetarian option, swap in black beans or cooked lentils to keep it hearty.
Enchilada sauce: Store-bought sauces are handy, but homemade can elevate the dish. If you need a spicy kick, add more chili powder or use a spicy sauce. For a milder flavor, choose a salsa verde.
Black beans and corn: Both add texture and sweetness. If you’re not a fan of black beans, try pinto beans or kidney beans. You can also use frozen corn instead of canned for a fresher taste.
Corn tortillas: These are great for layering. You could use flour tortillas if you prefer, but they won’t provide the same texture. For a gluten-free option, check out corn tortillas or try using cauliflower tortillas.
Shredded cheese: Cheddar and Mexican blend are tasty choices. You can substitute with Monterey Jack for a creamier texture. If you’re dairy-free, use a plant-based cheese instead.
How Do You Layer the Ingredients for the Best Flavor?
Layering your ingredients correctly is key to a flavorful enchilada casserole. Each layer should mix the ingredients so every bite is delicious. Here’s how to do it:
- Start with tortilla strips at the bottom to create a solid base.
- Add half of the chicken mixture on top of the tortillas, then sprinkle with cheese and olives.
- Repeat with another layer of tortilla strips, followed by the chicken mixture, cheese, and olives.
- Ensure each layer is evenly distributed to give a consistent flavor throughout.
Covering the crock pot helps trap steam and melt the cheese evenly. Just keep an eye on the cooking time to avoid overcooking!
How to Make Chicken Enchilada Crock Pot Meal
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked, shredded chicken
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (4 oz) diced green chilies
- 8 corn tortillas, cut into strips
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sliced black olives
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This delicious Chicken Enchilada Crock Pot Meal takes about 15 minutes to prep, and you’ll let it cook in the crock pot for 4 to 6 hours. This means you can set it up in the morning and enjoy a delightful dinner with minimal effort!
Step-by-Step Instructions:
1. Mix the Filling:
In a large bowl, combine the cooked shredded chicken, enchilada sauce, black beans, corn, diced green chilies, ground cumin, garlic powder, salt, and pepper. Stir everything together until well mixed. This will be the tasty filling for your enchilada layers!
2. Prepare the Crock Pot:
Lightly spray the inside of your slow cooker with cooking spray to prevent sticking. This makes cleanup much easier later, and your enchiladas won’t stick to the pot!
3. Layer Your Ingredients:
Start by adding half of the tortilla strips to the bottom of the crock pot to create a nice base. Then, spoon half of the chicken mixture over the tortilla strips, followed by half of the shredded cheese and half of the sliced black olives. It’s like building a delicious tower of flavors!
4. Add More Layers:
Now it’s time to repeat the layers! Add the remaining tortilla strips on top, then carefully spoon the rest of the chicken mixture over them. Finish by sprinkling the remaining cheese and black olives on top. Yum!
5. Cook and Enjoy:
Cover the crock pot with its lid and cook on low for 4 to 6 hours. You’ll know it’s ready when everything is heated through, and the cheese is all melted and gooey. Your kitchen will smell amazing!
6. Serve:
Once it’s ready, carefully serve hot and garnish with fresh cilantro if you like. Enjoy this delightful meal with family or friends! It’s perfect for a cozy night in.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to cook it thoroughly before shredding. You can thaw the chicken overnight in the fridge or cook it straight from frozen in a pressure cooker or instant pot for about 20-25 minutes on high pressure. Once cooked, shred it and follow the rest of the recipe as usual.
What If I Don’t Have Enchilada Sauce?
No worries! You can easily make a quick substitute by mixing together 1 cup of tomato sauce, 1 tablespoon of chili powder, 1 teaspoon of cumin, and a pinch of salt. Adjust the spices according to your taste for a homemade enchilada sauce!
How to Store Leftover Enchiladas?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just microwave individual portions or warm it up on the stove over low heat until heated through. You can also freeze leftovers for up to 3 months; just make sure it’s in a freezer-safe container!
Can I Add Other Vegetables?
Absolutely! Feel free to include other veggies like diced bell peppers, zucchini, or even spinach. Just chop them into small pieces and mix them into the chicken mixture, adjusting the cooking time if necessary to ensure they’re tender. Enjoy customizing your dish!
