Crock-Pot Chicken Enchilada Casserole

Enchilada Recipe

• chicken breasts: I like to use boneless skinless chicken breasts. It soaks up the enchilada sauce and then shreds into tender, juicy, and flavorful shredded chicken! I recommend thawing frozen chicken breasts so that the sauce is not too watery.
• enchilada sauce: You can use your favorite jarred enchilada sauce or follow my homemade recipe below. 
• grain-free tortillas: You can also use corn tortillas or, if you are not gluten-free, whichever tortillas you prefer. However, I don’t recommend flour tortillas because they get much softer in the casserole than other options.
• black beans
• shredded cheddar cheese: You can also use the Mexican blend of shredded cheeses, or Monterey Jack cheese if preferred. The cheesy goodness is the best part of this casserole in my opinion!
• chopped cilantro: For garnish, optional
• plain Greek yogurt or sour cream: For garnish, optional

Red Enchilada Sauce

• chili powder
• cumin
• garlic powder
• onion powder
• paprika
• salt
• pinch cayenne
• tomato paste
• chicken broth
• arrowroot powder
• water

1. To make the enchilada sauce, heat a medium-sized pot over medium heat. 
2. Add in the tomato paste and spices and whisk until fragrant. 
3. Pour in the broth and whisk until smooth over medium heat. 
4. Combine the arrowroot powder and water in a small bowl and whisk to combine. 
5. Pour it into the sauce and continue whisking over medium heat while it bubbles and begins to thicken. Set aside.

1. Add the chicken breasts to the bottom of the pot.
2. Pour the enchilada sauce over top.
3. Cook on low for 6-7 hours or high for 3-4 hours.
4. Shred the cooked chicken in the pot.
5. Add in the cut-up tortillas, black beans, and half the shredded cheese and stir.
6. Flatten the chicken mixture, then add the rest of the cheese on top.
7. Cover and continue to cook on high for another 30 minutes so that the cheese is melted and the tortillas are cooked!
8. Serve topped with fresh cilantro and sour cream, if desired. Enjoy!

Expert Tips

• Meat Alternatives: You can also use boneless, skinless chicken thighs, cooked ground beef, ground turkey, ground chicken, or even cubes of steak. Feel free to use pre-cooked rotisserie chicken, as well.
• Crock-Pot Chicken for Enchiladas: If you don’t want to make the full casserole, this is a super easy way to make chicken for enchiladas! Complete steps 1-8 and use the chicken for tacos, burritos, enchiladas, salads, and more!
• Tortillas: You can use grain-free tortillas, corn tortillas, or even leave out the tortillas and serve these slow cooker chicken enchiladas with tortilla chips!

Serving Tips

• Serve these crock pot chicken enchiladas warm in a bowl or plate with forks and your favorite toppings and sides!
• Toppings: You can serve this crock-pot chicken enchilada casserole with sour cream, fresh cilantro, black olives, green onions, or whatever your favorite enchilada toppings are!
• Side Dishes: I serve this as is, and it is a filling, complete meal. A small side of Mexican Rice, refried beans, or a salad would be great if you want a side dish.

Storage Tips

• Store leftover slow cooker chicken enchilada casserole in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or larger portions over the stovetop.
• To freeze, store in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the fridge and warm over the stovetop to firm up the tortillas.

More Crockpot/Slow Cooker Recipes

Slow Cooker Salsa Verde Chicken Chili

Slow Cooker Pork Carnitas

Buffalo Chicken Meatballs

Paleo Chicken Gnocchi Soup