Crock-Pot Chicken Enchilada Casserole
Ingredients
- 1.5 lbs chicken breasts
- 2 cups enchilada sauce
see recipe below for homemade
- 8 grain free tortillas
I used Siete Cassava Tortillas, cut into 1-2 inch squares
- 1 can black beans
drained and rinsed
- 1 cup shredded cheddar cheese
use dairy free shreds if desired
- chopped cilantro
for serving
- plain Greek yogurt or sour cream
for serving
- 1 tbsp chili powder
- 1.5 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- pinch cayenne
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 tbsp arrowroot powder
- 3 tbsp water
Directions
- 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 begin to thicken. Set aside.
- 6
Add the chicken breasts to the bottom of the crock pot. Pour the enchilada sauce over top.
- 7
Cook on low for 6-7 hours or high for 3-4 hours.
- 8
Shred the chicken in the pot.
- 9
Add in the cut up tortillas, black beans, and half the cheese and stir. Flatten the mixture then add the rest of the cheese on top. Cover and continue to cook on high for another 30 minutes.
- 10
Serve topped with fresh cilantro and sour cream, if desired. Enjoy!
Crock-Pot Chicken Enchilada Casserole
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About this Recipe
Tired of complicated weeknight dinners but still craving a hearty, flavorful meal that brings everyone to the table? This Crock-Pot Chicken Enchilada Casserole is your answer, delivering all the deliciousness of traditional enchiladas with minimal effort.
Why This Recipe Works
This recipe shines because it transforms simple, wholesome ingredients into a comforting one-pot wonder, perfect for busy evenings. The magic of the slow cooker tenderizes the chicken beautifully, infusing it with rich, savory enchilada sauce and a blend of chili powder, cumin, and paprika. It's an easy casserole that builds deep flavor without constant supervision.
What to Expect
Imagine tender, succulent chicken bathed in a robust, spiced enchilada sauce, layered with soft tortillas and melty cheddar cheese. Each spoonful offers a satisfying blend of textures and bold, zesty flavors that are both familiar and incredibly satisfying. The addition of black beans brings a lovely earthiness, while optional garnishes like fresh cilantro and a dollop of Greek yogurt or sour cream provide a bright, creamy finish. This is a wonderfully hearty dish that’s naturally adaptable; you can easily use dairy-free cheese shreds for a modified version, and the use of grain-free tortillas makes it accessible for various dietary needs.
Customization & Variations
Flexibility is key with a dish this versatile. While cheddar cheese is a classic, feel free to experiment with Monterey Jack or a Mexican blend for a different flavor profile, or use dairy-free shreds as desired. If you don't have black beans, pinto beans would make an excellent substitute. For an extra kick, a bit more cayenne can be added to the spice blend. You can also easily make your own homemade enchilada sauce using the suggested ingredients for a fresher taste.
Serving & Context
This Crock-Pot Chicken Enchilada Casserole is the quintessential comfort food, ideal for family dinners, potlucks, or meal prepping for the week. Serve it hot, garnished generously with fresh chopped cilantro and a dollop of cooling plain Greek yogurt or sour cream to balance the rich, spicy flavors.