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Crock-Pot Chicken Enchilada Casserole Recipe

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4.1 from 3 reviews

This Crock-Pot Chicken Enchilada Casserole is a comforting, flavorful slow-cooked dish combining tender shredded chicken, grain-free tortillas, black beans, and a homemade enchilada sauce, topped with melted cheddar cheese. Perfect for an easy weeknight meal, it is finished with fresh cilantro and a dollop of sour cream or Greek yogurt.

  • Total Time: 6 hours 45 minutes (low) or 4 hours 45 minutes (high)
  • Yield: 6 servings

Ingredients

Chicken and Enchilada Casserole

  • 1.5 lbs chicken breasts
  • 8 grain free tortillas (Siete Cassava Tortillas recommended), cut into 1-2 inch squares
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheddar cheese (or dairy free shreds if desired)
  • Chopped cilantro (for serving)
  • Plain Greek yogurt or sour cream (for serving)

Spices and Sauce

  • 2 cups enchilada sauce (homemade, recipe below)
  • 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 pepper
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 1 tbsp arrowroot powder
  • 3 tbsp water

Instructions

  1. Prepare the enchilada sauce: Heat a medium-sized pot over medium heat. Add the tomato paste and all the spices (chili powder, cumin, garlic powder, onion powder, paprika, salt, cayenne) and whisk continuously until the spices release their aroma.
  2. Add broth: Slowly pour in the chicken broth while whisking the mixture to keep it smooth. Continue cooking over medium heat.
  3. Thicken the sauce: In a small bowl, mix the arrowroot powder and water until combined. Pour this slurry into the sauce while whisking vigorously. Continue cooking until the sauce bubbles and thickens slightly. Remove from heat and set aside.
  4. Layer chicken and sauce: Place the chicken breasts at the bottom of the crock pot and pour the prepared enchilada sauce evenly over them.
  5. Slow cook the chicken: Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
  6. Shred the chicken: Using two forks, shred the chicken directly in the crock pot, mixing it with the sauce for even flavor distribution.
  7. Add tortillas, beans, and cheese: Stir in the cut tortillas, drained black beans, and half of the shredded cheese. Press the mixture down to flatten the surface. Sprinkle the remaining cheese evenly on top.
  8. Final cook: Cover and continue cooking on high for an additional 30 minutes, allowing the cheese to melt and the casserole to set.
  9. Serve: Spoon portions onto plates and garnish with fresh cilantro and a dollop of Greek yogurt or sour cream as desired. Enjoy your hearty and delicious enchilada casserole!

Notes

  • For a grain-free option, use cassava or other grain-free tortillas as suggested.
  • Adjust the amount of cayenne pepper to control the spice level.
  • Using dairy-free cheese and yogurt makes this recipe suitable for those avoiding dairy.
  • Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
  • Arrowroot powder is used as a thickening agent but can be substituted with cornstarch if unavailable.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 6-7 hours (low) or 3-4 hours (high) plus 30 minutes final cook
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://recipeteach.com/crock-pot-chicken-enchilada-casserole-recipe/