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- 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - Spices: cumin and chili powder - Cheese and Tortillas: 2 cups shredded cheese, 8 small corn tortillas - 1/2 cup chopped fresh cilantro - 1 avocado, diced - Sour cream (optional) To make a Hearty Chicken Enchilada Crockpot Casserole, you need a few key ingredients. First, start with cooked chicken. Shred it to make it easier to mix. Black beans add protein and fiber. Rinse and drain them to keep the dish light. Corn brings a sweet crunch. You can use canned corn, but fresh or frozen works too. Next, grab some enchilada sauce. This sauce gives the dish a bold flavor. Diced tomatoes with green chilies add some heat and texture. For spices, cumin and chili powder are a must. They add depth and warmth to your casserole. Now, let’s talk about cheese and tortillas. Use a blend of shredded cheese like cheddar and Monterey Jack. It melts beautifully and adds creaminess. Cut small corn tortillas into strips. These create layers in your casserole. For garnishing, fresh cilantro brightens the dish. Diced avocado adds creaminess and flavor. Sour cream is optional, but it makes a great topping. With these ingredients, you can create a warm, filling meal that everyone will love. - In a large bowl, combine: - 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - 1 teaspoon cumin - 1 teaspoon chili powder Mix these well until they blend into a colorful mixture. - Next, prepare your crockpot. Lightly spray the inside with cooking spray. This step helps prevent sticking. - Begin layering. Place half of the tortilla strips at the bottom of the crockpot. - Pour half of the chicken mixture over the strips. Then, add half of the shredded cheese. - Repeat this process with the remaining tortilla strips, chicken mixture, and top with the last portion of cheese. - Now, it’s time to cook. Set the crockpot to LOW for 4-5 hours or HIGH for 2-3 hours. - Check the casserole. It’s done when the cheese is melted and bubbly. After cooking, turn off the crockpot and let it sit for 10 minutes before serving. This resting time helps the flavors settle. - Choose the right tortillas: I prefer small corn tortillas for a great texture. They hold up well in the sauce and add flavor. You can also use flour tortillas if you like a softer bite. Just cut them into strips for easy layering. - Adjust spice levels to taste: If you love heat, add more chili powder or a dash of hot sauce. For milder flavor, cut back on the spices. Always taste as you mix! - Ideal sides or beverages to accompany: This casserole pairs well with a fresh salad or Mexican rice. For drinks, try a light beer or agua fresca. They balance the richness of the dish. - Alternative garnishing ideas: Besides cilantro and avocado, try sliced jalapeños or green onions. A sprinkle of lime juice adds a zesty kick! - How to avoid sticking and burning: Spray the crockpot with cooking spray before adding ingredients. Layer your tortillas and filling carefully, and avoid overcooking. - Importance of resting time before serving: Let the casserole rest for about 10 minutes after cooking. This helps it set and makes serving easier. Enjoy the delicious layers! {{image_2}} You can change the protein in this casserole to suit your taste. If you want beef, use ground beef instead of chicken. For turkey lovers, swap in ground turkey. For a vegetarian twist, replace the chicken with extra beans or mixed veggies. This keeps the dish hearty and filling. You can make your own enchilada sauce for a fresher taste. Simply blend tomatoes, spices, and broth. If you want a quick option, try different salsas. Salsa verde adds a nice zing, while a chipotle salsa gives a smoky flavor. Both can change the dish's vibe. For a lighter version, you can use low-fat cheese. This will still melt well and taste great. If you need a gluten-free option, choose corn tortillas. Whole wheat tortillas are another healthy choice. They add fiber and nutrients, making your casserole even better. To store leftovers, let the casserole cool. Place it in an airtight container. This keeps it fresh. In the fridge, it lasts about 3 to 4 days. For freezing, cut the casserole into portions. Wrap each piece in plastic wrap. Then, put them in a freezer bag or container. This way, they stay safe from freezer burn. To reheat, thaw overnight in the fridge. Heat in the oven or microwave until hot. You can prepare this casserole in advance. Just layer all the ingredients in the crockpot. Cover it and store it in the fridge overnight. In the morning, set it to cook. Each serving is about one-sixth of the casserole. This makes meal prep easy and tasty! Yes, you can use frozen chicken. Just remember to cook it longer. If you start with frozen chicken, cook on HIGH for about 3-4 hours. If you use cooked chicken, follow the normal cooking times. Always check the chicken's temperature to ensure it reaches 165°F. To add more spice, you can do a few things: - Add extra chili powder or cumin. - Use hot enchilada sauce instead of mild. - Toss in some diced jalapeños or serrano peppers. - Serve with a spicy salsa or hot sauce on the side. If you want to swap black beans, there are great options: - Use pinto beans for a different taste. - Kidney beans offer a nice color and flavor. - Chickpeas can add a unique twist. - You could also skip the beans for a lighter dish. You can create a tasty chicken casserole using simple ingredients. We discussed the main ingredients, cooking steps, and some fun tips to make it even better. Remember to layer your ingredients well in the crockpot and let it cook properly for best results. With options for variations, storage, and meal prep, you can enjoy this dish your way. Be bold and try new flavors! Enjoy your cooking adventure!

Hearty Chicken Enchilada Crockpot Casserole

Discover a delicious twist on dinner with this Hearty Chicken Enchilada Crockpot Casserole! Packed with shredded chicken, black beans, corn, and a blend of spices, this easy recipe is a weeknight winner. Layered with tortilla strips and melted cheese, it's comforting and full of flavor. Perfect for busy families, this dish cooks effortlessly in your crockpot. Click to explore the full recipe and delight your taste buds tonight!
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Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies

1 teaspoon cumin

1 teaspoon chili powder

2 cups shredded cheese (cheddar and Monterey Jack blend)

8 small corn tortillas, cut into strips

1/2 cup chopped fresh cilantro (for garnish)

1 avocado, diced (for garnish)

Sour cream (optional, for serving)

Instructions
 

In a large bowl, combine the shredded chicken, black beans, corn, enchilada sauce, diced tomatoes with green chilies, cumin, and chili powder. Mix until everything is well incorporated.

    Lightly spray the inside of the crockpot with cooking spray to prevent sticking.

      Layer half of the tortilla strips in the bottom of the crockpot.

        Pour half of the chicken mixture over the tortilla strips, followed by half of the shredded cheese.

          Repeat the layers with the remaining tortilla strips, chicken mixture, and top with the remaining cheese.

            Cover the crockpot and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the cheese is melted and bubbly, and heated through.

              Once cooked, turn off the crockpot and let it sit for 10 minutes before serving.

                Serve hot, garnished with chopped cilantro, diced avocado, and a dollop of sour cream if desired.

                  Prep Time: 15 min | Total Time: 4-5 hrs | Servings: 6