This Easy Crockpot Chicken Enchilada Casserole is a warm and tasty dish! With tender chicken, cheesy goodness, and a blend of spices, it’s comfort food at its finest.
The best part? You just toss everything in the crockpot and let it cook! Who doesn’t love easy meals that make the kitchen smell amazing? I often serve it with some tortilla chips on the side. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this recipe. If you prefer dark meat, you can use boneless, skinless chicken thighs instead for a richer flavor. Ground turkey is another great lean option!
Enchilada Sauce: I usually use store-bought red enchilada sauce, but homemade is a great choice if you have time. If you want a spicy twist, use green enchilada sauce instead!
Tortillas: You can use either corn or flour tortillas. Corn tortillas add a traditional flavor, while flour tortillas provide a softer texture. If you need a gluten-free option, look for corn tortillas labeled gluten-free.
Cheese: I love using a Mexican blend for its gooey melt. You can swap it out for cheddar or pepper jack for extra flavor. Nutritional yeast works for a dairy-free alternative!
How Do I Get the Perfect Texture for My Casserole?
Layering is key! Start with a layer of tortillas on the bottom to soak up the sauce, followed by chicken and cheese. Make sure to repeat these layers for a consistent texture throughout. Don’t skip the final step of letting it cook longer to get that cheesy, bubbly top!
- Cook chicken until tender, then shred it back into the sauce for even flavor absorption.
- Be generous with layering to ensure every bite has all the yummy flavors!
Easy Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 2 cups enchilada sauce (red)
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 6 to 8 corn or flour tortillas, cut into quarters or strips
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
Optional Ingredients:
- Fresh cilantro or chopped green onions for garnish
- Optional toppings: sour cream, sliced avocado, chopped lettuce, sliced tomatoes
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then 6-7 hours on low or 3-4 hours on high in the crockpot. That means you can prepare it in the morning and have a delicious dinner ready without any fuss!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts in the bottom of your crockpot. This will be the base for all the flavorful additions you’ll add!
2. Mix Up the Sauce:
In a medium bowl, combine the enchilada sauce, diced tomatoes with green chilies, cumin, chili powder, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir everything together until well mixed, and then pour this delicious mixture over the chicken in the crockpot.
3. Cook the Chicken:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is fully cooked and tender, making it easy to shred!
4. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot and stir it well into the sauce to coat it.
5. Layer the Tortillas:
Cut your tortillas into quarters or strips. Start layering by placing a portion of the tortilla pieces at the bottom of the crockpot. Next, add some of the shredded chicken and sauce mixture, followed by a generous layer of shredded cheese. Repeat this layering process until you’ve used all the ingredients, ensuring you finish with cheese on top for that melty goodness!
6. Final Cooking:
Cover the crockpot again and cook on low for an additional 30 minutes to 1 hour to ensure the cheese is melted and bubbly. Your casserole will begin to look like a beautifully layered masterpiece!
7. Garnish and Serve:
Once done, you can garnish your casserole with freshly chopped cilantro or green onions if you’d like. For serving, you can offer optional toppings such as sour cream, sliced avocado, chopped lettuce, and sliced tomatoes on the side.
Enjoy every cheesy, comforting bite of this easy crockpot chicken enchilada casserole!
FAQ for Easy Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just remember to adjust the cooking time. If cooking on low, it may take an extra 1-2 hours, and cooking on high may take an additional hour. Always ensure the chicken reaches an internal temperature of 165°F.
How Can I Make This Recipe Spicier?
If you’re looking for some extra heat, you can add sliced jalapeños or diced green chilies to the enchilada sauce. You can also use spicy enchilada sauce instead of the regular one. Adjust the spices, too, by increasing the chili powder and cumin!
Can I Make This Ahead of Time?
Absolutely! You can prepare the chicken and sauce mixture a day in advance and store it in the fridge. When ready to cook, just layer with the tortillas and cheese in the crockpot, and set to cook as usual.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or oven. Add a splash of enchilada sauce or water if it’s a bit dry to keep it moist!
