This Hearty Crockpot Chicken Enchilada Casserole is everything you want in a cozy meal! It combines tender chicken, cheesy goodness, and spicy enchilada sauce all cooked together in a slow cooker.
The best part? You just toss everything in and let the crockpot do the magic! I love serving it with some tortilla chips for scooping—an easy and fun dinner for the whole family!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal here for easy shredding. If you want a richer flavor, you can use thighs instead. They stay juicy during cooking.
Enchilada Sauce: I like using a canned red enchilada sauce for convenience. If you’re up for it, homemade sauce brings a fresh taste. You can go for green enchilada sauce if you prefer milder flavors.
Tortillas: Corn tortillas are traditional for an enchilada casserole. Flour tortillas can also work if you prefer their flexibility. Just cut them into quarters thick enough to hold up.
Cheese: A Mexican blend cheese is my go-to for great melty texture. Feel free to mix in cheddar, Monterey Jack, or even pepper jack for a little spice!
Green Chilies: They add a nice kick to the dish. For a milder taste, you can skip them or use a less spicy variety. Diced jalapeños are a good substitute for extra heat.
How Do You Ensure Tender Chicken in Your Casserole?
To get perfectly tender chicken, the trick is to maintain a low and slow cooking method. Cooking on low helps break down the chicken fibers, making it easy to shred.
- Start with chicken at the bottom of the crockpot to maintain moisture.
- Add sauce to keep everything juicy and flavorful.
- Cook on low for 4-6 hours. This allows for the natural juices to infuse into the chicken.
- Shred the chicken with two forks right in the crockpot before serving, allowing it to soak in the sauce.
With these tips, you’ll have tender, flavorful chicken every time in your enchilada casserole!
Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 lbs boneless, skinless chicken breasts
- 1 (19 oz) can red enchilada sauce
- 1 (15 oz) can diced tomatoes, drained
- 1 (4 oz) can diced green chilies
- 1 onion, diced (optional)
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 10-12 corn tortillas, cut into quarters
For Seasoning:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Garnish:
- Fresh chopped cilantro or green onions
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and then cooks in the crockpot for either 4-6 hours on low or 2-3 hours on high. After that, it’s ready to be shredded, combined, and served. Perfect for a busy day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts at the bottom of your crockpot. This helps ensure they cook evenly and soak up all the flavors from the sauce.
2. Mix the Sauce:
In a separate bowl, combine the enchilada sauce, drained diced tomatoes, diced green chilies, and the optional diced onion. Add the ground cumin, chili powder, garlic powder, and season with salt and pepper. Mix well to blend all the flavors.
3. Layer the Ingredients:
Pour half of the sauce mixture over the chicken in the crockpot. Next, layer half of the tortilla quarters on top of the sauce followed by 1 cup of shredded cheese. Pour the remaining sauce over the cheese, followed by the rest of the tortillas and another layer of cheese on top.
4. Cook the Casserole:
Cover the crockpot with its lid and cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be fully cooked and easy to shred when finished.
5. Shred and Serve:
When cooking time is up, use two forks to shred the chicken right in the crockpot. Stir everything gently to combine the flavors. Garnish with fresh chopped cilantro or green onions for a pop of flavor and color.
6. Enjoy Your Meal:
Serve the casserole warm, and feel free to add sides like shredded lettuce, fresh tomato slices, sour cream, or avocado to enhance your meal!
This hearty crockpot chicken enchilada casserole is such a comfort food delight! It’s cheesy, flavorful, and a breeze to make, perfect for gatherings or family dinners!
FAQ for Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just remember to increase the cooking time. If cooking on low, allow an additional 1-2 hours. If cooking on high, check for doneness after 3-4 hours. Always ensure the chicken reaches a safe internal temperature of 165°F (75°C) before serving.
Can I Substitute Ingredients?
Absolutely! If you don’t have corn tortillas, flour tortillas work well too. For a different flavor, try green enchilada sauce instead of red. You can also switch up the cheese; just use whatever you have on hand, such as cheddar or pepper jack for added spice!
How Do I Store Leftover Casserole?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. To reheat, simply thaw overnight in the fridge and warm in the microwave or oven until heated through.
What Can I Serve This Casserole With?
This casserole pairs beautifully with a side of shredded lettuce, fresh tomato slices, or avocado. You could also serve it with tortilla chips for some crunch or with a dollop of sour cream on top for added creaminess!
