This easy chicken enchilada casserole is a cozy dish made with tender chicken, zesty enchilada sauce, and gooey cheese, all cooked in your trusty crockpot. It’s a total time-saver!
Throw everything in the pot and let it work its magic while you relax. I love adding extra cheese on top—because who can resist more cheese? It’s like a warm hug on a plate!
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts for this dish, as they cook down beautifully and shred easily. If you prefer dark meat, boneless thighs work well, too. You can even use pre-cooked shredded chicken if you’re in a rush!
Enchilada Sauce: Use your favorite type, red or green, depending on your taste. If you’re out of enchilada sauce, homemade tomato sauce mixed with some spices can work in a pinch!
Cheese: A Mexican blend cheese adds great flavor and melts well, but feel free to use cheddar or Monterey Jack. For a lighter option, try using reduced-fat cheese. Just keep in mind that it may not melt as perfectly.
Tortillas: Corn tortillas add authenticity, but flour tortillas can make the casserole a bit heartier. You can also use gluten-free tortillas to accommodate dietary needs. Just cut them into manageable pieces before layering!
How Do I Ensure My Chicken Is Perfectly Shredded?
Shredding chicken correctly can make a big difference in your casserole. Here’s an easy way to do it:
- After cooking, use two forks to pull apart the chicken while it’s still in the crockpot. This keeps the juices in!
- If the chicken feels tough, give it a bit more time in the crockpot. It should be tender and shred easily!
- Mix the shredded chicken with the sauce to ensure every bite is full of flavor.
With these tips, you’ll have a delicious casserole ready to enjoy with your family!
Easy Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 2 cups enchilada sauce (red or green, your choice)
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup salsa (mild or medium)
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 6-8 corn or flour tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Fresh chopped cilantro or green onions, for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare. You’ll need 5-6 hours on low or 2-3 hours on high in the crockpot for cooking. With a bit of patience, you’ll have a delicious meal ready with minimal effort!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of the crockpot. This will be the base for your flavorful casserole.
2. Make the Sauce Mixture:
In a medium bowl, combine the enchilada sauce, diced tomatoes with green chilies, salsa, chicken broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir everything together until well mixed, and then pour this sauce mixture evenly over the chicken in the crockpot.
3. Cook the Chicken:
Cover the crockpot and let the chicken cook. Set it on low for 5-6 hours or on high for 2-3 hours. The chicken will be tender and cooked through when it’s ready.
4. Shred the Chicken:
Once cooked, take two forks and shred the chicken right in the crockpot. Make sure to mix it well with the sauce to soak up all that delicious flavor.
5. Layer the Tortillas and Cheese:
Now it’s time to build your casserole! Layer the cut tortilla pieces over the shredded chicken. Then, sprinkle half of the shredded cheese on top. Repeat with the remaining tortillas and finish with the last layer of cheese.
6. Melt the Cheese:
Cover the crockpot again and let everything cook on low for an additional 30 minutes. This will give the cheese time to melt and get all gooey and bubbly.
7. Garnish and Serve:
Before serving, feel free to sprinkle some fresh chopped cilantro or green onions on top for a pop of color and flavor. Serve your casserole hot, alongside a fresh salad with shredded lettuce and sliced tomatoes for a complete meal.
Enjoy the melty, flavorful layers of this easy chicken enchilada casserole made effortlessly in your crockpot!
FAQ for Easy Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to cook the casserole on high for an additional hour, as frozen chicken requires more time to reach the proper temperature. Ensure that the chicken is fully cooked before shredding.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, replace the chicken with black beans, pinto beans, or even cooked quinoa. You can also add more vegetables like corn, bell peppers, or zucchini to enhance the dish.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply use the microwave or warm it up in the oven at 350°F (175°C) until heated through.
Can I Make This Recipe Spicier?
Absolutely! To add more heat, use spicy enchilada sauce or add diced jalapeños into the sauce mixture. You can also sprinkle some crushed red pepper flakes over the top before serving.
