This Easy Hearty Crockpot Chicken Enchilada Casserole is a delicious mix of chicken, cheese, and your favorite enchilada sauce simmered until everything is warm and tasty. Perfect for busy days!
I love how simple this dish is—just toss everything in the crockpot and let it work its magic. Plus, it’s a hit with the family, so no complaints at dinner! 😊
Key Ingredients & Substitutions
Chicken: I used boneless, skinless chicken breasts for tenderness, but you can replace it with chicken thighs if you prefer dark meat. They’re juicy and flavorful! For a quicker option, shredded rotisserie chicken will also work well.
Enchilada Sauce: A jar of red enchilada sauce makes it easy, but feel free to use homemade sauce if you have a favorite recipe. For a milder flavor, opt for green enchilada sauce instead.
Diced Tomatoes: I love using diced tomatoes with green chilies for added zing. If you’re looking for a milder dish, plain diced tomatoes work just fine. You can also use fresh tomatoes if you have them on hand!
Tortillas: Corn tortillas are traditional and add great flavor, but flour tortillas can be used for a softer and more versatile option. Just cut them into smaller pieces for layering.
Cheese: I recommend a Mexican blend cheese for the best flavor, but cheddar or Monterey Jack can also be delightful. Experiment with different cheese types if you’re feeling adventurous!
How Do You Get the Chicken Perfectly Shredded?
Shredding chicken can be tricky, but here’s a simple way to do it right in the crockpot! After the chicken has cooked thoroughly, use two forks to pull it apart. This method allows the chicken to soak up the sauce as you shred, keeping it flavorful and moist.
- Make sure to mix the shredded chicken back with the sauce to allow the flavors to combine.
- Shredding right in the crockpot minimizes excess dishes—who doesn’t love less cleanup?
With this recipe, you’re set for a fantastic meal with minimal effort! Enjoy your easy and hearty casserole! 🌮
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 (16 oz) jar red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 6-8 small corn or flour tortillas, cut into strips or quarters
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Optional garnishes: chopped green onions, sour cream, sliced jalapeños, chopped cilantro
Time Needed:
This delicious casserole requires about 15 minutes of prep time and 6-7 hours of cooking on low (or 3-4 hours on high) in the crockpot. After cooking, there’s an additional 15-30 minutes for the cheese to melt. Don’t forget to plan a bit of time for it to rest and set before serving!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of the crockpot. This is where the magic begins!
2. Mix the Sauce:
In a medium bowl, mix the enchilada sauce, diced tomatoes with green chilies, cumin, chili powder, garlic powder, and a bit of salt and pepper. Stir until everything is well combined.
3. Combine Chicken and Sauce:
Pour that tasty sauce mixture evenly over the chicken in the crockpot. Ensure each piece of chicken is coated—it’ll infuse so much flavor!
4. Cook the Chicken:
Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours. You’ll know it’s done when the chicken is tender and can be easily shredded. Yum!
5. Shred the Chicken:
Once the chicken is cooked through, use two forks to shred it right inside the crockpot. This is super easy and helps the chicken soak up all that flavorful sauce!
6. Add the Tortillas:
Evenly layer the tortilla pieces over the shredded chicken and sauce mixture in the crockpot. It’s like building a delicious layer cake!
7. Top with Cheese:
Sprinkle the shredded cheese all over the tortillas. Mmmm, who doesn’t love melted cheese?
8. Final Cook:
Cover the crockpot again and let it cook on low for an additional 15-30 minutes, or until the cheese is melted and bubbly. Check to make sure everything is nice and heated through—your kitchen will smell amazing!
9. Serve and Enjoy:
Once ready, serve your casserole hot and garnish with your favorite toppings like green onions, sour cream, sliced jalapeños, or chopped cilantro. Enjoy your hearty meal with family and friends!
This Easy Hearty Crockpot Chicken Enchilada Casserole is not only easy to make but absolutely delicious, capturing all the beloved flavors of traditional enchiladas in a convenient way!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just keep in mind that you will need to increase the cooking time by about 1-2 hours to ensure they cook through completely. Always check for an internal temperature of 165°F to ensure they are safe to eat.
Can I Make This Dish Ahead of Time?
Absolutely! You can assemble the dish the night before, refrigerate it, and then set it to cook in the crockpot the next day. Just make sure to adjust the cooking time as needed based on how cold the ingredients are when you start.
What if I Don’t Have Enchilada Sauce?
No worries! If you don’t have enchilada sauce, you can substitute with salsa or a homemade mixture of tomato sauce, chili powder, cumin, and a pinch of garlic powder. Just adjust the spices to your liking for a fabulous alternative!
How to Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or in the oven at 350°F until warmed through. Perfect for a quick lunch or dinner later in the week!
