This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm and comforting dish! It layers chicken, tortillas, cheese, and enchilada sauce, making it a real crowd-pleaser.
Throw everything in the crockpot and let it work its magic. I love how it smells up the house and saves me time. Perfect for busy days! 🌮
Key Ingredients & Substitutions
Chicken breasts: I use boneless, skinless chicken for ease. If you’re looking for a quicker option, shredded rotisserie chicken works great, just add it in at the end to heat through!
Enchilada sauce: The red enchilada sauce adds rich flavor. If you prefer a spicier kick, you could use a green enchilada sauce or make your own using green chiles and spices.
Diced tomatoes with green chilies: I love using Rotel for its zesty flavor, but you can sub in plain diced tomatoes or fresh tomatoes if you’re out.
Tortillas: Corn tortillas are traditional, but flour tortillas provide a nice softness. If gluten-free, look for corn tortillas marked “gluten-free.”
Cheese: I use a Mexican blend for depth but feel free to mix it up with pepper jack cheese for a spicy twist or use vegan cheese for a dairy-free option.
How Do I Shred Chicken Easily?
Shredding chicken might seem tricky but it’s super easy with this method! After cooking, let the chicken cool for a few minutes and then, using two forks, simply pull apart the meat. It should fall apart easily if cooked well. If you prefer, you can also use a hand mixer on low speed for quick shredding!
- Cook chicken until fully tender in the crockpot.
- Remove and let cool slightly; this makes handling easier.
- Use two forks to pull the chicken apart into shreds.
This method guarantees evenly shredded chicken, perfect for mixing back into your 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 (e.g., Rotel), drained
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8-10 corn or flour tortillas, cut into quarters or strips
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Optional garnishes: chopped green onions, sour cream, chopped cilantro, sliced olives
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep and then cooks in the crockpot for 6-7 hours on low or 3-4 hours on high. Just set it and forget it until you’re ready to enjoy a warm, hearty meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts at the bottom of your crockpot. Make sure they are in a single layer for even cooking.
2. Mix the Sauce:
In a medium bowl, combine the enchilada sauce, diced tomatoes with green chilies, chopped onion, cumin, garlic powder, chili powder, and sprinkle in some salt and pepper. Stir it all together until mixed well.
3. Combine in the Crockpot:
Pour the sauce mixture evenly over the chicken breasts in the crockpot. This will help the chicken get flavored while it cooks.
4. Cook the Chicken:
Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours. It should be fully cooked and tender when it’s done.
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the crockpot and shred it using two forks. Return the shredded chicken back into the crockpot and mix it into the sauce.
6. Layer the Ingredients:
Now, it’s time to build your casserole! Start by adding a layer of tortilla pieces over the chicken mixture, followed by a layer of shredded cheese. Repeat this layering process until you’ve used all the tortillas and cheese, making sure to end with a layer of cheese on top.
7. Final Cooking:
Cover the crockpot again and cook for an additional 30 minutes on low. This will melt the cheese and make everything ooey-gooey!
8. Serve It Up:
Garnish with optional chopped green onions, sour cream, chopped cilantro, or sliced olives if you like. Serve warm alongside a side of lettuce and tomato or your favorite Mexican sides.
Enjoy your hearty, flavorful crockpot chicken enchilada casserole! It’s sure to be a hit at your dinner table!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just increase the cooking time by about 1-2 hours if cooking on low, or 30-60 minutes if cooking on high. Always ensure the chicken reaches an internal temperature of 165°F before serving.
What Can I Substitute for Tortillas?
If you’re out of tortillas, you can substitute with tortilla chips for a fun crunch or use thinly sliced zucchini or bell peppers for a low-carb option. Just layer them as you would with the regular tortillas!
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently in the microwave or in a skillet over low heat, adding a splash of water or broth to keep it moist.
Can I Make This Recipe Spicier?
Absolutely! To add more heat, use a spicy enchilada sauce, add diced jalapeños, or use pepper jack cheese instead of the Mexican blend. Adjust the spices to your taste to make it as spicy as you like!
