Crockpot chicken enchilada casserole, the ultimate weeknight comfort food! This recipe is near and dear to my heart because it’s a dish that my mom used to make on busy school nights. There’s something so comforting about the layers of cheesy, flavorful goodness, isn’t there? This crockpot chicken enchilada casserole recipe is a simplified version of her original recipe, made even easier with the help of your trusty slow cooker.
Table of Contents
Imagine tender chicken, smothered in enchilada sauce, nestled between layers of tortillas and loads of melted cheese. This is the beauty of a well made crockpot chicken enchilada casserole. Ready to dive in?
Why You Will Love This crockpot chicken enchilada casserole Recipe
This crockpot chicken enchilada casserole recipe is a total game changer for busy families. It's comfort food at its finest, requiring minimal effort but delivering maximum flavor. I love that I can throw everything in the crockpot in the morning and come home to a delicious, ready to eat dinner.
The slow cooking process makes the chicken incredibly tender and juicy, perfectly absorbing all the flavors of the enchilada sauce and spices. Trust me, you will love the aroma that fills your kitchen as it simmers away. Plus, clean up is a breeze! It's a guaranteed crowd pleaser and perfect for potlucks or family gatherings. I sometimes think about my favorite Crockpot Chicken And Gravy when i am using my slow cooker!
Ingredients Needed for This crockpot chicken enchilada casserole Recipe
- Chicken: 2 pounds boneless, skinless chicken breasts
- Enchilada Sauce: 2 (10 ounce) cans red enchilada sauce
- Corn Tortillas: 10 to 12 corn tortillas
- Cheese: 2 cups shredded cheddar cheese, divided
- Onion: 1 medium onion, chopped
- Black Olives: 1 (2.25 ounce) can sliced black olives, drained
- Corn: 1 (15 ounce) can whole kernel corn, drained
- Spices: 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder
- Optional Toppings: Sour cream, guacamole, cilantro
How to Make This crockpot chicken enchilada casserole Recipe
- Combine the chicken breasts, onion, chili powder, cumin, and garlic powder in the crockpot.
-
Pour one can of enchilada sauce over the chicken. - Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shreds with a fork. This delicious recipe is almost as easy as baking Crockpot Butter Chicken.
- Remove the chicken from the crockpot and shred it using two forks.
- Stir in the corn and black olives and half of the cheddar cheese into the shredded chicken mixture.
- Lightly grease the bottom of the crockpot.
- Place two tortillas on the bottom. Cut to fit, if needed.
- Spread a layer of the chicken mixture over the tortillas.
- Drizzle with some of the remaining enchilada sauce and sprinkle with some of the remaining cheese.
- Repeat layers of tortillas, chicken mixture, enchilada sauce, and cheese until all ingredients are used, ending with a layer of tortillas topped with the remaining enchilada sauce and cheese.
- Cook on low for 30 to 45 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before cutting and serving.
- Top with your favorite toppings like sour cream, guacamole, and cilantro.
How to Serve This crockpot chicken enchilada casserole Recipe
This crockpot chicken enchilada casserole is a complete meal on its own. However, you can elevate it with some simple sides.
Consider serving it with a fresh side salad, Mexican rice, or some refried beans. A dollop of sour cream, a scoop of guacamole, or a sprinkle of fresh cilantro adds a burst of flavor and freshness. For plating, try cutting the casserole into squares and arranging them artfully on a plate with your chosen toppings.
How to Store This crockpot chicken enchilada casserole Recipe
Leftover crockpot chicken enchilada casserole can be easily stored in the refrigerator or freezer. Once its cooled.
For refrigeration, transfer the casserole to an airtight container and store it in the refrigerator for up to 3 to 4 days. To freeze, cut the casserole into portions or leave it whole in an airtight, freezer safe container. It can be frozen for up to 2 to 3 months. To reheat, thaw in the refrigerator overnight.
Tips to Make This crockpot chicken enchilada casserole Recipe
Want to take your crockpot chicken enchilada casserole recipe to the next level? Experiment with the ingredients.
Use rotisserie chicken for extra flavor and convenience. Substitute black beans for corn, or add a can of diced tomatoes for added moisture. For a spicy kick, add a pinch of cayenne pepper or use a spicier enchilada sauce. One of my faves is Crockpot Butter Chicken 3. To ensure the casserole doesn't get soggy, avoid overfilling the crockpot and use slightly stale or day old tortillas.
Helpful Notes for This crockpot chicken enchilada casserole Recipe
This recipe calls for boneless, skinless chicken breasts, but you can also use chicken thighs for a richer flavor. Be sure to shred the chicken well after cooking for even distribution throughout the casserole.
If you don’t have corn tortillas on hand, flour tortillas will work in a pinch, but the corn tortillas offer a more authentic flavor. When layering the tortillas, feel free to cut them into smaller pieces to fit the crockpot more easily. Don’t skip draining the corn and black olives; this helps prevent the casserole from becoming too watery. Also, Follow us on Pinterest for more recipes!
Variation of This crockpot chicken enchilada casserole Recipe
For a vegetarian version, substitute the chicken with black beans, sweet potatoes, or a mix of vegetables. In the fall, pumpkin is a great way to add to recipes that use vegetables.
Add a layer of sautéed bell peppers and onions for extra flavor and texture. If you’re looking for a lighter option, use low fat cheese and sour cream. For a spicier kick, add some chopped jalapeños or a few dashes of hot sauce to the chicken mixture. You can experiment with different types of cheese, such as Monterey Jack or pepper jack, to change up the flavor profile.
Frequently Asked Questions
Can I use pre-cooked chicken for crockpot chicken enchilada casserole?
Yes, you can absolutely use pre-cooked chicken, such as rotisserie chicken, to make this crockpot meal even easier and faster to prepare. Simply shred the chicken and incorporate it into the recipe.
How do I prevent my crockpot chicken enchilada casserole from becoming soggy?
Layering the casserole properly and using slightly stale tortillas can help prevent sogginess. Also, avoid adding too much liquid. If needed, you can remove the lid during the last 30 minutes of cooking to allow some of the moisture to evaporate.
What are some variations I can make to my crockpot chicken enchilada casserole?
You can customize the casserole by adding different vegetables like corn, black beans, or bell peppers. Experiment with different cheeses or add a layer of sour cream or guacamole after cooking for extra flavor.
Can I freeze crockpot chicken enchilada casserole?
Yes, crockpot chicken enchilada casserole freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and foil, or place it in an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This crockpot chicken enchilada casserole is a guaranteed crowd pleaser for family members and friends. It's easy, flavorful, and perfect for busy weeknights. Give this recipe a try and let me know what you think in the comments below! I hope you enjoy this crockpot chicken enchilada casserole!
Crockpot Chicken Enchilada Casserole: Easiest Recipe EVER!
This crockpot chicken enchilada casserole recipe is a simplified version of her original recipe, made even easier with the help of your trusty slow cooker! Tender chicken, smothered in enchilada sauce, nestled between layers of tortillas and loads of melted cheese!
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours and 15 minutes
Yield: 6 servings
Category: Main Dish
Cuisine: Mexican
Diet: Gluten Free
Nutrition:
Protein: 30g
Carbs: 25g
Fat: 25g
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 (10 ounce) cans red enchilada sauce
- 10 to 12 corn tortillas
- 2 cups shredded cheddar cheese, divided
- 1 medium onion, chopped
- 1 (2.25 ounce) can sliced black olives, drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Optional Toppings: Sour cream, guacamole, cilantro
Instructions
- Combine the chicken breasts, onion, chili powder, cumin, and garlic powder in the crockpot.
- Pour one can of enchilada sauce over the chicken.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it using two forks.
- Stir in the corn and black olives and half of the cheddar cheese into the shredded chicken mixture.
- Lightly grease the bottom of the crockpot.
- Place two tortillas on the bottom. Cut to fit, if needed.
- Spread a layer of the chicken mixture over the tortillas.
- Drizzle with some of the remaining enchilada sauce and sprinkle with some of the remaining cheese.
- Repeat layers of tortillas, chicken mixture, enchilada sauce, and cheese until all ingredients are used, ending with a layer of tortillas topped with the remaining enchilada sauce and cheese.
- Cook on low for 30 to 45 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before cutting and serving.
- Top with your favorite toppings like sour cream, guacamole, and cilantro.
Notes
- Use rotisserie chicken for extra flavor and convenience. Substitute black beans for corn, or add a can of diced tomatoes for added moisture. For a spicy kick, add a pinch of cayenne pepper or use a spicier enchilada sauce. To ensure the casserole doesn’t get soggy, avoid overfilling the crockpot and use slightly stale or day old tortillas.
