Easy Crockpot Chicken Enchilada Casserole

If you’re craving a delicious, comforting meal, this easy crockpot chicken enchilada casserole is exactly what you need. Packed with flavors and incredibly simple to prepare, this dish is a hit among families who love savory, home-cooked meals. Using your crockpot, you can set it and forget it, allowing the slow-cooking method to work its magic on this delightful recipe.

Our family gatherings wouldn’t be complete without this dish. My grandmother first introduced us to her version of it during a chilly winter evening, and since then, it has been a beloved staple in our home. Each bite brings back the warmth and laughter shared around the table, making it much more than just a meal.

Why You’ll Love This Recipe

This recipe is perfect for busy weeknights because it saves both time and effort. The slow cooker does all the hard work, leaving you with a flavorful and tender casserole. It’s a fantastic make-ahead meal, ideal for family dinners or potlucks. Plus, it uses common pantry ingredients and provides a satisfying dinner with minimal prep.

Ingredients Notes

Use boneless, skinless chicken breasts or thighs for a tender and juicy result. Opt for your favorite brand of enchilada sauce; both green and red work beautifully. For a creamier texture, add some cream cheese. If you’d like to spice things up, incorporate jalapeños or a dash of hot sauce. Don’t forget the topping of shredded cheese for that lovely melted gooeyness.

Recipe Steps

Step 1

Layer half of the enchilada sauce at the bottom of the crockpot. Place the chicken breasts or thighs on top and cover with the remaining sauce. This ensures the meat cooks evenly while absorbing all the flavors.

Step 2

Sprinkle your choice of spices, like cumin, garlic powder, and chili powder, onto the chicken for added depth of flavor. Cover the crockpot and set it to cook on low for 6-7 hours or high for 3-4 hours.

Step 3

Once the chicken is cooked through and tender, shred it directly in the crockpot using two forks. Mix it well with the sauce to coat every piece thoroughly.

Step 4

Add the tortilla strips or crumbled nacho chips into the mix. Stir to combine, ensuring they soak up some of the sauce and soften up slightly.

Step 5

Sprinkle the shredded cheese evenly over the top. Cover and let it cook for an additional 15-20 minutes, or until the cheese has melted to perfection.

Storage Options

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings until warm. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Allow to thaw overnight in the fridge before reheating.

Variations & Substitutions

Substitute the chicken with black beans for a vegetarian twist or try ground beef for a hearty variation. To address dietary preferences, use gluten-free tortillas or swap out cheese for a dairy-free option. Customize the spice level by adjusting the amount of chili powder or adding different types of peppers.

Serving Suggestions

This dish pairs well with a dollop of sour cream and a sprinkle of fresh cilantro. Serve it as the main course for family dinners or at gatherings with a side of Spanish rice or a light green salad to balance the richness.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, you can use pre-cooked chicken to speed up the process. Simply add it in during the last few hours of cooking to allow it to absorb the flavors. Keep an eye on the temperature to avoid overcooking.

What type of cheese is best for this casserole?

A blend of cheddar and Monterey Jack cheeses works wonderfully, offering a creamy texture and rich flavor. Experiment with pepper jack if enjoying a bit of heat, or Colby for a milder cheese addition.

Can I make this recipe in the oven instead?

Yes, you can adapt this for the oven by combining all ingredients in a baking dish and covering it with foil. Bake at 350°F (175°C) for 30-40 minutes, or until the cheese is bubbly and the dish is heated through.

Easy Crockpot Chicken Enchilada Casserole

This delicious and easy crockpot chicken enchilada casserole combines flavorsome chicken, cheese, and enchilada sauce to deliver a warm and satisfying meal perfect for any family dinner.

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound chicken breast boneless and skinless
• ▢ 15 ounces red enchilada sauce preferably homemade or store-bought
• ▢ 8 ounces shredded Mexican cheese blend
• ▢ 10 ounces tortilla chips slightly crushed
• ▢ 15 ounces black beans drained and rinsed
• ▢ 1 cup corn frozen or canned
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon chili powder
• ▢ 1 cup sour cream for serving
• ▢ 2 tablespoons cilantro chopped, for garnish

Instructions

Preparation Steps

• Place the chicken breasts in the bottom of the crockpot.
• Pour enchilada sauce over the chicken and add the cumin, garlic powder, and chili powder.
• Cook on high for 4 hours or until the chicken is fully cooked and shreds easily.
• Remove the chicken from the crockpot and shred it with two forks.
• Return the shredded chicken to the crockpot and add the black beans, corn, and half of the shredded cheese.
• Stir to combine, then sprinkle the remaining cheese and crushed tortilla chips on top.
• Cover and cook for an additional 20-30 minutes until the cheese is melted.
• Serve topped with sour cream and chopped cilantro.

Notes

This recipe can be easily doubled for larger gatherings. Feel free to adjust the level of spiciness by adding hot sauce or additional chili powder to taste.