This Easy Hearty Crockpot Chicken Enchilada Casserole is a comforting meal that’s packed with flavor. Layers of chicken, cheese, and enchilada sauce come together effortlessly in your slow cooker!
Who doesn’t love a meal that practically cooks itself? I enjoy serving it with a sprinkle of fresh cilantro and some crunchy tortilla chips on the side for that extra fun. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best here. For a quicker option, you can use rotisserie chicken. Just shred it and mix it in at the end. Turkey can also be a nice substitute if you’re looking for a lighter meat.
Red Enchilada Sauce: A jar of red enchilada sauce adds depth to the dish. If you’re in a pinch, homemade sauce works too. Alternatively, use green enchilada sauce for a different flavor profile or diced tomatoes for a lighter touch.
Corn Tortillas: Corn tortillas are traditional for enchiladas. You can swap them for flour tortillas if you prefer a softer texture. Just remember to cut them into quarters, so they layer nicely.
Cheese: I go for a Mexican cheese blend because it melts beautifully. If you have sharp cheddar or Monterey Jack, those work great too. Vegan cheese is an option if you’re avoiding dairy, just check for meltability!
How Do I Ensure My Chicken Turns Out Tender and Juicy?
The key to juicy chicken is cooking it long enough without overcooking. Start by placing the chicken breasts in the crockpot. Make sure the sauce covers them well; this keeps moisture in.
- Set the slow cooker on low for 6-7 hours or high for 3-4 hours.
- Check if the chicken shreds easily with a fork—this means it’s perfect.
Letting the shredded chicken soak in the sauce after shredding helps keep it flavorful and moist. Enjoy your tasty, hearty casserole with this simple process!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 lbs chicken breasts (boneless, skinless)
- 1 (16 oz) jar red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8-10 corn tortillas, cut into quarters
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- Fresh cilantro, chopped (for garnish)
Time Needed:
This hearty dish will take about 15 minutes to prep, plus cooking time. If you cook it on low, allow 6-7 hours. On high, it will take about 3-4 hours. After cooking, pour your favorite toppings for an extra flair before serving!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This is the base layer for the casserole.
2. Mix the Sauce:
In a medium-sized bowl, combine the red enchilada sauce, drained diced tomatoes with green chilies, chicken broth, garlic powder, cumin, chili powder, and salt and pepper. Stir everything together until well mixed.
3. Combine in the Crockpot:
Pour the sauce mixture over the chicken breasts in the crockpot, ensuring they’re fully coated.
4. Cook the Chicken:
Cover the crockpot with its lid. Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
5. Shred the Chicken:
Once cooked, carefully remove the chicken from the crockpot and use two forks to shred it. It should be easy to do! Return the shredded chicken to the crockpot and stir it to mix with the sauce.
6. Layer the Casserole:
Next, layer a few tortilla pieces at the bottom of the crockpot. Spread some of the chicken mixture over the tortillas and sprinkle with cheese. Repeat these layers until everything is used up, ending with a cheese layer on top.
7. Melt the Cheese:
Cover the crockpot again and cook on low for another 30 minutes, just long enough for the cheese to melt and bubble.
8. Serve it Up:
Once the cheese is melted, garnish your casserole with chopped cilantro before serving. Enjoy it warm with lettuce, tomato slices, sour cream, or crunchy tortilla chips for that perfect finishing touch.
This simple, flavorful, all-in-one crockpot enchilada casserole is here to bring joy to your dinner table effortlessly. Enjoy!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Yes! If you’re using frozen chicken, just add an extra hour to the cooking time on low and ensure it reaches at least 165°F (74°C) internally. This way, it cooks thoroughly while still achieving that perfect tenderness.
What Can I Substitute for Tortillas?
If you don’t have corn tortillas, feel free to use flour tortillas instead! You can also try using tortilla chips for a crunchy topping or even zucchini or eggplant slices for a low-carb alternative, though these options might change the texture slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or warm in a skillet over low heat until heated through. You can add a splash of chicken broth to keep it moist if needed!
Can I Make This Recipe Vegetarian?
Absolutely! Replace the chicken with a mix of beans (like black or pinto beans) and some additional vegetables such as bell peppers or zucchini. The same cooking method and timings should work well, ensuring a hearty vegetarian option!
