This Hearty Crockpot Chicken Enchilada Casserole is all about comfort! With tender chicken, zesty enchilada sauce, and cheesy goodness, it’s a crowd-pleaser that cooks itself.
Just toss everything in your crockpot and let the magic happen! I love how it makes my kitchen smell amazing while I get to relax. Perfect for busy days! 🌟
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are perfect for this dish since they become tender in the slow cooker. If you’re looking for a substitute, try rotisserie chicken for convenience—just shred it and add it to the sauce.
Enchilada Sauce: Red enchilada sauce gives the casserole its signature flavor. You can use homemade sauce, but if you’re in a pinch, any store-bought version works! Feel free to try green enchilada sauce for a milder taste.
Diced Tomatoes with Green Chilies: Rotel is my go-to, adding spice and tang. If you’re avoiding spicy foods, use plain diced tomatoes instead, or opt for mild diced green chilies.
Corn Tortillas: They hold together well in casseroles. However, flour tortillas can be a nice swap for a softer texture. Just cut them like you would corn tortillas!
Cheese: I love a Mexican blend for that authentic flavor. Cheddar or Monterey Jack will also do just fine. For a lower-fat option, you can choose reduced-fat cheese without sacrificing taste.
How Do I Ensure My Chicken Stays Tender and Shreddable?
Cooking chicken in a crockpot is simple, but getting it just right requires a little attention. To ensure chicken stays tender and easily shredable, follow these tips:
- Keep the chicken in a single layer at the bottom of the crockpot for even cooking.
- Don’t rush the cooking time; low and slow (6-7 hours on low, 3-4 hours on high) is best for juicy meat.
- Use two forks to shred the chicken directly in the crockpot for a quick mix with the sauce.
- Sometimes, adding a splash of water or extra sauce can help keep it moist throughout the cooking process.
Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 3 boneless skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper, to taste
- 6-8 corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Fresh cilantro or green onions, chopped for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time! Then you’ll let the crockpot do all the work, cooking on low for 6-7 hours or on high for 3-4 hours. Just finish it off with a quick melt of the cheese for a wonderful family meal.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts at the bottom of your crockpot. They need a good base to soak up all the delicious flavors!
2. Mix the Sauce:
In a medium bowl, combine the red enchilada sauce, diced tomatoes with green chilies, chopped onion, minced garlic, chili powder, ground cumin, salt, and pepper. Stir it all together until well mixed—this is your flavorful sauce!
3. Combine in the Crockpot:
Pour the sauce mixture evenly over the chicken breasts. Make sure they are well coated!
4. Let it Cook:
Cover your crockpot and cook on low for 6-7 hours or on high for about 3-4 hours. You’ll know it’s ready when the chicken is fully cooked and tender. Enjoy the wonderful aroma filling your kitchen!
5. Shred the Chicken:
Once cooked, take two forks and shred the chicken right in the crockpot. Stir it up into the sauce for a tasty mix!
6. Layer in the Tortillas:
Add half of the cut corn tortillas to the crockpot, gently folding them into the chicken and sauce mixture. Don’t worry about them being perfect—they’ll get deliciously soft as they cook!
7. Add Some Cheese:
Sprinkle 1 cup of shredded cheese over the chicken and tortilla mixture. Then, add the rest of the corn tortillas on top—the more layers, the better!
8. Time for More Cheese:
Finish off by sprinkling the remaining cheese over the top layer for that gorgeous cheesy goodness.
9. Final Cooking:
Cover and cook on high for another 15-30 minutes, just until the cheese is melted and bubbly. This is the best part!
10. Garnish and Serve:
Before serving, garnish with chopped cilantro or green onions if you like. Serve it hot with sides like shredded lettuce, sliced tomatoes, sour cream, avocado, or jalapeños—make it your own!
Enjoy this easy, cheesy, and comforting crockpot enchilada casserole that’s perfect for busy days and family dinners!
FAQ for Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just add about 1-2 hours to the cooking time on low to ensure the chicken is fully cooked and tender. Make sure to check that the internal temperature reaches 165°F (75°C) before shredding.
What Can I Use Instead of Corn Tortillas?
If you prefer, you can substitute corn tortillas with flour tortillas for a different texture. Just cut them into quarters like the corn tortillas, and they will work just as well in the casserole.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or gently on the stove. Just add a splash of water or extra enchilada sauce to keep it moist when reheating!
Can I Add Vegetables to This Dish?
Absolutely! You can add chopped bell peppers, zucchini, or even black beans for extra nutrition and flavor. Just layer them in with the chicken and sauce before cooking. Adjust your cooking time slightly if adding larger quantities of veggies.
