Crock Pot Chicken Enchilada Casserole

This Crock Pot Chicken Enchilada Casserole is the perfect combination of comfort food and convenience. Loaded with tender shredded chicken, flavorful enchilada sauce, and gooey melted cheese, this dish delivers all the deliciousness of traditional enchiladas without the hassle of rolling tortillas. It’s an easy, set-it-and-forget-it meal that’s great for busy weeknights or casual gatherings.

Why You’ll Love This Recipe

• Effortless Cooking – The slow cooker does all the hard work, making this a stress-free meal.
• Full of Flavor – Enjoy the classic taste of enchiladas with bold, savory ingredients.
• Family-Friendly – A guaranteed hit with both kids and adults.
• Perfect for Meal Prep – Leftovers taste just as amazing the next day.
• Customizable – Easily adjust the ingredients to suit your preferences.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Red enchilada sauce
• Corn tortillas
• Shredded Mexican cheese blend
• Diced green chilies
• Black beans (optional)
• Corn (optional)
• Sour cream (for serving)
• Chopped cilantro (for garnish)

Directions

1. Place the boneless, skinless chicken breasts into the slow cooker.
2. Pour the enchilada sauce over the chicken, ensuring it’s fully coated.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
4. Shred the cooked chicken with two forks, mixing it back into the sauce.
5. Cut the corn tortillas into small strips and stir them into the slow cooker along with the shredded cheese, diced green chilies, black beans, and corn if using.
6. Cover and cook for an additional 30 minutes on low until everything is well combined and heated through.
7. Serve warm, garnished with chopped cilantro and a dollop of sour cream.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: 6.5-7.5 hours

Variations

• Make It Spicy: Add diced jalapeños or use a spicier enchilada sauce.
• Use Different Protein: Swap chicken for ground beef or shredded pork.
• Low-Carb Option: Replace corn tortillas with low-carb tortillas or omit them entirely.
• Add More Veggies: Mix in bell peppers, onions, or zucchini for extra nutrition.
• Cheese Lovers: Top with extra cheese before serving for a gooier texture.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm up in the microwave in 30-second intervals or reheat on the stovetop over low heat until warmed through.

FAQs

How do I prevent the tortillas from getting too soggy?

Cutting the tortillas into strips instead of layering them helps them hold their texture better.

Can I use flour tortillas instead of corn tortillas?

Corn tortillas work best, but you can use flour tortillas if you prefer a softer texture.

Can I use rotisserie chicken instead?

Yes! Using pre-cooked rotisserie chicken cuts down on cooking time. Just mix it with the sauce and cook for about an hour.

What kind of cheese works best for this recipe?

A Mexican cheese blend works great, but you can also use cheddar, Monterey Jack, or pepper jack for a bit of spice.

Can I make this dish vegetarian?

Yes! Replace the chicken with extra beans, corn, and bell peppers for a hearty vegetarian version.

How do I thicken the casserole if it’s too runny?

Let it cook uncovered for 15-20 minutes, or add a bit more cheese to absorb excess moisture.

Can I prepare this ahead of time?

Yes! Assemble everything in the slow cooker insert the night before and refrigerate. Just start cooking in the morning.

What can I serve with this dish?

It pairs well with a side salad, rice, or guacamole.

How do I make this dish gluten-free?

Ensure your enchilada sauce and tortillas are certified gluten-free

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