This Easy Hearty Crockpot Chicken Enchilada Casserole is a real winner! It’s packed with tender chicken, cheese, and delicious enchilada sauce—all cooked slowly for a warm, cozy meal.
I love how effortless it is to throw everything in the crockpot and let it do the work! It’s a go-to for busy days, and leftovers are even better the next day. Yum! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the star here as they get tender and juicy in the slow cooker. If you’re short on time, rotisserie chicken works great too! Just shred it and mix with the sauce.
Enchilada sauce: A key ingredient for flavor! If you prefer a milder dish or want to control the spice, look for a mild enchilada sauce. You can also make your own using tomato sauce, chili powder, and a bit of cumin.
Tortillas: Corn tortillas are traditional, but flour tortillas can be used if you prefer. Simply cut them and layer them like you would with corn tortillas. 😊 If you’re gluten-free, look for corn tortillas labeled as such.
Cheese: I love using shredded Mexican blend cheese because it melts well and adds great flavor. Feel free to play with combinations, like adding pepper jack for a kick or using a dairy-free cheese for a healthier option!
How Do I Achieve the Best Shredded Chicken?
Shredding the chicken is a crucial step in this casserole. After cooking, the chicken should be super tender. Here’s how to get that perfect shredded texture:
- After cooking, carefully remove the chicken breasts from the crockpot.
- Use two forks to pull the chicken apart. Start from the sides to make it easier.
- Once shredded, return the chicken to the crockpot, mixing it well with the sauce. This adds flavor to the dish!
Always make sure to shred the chicken shortly after cooking to avoid it drying out!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce (or more to taste)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 10-12 corn tortillas, cut into quarters or halves
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro or green onions for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time. Then, you’ll let it cook in the crockpot for either about 6 hours on low or 3 hours on high. After cooking, an extra 30 minutes gives the cheese time to melt into a gooey topping. It’s a fantastic set-it-and-forget-it meal!
Step-by-Step Instructions
1. Prepare the Chicken
Start by placing the boneless, skinless chicken breasts at the bottom of your large crockpot. This will be the foundation of your casserole.
2. Mix in Seasonings
Top the chicken with the chopped onion (if using), minced garlic, cumin, chili powder, and a sprinkle of salt and pepper. These spices will give the chicken a delicious flavor!
3. Add Sauces
Pour the can of diced tomatoes with green chilies and the red enchilada sauce evenly over the chicken. This will keep everything moist and packed with flavor as it cooks.
4. Cook the Chicken
Cover the crockpot and cook on low for about 6 hours or on high for about 3 hours. Check for doneness—your chicken should be tender and easily shredded when it’s done.
5. Shred the Chicken
Once cooked, take the chicken out and shred it using two forks. Don’t worry if it looks messy; you want it shredded well! Return the shredded chicken back into the crockpot and stir it into the sauce.
6. Layer the Ingredients
Now, it’s time to layer! Place half of the tortilla pieces over the chicken mixture in the crockpot. Then, sprinkle half of the shredded cheese over the tortillas. This creates a delightful cheesy layer!
7. Repeat the Layers
Repeat the process with the remaining tortillas and cheese. You’re building layers just like a lasagna, and it’s going to be so good!
8. Final Cooking
Cover the crockpot again and cook on high for another 20-30 minutes or until the cheese is melted and bubbly. You’ll know it’s ready when your kitchen smells amazing!
9. Garnish and Serve
When done, garnish your casserole with chopped cilantro or green onions, if you like. Serve warm with some fresh shredded lettuce, tomato slices, sour cream, or avocado on the side for an extra treat. Enjoy your delicious, hearty meal!
This casserole is warm, comforting, and perfect for an easy family meal with minimal prep. Happy cooking! 🎉
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just keep in mind that you may need to extend the cooking time by an hour or so. Check that the chicken reaches an internal temperature of 165°F before serving to ensure it’s fully cooked.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prep everything in the crockpot the night before and store it in the fridge. In the morning, just set the crockpot to cook. It’s a great way to have dinner ready when you come home!
What Can I Substitute for Tortillas?
If you’re looking for a gluten-free option, use corn tortillas as they work perfectly in this casserole. Alternatively, you can use flour tortillas or even zucchini slices for a low-carb version! Just make sure to layer them evenly.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop. If it looks a bit dry, you can add a splash of enchilada sauce or broth to freshen it up.
