CROCKPOT CHICKEN ENCHILADA HEAVEN

Craving the bold flavors of enchiladas but dreading the fuss? Imagine sinking your fork into a cheesy, saucy, chicken-filled masterpiece, all without hours spent slaving in the kitchen. This Easy Hearty Crockpot Chicken Enchilada Casserole is your answer! Get ready to experience weeknight dinner bliss that practically cooks itself, leaving you with more time to relax and savor every delicious bite.

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to create this flavor explosion in your slow cooker. Don’t worry, it’s mostly pantry staples!

For the Chicken:

• 2 lbs Boneless, Skinless Chicken Breasts: You can use fresh or frozen (if frozen, add about an hour to the cooking time).
• 1 (10 ounce) can Rotel Diced Tomatoes and Green Chilies: Adds a little kick!
• 1 (1 ounce) packet Taco Seasoning: For that classic Tex-Mex flavor.
• 1/2 cup Chicken Broth: Keeps the chicken moist and flavorful.

For the Casserole:

• 1 (19 ounce) can Red Enchilada Sauce: The heart and soul of our casserole.
• 1 (10.75 ounce) can Condensed Cream of Chicken Soup: This adds a creamy richness and helps bind everything together.
• 1 (4 ounce) can Diced Green Chilies: For extra flavor and a touch of heat.
• 12 Corn Tortillas: Cut into bite-sized pieces.
• 2 cups Shredded Cheddar Cheese: Or Monterey Jack, or a blend – your choice!

Optional Toppings:

• Sour Cream
• Guacamole
• Chopped Cilantro
• Diced Tomatoes
• Black Olives

Step-by-Step to Enchilada Casserole Perfection

Let’s get cooking! This is so easy, you’ll be amazed.

Preparing the Chicken:

1. Place the chicken breasts in the bottom of your crockpot.
2. Pour the Rotel, taco seasoning, and chicken broth over the chicken.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
4. Once the chicken is cooked through, shred it directly in the crockpot using two forks.

Assembling the Casserole:

1. In a large bowl, combine the enchilada sauce, cream of chicken soup, and diced green chilies. Mix well.
2. Add the shredded chicken to the sauce mixture and stir to combine.
3. Spray your crockpot with cooking spray (this helps with cleanup!).
4. Spread a thin layer of the chicken mixture on the bottom of the crockpot.
5. Layer about 1/3 of the tortilla pieces over the chicken mixture.
6. Sprinkle about 1/3 of the cheese over the tortillas.
7. Repeat layers twice more: chicken mixture, tortillas, and cheese.
8. Cover and cook on low for 30-45 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Serving and Enjoying:

1. Carefully scoop out portions of the casserole and serve hot.
2. Top with your favorite toppings like sour cream, guacamole, cilantro, diced tomatoes, and black olives.
3. Enjoy every delicious bite!

Crockpot Magic: Why This Recipe Works

The beauty of the crockpot is its ability to transform simple ingredients into something truly special. The slow cooking process allows the flavors to meld together beautifully, creating a rich and satisfying dish. Plus, it’s incredibly convenient – just set it and forget it!

Tips and Tricks for the BEST Enchilada Casserole

Even though this recipe is super simple, here are a few tips to take it to the next level!

• Don’t Overcook: Keep an eye on the casserole during the final cooking stage. You want the cheese melted and bubbly, but you don’t want the tortillas to get soggy.
• Spice It Up: If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture. You can also use a hotter enchilada sauce.
• Cheese Choices: Feel free to experiment with different cheeses! Monterey Jack, Pepper Jack, or a Mexican blend would all be delicious.
• Tortilla Tips: For best results, use good quality corn tortillas. If your tortillas are a little dry, you can lightly brush them with olive oil before layering them in the crockpot.
• Freezing for Later: This casserole freezes beautifully! Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

Variations to Make It Your Own

This recipe is a blank canvas! Get creative and customize it to your liking.

• Add Veggies: Toss in some cooked corn, black beans, bell peppers, or onions for extra flavor and nutrients.
• Make It Vegetarian: Substitute the chicken with cooked lentils, black beans, or crumbled tofu.
• Use Different Protein: Ground beef or shredded pork would also be delicious in this casserole.
• Creamy Dreamy: Stir in a block of softened cream cheese to the chicken mixture for an extra creamy and decadent casserole.

More Mouthwatering Crockpot Chicken Creations

If you love this Easy Hearty Crockpot Chicken Enchilada Casserole, you’ll definitely want to try some of my other favorite crockpot chicken recipes. They’re all easy, delicious, and perfect for busy weeknights!

Looking for something sweet and savory? You’ll adore the CROCKPOT HONEY GARLIC CHICKEN! Or, if you’re craving something with a little more kick, try the CHICKEN STREET TACOS. For a healthy and flavorful option, check out my MEXICAN STREET CORN CHICKEN BOWL. And don’t forget the CROCKPOT FAJITAS SET IT FORGET IT, a set-it-and-forget-it dinner that’s sure to please. For a cozy fall meal, try my WHITE CHICKEN CHILI. And of course, if you want a more traditional enchilada experience, you have to see my CROCKPOT CHICKEN ENCHILADA PERFECTION.

Turning Up the Heat: Safety First!

While the crockpot is your friend, food safety is paramount. Make sure your chicken reaches an internal temperature of 165°F (74°C) before shredding. And always use a meat thermometer to check!

Making it a Meal: Perfect Pairings

This casserole is a complete meal on its own, but if you’re looking to round it out, here are a few serving suggestions:

• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the casserole.
• Mexican Rice: A classic side dish that complements the flavors perfectly.
• Refried Beans: Another classic Mexican side that adds protein and fiber to the meal.
• Corn on the Cob: Grilled or boiled corn on the cob is a simple and delicious addition.

Get Ready to Dig In!

So, what are you waiting for? This Easy Hearty Crockpot Chicken Enchilada Casserole is calling your name! It’s the perfect solution for busy weeknights, potlucks, or any time you’re craving a comforting and flavorful meal. Enjoy!

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is an easy and flavorful dish perfect for busy weeknights. It combines shredded chicken, enchilada sauce, tortillas, and cheese in a slow cooker for a comforting and satisfying meal that practically cooks itself.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 1/2 cup chicken broth
• 12 corn tortillas, cut into bite-sized pieces
• 2 cups shredded cheddar cheese
• Optional: Sour cream, for topping
• Optional: Guacamole, for topping
• Optional: Chopped cilantro, for topping
• Optional: Diced tomatoes, for topping
• Optional: Black olives, for topping

Equipment

• Crockpot (Slow Cooker)
• Large bowl
• Measuring cups and spoons
• Two forks
• Cooking spray
• Can opener
• Knife
• Cutting board
• Meat thermometer

Method

 

1. Place the chicken breasts in the bottom of your crockpot.
2. Pour the Rotel, taco seasoning, and chicken broth over the chicken.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork. Ensure chicken reaches an internal temperature of 165°F (74°C).
4. Once the chicken is cooked through, shred it directly in the crockpot using two forks.
5. In a large bowl, combine the enchilada sauce, cream of chicken soup, and diced green chilies. Mix well.
6. Add the shredded chicken to the sauce mixture and stir to combine.
7. Spray your crockpot with cooking spray.
8. Spread a thin layer of the chicken mixture on the bottom of the crockpot.
9. Layer about 1/3 of the tortilla pieces over the chicken mixture.
10. Sprinkle about 1/3 of the cheese over the tortillas.
11. Repeat layers twice more: chicken mixture, tortillas, and cheese.
12. Cover and cook on low for 30-45 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
13. Carefully scoop out portions of the casserole and serve hot.
14. Top with your favorite toppings like sour cream, guacamole, cilantro, diced tomatoes, and black olives.

Notes

To prevent tortillas from becoming soggy, avoid overcooking in the final step. You can also lightly brush the tortillas with olive oil before layering. For a spicier casserole, add a pinch of cayenne pepper or hot sauce to the chicken mixture. This casserole freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.