This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm hug in a dish! With tender chicken, rich enchilada sauce, and cheesy goodness, it’s hard not to love it.
The best part? You just toss everything in the crockpot and let it work its magic. I often top mine with a bit of sour cream. Yum! 🎉
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for easy shredding. If you’re short on time, cooked rotisserie chicken works just as well. Just add it in the last hour to warm through!
Enchilada Sauces: Red and green enchilada sauces give amazing flavor. If you can’t find one, using two cans of the same kind works, or try a homemade sauce from simple ingredients like tomatoes and spices.
Tortillas: Flour tortillas give a softer texture, while corn tortillas add a nice crunch. You can swap them for low-carb or gluten-free wraps if needed.
Cheese: A Mexican blend is fantastic for flavor, but feel free to use whatever cheese you have on hand, like cheddar or Monterey Jack. To get a nice melt, choose fresh cheese rather than pre-shredded.
How Do I Shred Chicken Easily?
Shredding chicken in the crockpot makes it super easy! Here’s how to do it:
- Once the chicken is cooked through, take two forks and place them on opposite sides of a chicken breast.
- Pull the forks away from each other while also pressing down slightly.
- This will create shredded pieces without the need for additional dishes!
I like to do this step about 30 minutes before serving. After shredding, mix the chicken with the sauces for better flavor integration.
What’s the Best Way to Layer Ingredients?
Layering helps to create that delicious texture we love. Here’s how to get it right:
- After shredding the chicken, stir in half the cheese to mix it into the filling.
- Then, add the tortilla pieces on top for a crispy finish.
- Finally, sprinkle the remaining cheese and black olives (if using) over the tortillas for the best cheesy crust.
This method ensures that every serving has that delightful combination of flavors and textures!
How to Make Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 medium boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 cup frozen corn kernels
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 6 small flour or corn tortillas, cut into strips or quarters
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1/4 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro (for garnish)
- Sour cream for serving (optional)
How Much Time Will You Need?
This delicious casserole takes about 20 minutes of prep time, plus cooking time of 6-7 hours on low or 3-4 hours on high in the crockpot. It’s perfect for setting up in the morning and coming home to a warm, hearty meal!
Step-by-Step Instructions:
1. Prepare Your Chicken Base:
Start by placing the chicken breasts at the bottom of your crockpot. This helps the juices flow from the chicken into the other ingredients as they cook together.
2. Add the Sauces:
Next, pour the red and green enchilada sauces evenly over the chicken. This will help keep the chicken moist and flavorful.
3. Mix in the Vegetables and Spices:
Now, add the diced green chilies, frozen corn, ground cumin, chili powder, garlic powder, and season with salt and pepper. Give it a gentle stir to combine the ingredients slightly without disturbing the chicken too much.
4. Set Your Cooking Time:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and tender enough that it shreds easily when you check on it.
5. Shred the Chicken:
About 30 minutes before you’re ready to eat, use two forks to shred the chicken right in the crockpot. It makes it easy and adds flavor to the sauce!
6. Add Cheese and Tortillas:
Stir in half of the shredded cheese to the mixture, then layer the tortilla strips on top. This creates a delightful texture in the casserole.
7. Finish with Cheese and Olives:
Sprinkle the remaining cheese and any sliced black olives over the tortillas. Cover the crockpot again and cook on high for an additional 20-30 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve:
Once done, let it cool slightly. Garnish with fresh cilantro and serve with a dollop of sour cream if you like. Enjoy your hearty casserole!
This recipe is sure to be a family favorite, providing a warm and filling meal with very little clean-up. Happy cooking!
Frequently Asked Questions
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just make sure they are thoroughly cooked. Frozen chicken may take a little longer to cook, so you might want to increase the cooking time by about an hour.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply use gluten-free tortillas instead of flour or traditional corn tortillas. Check the enchilada sauce labels to ensure they are also gluten-free, as some brands may contain gluten.
What Can I Use Instead of Enchilada Sauce?
If you don’t have enchilada sauce on hand, you can substitute with a homemade sauce using diced tomatoes, chili powder, and cumin or even a store-bought taco sauce. Just adjust the spices according to your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop. For best texture, try reheating them gently to avoid overcooking the cheese.
