Break out the slow cooker because this easy and flavorful Crockpot Chicken Enchilada Casserole is a MUST-MAKE. Makes for a cozy dinner.
Let me whisk you away to the heart of Mexican cuisine without leaving your kitchen. Well, American Mexican cuisine anyway!
Imagine tender chicken drenched in rich enchilada sauce, combined with the mild heat of chilies and layers of tortillas, all melting into cheesy goodness. Sound familiar? I’m talking about the amazing Crockpot Chicken Enchilada Casserole.
This is the kind of dish that makes you dance in your seat with every bite. It is the perfect Crockpot Chicken Enchilada Casserole recipe for your next Taco Tuesday or any day when you’re craving some cheesy Mexican delight.
It’s a blend of simple steps and ingredients that results in a flavor explosion! So, the next time you’re at your local grocery store, grab these ingredients and let your crockpot do all the work. Your friends, family, and taste buds will thank you!
Common Questions About Crockpot Chicken Enchilada Casserole
Can I use flour tortillas instead of corn tortillas?
Absolutely! The classic recipe uses corn tortillas and I’m a huge fan of their flavor and texture with this dish. Flour tortillas can also be a great way to add a different texture and taste. It’s really just according to your own taste!
What if I don’t have taco seasonings on hand?
No worries! You can whip up your own using a blend of cumin, chili powder, garlic powder, and paprika. There are so many quick recipes out there for taco seasonings.
Homemade is a great option (check out my recipe here), as you can leave out a lot of ingredients you might not like.
Is rotisserie chicken a good substitute for raw chicken breasts?
Definitely! Shredded rotisserie chicken will add great flavor to your casserole. Just be sure to reduce the cooking time, as you don’t want that chicken to get dried out!
Storage
I grew up on dishes like this. If you’ve got a bunch of kids at home, or you just want to serve a crowd, you can’t go wrong with a good chicken enchilada casserole!
Refrigerator
Store any leftover Crockpot Chicken Enchilada Casserole in an airtight container. It will stay good for about 3-4 days. This stuff makes for some amazing leftovers!
Freezer
Although it’s best fresh, you can freeze the casserole for up to a month. Remember to thaw overnight in the fridge before reheating.
Tips
The crockpot is where I go to make easy recipes. Just set that thing on the counter and let it work its magic! And the smell of your food as it cooks through the day just can’t be beat!
- Always spray your slow cooker liner with nonstick spray for easy cleanup.
- For a twist, switch out red enchilada sauce with green enchilada sauce.
- Prefer your enchiladas with some added crunch? Garnish with tortilla chips or tortilla strips before serving.
Ingredients
Very simple ingredients here. Simple is best in my book. Once these ingredients have the chance to cook and blend together, you’ll have mouths watering and people ready to dive in!
- Chicken breasts (boneless, skinless)
- Taco seasoning
- Salt and black pepper
- Red enchilada sauce
- Tomatoes with diced green chiles (Rotel)
- Corn tortillas
- Fiesta blend cheese (shredded)
How to Make Crockpot Chicken Enchilada Casserole
I love how the flavor of the enchilada sauce blends with the chicken as it cooks. In the end, you should have fork-tender chicken that practically melts in your mouth.
- Prepare the liner of the slow cooker with nonstick cooking spray.
- Place the chicken breasts into the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper on top of the chicken.
- Pour the enchilada sauce and tomatoes over the chicken.
- Cover the slow cooker and cook on low for 4 to 5 hours.
- Meanwhile, cut the tortillas into wedges.
- Shred the chicken with two forks.
- Stir the tortilla wedges and half of the cheese into the chicken.
- Press the casserole into an even layer and top with the remaining cheese.
- Re-cover the slow cooker and continue cooking for 30 minutes.
Kitchen Supplies You’ll Need for Crockpot Chicken Enchilada Casserole
Let your crock pot shine! This is oh-so-simple, as slow cooker recipes should be. Don’t forget to lift that lid a bit every so often, just to let that aroma fill your home!
- A trusty slow cooker or crockpot
- Two forks (for shredding that tender chicken)
- A sharp knife
- Cheese grater (if using block cheese)
What to Serve With Crockpot Chicken Enchilada Casserole
Pair this delectable dish with some sour cream, fresh cilantro, and a squeeze of lime juice. I personally love to have some refried beans on the side with this. And, don’t forget a simple green salad on the side to balance out the meal!
Why You Should Make Crockpot Chicken Enchilada Casserole
Studies have shown that we connect memories with scents more than any other sense. The smell of this dish will certainly be something your family remembers for a long time to come!
- It’s an easy recipe with minimal prep. Perfect for busy weeknights!
- The layers of tortillas, chicken, and cheese meld into a one-pot meal of pure comfort.
- This casserole is a crowd-pleaser, loved by my whole family. It’ll be the same in your house!
- It brings authentic Mexican food flavors to your dinner table with simple ingredients.
Variations and Add-Ins for Crockpot Chicken Enchilada Casserole
Get crazy with it people! Here are some ideas to get you started. Think of some of your own favorite Mexican-inspired flavors, and don’t be afraid to throw them in the pot!
- Extra veggies: Think bell peppers, black beans, and red onion.
- Cheese swap: Try Monterey jack cheese or pepper jack for a different cheesy spin.
- Meat alternatives: Pre-cooked chicken or even beef can be delicious substitutes.
- Spice it up: Replace the chilies with diced jalapenos for an extra kick. Or just add them in addition!
- Creamy option: Throw in a can of cream of chicken soup for an extra creamy flavor.
If you love this easy casserole recipe, you’re going to love these other slow cooker dinners too. Please click each link below to find the easy, printable recipe!
More Great Casserole Recipes
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Crockpot Chicken Enchilada Casserole
Ingredients
- 3 chicken breasts – boneless, skinless
- 1 tablespoon taco seasoning
- Salt and black pepper to taste
- 20 ounces red enchilada sauce – 2 cans
- 10 ounces tomatoes with diced green chiles drained – 1 can – Rotel
- 12 corn tortillas cut into wedges
- 2 cups fiesta blend cheese divided -shredded
Instructions
- Prepare the liner of the slow cooker with nonstick cooking spray.
- Place the chicken breasts into the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper on top of the chicken.
- Pour the enchilada sauce and tomatoes over the chicken.
- Cover the slow cooker and cook on low for 4 to 5 hours.
- Meanwhile, cut the tortillas into wedges.
- Shred the chicken with two forks.
- Stir the tortilla wedges and half of the cheese into the chicken.
- Press the casserole into an even layer and top with the remaining cheese.
- Re-cover the slow cooker and continue cooking for 30 minutes.
Equipment
- slow cooker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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