This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm and comforting dish packed with chicken, cheese, and zesty enchilada sauce. Perfect for busy days!
Honestly, even my pickiest eaters can’t resist this. Plus, it cooks in the crockpot, so I just throw everything in and kick back for a while. Easy peasy! 😄
I love how this meal makes dinner a breeze. It’s cozy, cheesy, and the leftovers are great too! It’s a win for my kitchen and my family!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to for convenience, but you can also boil chicken breasts or thighs for this. If you’re in a pinch, grab some canned chicken or use a vegetarian substitute like beans or lentils for a meatless version!
Enchilada Sauce: The red enchilada sauce gives the dish its bold flavor. If you’d like to switch it up, you could use green enchilada sauce or even homemade sauce made from canned tomatoes and spices for a fresher taste.
Corn Tortillas: These add authenticity and a nice texture. If you’re gluten-free, try using corn or gluten-free tortillas. Flour tortillas work too if you prefer something softer or have those on hand.
Cheese: A Mexican blend is perfect for this dish, but you can also use just cheddar or Monterey Jack. For a lighter option, consider using reduced-fat cheese or skip the cheese altogether for a dairy-free dish.
How Do You Layer This Casserole Perfectly?
Layering is key to achieving balanced flavors and a great texture in your casserole. Here’s a simple way to do it:
- Start with a base of torn tortillas to absorb moisture.
- Evenly spread your chicken mixture over the tortillas to keep everything moist.
- Add cheese on top for delicious creaminess. Keep repeating these layers until you run out of ingredients, finishing with cheese on the top.
By layering this way, you’ll get melty, cheesy bites in every scoop, making it even more enjoyable at the dinner table!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can diced tomatoes with green chilies (drained)
- 8-10 corn tortillas, torn into pieces
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup chopped green onions (optional, for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious casserole will take about 15 minutes for prep, and you can let the crockpot do the work! You’ll need to cook it on low for 3-4 hours or on high for 1.5-2 hours. Perfect for a busy day – just set it and forget it!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine the shredded chicken, enchilada sauce, diced tomatoes with green chilies, chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Stir everything together until well mixed. This is where all those delicious flavors come together!
2. Prepare the Crockpot:
Spray the inside of your crockpot with non-stick cooking spray. This will help with easy serving later on and keep things from sticking!
3. Start Layering:
Add a layer of the torn tortilla pieces at the bottom of the crockpot. This creates a nice base for your casserole.
4. Add Chicken Mixture:
Spread a portion of the chicken mixture evenly over the tortilla pieces. Make sure to cover all the tortillas so they get moist and flavorful.
5. Sprinkle the Cheese:
Sprinkle a generous layer of shredded cheese over the chicken mixture. Who doesn’t love a cheesy casserole?
6. Repeat Layers:
Continue layering with more tortillas, chicken mixture, and cheese until you finish all the ingredients. Make sure to end with a nice topping of cheese on the top layer for that melty finish!
7. Cook:
Cover the crockpot and cook on low for 3-4 hours or on high for 1.5-2 hours, until everything is heated through and the cheese is wonderfully melted.
8. Garnish and Serve:
Before serving, sprinkle chopped green onions on top if you like. This adds a lovely fresh touch to your dish. Serve hot with shredded lettuce, sliced tomatoes, or any of your favorite taco toppings!
Enjoy your warm, cheesy, and hearty crockpot chicken enchilada casserole! It’s sure to be a hit!
FAQ about Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw the chicken completely before shredding it. You can also cook frozen chicken directly in the crockpot with added liquid, but the cooking time will increase, so keep that in mind!
How Can I Make This Recipe Spicier?
If you want to kick up the heat, consider adding diced jalapeños or using a spicier enchilada sauce. You can also sprinkle some red pepper flakes or add a dash of hot sauce to the chicken mixture for extra flavor!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stove. You might want to add a splash of broth or a bit of water to keep it moist while reheating.
Can I Prepare This Dish the Night Before?
Yes! You can prepare the casserole the night before and keep it in the fridge. Just assemble it completely in the crockpot, cover, and store. When you’re ready to cook, just plug in the crockpot and set it to your desired cooking time!
