This Easy Hearty Crockpot Chicken Enchilada Casserole is packed with tender chicken, cheesy goodness, and a tasty kick from enchilada sauce. It’s an all-in-one meal that cooks itself!
Cooking in a crockpot means you can set it and forget it. Perfect for those busy days when you want a warm and filling dinner without the hassle. Just enjoy your evening! 😊
Key Ingredients & Substitutions
Shredded Chicken: Cooked and shredded chicken breast is key here. Rotisserie chicken is a great shortcut and saves time. If you want a vegetarian option, plant-based chicken or beans can be used instead!
Red Enchilada Sauce: This brings a rich flavor. If you’re looking for a milder option, try green enchilada sauce. Make your own with tomatoes, chili powder, and spices if you prefer fresh ingredients!
Salsa: Use your favorite salsa for an extra kick. Mild salsa for less spice, or a hot variety if you love the heat. Homemade salsa can be great too! Mixing in corn or black beans enhances the flavor and texture.
Mexican Blend Cheese: Shredded Mexican blend cheese melts beautifully. Monterey Jack, cheddar, or a combination works well. For a healthier option, lower-fat cheese is available!
How Do You Ensure Perfect Layers in a Crockpot?
Layering is essential for even cooking and great flavor. Here’s how to get it right:
- Start with tortillas; they act as the foundation.
- Spread a layer of the chicken mixture evenly—this keeps every bite delicious.
- Add cheese to hold the layers together and help it melt into the dish.
- Repeat until all ingredients are used, ending with cheese on top for a golden finish.
This method keeps everything evenly cooked and flavorful! Remember to keep the lid on securely while cooking to ensure moisture stays inside.
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 cups cooked, shredded chicken breast
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 cup salsa
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese
- 6-8 corn tortillas, cut into quarters or halves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or sliced green onions for garnish (optional)
How Much Time Will You Need?
This delightful casserole requires about 15 minutes of prep time. Once you’ve layered everything in the crockpot, you can cook it on low for 3-4 hours or on high for 2 hours. After that, it’s ready to serve! Perfect for busy weeknights.
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
In a large bowl, mix together the cooked, shredded chicken, red enchilada sauce, diced tomatoes with green chilies, salsa, sour cream, cumin, chili powder, garlic powder, salt, and pepper. Stir well until everything is combined. This is where all the flavors come together!
2. Set Up Your Crockpot:
Lightly spray the inside of your crockpot with cooking spray to help prevent sticking. This makes cleanup much easier!
3. Layer the Ingredients:
Start by layering about a third of the tortilla pieces at the bottom of the crockpot. Then, take a third of the chicken mixture and spread it over the tortillas. Follow this with a third of the shredded cheese. Repeat this process two more times, ending with a layer of cheese on top for that beautifully bubbly finish.
4. Cooking Time:
Cover the crockpot and set it to cook on low for 3-4 hours or on high for 2 hours. Your casserole is ready when it’s bubbly and heated through. The smell will be amazing!
5. Garnish and Serve:
Once it’s done cooking, sprinkle chopped cilantro or sliced green onions on top for a little extra freshness. Serve the casserole warm with optional sides like fresh lettuce, sliced tomatoes, sour cream, or avocado slices for a complete meal!
Enjoy your hearty, cheesy, and cozy crockpot chicken enchilada casserole! It’s sure to become a family favorite!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. Thaw the chicken overnight in the fridge or use the defrost setting on your microwave. Shred it once it’s cooked to mix with the other ingredients!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of salsa or sour cream for moisture, if desired!
Can I Make This Ahead of Time?
Absolutely! You can prep the chicken mixture and layer the ingredients in the crockpot the night before. Cover and refrigerate, then cook in the morning! Just add a little extra time to the cooking if it’s cold.
What Can I Substitute for the Tortillas?
If you’re looking for a gluten-free option, you can substitute corn tortillas with gluten-free tortillas or even use a layer of cooked rice or quinoa as the base. Just adjust the layers and cooking time as needed!
