This warm and filling chicken enchilada casserole is made easy in a crockpot! Just layer chicken, tortillas, cheese, and yummy spices for a delicious meal without the fuss.
Honestly, the best part is coming home to that mouthwatering aroma! I love serving it with some fresh avocado on top—makes the dish even better! 🥑
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great as they become tender and easy to shred. If you want, you can use chicken thighs for a richer flavor or even leftover rotisserie chicken for a quicker option.
Enchilada Sauce: Store-bought enchilada sauce saves time, but homemade is awesome too! If you need a milder option, use a mild salsa to replace some enchilada sauce or mix in some tomato sauce. This can help with adjusting heat levels.
Tortillas: I prefer using corn tortillas for that authentic texture, but flour tortillas are perfectly fine, especially for those who like a different bite. If gluten-free, find gluten-free tortillas for a similar experience!
Cheese: A Mexican cheese blend is my go-to for its melty goodness. If you can’t find it, Monterey Jack and cheddar mixed together work beautifully. Vegan cheese can easily replace shredded cheese for a dairy-free option.
How Can I Make Sure My Chicken is Tender and Juicy?
To ensure your chicken comes out perfectly tender, it’s essential to not rush the cooking process. Always cook on low heat when possible, allowing it to become juicy over time.
- Layer the chicken in the bottom, then add the sauce to keep it moist.
- Keep the lid on! Lifting it too often releases heat and can extend cooking time.
- Shred the chicken when it’s fully cooked and stir it back into all the layers to absorb those delicious sauce flavors.
By following these steps, you’ll enjoy juicy chicken in every bite of this casserole!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 cup salsa (mild or medium)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 8-10 small corn or flour tortillas, cut into strips or quarters
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, quesadilla cheese)
- Fresh cilantro or green onions, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time, plus 4-5 hours on low or 2-3 hours on high in the crockpot. Set it and forget it, then enjoy the delightful aromas while you wait!
Step-by-Step Instructions:
1. Get Ready with the Chicken:
Start off by placing the chicken breasts in the bottom of your crockpot. This forms a nice base for all the yummy layers to come!
2. Mix Up the Flavorful Sauce:
In a medium bowl, combine the enchilada sauce, salsa, garlic powder, onion powder, cumin, chili powder, along with a sprinkle of salt and pepper. Give it a good stir until everything is well mixed.
3. Layer the Goodness:
Pour about half of your tasty sauce mixture over the chicken, making sure to coat it well. Then, layer half of your tortilla pieces on top of the chicken, followed by half of the shredded cheese. You’re building a delicious tower of flavor!
4. Repeat the Layers:
Now, pour the remaining sauce over the tortillas and cheese. Next, add the rest of the tortillas and top everything with the rest of the cheese. It’s going to be cheesy and comforting!
5. Cook Your Casserole:
Cover the crockpot with the lid and set it to cook on low for 4-5 hours, or on high for 2-3 hours. The chicken should be fully cooked and tender when you check back! You’ll know it’s ready when your kitchen smells heavenly.
6. Shred and Mix:
Once the cooking time is up, take two forks and gently shred the chicken right in the crockpot. Stir everything together to combine those delicious layers of enchilada fun!
7. Serve and Enjoy:
Serve the casserole warm, garnished with fresh cilantro or chopped green onions if you like. It goes wonderfully with shredded lettuce, sliced tomatoes, sour cream, or even some avocado on the side.
Enjoy this easy, comforting, cheesy chicken enchilada casserole with all the flavors of a classic enchilada, but effortless thanks to the crockpot!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure it’s completely thawed before placing it in the crockpot. A good method is to thaw it overnight in the refrigerator or quick-thaw in a sealed plastic bag submerged in cold water.
How Can I Make This Dish Spicier?
To add some heat, consider using a medium or hot salsa, or increasing the amount of chili powder in the seasoning mix. You could also toss in some diced jalapeños or crushed red pepper flakes for an extra kick!
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole the night before, cover it tightly, and store it in the fridge. Just let it sit at room temperature for about 30 minutes before cooking it the next day to ensure even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stove until warmed through. If the casserole seems dry, add a splash of water or extra salsa while reheating.
Feel free to enjoy this easy and delicious casserole any day of the week!
