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Easy Crockpot Chicken Enchilada Casserole – Family Favorite

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This Crockpot Chicken Enchilada Casserole is the ultimate set-it-and-forget-it meal that delivers all the beloved flavors of traditional chicken enchiladas. Enjoy a hearty, satisfying dish with minimal effort, perfect for busy weeknights!

Ingredients

  • boneless, skinless chicken breasts
  • boneless, skinless chicken thighs
  • pre-cooked rotisserie chicken
  • canned red enchilada sauce
  • green enchilada sauce
  • corn tortillas
  • flour tortillas
  • low-carb tortillas
  • Mexican blend cheese
  • Monterey Jack cheese
  • cheddar cheese
  • Pepper Jack cheese
  • plant-based shredded cheeses
  • onion
  • garlic powder
  • chili powder
  • cumin
  • smoked paprika
  • cayenne
  • black beans
  • corn
  • pinto beans
  • diced green chilies
  • plain Greek yogurt
  • sour cream

Instructions

  1. Prepare Your Chicken: If you're starting with raw chicken breasts, place them directly into the bottom of your slow cooker. If you’re using pre-cooked shredded chicken, you can skip this first step and move straight to mixing.
  2. Build the Flavor Base (If using raw chicken): Pour about half a cup of enchilada sauce over your raw chicken breasts. Sprinkle with garlic powder, chili powder, and cumin.
  3. Slow Cook the Chicken: Cover your crockpot and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shredded with two forks.
  4. Shred and Mix: Carefully remove the cooked chicken from the crockpot and shred it. Return the shredded chicken to the crockpot, adding about 1/2 cup more enchilada sauce, any optional black beans and corn, and stir everything to combine.
  5. Prepare for Layering: Lightly spray the inside of your slow cooker with cooking spray. Spread a thin layer (about 1/4 cup) of enchilada sauce on the bottom of the crockpot.
  6. Start Layering: Place a single layer of tortillas over the sauce, trimming them as needed to fit the shape of your crockpot. Spoon about one-third of your chicken mixture evenly over the tortillas. Sprinkle generously with about one-quarter of your shredded cheese. Drizzle a bit more enchilada sauce over the cheese.
  7. Repeat Layers: Continue building layers, repeating the sequence of tortillas, chicken mixture, cheese, and a drizzle of sauce, until you've used all of your chicken mixture. Reserve a good portion of cheese for the very top layer.
  8. Final Layer & Cook: Finish with a final layer of tortillas, the remaining enchilada sauce, and generously top with the reserved shredded cheese.
  9. Slow Cook Again: Cover and cook on low for an additional 1-2 hours, or until the casserole is hot and bubbly, and the cheese is melted and gooey.
  10. Rest and Serve: Once cooked, turn off your crockpot and let the casserole rest for about 10-15 minutes.

Nutrition

Keywords: To prevent soggy tortillas, lightly fry or warm them before layering. Adjust spice levels with jalapeños or cayenne pepper. For creaminess, add cream cheese or sour cream to the chicken mixture. This casserole is perfect for meal prep and can be frozen for later use.

Find it online: https://softtasty.com/easy-crockpot-chicken-enchilada-casserole-family-favorite/