This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm hug in a dish! It’s filled with tender chicken, flavorful enchilada sauce, and gooey cheese, making it truly comforting.
I love how I can just toss everything in the crockpot and let it cook. Perfect for busy days when I want a home-cooked meal without the fuss! Plus, leftovers are great for lunch! 😊
Key Ingredients & Substitutions
Shredded Chicken: I recommend using rotisserie chicken for its ease and flavor. If you don’t have any, you can quickly poach or bake chicken breasts and shred them yourself. It’s just as good!
Enchilada Sauce: A can of red enchilada sauce is key for flavor. If you’re aiming for a healthier option, consider using a homemade sauce or a green enchilada sauce for a different twist.
Corn Tortillas: Corn tortillas are perfect for this dish, but you can substitute with flour tortillas if you prefer. Cut them into quarters to layer easily.
Cheese: I love using a mix of cheddar and Monterey Jack for creaminess and flavor. However, feel free to swap in any cheese you prefer, like pepper jack for an added kick or a dairy-free cheese for a vegan version!
Green Onions: These add a nice fresh crunch. If you don’t have any, chopped regular onions or even some bell pepper can work as well!
How Do You Build Layers for Maximum Flavor?
Layering is essential for a great casserole. It helps the flavors meld and creates a good texture. Here’s how to do it step-by-step:
- Start with tortilla pieces at the bottom to absorb flavors.
- Add a third of the chicken mixture, spreading it evenly over the tortillas.
- Sprinkle with cheese to create that creamy goodness.
- Repeat the layers two more times, and finish with a generous cheese layer on top for a bubbling finish.
Don’t rush: let the layers settle and build those flavors! When you serve, the layers will hold together beautifully, giving you a delicious slice every time!
How to Make Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel), drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6-8 corn tortillas, cut into quarters
- 1/2 cup chopped green onions (optional)
- Salt and pepper to taste
- Chopped fresh cilantro or green onions for garnish
How Much Time Will You Need?
This delicious casserole will take about 15 minutes to prepare and 3 to 4 hours to cook in the crockpot. Perfect for a slow-cooked dinner without any fuss!
Step-by-Step Instructions:
1. Prepare Your Crockpot:
Start by spraying the inside of your crockpot with non-stick cooking spray. This will help make cleanup a breeze later!
2. Mix the Chicken Filling:
In a large mixing bowl, throw in the shredded chicken, red enchilada sauce, and drained diced tomatoes with green chilies. Give it a good stir until everything is well coated and combined. Don’t forget to add a pinch of salt and pepper to enhance the flavors!
3. Build the Layers:
Now, let’s start layering! First, place a layer of the cut tortilla pieces at the bottom of the crockpot. Spread about one-third of the chicken mixture over the tortillas to ensure every bite is flavorful. Then, sprinkle a layer of mixed shredded cheddar and Monterey Jack cheese over the chicken. Repeat this layering process two more times, making sure to finish with a layer of cheese on top to get that bubbly, golden finish when it cooks!
4. Slow Cook to Perfection:
Once your layers are complete, cover the crockpot and set it to cook on low heat for 3 to 4 hours. You’ll know it’s done when the casserole is heated through, and the cheese is melted and bubbly—just like you want it!
5. Serve and Enjoy:
After the cooking time is up, turn off the crockpot and let the casserole sit for about 10 minutes before serving. This little wait helps everything set perfectly. Garnish with some chopped green onions or fresh cilantro if you like, and serve warm with optional sides such as shredded lettuce, sliced tomatoes, sour cream, or guacamole. Enjoy your hearty, cheesy meal!
This Easy Hearty Crockpot Chicken Enchilada Casserole is sure to become a favorite for your family, offering fantastic flavors with minimal effort. Happy cooking!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first! You can thaw frozen chicken in the fridge overnight or use the quick method by sealing it in a plastic bag and submerging it in cold water for about 1 hour. Then, cook it until fully shredded before adding to the recipe.
What If I Don’t Have Corn Tortillas?
No problem! You can substitute corn tortillas with flour tortillas for a different texture. Just cut the flour tortillas into quarters the same way and layer them as you would with corn tortillas.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the entire casserole in advance and refrigerate it for up to 24 hours before cooking. Just add a few extra minutes to the cooking time to ensure everything heats through thoroughly. If you want to freeze it, assemble and freeze before cooking, then cook from frozen on low for 5-6 hours.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place in the microwave or warm gently on the stove until heated through. You can add a splash of enchilada sauce or water to keep it from drying out while reheating!
