Slow Cooker Chicken Enchilada Casserole

Introduction

If you’re looking for a warm, hearty meal that doesn’t take hours of slaving away in the kitchen, this Slow Cooker Chicken Enchilada Casserole is the perfect dish for you. It’s incredibly easy to make, and you’ll love how flavorful it is. This dish combines tender chicken, zesty enchilada sauce, and cheesy tortillas into a delightful casserole that’s perfect for any dinner.

Why Make This Recipe

This Slow Cooker Chicken Enchilada Casserole is not only simple to prepare, but it also saves you time. With just a few ingredients, you can create a warm and filling meal for your family or friends. Using a slow cooker allows the flavors to blend beautifully, making every bite taste amazing. Plus, it’s versatile! You can customize it with your favorite toppings or ingredients, and it’s perfect for meal prep. Whether you’re having a busy weeknight dinner or hosting a gathering, this recipe is sure to impress.

How to Make Slow Cooker Chicken Enchilada Casserole

Making this delicious casserole is straightforward. Follow these simple steps to prepare your Slow Cooker Chicken Enchilada Casserole:

Ingredients:

2-3 Boneless Skinless Chicken Breasts
1 Large can Enchilada Sauce (about 28 oz)
10 Corn Tortillas
2 Cups Cheddar Cheese (Shredded)
Black Olives (optional, to taste)

Directions:

Prep the Chicken: Place the boneless skinless chicken breasts in your slow cooker.
Add Sauce: Pour the entire can of enchilada sauce over the chicken breasts, making sure the chicken is fully covered.
Cook the Chicken: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and can be shredded easily with a fork.
Shred the Chicken: When cooked, carefully take the chicken out and shred it into bite-sized pieces with two forks. Return the shredded chicken to the slow cooker and mix it well with the enchilada sauce.
Layer the Ingredients: Evenly spread a layer of corn tortillas at the bottom of the slow cooker. Top this with a layer of the shredded chicken mixture and some shredded cheddar cheese. Repeat this layering process until all ingredients are used, making sure the final layer has plenty of cheese.
Melt the Cheese: Cover the slow cooker again and cook on low for an additional 1-2 hours until the cheese is melted and bubbly.
Serve: Serve hot, topped with sliced black olives or any other toppings you like, such as diced tomatoes, green onions, or fresh cilantro.

How to Serve Slow Cooker Chicken Enchilada Casserole

Serve your Slow Cooker Chicken Enchilada Casserole hot right from the slow cooker. You can plate it up with your favorite toppings, or let everyone add their own at the table. It pairs perfectly with a simple side salad or some tortilla chips for a crunch.

How to Store Slow Cooker Chicken Enchilada Casserole

To store leftovers, let the casserole cool completely, then place it in an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the casserole for longer storage. Make sure to keep it in a freezer-safe container, and it can last for about 2-3 months.

Tips to Make Slow Cooker Chicken Enchilada Casserole

Feel free to add other vegetables, like bell peppers or corn, to the layers for extra flavor and nutrition.
If you prefer a spicier dish, use a spicy enchilada sauce or add jalapeños to the layers.
Make sure to cover the slow cooker well to keep everything moist and delicious.

Variation

You can change this recipe by using ground turkey or beef instead of chicken for a different protein. You could also substitute flour tortillas for corn tortillas if you prefer.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but you may need to cook them for an additional hour or two to ensure they reach the proper temperature.

2. How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily. You can use a meat thermometer to check.

3. Can I make this casserole in advance?
Absolutely! You can prepare the casserole and layer the ingredients, then keep it in the refrigerator overnight. In the morning, just start your slow cooker for a delicious meal later in the day.

Enjoy your Slow Cooker Chicken Enchilada Casserole – a delightful, easy meal that your whole family will love!

Slow Cooker Chicken Enchilada Casserole

A warm, hearty casserole made with tender chicken, zesty enchilada sauce, and cheesy tortillas, perfect for busy weeknight dinners or gatherings.

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Prep Time 30

Cook Time 8

Total Time 8 30

Course Dinner, Main Course

Cuisine Comfort Food, Mexican

Servings 6 servings

Calories 350 kcal

Ingredients

Main Ingredients

2-3 pieces Boneless Skinless Chicken Breasts
28 oz Large can Enchilada Sauce
10 pieces Corn Tortillas
2 cups Cheddar Cheese (Shredded)
Black Olives (optional, to taste) Use as a topping

Instructions

Preparation

Place the boneless skinless chicken breasts in your slow cooker.
Pour the entire can of enchilada sauce over the chicken breasts, making sure the chicken is fully covered.

Cooking

Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
Carefully take the cooked chicken out and shred it into bite-sized pieces with two forks, then return it to the slow cooker.

Layering and Melting

Evenly spread a layer of corn tortillas at the bottom of the slow cooker.
Top with a layer of the shredded chicken mixture and some shredded cheddar cheese.
Repeat layering until all ingredients are used, ensuring the final layer has plenty of cheddar cheese.
Cover the slow cooker and cook on low for an additional 1-2 hours until the cheese is melted and bubbly.