This cozy chicken enchilada casserole is a great way to enjoy a tasty meal with little effort. Just toss everything in the crockpot, and let it do the magic!
With layers of chicken, cheesy goodness, and zesty enchilada sauce, it’s a dish you can’t resist! I love serving it with some tortilla chips for extra crunch. Yum!
Key Ingredients & Substitutions
Shredded Chicken: You can use store-bought rotisserie chicken for convenience. If you have leftover chicken, that works great too. For a vegetarian option, try using black beans or chickpeas instead.
Enchilada Sauce: I love the depth of flavor in red enchilada sauce. If you prefer a spicier kick, look for the “hot” variety or make your own from scratch. You can also use green enchilada sauce as an alternative for a different taste.
Corn Tortillas: Corn tortillas lend a fantastic texture. If you need a gluten-free option, ensure your tortillas are labeled gluten-free. You can also swap in flour tortillas if you prefer them; just note that the texture may change a bit.
Cheese: Cheddar and Monterey Jack are my favorites for this casserole, but you can mix it up! Try pepper jack for extra spice, or use a dairy-free cheese if you’re lactose intolerant.
How Do I Make Sure the Cheese is Perfectly Melted?
The key to perfect melted cheese is low and slow cooking. Here’s how to do it:
- Layer your ingredients carefully and make sure the cheese is on top to get that perfect ooey-gooey texture.
- Cook on low heat if you have the time; this allows the flavors to meld nicely and the cheese to melt thoroughly!
- A few minutes before serving, remove the lid for a few minutes to let any moisture escape, enhancing that delightful cheese texture.
Trust me, taking a little extra time with cheese really pays off in flavor! Enjoy your cooking!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 cups cooked and shredded chicken breast (about 2 large breasts)
- 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
- 8-10 corn tortillas, cut into quarters or torn into pieces
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional garnishes: chopped green onions, sliced olives, sour cream, shredded lettuce, sliced tomatoes
How Much Time Will You Need?
This scrumptious crockpot chicken enchilada casserole takes about 15 minutes to prepare. Once you’ve got everything in the slow cooker, let it work its magic! Cooking time will be around 3-4 hours on low or 1.5-2 hours on high. So, sit back, relax, and enjoy the delicious aroma filling your kitchen!
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
In a large bowl, mix together the shredded chicken, enchilada sauce, diced tomatoes with green chilies, cumin, chili powder, garlic powder, salt, and pepper. Stir nicely until all the chicken is well coated with the flavors.
2. Get the Crockpot Ready:
Spray the inside of a crockpot with non-stick cooking spray. This will help everything come out smoothly later.
3. Layer It Up:
Start by placing one-third of the torn tortillas at the bottom of the crockpot. This will be the base. Then, gently spoon one-third of your chicken mixture over the tortillas. Follow that by sprinkling one-third of the combined cheddar and Monterey Jack cheeses evenly on top. You’ll repeat these layers two more times, finishing with cheese on top for a beautiful, bubbly crust.
4. Cook to Perfection:
Cover the crockpot and set it to cook. If you’re using low heat, let it cook for 3-4 hours. If you’re in a hurry, high heat will get it done in about 1.5-2 hours. You’ll know it’s ready when the cheese is melted and bubbly!
5. Final Touches:
Once the cooking time is up, give your casserole a gentle stir if you like. This helps to mix the layers a bit. Now is the time to get creative with your garnishes! Add chopped green onions, sliced olives, or a dollop of sour cream. It’s all about what makes you happy!
6. Serve and Enjoy:
Dish up your hearty chicken enchilada casserole while it’s warm. Pair it with optional sides like shredded lettuce, sliced tomatoes, or tortilla chips for some delightful crunch. Enjoy every bite!
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 to thaw it completely before cooking. You can thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for quicker thawing.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole the night before and refrigerate it before cooking. Just remember to extend the cooking time by about 30 minutes if it’s coming straight from the fridge to ensure it’s heated through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the microwave or on the stovetop until warmed through. You can add a splash of broth or water to help moisten it as you reheat.
Can I Make This Vegetarian?
Definitely! You can easily make this casserole vegetarian by substituting the chicken with black beans or cooked lentils. You may also add extra veggies like bell peppers or corn for added flavor and texture!
