Simplify your dinner routine with our flavorful Crock Pot Chicken Enchilada Casserole recipe. Bursting with Mexican-inspired flavors, this dish is a crowd-pleaser that requires minimal effort. Tender chicken, zesty enchilada sauce, and melty cheese come together in your slow cooker to create a comforting meal that’s perfect for busy weeknights or lazy weekends. Whether you’re feeding a hungry family or hosting a casual gathering, our recipe promises to impress without the hassle.
Ingredients
2 pounds of boneless, skinless chicken breasts
1 can (19 ounces) of red enchilada sauce
1 can (4 ounces) of diced green chilies
1 teaspoon of chili powder
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Salt and freshly ground black pepper to taste
12 corn tortillas
2 cups of shredded Mexican blend cheese
Optional toppings: diced tomatoes, sliced green onions, chopped cilantro, sour cream, avocado slices
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👇 Keep reading to know mor, click Next 👇<!–nextpage–>Step-by-Step Instructions
1. Prepare the Chicken:
Place the boneless, skinless chicken breasts in the bottom of your crock pot.
2. Season the Chicken:
Sprinkle the chicken breasts with chili powder, ground cumin, garlic powder, salt, and pepper.
3. Add Enchilada Sauce and Green Chilies:
Pour the red enchilada sauce and diced green chilies over the seasoned chicken breasts.
4. Cook:
Cover the crock pot with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is tender and cooked through.
5. Shred the Chicken:
Once the chicken is cooked, remove it from the crock pot and shred it using two forks.
Return the shredded chicken to the crock pot and mix it with the enchilada sauce and green chilies.
6. Assemble the Casserole:
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread a thin layer of the chicken mixture on the bottom of the baking dish.
Arrange 6 corn tortillas on top of the chicken mixture, overlapping them slightly to cover the bottom of the dish.
Spoon half of the remaining chicken mixture over the tortillas.
Sprinkle 1 cup of shredded Mexican blend cheese over the chicken mixture.
Repeat the layers with the remaining tortillas, chicken mixture, and shredded cheese.
7. Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve:
Once baked, remove the casserole from the oven and let it cool for a few minutes.
Garnish with optional toppings such as diced tomatoes, sliced green onions, chopped cilantro, sour cream, and avocado slices.
Slice and serve hot, and enjoy every delicious bite.
Enjoy the Convenience of Slow Cooker Cooking
Savor the convenience and flavor of our Crock Pot Chicken Enchilada Casserole recipe. With its tender chicken, zesty sauce, and melty cheese, this dish is a comforting meal that’s perfect for any occasion. Whether you’re feeding a crowd or enjoying a cozy night in, our recipe promises to satisfy your cravings with ease.
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