Why Make This Recipe
Crock Pot Chicken Enchilada Casserole is the perfect meal for busy days. It’s easy to prepare, requires minimal effort, and tastes fantastic. Cooking it in a crock pot means you can set it and forget it, allowing the flavors to meld together beautifully. Plus, it’s a crowd-pleaser, making it great for family dinners or gatherings with friends.
How to Make Crock Pot Chicken Enchilada Casserole
Ingredients:
- 3 chicken breasts
- 2 tablespoons taco seasoning
- 1 can diced tomatoes with green chilis (10 oz)
- 1 can green enchilada sauce (28 oz)
- 16 ounces Monterey Jack cheese (shredded)
- 16 corn tortillas (taco size)
Directions:
- Boil the chicken until it is cooked through. Once done, shred it using two forks.
- Slice the corn tortillas into quarters.
- In a mixing bowl, combine the shredded chicken with the taco seasoning and diced tomatoes. Set this mixture aside.
- Spray the crock pot with non-stick cooking spray.
- Pour some enchilada sauce at the bottom of the crock pot.
- Begin layering: Start with the tortillas, then the chicken mixture, followed by more sauce and cheese.
- Continue layering until all the ingredients are used up, making sure to finish with sauce and cheese on top.
- Cook on low for 2-3 hours or on high for 1-2 hours.
- Serve with sour cream, tomatoes, cilantro, and onions.
How to Serve Crock Pot Chicken Enchilada Casserole
Serve the casserole directly from the crock pot for a warm and cozy meal. You can add toppings like sour cream, fresh tomatoes, chopped cilantro, and diced onions to enhance the flavors. It works great with a side of rice or a simple salad.
How to Store Crock Pot Chicken Enchilada Casserole
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to four days. If you want to store it for a longer period, you can freeze it for up to three months. When ready to eat, thaw it in the refrigerator overnight and reheat in the microwave or oven.
Tips to Make Crock Pot Chicken Enchilada Casserole
- Use rotisserie chicken for even quicker preparation.
- Experiment with different types of cheese if you want to change the flavor.
- For added spice, consider using spicy taco seasoning or adding jalapeños to the layers.
Variation
You can easily adapt this recipe by adding vegetables like bell peppers or corn into the layers. For a vegetarian version, substitute the chicken with black beans or lentils.
FAQs
1. Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work well too, but they may have a different texture compared to corn tortillas.
2. Is it possible to make this dish ahead of time?
Absolutely! You can layer all the ingredients in the crock pot the night before, store it in the fridge, and just plug it in the next day to cook.
3. Can I make this recipe in an Instant Pot?
Yes, you can make it in an Instant Pot. Use the sauté setting to cook the chicken first, then add the other ingredients and use the pressure cook setting for about 15-20 minutes.
Crock Pot Chicken Enchilada Casserole
Ingredients
Main ingredients
- 3 pieces chicken breasts Can use rotisserie chicken for quicker preparation.
- 2 tablespoons taco seasoning Use spicy taco seasoning for added heat if desired.
- 1 can diced tomatoes with green chilis (10 oz)
- 1 can green enchilada sauce (28 oz)
- 16 ounces Monterey Jack cheese (shredded) Experiment with different types of cheese if desired.
- 16 pieces corn tortillas (taco size) Flour tortillas can be used, but may change the texture.
Instructions
Preparation
- Boil the chicken until it is cooked through, then shred it using two forks.
- Slice the corn tortillas into quarters.
- In a mixing bowl, combine the shredded chicken with taco seasoning and diced tomatoes. Set this mixture aside.
Cooking
- Spray the crock pot with non-stick cooking spray.
- Pour some enchilada sauce at the bottom of the crock pot.
- Begin layering: Start with tortillas, then chicken mixture, followed by more sauce and cheese.
- Continue layering until all ingredients are used, ensuring to finish with sauce and cheese on top.
- Cook on low for 2-3 hours or on high for 1-2 hours.
Serving
- Serve with optional toppings like sour cream, fresh tomatoes, chopped cilantro, and diced onions.