Crock Pot Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole is a perfect blend of convenience and flavor, ideal for busy weeknights or cozy family dinners. With tender shredded chicken, hearty corn tortillas, and a savory enchilada sauce, it’s a dish that practically cooks itself.

Just set your slow cooker, let the ingredients meld together, and come home to a comforting, cheesy meal that’s ready to enjoy. Simple, satisfying, and full of delicious Mexican-inspired flavors!

Crock Pot Chicken Enchilada Casserole

Ingredients

2 lbs. boneless chicken breasts (3-4 breasts)

1 large can enchilada sauce

10 yellow corn tortillas

2 cups cheddar cheese, shredded

1 small can black olives, drained

Instructions

Step 1:

Place the chicken breasts into the slow cooker.

Pour the enchilada sauce over the chicken, ensuring each piece is coated by turning them a few times.

Step 2:

Set the slow cooker to high and let the chicken cook for 4 hours. Once done, shred the chicken directly in the slow cooker.

Step 3:

Cut the corn tortillas into small, bite-sized pieces.

Add the tortilla pieces to the slow cooker and gently stir to mix them with the chicken.

Step 4:

Add ½ cup of shredded cheddar cheese and half of the drained black olives to the slow cooker.

Use a spatula to distribute the cheese and olives evenly, pressing down gently to combine.

Step 5:

Reduce the heat to low and cook for an additional 45 minutes to 1 hour.

Serve and enjoy!

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Notes:

Chicken Options: You can substitute chicken breasts with chicken thighs for a richer flavor and slightly different texture. Ensure they’re boneless and skinless for best results.

Tortilla Alternatives: If you prefer, you can use flour tortillas instead of corn. Keep in mind that flour tortillas might become softer and less crispy.

Heat Level: Adjust the spiciness by using mild, medium, or hot enchilada sauce based on your preference. You can also add diced jalapeños or chili powder for extra heat.

Cheese Variations: Swap out cheddar cheese for Monterey Jack, Mexican blend, or another cheese of your choice to change up the flavor.

Vegetarian Version: For a vegetarian option, replace the chicken with black beans or pinto beans and add extra vegetables like bell peppers or corn.

Make Ahead: You can assemble the casserole the night before and store it in the refrigerator. Cook it the next day as per the recipe instructions.

Freezing: This dish freezes well. Cool completely, then store in an airtight container. It can be frozen for up to 3 months. Reheat thoroughly before serving.

Serving Suggestions: Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream. Serve with a side of Mexican rice or a crisp salad for a complete meal.

Consistency Adjustments: If you find the casserole too thick, you can add a splash of chicken broth or a little extra enchilada sauce to loosen it up.

Leftover Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use bone-in chicken breasts for this recipe?

It’s best to use boneless chicken breasts as bone-in chicken can make the casserole greasy and may require additional cooking time.

If you use bone-in, make sure to remove the bones before shredding.

What if I don’t have a slow cooker?

You can adapt this recipe for the oven.

Preheat your oven to 350°F (175°C) and bake the assembled casserole in a covered dish for about 45 minutes, then uncover and bake for an additional 15 minutes or until bubbly.

Can I make this dish in advance?

Yes, you can prepare it the night before.

Assemble everything in the slow cooker insert, cover, and refrigerate overnight.

Cook it the next day as per the instructions.

How do I adjust the recipe for a smaller slow cooker?

If using a smaller slow cooker, you may need to halve the recipe or cook in batches.

Ensure the ingredients are spread evenly for even cooking.

Can I add extra vegetables to this casserole?

Absolutely! Adding vegetables like bell peppers, corn, or spinach can enhance the flavor and nutrition.

Just chop them finely and add them along with the tortillas.

What type of cheese can I use besides cheddar?

You can use Monterey Jack, a Mexican cheese blend, or any cheese that melts well.

Each type will give a slightly different flavor and texture.

How do I make this recipe spicier?

Use a spicy enchilada sauce or add ingredients like chopped jalapeños or a pinch of cayenne pepper to the slow cooker to increase the heat.

Can I use whole wheat or gluten-free tortillas?

Yes, you can use whole wheat or gluten-free tortillas.

Just keep in mind that the texture might be different, but they will still work well in the casserole.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can also freeze leftovers for up to 3 months.

Reheat thoroughly before serving.

Can I make this recipe dairy-free?

To make it dairy-free, use dairy-free cheese alternatives and make sure the enchilada sauce does not contain dairy.

You might need to adjust the flavor to account for the lack of cheese.