Easy Crockpot Chicken Enchilada Casserole

Y’all, I swear, some nights I feel like I’m running a three-ring circus, not a family dinner. Between school projects, soccer practice, and everything else, getting a decent meal on the table can feel impossible. That’s why I practically live and breathe by my slow cooker. And this Crockpot Chicken Enchilada Casserole? It’s a game-changer. I’ve made this at least a dozen times in my own Texas kitchen, and it’s always a hit. You’re gonna love how easy it is to throw together, and the whole family will be begging for seconds. I promise this recipe will give you a delicious, stress-free dinner that everyone will enjoy.

Why This Recipe Works

This enchilada casserole is a lifesaver on busy weeknights. It’s seriously so easy, you can even prep it in the morning before you head out the door. Here’s why it’s a winner in my book:

• Super Simple Prep: Just layer everything in the slow cooker and let it do its thing.
• Kid-Approved Flavors: The mild enchilada sauce and cheesy goodness make it a guaranteed crowd-pleaser, even for picky eaters.
• Freezer-Friendly: You can easily double the recipe and freeze half for another night.
• Minimal Dishes: One pot meals are the best, y’all.

I’ve tweaked this recipe over time to make it as simple and flavorful as possible, and after many testing rounds, I am confident this is a version your family will love!

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 (10 ounce) can of cream of chicken soup
• 1 (10 ounce) can of enchilada sauce (mild or medium, depending on your preference)
• 1 (4 ounce) can of diced green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (6-inch) corn tortillas, quartered
• 2 cups shredded cheddar cheese, divided
• Optional toppings: sour cream, chopped cilantro, diced tomatoes, sliced green onions

Ingredient Notes

Chicken: I prefer using boneless, skinless chicken breasts because they’re lean and readily available. However, boneless, skinless chicken thighs also work well and will give you a richer flavor. Be sure to trim any excess fat.

Enchilada Sauce: I usually opt for a mild enchilada sauce for my kids, but feel free to use medium or even hot if you like a little more kick. Check the sodium content, too; some brands can be quite salty.

Corn Tortillas: Corn tortillas are essential for that classic enchilada flavor and texture. If you’re gluten-free, make sure to use certified gluten-free corn tortillas. You can also use flour tortillas if that is what you have on hand.

Cheese: Cheddar cheese is my go-to, but Monterey Jack, Colby Jack, or a Mexican blend would also be delicious. Freshly shredded cheese melts best, but pre-shredded works in a pinch.

Step-by-Step Instructions

Alright, let’s get cookin’! Follow these simple steps, and you’ll have a delicious enchilada casserole simmering away in no time.

1. Step 1: Prep the Chicken. Place the chicken breasts in the bottom of your slow cooker. In a bowl, mix together the cream of chicken soup, enchilada sauce, diced green chilies, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Pour this mixture evenly over the chicken.
2. Step 2: Slow Cook. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. My slow cooker tends to run hot, so I usually go for the lower end of the cooking time.
3. Step 3: Shred the Chicken. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, making sure it’s evenly distributed in the sauce. Give it a good stir.
4. Step 4: Layer the Casserole. Add half of the quartered corn tortillas to the slow cooker, gently pressing them into the sauce. Sprinkle one cup of the shredded cheddar cheese evenly over the tortillas.
5. Step 5: Repeat Layers. Add the remaining corn tortillas over the cheese, again pressing them gently into the sauce. Top with the remaining cup of shredded cheddar cheese.
6. Step 6: Melt the Cheese. Cover the slow cooker and cook on high for another 15-30 minutes, or until the cheese is melted and bubbly, and the tortillas are heated through. Keep a close eye on it to prevent burning.
7. Step 7: Serve. Turn off the slow cooker and let the casserole sit for a few minutes before serving. This will help it set up a bit. Serve hot, topped with your favorite enchilada toppings like sour cream, chopped cilantro, diced tomatoes, and sliced green onions.

Storage & Meal Prep

This casserole is perfect for meal prepping! Here’s how to store it and make the most of it.

• To Store: Let the casserole cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
• To Freeze: For longer storage, freeze the casserole. Let it cool completely, then cut it into individual portions. Wrap each portion tightly in plastic wrap, then place in a freezer-safe bag or container. It can be frozen for up to 2-3 months.
• To Reheat: Thaw the casserole in the refrigerator overnight. Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through.
• Make-Ahead Tips: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before cooking. Just add an extra 30 minutes to the cooking time.

Substitutions & Variations

Want to switch things up? Here are some tasty variations you can try:

• Gluten-Free: Make sure to use certified gluten-free corn tortillas to ensure the casserole is gluten-free.
• Dairy-Free: Use dairy-free cheese shreds or nutritional yeast for a cheesy flavor without the dairy. You can also use a dairy-free cream of chicken soup alternative.
• Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture for a spicier kick.
• Vegetarian: Substitute the chicken with black beans, pinto beans, or a mix of veggies like corn, bell peppers, and zucchini.
• Different Protein: You can substitute the chicken with ground beef or shredded pork for a different flavor profile.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can assemble the casserole in the slow cooker and store it in the fridge for up to 24 hours before cooking. Just add about 30 minutes to the cooking time. It’s perfect for those mornings when you know you’ll be short on time later.

How do I know when the chicken is done?

The chicken is done when it easily shreds with a fork. Use two forks to pull the chicken apart; if it resists, it needs to cook a little longer. Internal temperature should reach 165°F (74°C).

Can I use flour tortillas instead of corn tortillas?

Yes, you can. Flour tortillas will give the casserole a slightly different texture, but it will still be delicious. I prefer corn tortillas for the authentic enchilada flavor.

What if my casserole is too watery?

If your casserole seems too watery, you can remove the lid for the last 30 minutes of cooking time to allow some of the excess liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a little cold water to thicken the sauce.

Is this recipe kid-friendly?

Definitely! The mild enchilada sauce and cheesy flavor are usually a hit with kids. If your kids are sensitive to spice, be sure to use a mild enchilada sauce and skip any extra heat. You can also let them help with layering the casserole – it’s a great way to get them involved in the cooking process!

How long does the leftover casserole last?

Leftover enchilada casserole will last in the refrigerator for up to 3-4 days. Be sure to store it in an airtight container to keep it fresh.

Can I add other vegetables to this casserole?

Of course! Adding vegetables is a great way to boost the nutrition and flavor of the casserole. Corn, black beans, diced bell peppers, and onions are all great additions. Just add them to the chicken mixture before layering the casserole.

Serving Suggestions

This Crockpot Chicken Enchilada Casserole is a complete meal on its own, but here are a few ideas to make it even better:

• Serve with a dollop of sour cream or Greek yogurt.
• Garnish with fresh chopped cilantro and diced tomatoes.
• Add a side of Mexican rice and refried beans for a complete fiesta.
• Serve with a crisp green salad for a lighter meal.

You can also crumble tortilla chips on top for added crunch! When serving, be sure to portion it out evenly for everyone, and don’t forget the extra toppings. A little goes a long way!

I hope you and your family enjoy this Crockpot Chicken Enchilada Casserole as much as we do! It’s a simple, delicious, and stress-free way to get a hearty meal on the table, even on the busiest of weeknights. Give it a try and let me know what you think in the comments! And if you’re looking for more easy family recipes, be sure to check out the rest of FamiliesRecipes.com and sign up for my newsletter to get delicious recipes delivered straight to your inbox. Happy cooking, y’all!

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