Name: Ultimate Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 900g boneless skinless chicken breasts; 2 cups enchilada sauce; 1 can black beans, drained and rinsed; 1 can corn, drained; 2 cups shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1 small onion, diced; 2 cloves garlic, minced; 2 cups crushed tortilla chips; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste

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Table of Contents: Ultimate Slow Cooker Chicken Enchilada Casserole

Ultimate Slow Cooker Chicken Enchilada Casserole

Remember those busy weeknights when a delicious, home-cooked meal felt impossible? Or holidays where you wanted something comforting and crowd-pleasing without spending all day in the kitchen?

This Ultimate Slow Cooker Chicken Enchilada Casserole is the answer! It’s a family favorite that delivers all the flavors of traditional enchiladas with a fraction of the effort. Forget rolling – this recipe is all about layering and letting your slow cooker do the work.

This isn’t just any enchilada casserole; it’s the ultimate version. We’re talking tender, flavorful shredded chicken, a zesty sauce that perfectly balances spice and tang, and a generous helping of melted cheese. It’s the epitome of Mexican comfort food, and it’s guaranteed to become a staple in your household.

Whether you’re feeding a hungry family, hosting a potluck, or simply craving a warm, satisfying meal, this enchilada casserole crockpot recipe is a game-changer. Plus, it’s a fantastic way to use up leftover tortillas!

This recipe is perfect for those looking for easy shredded chicken recipes that go beyond the basic taco night. It’s a complete meal in one dish, and the slow cooker ensures the chicken stays incredibly moist and flavorful.

Alternate Names & Variations

This recipe goes by many names! You might also find it referred to as:

* Slow Cooker Enchilada Bake
* Crockpot Chicken Enchilada Dip (serve with tortilla chips!)
* Lazy Man’s Enchiladas
* Easy Chicken Enchilada Casserole

For a spicier kick, consider adding a can of diced jalapenos to the sauce. You can also experiment with different types of cheese – Monterey Jack, pepper jack, or a Mexican blend would all be delicious.

Ingredients: Ultimate Slow Cooker Chicken Enchilada Casserole

Here’s what you’ll need to create this masterpiece of Mexican comfort food:

For the Chicken:

2 pounds Boneless, skinless chicken breasts – For easy shredding and quick cooking.*

1 packet Taco seasoning – Elevates flavor and adds a spicy kick.*
To taste Salt – Enhances the overall taste.*
To taste Black pepper – Adds a subtle warmth.*

For the Sauce:

1 can (10 ounces) Red enchilada sauce – Brings rich, zesty flavors.*
1 can (10 ounces) Diced tomatoes with green chiles (Rotel) – Adds subtle heat and chunky texture.*

For the Layers:

10 pieces Corn tortillas – Cut into wedges.* (See FAQ for best type!)
2 cups Fiesta blend cheese – Melts into gooey perfection.*

Step-by-Step Instructions

Let’s get cooking! This Ultimate Slow Cooker Chicken Enchilada Casserole is surprisingly simple to make.

1. Season the Chicken: Place the chicken breasts in the slow cooker. Sprinkle generously with taco seasoning, salt, and pepper.
2. Cook the Chicken: Add about ½ cup of water to the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds. Chef’s Tip: Cooking on low yields the most tender chicken.
3. Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

4. Prepare the Sauce: In a medium bowl, combine the red enchilada sauce and diced tomatoes with green chiles. Stir well to combine.
5. Layer the Casserole: Pour about ½ cup of the enchilada sauce mixture into the bottom of the slow cooker. Arrange a layer of corn tortilla wedges over the sauce, slightly overlapping.
6. Add Chicken & Cheese: Spread half of the shredded chicken over the tortillas. Sprinkle with about ¾ cup of the fiesta blend cheese.

7. Repeat Layers: Repeat layers with another ½ cup of sauce, remaining tortillas, remaining chicken, and another ¾ cup of cheese.
8. Final Sauce & Cheese: Pour the remaining enchilada sauce over the top layer of tortillas and sprinkle with the remaining cheese.
9. Melt the Cheese: Cover the slow cooker and cook on high for 15-30 minutes, or until the cheese is melted and bubbly. Shortcut: If you’re short on time, you can broil the casserole for a few minutes to melt the cheese, but watch it carefully to prevent burning!

10. Rest & Serve: Let the casserole rest for 5-10 minutes before serving. This allows the layers to set slightly. Garnish with your favorite toppings like sour cream, guacamole, or fresh cilantro.

Recipe Card Block (Quick Reference)

Prep Time: 15 minutes
Cook Time (Low): 6-8 hours
Cook Time (High): 3-4 hours + 15-30 minutes for melting cheese
Total Time: 6 hours 30 minutes – 8 hours 45 minutes
Servings: 4
Approximate Calories: 450 per serving (estimate, varies with cheese and toppings)

Why This Recipe Works & Expert Tips

This Ultimate Slow Cooker Chicken Enchilada Casserole works because the slow cooker gently cooks the chicken, resulting in incredibly tender and flavorful meat. The taco seasoning infuses the chicken with a delicious depth of flavor, while the enchilada sauce and diced tomatoes with green chiles create a vibrant and slightly spicy sauce. Layering the ingredients allows the flavors to meld together beautifully, and the cheese provides a gooey, satisfying finish.

It’s truly easy comfort food for family dinners! The best part? Minimal cleanup. Using corn tortillas instead of flour tortillas helps prevent the casserole from becoming overly mushy. Don’t be afraid to customize this recipe to your liking. Add black beans, corn, or your favorite vegetables for extra nutrition and flavor.

Storage, Freezing, and Reheating Tips

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This enchilada casserole crockpot recipe freezes beautifully! Allow the casserole to cool completely, then cut into individual portions and wrap tightly in plastic wrap, followed by aluminum foil. Freeze for up to 2-3 months.

Reheating: Reheat frozen portions in the microwave or oven. For the oven, bake at 350°F (175°C) for 20-25 minutes, or until heated through. Reheating leftovers in the slow cooker on low for 30-60 minutes is also a great option, keeping the casserole moist and flavorful.

Conclusion: Ultimate Slow Cooker Chicken Enchilada Casserole

So there you have it – the Ultimate Slow Cooker Chicken Enchilada Casserole! A simple, satisfying, and incredibly flavorful meal that’s perfect for any occasion. I truly hope you give this recipe a try. It’s a guaranteed crowd-pleaser, and I’d love to hear what you think.

Don’t forget to share your creations with me on social media! And if you have any questions or suggestions, please leave a comment below. Happy cooking!