Hearty Crockpot Chicken Enchilada Casserole Recipe

I discovered a recipe that completely shifted my dinner perspective. My Chicken Taco Casserole Crockpot creation combines tender chicken with zesty sauces and melty cheeses for a dish that surprises your palate. I experienced a new level of convenience and flavor that makes every bite an irresistible invitation to explore more.

I’ve been experimenting with crockpot recipes for a while now and recently came up with this Hearty Crockpot Chicken Enchilada Casserole that really surprised me. I started with 2 lbs of boneless, skinless chicken breasts, then added a can of red enchilada sauce and another of green enchilada sauce to give it a burst of flavor.

I also tossed in a can of diced tomatoes with green chilies along with a chopped onion and minced garlic for that extra kick. A sprinkle of ground cumin and chili powder, plus some salt and pepper, really helps balance all the flavors.

Layered with strips of corn tortillas, shredded cheddar and Monterey Jack cheeses, this dish cooks slowly over hours so it comes out incredibly rich. Whether you’re after a quick meal for groups or just feel like trying a new twist on Mexican food in your crockpot, this recipe is definitely worth a try.

Why I Like this Recipe

I really love this recipe because it makes the chicken so tender and full of flavor. I mean, after letting it cook all day the spices really meld together and every bite tastes amazing. I also like how easy it is to put together – you just dump everything in the crockpot and let it do its thing, which is super handy when i’m busy. Another thing is how the cheese melts into everything making it extra comforting and satisfying; it just feels like a warm hug in a bowl. Finally, i appreciate that the mix of red and green sauces with the tortilla strips creates a fun texture, and the dish never feels boring even after multiple times making it.

Ingredients

• Chicken is loaded with protein and packs hearty flavor in this healthy dish.
• Our rich red sauce adds smoky spice and tang.
• Green sauce offers a mild, zesty flavor that brightens the casserole.
• They supply vitamins, subtle heat, and a burst of color to the meal.
• Packed with carbohydrates, tortillas create texture and a hint of natural sweetness.
• Cheddar and Monterey Jack cheeses melt into a creamy layer, enriching the dish with savory notes.
• Onion and garlic add aromatic flavor and are great for our immune system boost.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 1 can (10 oz) red enchilada sauce
• 1 can (10 oz) green enchilada sauce
• 1 can (10 oz) diced tomatoes with green chilies
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8-10 corn tortillas, cut into strips
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1/2 cup corn kernels (optional)
• Fresh cilantro, chopped (optional for garnish)

How to Make this

1. Place the chicken breasts in your crockpot. Sprinkle salt, pepper, cumin, and chili powder all over the chicken, then add the chopped onion and minced garlic right on top.

2. Pour in the red enchilada sauce, green enchilada sauce, and the can of diced tomatoes with green chilies.

3. Arrange the tortilla strips over the chicken and sauces. This will help soak up those delicious flavors.

4. If you’re using them, scatter the corn kernels evenly over the tortillas.

5. Cover everything with the shredded cheddar and Monterey Jack cheeses.

6. Set your crockpot to low and cook for 6 to 8 hours, or on high for about 4 hours. Make sure the chicken is tender and easily shreddable.

7. Once the chicken is cooked, take a couple of minutes to shred it right within the crockpot using two forks.

8. Mix everything well so the shredded chicken gets coated with the sauces and cheese starts melting in the mix.

9. Let it sit for a few minutes after turning off the crockpot so the flavors settle.

10. Garnish with freshly chopped cilantro if you like and serve it hot. Enjoy your hearty meal!

Equipment Needed

1. Crockpot
2. Knife
3. Cutting board
4. Measuring spoons
5. Can opener
6. Two forks (one for shredding chicken and one for stirring)
7. Spatula or mixing spoon
8. Serving dish

FAQ

Hearty Crockpot Chicken Enchilada Casserole Recipe Substitutions and Variations

• Chicken: You can use bone-in chicken thighs or even turkey breasts if you want a different flavor and texture.
• Enchilada Sauce: If you dont have canned enchilada sauce, you can make one by mixing tomato sauce with chili powder, cumin and a little garlic.
• Diced Tomatoes with Green Chilies: Try using fire-roasted tomatoes and add a few pickled jalapeños to get a similar kick.
• Corn Tortillas: Flour tortillas cut into strips work just fine as a substitute if you cant find corn ones.
• Cheeses: If you dont have cheddar or Monterey Jack, a blend of mozzarella and provolone can be used for a milder taste.

Pro Tips

1. Try searing the chicken in a pan for a few minutes before adding it to the crockpot. It helps lock in the juices and it adds a really nice flavor boost that you might not get if you only cook it slow.

2. Layer your ingredients smartly by making sure the tortillas get plenty of sauce. This way, they truly soak up all the flavors and make the dish even more delicious.

3. If you like a spicier kick, don’t be afraid to add a little extra cumin or chili powder, or even a pinch of smoked paprika. Just keep in mind that a bit goes a long way so you dont overwhelm the other flavors.

4. Let the dish rest a few minutes after you turn the crockpot off. This extra waiting time helps all the juices come together, which makes the chicken so tender and easier to shred.