crock pot chicken enchilada casserole
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Enchilada
An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
Slow Cooker Chicken Enchilada Casserole
Ingredients:
- 1.5 lbs. boneless skinless raw chicken breasts (don’t use any more than 1.5 pounds, the casserole will seem dry if you do).
- 28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas
Add these items at the end:
- 10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.
- 2 cups grated cheddar cheese divided
- 3.8 oz. can black olives divided
Instructions:
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Put the chicken breasts and the enchilada sauce in your slow cooker.
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Cook on HIGH for 4 hours or LOW for 6-8 hours.
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Shred the chicken with 2 forks right in the slow cooker.
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Cut the tortillas in to strips, add to chicken and sauce. Stir.
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Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
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Flatten the mixture.
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Add the rest of the cheese and the olives on top.
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Cook on low for about 40 – 60 minutes longer.
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Top with sour cream (optional)
Recipe Notes:
Can I use a different kind of meat?
- Boneless skinless chicken thighs – These work great if you love dark meat.
- Ground beef – One of the most popular questions I get asked is if ground beef can be used. The time can be cut in half if cooked ground beef is used.
- Cubed beef stew meat – The is great if you love beef enchiladas and the beef flavors the enchilada sauce very well.
- Pre-cooked chicken or turkey – If you only have cooked chicken or turkey you still can make this recipe. Cut the initial cooking time in half. Rotisserie chicken works great in this recipe.
Can I use green enchilada sauce?
If you choose to use green enchilada sauce note that it is runnier than red and you may need to use more tortillas.
Can I use flour tortillas?
Flour tortillas can be used but the casserole may turn out soggy. I recommend corn tortillas if you have them.
What should I serve with enchilada casserole?
- This meal I OFTEN make with NO SIDES! Yes, it’s that good on it’s own. If you are making this for a party or crowd make a side or two.
- Spanish Rice
- Refried Pinto Beans
- Sour cream – A small dollop on top goes a long way.
Nutrition Information:
Can I use green sauce?
- Green enchilada sauce can be substituted.
- Though the consistency of the sauce will be more liquidly and make the enchiladas soggy.
What kind of tortillas do I use?
- Use corn tortillas for this recipe cut into strips (see photo above). These are not chips, these are tortillas that are soft.
- Flour tortillas will make this dish doughy.
- Though, if you accidently buy tortilla chips, I’ve had many reviews that they work fine. They soften up in the casserole.
Crock Pot Chicken Enchilada Casserole
Ingredients
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- 3 boneless, skinless chicken breasts
- 1 (28-ounce) can red enchilada sauce
- 9 corn tortillas, cut in strips
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1 small can sliced black olives, draained
- 3 cups shredded Mexican cheese
Instructions
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Place chicken breasts in a 6-quart slow cooker. Pour enchilada sauce over them. Cover and cook on HIGH for 5 hours or on LOW for 7 hours.
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Remove lid. Shred chicken with 2 forks.
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Add tortillas, beans, corn, half the olives and half the cheese. Stir to mix evenly.
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Sprinkle remaining cheese and olives on top.
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Cover and cook on LOW for 45 minutes.
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Uncover, turn crock pot off and let it sit for about 10 minutes before serving.
Notes
Another recipe :
INGREDIENTS
- 1 ½ pounds boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 1 cup chicken broth
- 15 oz can black beans drained and rinsed
- 1 cup diced zucchini 1 small zucchini
- 1 cup frozen corn kernels
- ½ cup diced red pepper ½ red bell pepper
- 1 jalapeno pepper diced and ribs and seeds removed
- ½ cup diced red onion
- 8 oz corn tortillas
- 8 oz shredded cheese
INSTRUCTIONS
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Add all ingredients except tortillas and cheese to slow cooker and stir to combine
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Cover and cook on high for 2-3 hours or low for 4-6 until chicken is cooked through
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Remove and shred chicken and return to slow cooker
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Roughly chop the tortillas and stir into mixture along with 4 oz of the cheese
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Top with remaining cheese, cover and let continue to cook for about 30 minutes on high
NOTES
- if subbing leftover cooked chicken or cooked ground meat for raw, reduce initial cooking time by half
- feel free to sub different veggies if desired, see list above for recommendations
- leftovers can be stored in fridge up to 3 days or in freezer with all air removed for 3 months
- can be prepped ahead to the point of adding the tortillas and cheese, then refrigerated in a separate baggie or container until ready to cook
does this freeze well?
You can freeze the baggie you prepped above or freeze the leftovers. Just make sure to remove any excess air from the container to avoid freezer burn.
allergen friendly notes
As long as you double check the ingredients (especially the tortillas and enchilada sauce) to ensure they are gluten-free, this dish is gluten-free friendly.
To make it dairy-free simply swap for a dairy-free cheese option like Violife.
can i make this ahead of time?
You can make this recipe up to the point of adding the tortillas and cheese. Add to a baggie and refrigerate for 1-2 days until ready to cook. This would be great to prepare the night before and dump in the slow cooker on your way out in the morning.
what kinds of veggies work best?
Because of the relatively short cook time of this recipe, many veggies will work. I don’t suggest using root veggies as the cooking time will probably not be compatible with the other veggies.
Veggie ideas:
- any kind of peppers, finely diced
- squash, like yellow or zucchini
- fresh tomatoes
- shredded brussels sprouts
- small chopped broccoli or cauliflower
There may be others! Let your imagination guide you here!
What do I eat with my Slow Cooker Chicken Enchiladas?
Chicken Enchilada Nachos- On day two or three of meal prepping this enchilada bake, throw some tortilla chips onto a baking sheet and sprinkle your enchilada bake over the top. Sprinkle with cheese and bake at 350ºF for 15-20 minutes!
Chicken Enchilada Casserole Buddha Bowl- Warm up your casserole and serve it next to our pineapple coleslaw and some arugula or kale! Top it with a little cotija cheese and you’re golden!
Chicken Enchilada Casserole Burrito- Are you thinking what I’m thinking? Throw your chicken enchilada casserole into a big tortilla, throw in some cheese, perhaps add a splash of your favorite hot sauce and wrap up a couple burritos for the week!
Easy Crock Pot Chicken Enchiladas!
INGREDIENTS
- 3-4 chicken breasts (shredded)
- 2 tablespoons Homemade Taco Seasoning
- 1 can Rotel
- 28 ounce can green enchilada sauce
- 8 – 16 ounces shredded Monterey jack cheese (depending how much cheese you like)
- 12 – 16 corn tortillas
INSTRUCTIONS
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Boil chicken until cooked through. Shred using a stand-up or hand mixer.
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Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
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In a larg bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside.
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Spray the inside of yourcrock pot casserole dish with non-stick cooking spray.
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Pour a little enchilada sauce on the bottom of your pan, then start your layering.
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Cover the bottom of the pan with tortillas (you don’t have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
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Top with shredded cheese.
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Continue layering tortillas, chicken, sauce, and cheese.
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You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
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Place the lid on the casserole and cook on low for 2-3 hours.
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Cut and serve with sour cream, tomatoes, cilantro and onions.
A few changes you can make to this slow cooker chicken enchiladas verde recipe.
- We have made this same casserole recipe but used a rotisserie chicken to save even more time.
- You can add in white beans
- Add in onions inside the casserole
- Try it with ground beef instead of chicken
- Top it with crushed tortillas chips or tortillas strips for a crunch.
- Use red enchilada sauce instead of a green enchilada for a different flavor and variety!
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