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Crock Pot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole

This Crock Pot Chicken Enchilada Casserole is a warm, comforting, and easy-to-make meal that features tender shredded chicken, layers of soft tortillas, rich enchilada sauce, and melty cheese. Perfect for busy weeknights or family dinners, it combines classic enchilada flavors with the convenience of slow cooking. Versatile and hearty, it can be customized to suit your taste preferences or dietary needs.

  • Total Time: 4 hours 15 minutes to 6 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Main Ingredients

  • 3 cups cooked, shredded chicken breast or thighs
  • 2 cups red enchilada sauce (or green enchilada sauce for variation)
  • 8–10 flour or corn tortillas, warmed
  • 2 cups shredded cheese blend (cheddar and Monterey Jack)
  • 1 cup black beans or corn (optional)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prepare and Season the Chicken: Start by shredding your cooked chicken and mixing it with sautéed onions, minced garlic, and spices like cumin, chili powder, and oregano to infuse flavor into every bite.
  2. Layer the Ingredients: In the bottom of your crock pot, spoon a layer of enchilada sauce to prevent sticking. Add a layer of warmed tortillas, followed by the seasoned shredded chicken, beans or corn if using, and a layer of shredded cheese. Repeat these layers until all ingredients are used, finishing with a generous layer of cheese on top.
  3. Slow Cook Your Casserole: Cover the crock pot and cook on low heat for 4 to 6 hours or on high for 2 to 3 hours. This slow cooking melts the cheese, softens the tortillas, and blends all the flavors into a tender, casserole-like dish.
  4. Garnish and Serve: Once the cooking is complete, garnish your casserole with freshly chopped cilantro, sliced avocado, sour cream, or any toppings you prefer for a fresh and colorful finish before serving.

Notes

  • Warm the tortillas before layering to make them pliable and prevent cracking in the crock pot.
  • Always start with a layer of enchilada sauce at the bottom to avoid sticking and ensure even moisture.
  • Layer cheese throughout the casserole for gooey, creamy bursts in every bite.
  • If you prefer a saucier casserole, drizzle extra enchilada sauce between the layers.
  • Let the casserole rest for 10 minutes after cooking for easier slicing and better flavor melding.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free (use corn tortillas)

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 85 mg

Keywords: Crock pot, chicken enchilada casserole, slow cooker, Mexican casserole, easy dinner, family meal, comfort food