Description
Easy Crockpot Chicken Enchilada Casserole. The aroma of savory chicken, zesty enchilada sauce, and melting cheese filled the kitchen, a promise of comfort and ease. As we gathered around the table, spoons diving into that bubbling, cheesy goodness, all the day’s stress melted away.
Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Red enchilada sauce: 2 (10-ounce) cans
- Cream of chicken soup: 1 (10.5-ounce) can
- Diced green chiles: 1 (4-ounce) can, undrained
- Corn tortillas: 12-15 (6-inch)
- Shredded cheddar cheese: 2 cups
- Shredded Monterey Jack cheese: 1 cup
- Fresh cilantro: 1/4 cup, chopped
- Sour cream or Greek yogurt: For serving
- Sliced black olives: Optional
- Diced avocado: Optional
Instructions
1. 1. Combine ingredients: Place chicken breasts in the bottom of your crockpot. Pour both cans of red enchilada sauce, cream of chicken soup, and undrained green chiles over the chicken. Stir gently to combine the liquids.
2. 2. Cook chicken: Cover the crockpot. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken cooks through and shreds easily.
3. 3. Shred chicken: Carefully remove chicken breasts from the crockpot. Shred chicken using two forks. Return the shredded chicken to the crockpot and stir it into the sauce. This creates your flavorful Easy Crockpot Chicken Enchilada Casserole base.
4. 4. Layer casserole: Place one-third of the corn tortillas over the chicken mixture in the crockpot, tearing them if needed to fit. Sprinkle with one-third of the shredded cheese mixture. Repeat these layers two more times, ending with a final layer of cheese. You are almost finished making this wonderful easy chicken enchilada casserole.
5. 5. Final cook: Cover and cook on HIGH for another 30-45 minutes, or until the cheese melts and becomes bubbly. Your delicious crockpot chicken enchilada casserole is almost ready!
6. 6. Serve: Turn off the crockpot. Let the Easy Crockpot Chicken Enchilada Casserole rest for 10 minutes before serving. This allows the enchilada casserole to set up nicely.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes - 8 hours 45 minutes
- Category: Casserole
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Easy, Crockpot, Chicken, Enchilada, Casserole, Slow Cooker, Family-friendly, Weeknight, Cheesy, Comfort food, Lifesaver