Slow Cooker Chicken Enchilada Casserole

Looking for a hassle-free dinner packed with bold Mexican flavors? This Slow Cooker Chicken Enchilada Casserole is the perfect recipe for busy weeknights or cozy family dinners. Made with tender shredded chicken, corn tortillas, and gooey melted cheese, all simmered in rich enchilada sauce, this one-pot meal is a delicious, set-it-and-forget-it comfort food classic.

Whether you’re meal prepping or feeding a crowd, this crockpot chicken enchilada casserole is a guaranteed crowd-pleaser. Plus, it’s customizable with your favorite toppings like sour cream, black olives, and fresh cilantro.

Try this easy slow cooker Mexican casserole today and enjoy a hearty, flavorful dinner with minimal effort!

Ingredients

• 2-3 boneless, skinless chicken breasts
• 1 large can of enchilada sauce (about 28 oz)
• 10 corn tortillas, sliced into strips
• 2 cups shredded cheddar cheese
• Black olives, sliced (optional)
• Sour cream, for serving (optional)

---

Instructions

1. Cook the Chicken
   Place the chicken breasts in the slow cooker and pour the enchilada sauce over them, ensuring they are fully covered.
   • Cook on HIGH for 4 hours or LOW for 8 hours until the chicken is fully cooked and tender.
2. Shred the Chicken
   Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it with the enchilada sauce.
3. Layer the Casserole
   Add the sliced corn tortillas to the slow cooker, mixing them into the chicken and sauce.
   Sprinkle the shredded cheddar cheese and sliced black olives on top.
4. Finish Cooking
   Cover and cook on HIGH for another 40-60 minutes, or until the cheese is melted and bubbly.
5. Serve
   Once done, serve the casserole hot, topped with a dollop of sour cream if desired. Enjoy!

---

Tips

• Check the Sauce: Use your favorite enchilada sauce—mild, medium, or hot—depending on your heat preference.
• Cut the Tortillas: Corn tortillas can be cut into strips or small squares for easier layering.
• Don’t Overcook: Keep an eye on the casserole during the final cooking stage to prevent overcooking the tortillas.

---

Variations and Substitutions

• Protein Swap: Substitute chicken breasts with chicken thighs, ground beef, or even shredded pork for a different flavor profile.
• Cheese Options: Try using a blend of cheeses like Monterey Jack, Pepper Jack, or Colby for extra creaminess and flavor.
• Add Veggies: Mix in diced bell peppers, onions, or black beans for added texture and nutrition.
• Tortilla Substitutes: If you prefer, use flour tortillas or even tortilla chips for a crunchier texture.

---

FAQs

Q: Can I use store-bought rotisserie chicken?
A: Absolutely! Shred the rotisserie chicken, mix it with the enchilada sauce, and reduce the initial cooking time.

Q: How do I store leftovers?
A: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Q: Can I freeze this casserole?
A: Yes! Let the casserole cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

---

Serving Suggestions

• Serve with a side of Mexican rice and refried beans for a complete meal.
• Add a fresh green salad with avocado and lime vinaigrette for a lighter accompaniment.
• Garnish with chopped cilantro, diced tomatoes, or sliced jalapeños for extra flavor and color.

---

Why You’ll Love This Recipe

• Easy to Make: Minimal prep work and the slow cooker does all the heavy lifting.
• Family-Friendly: A comforting, cheesy casserole that even picky eaters will enjoy.
• Customizable: Easily adapt the ingredients to suit your preferences or what you have on hand.
• Perfect for Meal Prep: Make it ahead of time and enjoy leftovers throughout the week!

This Slow Cooker Chicken Enchilada Casserole is the ultimate set-it-and-forget-it meal, packed with flavor and guaranteed to satisfy. Give it a try, and it just might become a regular in your meal rotation!