Easy Crockpot Chicken Enchilada Casserole
A super simple, dump-and-go crockpot chicken enchilada casserole that’s perfect for weeknights. Minimal prep time means more time for you!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4
Ingredients
Scale
Main ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce (red or green works wonderfully)
- 1 can (4 oz) diced green chilies (mild)
- 8 corn tortillas (cut into strips)
- 1 cup shredded cheddar cheese
- sliced green chilies (for garnish)
- cilantro (for garnish)
Instructions
- Toss chicken breasts into your crockpot.
- Pour enchilada sauce over chicken, then add diced green chilies.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is cooked through and tender.
- Remove chicken from crockpot. Shred with two forks.
- Return shredded chicken to crockpot and stir to coat.
- Gently stir in corn tortilla strips.
- Sprinkle shredded cheddar cheese evenly over the top.
- Cover and cook for another 15-20 minutes, until cheese is melted.
- Serve hot, garnished with sliced green chilies and cilantro.
Notes
This recipe is fantastic as is, but if you’re feeling adventurous, you can substitute chicken thighs or use leftover shredded chicken. Flour tortillas can work but might get softer. Mix up the cheese with Monterey Jack, Pepper Jack, or a Mexican blend. For more spice, add cayenne pepper or jalapeños. Add corn kernels, black beans, or diced onions for extra goodness. Don’t overcook the chicken after shredding. Try to shred the chicken evenly. You can prep the chicken and cut tortillas the day before. For a thicker casserole, drain off some liquid before adding tortilla strips.