Easy Crockpot Chicken Enchilada Bake for Family Dinners 🌮🍗🧀
1. Introduction
If you’re searching for a hearty enchilada casserole that combines the rich flavors of Mexican cuisine with the convenience of slow cooking, you’ve come to the right place. This chicken enchilada casserole is a crowd-pleaser that requires minimal effort and delivers maximum flavor. Perfect for family dinners or meal prepping, this slow cooker Mexican dish is a nourishing and delicious addition to your recipe collection.
2. Ingredients for the Easy Crockpot Chicken Enchilada Bake
- 3 boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 small flour tortillas or corn tortillas
- Fresh cilantro for garnish (optional)
3. Step-by-Step Instructions to Make the Chicken Enchilada Casserole in the Slow Cooker
Prepare the Chicken and Seasonings
Place the chicken breasts in the slow cooker and season with cumin, chili powder, paprika, salt, and pepper. Add chopped onions, minced garlic, and pour half of the enchilada sauce over the chicken.
Cook the Chicken
Set the slow cooker to low and cook for 6-7 hours or until the chicken is tender and easily shredded. Once cooked, remove the chicken and shred it using two forks.
Assemble the Enchilada Bake
Stir the shredded chicken back into the slow cooker with the remaining enchilada sauce. Cut the tortillas into strips or small pieces. In a greased baking dish or slow cooker insert, layer a portion of the chicken mixture, followed by a layer of tortillas, then sprinkle with shredded cheese. Repeat until all ingredients are used, ending with a cheese layer on top.
Bake or Slow Cook Again
If using the slow cooker, cover and cook on high for an additional 30 minutes to melt the cheese. Alternatively, transfer the assembled casserole to a preheated oven at 375°F (190°C) and bake for 20 minutes until bubbly and golden.
4. Storage Tips for Leftover Chicken Enchilada Bake
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals or reheat in the oven at 350°F until warmed through. For longer storage, you can freeze individual portions for up to 2 months.
5. Serving Suggestions for This Hearty Enchilada Casserole
Serve this easy crockpot chicken recipes with a side of Mexican rice, refried beans, or a fresh side salad. Garnish with chopped cilantro, a dollop of sour cream, or sliced jalapeños for extra flavor. For a crispy touch, top with crushed tortilla chips before serving.
Looking for more quick dinner ideas? Check out this hearty beef stew or explore cheesy thumbprint appetizers with spicy pepper jelly.
6. Frequently Asked Questions (FAQs) about Chicken Enchilada Casserole
Can I use shredded rotisserie chicken instead of raw chicken?
Absolutely! Using pre-shredded rotisserie chicken can cut down on preparation time and make this recipe even easier.
Can I make this dish vegetarian?
Yes, substitute the chicken with hearty vegetables like cauliflower, zucchini, or beans for a tasty vegetarian version.
How long does it take to prepare this crockpot chicken enchilada bake?
The prep time is approximately 15 minutes, with a slow cooker cook time of 6-7 hours. Total time is around 7-8 hours including cooking.
What variations can I try in this enchilada casserole?
Feel free to add black beans, corn, or sliced olives for extra flavor. You can also swap the cheeses for pepper jack or queso fresco.
7. Kitchen tools that you might need for this recipe
- Fullstar Ultimate Veggie Prep Master — Make chopping vegetables quick and easy, saving time during prep.
- Crock-Pot Family-Size Slow Cooker — The perfect size for making this hearty chicken enchilada bake with minimal fuss.
- CAROTE Premium 16pc Nonstick Cookware Set — For baking and serving, ensuring easy cleanup and professional results.
- Ninja SLUSHi Pro RapidChill Drink Maker — Perfect for refreshing beverages to pair with your Mexican dinner.
8. Conclusion
This easy crockpot chicken enchilada bake is an effortless way to enjoy a flavorful, satisfying Mexican-inspired meal. Its simplicity, combined with the rich taste of melted cheese and seasoned chicken, makes it a family favorite. Whether you’re hosting a weeknight dinner or meal prepping for the week, this slow cooker Mexican dish is your new go-to. Try it today and experience the delicious comfort of homemade enchiladas with all the convenience of a slow cooker!
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Easy Crockpot Chicken Enchilada Bake for Family Dinners
A slow cooker recipe combining tender shredded chicken, enchilada sauce, cheese, and tortillas baked to perfection for an easy family dinner.
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
Ingredients
- 3 cups cooked shredded chicken
- 1 can enchilada sauce (10 oz)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small corn tortillas
- 1/2 cup chopped cilantro
- 1 sliced jalapeno (optional)
Instructions
- Layer 4 tortillas in the bottom of the crockpot.
- Spread half of the shredded chicken over tortillas.
- Pour half of the enchilada sauce on top.
- Sprinkle with half of the cheese.
- Repeat layers with remaining tortillas, chicken, sauce, and cheese.
- Cover and cook on low for 4 hours.
- Garnish with cilantro and jalapenos before serving.
Notes
- For spicy flavor, add more jalapenos or hot sauce.
- Use cooked, shredded chicken for best results.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker
- Cuisine: Mexican
- Diet: Comfort food
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg