Crock Pot Chicken Enchiladas Casserole

Short description

A comforting, flavourful casserole made effortlessly in the crock pot, combining shredded chicken, enchilada sauce, tortillas and cheese for a satisfying family meal.

Why You’ll Love This Recipe

This recipe offers the ease of hands-off slow cooking, letting flavours meld gently over hours. It delivers a warming, saucy enchilada experience without the need for rolling individual tortillas. Perfect for busy schedules or for when you desire a hearty, crowd‑pleasing dish with minimal effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• cooked shredded chicken (such as rotisserie or poached)

• corn or flour tortillas, cut to fit

• enchilada sauce

• shredded cheese (for example, cheddar, Monterey Jack, or a blend)

• diced onion

• minced garlic

• optional extras: black beans, corn, chopped green chilies, chopped cilantro, sliced olives

directions

1. Spray or lightly grease the interior of the crock pot.

2. Spread a layer of enchilada sauce on the bottom.

3. Place a layer of torn or cut tortillas over the sauce.

4. Add a layer of shredded chicken, followed by diced onion, garlic (if using), and any optional extras.

5. Sprinkle a portion of shredded cheese over the chicken layer.

6. Repeat layering: sauce, tortillas, chicken and extras, cheese, until the crock pot is nearly full, finishing with a cheese layer on top.

7. Pour any remaining enchilada sauce evenly over the top layer.

8. Cover the crock pot and cook on low for approximately 3 to 4 hours, or on high for about 1.5 to 2 hours, until the casserole is heated through and cheese is melted.

9. Let it rest for about 10 minutes before serving to allow the casserole to set slightly.

10. Serve with garnishes such as chopped cilantro, sour cream, or sliced olives, if desired.

Servings and timing

This casserole recipe typically serves 6 to 8 people.

• Preparation time: about 15 minutes (depending on chopping and layering speed)

• Cooking time: approximately 3 to 4 hours on low, or 1.5 to 2 hours on high, in the crock pot

• Total time: approximately 3 hours 15 minutes to 4 hours 15 minutes on low, or about 1 hour 45 minutes to 2 hours 15 minutes on high

storage/reheating

• Storage: Allow the casserole to cool completely, then transfer leftovers into an airtight container. Store in the refrigerator for up to 3 to 4 days. For longer storage, freeze portions in freezer‑safe containers or heavy‑duty freezer bags for up to 2 to 3 months.

• Reheating (from refrigerated): Reheat in a microwave‑safe dish for 2 to 3 minutes, or until heated through. Alternatively, loosely cover with foil and reheat in a preheated oven at 175 °C (350 °F) for 15 to 20 minutes.

• Reheating (from frozen): Thaw overnight in the refrigerator. Reheat using the same method as above, adding extra time as needed. If reheating directly from frozen in the oven, cover with foil and bake at 175 °C (350 °F) for approximately 45 to 60 minutes, or until fully heated.

FAQs

What type of chicken works best for this casserole?

You may use cooked shredded chicken such as rotisserie chicken, poached or roasted chicken breasts or thighs. The main requirement is that it is already cooked and shredded.

Can I use flour tortillas instead of corn?

Yes. Either corn or flour tortillas work well. Corn tortillas may result in a more traditional texture, while flour tortillas can yield a softer, more pliable casserole.

Is it necessary to add beans or corn?

No. Black beans and corn are optional additions that provide extra texture, flavour and nutritional value. The casserole remains delicious without them.

Can I prepare this casserole ahead of time?

You may assemble the casserole the night before, refrigerate it (covered), and then cook it the next day. Increase the cooking time slightly if starting directly from chilled.

What kind of cheese is recommended?

Use cheeses that melt well, such as cheddar, Monterey Jack, or a Mexican cheese blend. Adjust the quantity as desired for extra cheesiness.

Can I make this in the oven instead of a crock pot?

Yes. Transfer the assembled casserole to a greased baking dish and bake at 175 °C (350 °F) for approximately 25 to 30 minutes, or until heated through and cheese is melted and bubbly.

How do I prevent the casserole from becoming too soggy?

Ensure the tortillas absorb enough sauce but are not oversaturated. Allow the casserole to rest for 10 minutes after cooking, which helps it set and reduces sogginess.

Can I make it spicier?

Certainly. Use spicy enchilada sauce, add chopped jalapeños or green chilies, or stir in hot sauce or spices such as cayenne or chili powder to taste.

Can I make a vegetarian version?

Yes. Omit the chicken and substitute with cooked shredded jackfruit, extra beans, vegetables such as zucchini or bell peppers, or plant‑based meat alternatives.

How should I adjust cooking time for high altitude?

At high elevations, moisture evaporates more quickly. Extend the cooking time by 15 to 30 minutes, and consider adding a little extra sauce or moisture to prevent drying.

Conclusion

This Crock Pot Chicken Enchiladas Casserole is a relaxed, practical way to enjoy the comforts of enchiladas without fuss. With layers of tortillas, shredded chicken, sauce and cheese, slow‑cooked to perfection, it delivers satisfying flavour and texture. Its adaptability—whether in choice of tortilla, addition of beans or vegetables, or even in making ahead—makes it ideal for family dinners, potlucks or busy weeknights. Store leftovers thoughtfully and reheat with care, and you will continue to enjoy its appeal well into the week.

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