Hi I am Kathy from Simply Cooked Recipes and this cozy crock pot casserole is my I forgot to thaw dinner hero. We drop chicken in a pool of red sauce with beans corn and onions then let the slow cooker hum like a tiny kitchen engine. When the lid lifts the steam smells like a warm taco stand and the cheese pulls in long strings. Why do I love it I get the same comfort as baked casserole recipes without babysitting the oven. For busy nights I lean on three hour crockpot recipes or even three ingredient crockpot recipes when the fridge looks empty. This dish sits right in my best crockpot recipes list and plays nice with baked chicken breast recipes for the next day lunch box. Got a crowd craving chips and a seven layer mexican dip recipe We spoon this over crushed tortillas and call it joy. So we set it and we relax. We stir we shred we layer we scoop. mexican crockpot recipes that taste like a hug and clean up easy sound good to you Me too.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crock Pot Chicken Enchilada Casserole
- 3) Ingredients for Crock Pot Chicken Enchilada Casserole
- 4) How to Make Crock Pot Chicken Enchilada Casserole
- 5) Tips for Making Crock Pot Chicken Enchilada Casserole
- 6) Making Crock Pot Chicken Enchilada Casserole Ahead of Time
- 7) Storing Leftover Crock Pot Chicken Enchilada Casserole
- 8) Try these Dinner next
- 9) Crock Pot Chicken Enchilada Casserole
- 10) Nutrition
1) Key Takeaways
- Hands off cooking with steady heat and soft steam
- Shredded chicken swims in bold red sauce with beans and corn
- Cheese melts into long pulls that feel like a hug
- Prep stays simple which keeps weeknights calm
2) Easy Crock Pot Chicken Enchilada Casserole
Hi I am Kathy from Simply Cooked Recipes and I love mexican crockpot recipes that warm the house and the mood. These mexican crockpot recipes save my sanity on long days. I set the cooker in the morning and dinner greets me with the smell of chili and cheddar at dusk.
We make this on busy school nights. The lid traps steam. The sauce thickens. The chicken turns tender and shreds in minutes. I stir once and call the table. No fuss and no worry.
This dish fits folks who enjoy Best Crockpot Recipes and baked casserole recipes yet want less work. I even spoon it next to a seven layer mexican dip recipe for game night and nobody complains. At our place we call that a win and pass the chips.
3) Ingredients for Crock Pot Chicken Enchilada Casserole
Chicken breasts I use boneless skinless pieces that cook clean and shred soft
Red enchilada sauce A canned sauce keeps pace on a weekday and brings gentle heat
Diced green chiles Mild pepper flavor that nudges the sauce without a burn
Taco seasoning A packet adds salt spice and color in one quick shake
Black beans I rinse the can so the broth stays bright and the bite stays firm
Corn Sweet kernels pop and balance the savory sauce
Onion A diced onion softens as it cooks and gives a mellow base
Cheddar Shredded cheddar gives that classic orange melt
Monterey Jack A second cheese keeps the pull creamy and smooth
Sour cream Cool tang that tucks into the cheese and sauce
Tortilla chips I crush a handful for a light crunch on top
Fresh cilantro A bright green finish that lifts each scoop
4) How to Make Crock Pot Chicken Enchilada Casserole
step 1. Set chicken in the cooker. Shake on taco seasoning. Pour in red sauce and the chiles. The pieces sit half covered which is perfect.
step 2. Cook on low for six to seven hours or on high for three to four hours. The meat turns fork tender. The smell draws folks to the kitchen.
step 3. Lift the chicken to a board. Shred with two forks. Slide the meat back into the cooker and stir so it drinks the sauce.
step 4. Add beans corn and onion. Fold to mix. Taste and adjust salt if you like a bigger pop.
step 5. Scatter crushed chips. Sprinkle half the cheddar and half the Jack. Dot with small spoons of sour cream.
step 6. Add the rest of the cheese. Cover and cook thirty minutes so the top bubbles and the edges look a touch crisp.
step 7. Spoon into bowls. Finish with cilantro. I squeeze a lime over mine for a bright spark.
5) Tips for Making Crock Pot Chicken Enchilada Casserole
Use breasts or thighs based on mood. Thighs give richer bite. Breasts shred neat and light. Both work in mexican slow cooker meals which keeps this flexible.
Salt the mix with care. The packet already carries salt. Taste near the end before adding more. Your sauce and cheese bring plenty.
Want speed Pick high heat and aim for three hour crockpot recipes timing. The texture stays soft and the sauce still thickens.
6) Making Crock Pot Chicken Enchilada Casserole Ahead of Time
I prep the sauce bag in the morning. Chicken red sauce chiles and seasoning go in a zip bag and rest in the fridge. At noon I dump the bag in the cooker and move on with life.
For game night I cook then chill the base. I reheat and add cheese near serving so the pull stays fresh. This trick suits mexican set and forget dinners and makes hosting calm.
Short pantry day Try three ingredient crockpot recipes style and skip beans corn and onion. The sauce meat and cheese still sing.
7) Storing Leftover Crock Pot Chicken Enchilada Casserole
Pack leftovers in tight containers. Chill within two hours for best texture. Reheat in a small skillet or a warm oven so the top melts again.
I fold leftovers into tortillas for lunch. I mash a scoop over chips for a quick plate that leans toward a seven layer mexican dip recipe mood.
For meal prep I portion cups for two days. Fans of baked chicken breast recipes like adding a slice on top for extra protein. Works great with mexican crock pot chicken on busy weeks.
8) Try these Dinner next
9) Crock Pot Chicken Enchilada Casserole
Mexican Crockpot Recipes Cheesy Chicken Enchilada Casserole
Ingredients
- 4 boneless skinless chicken breasts about 2 pounds
- 1 can red enchilada sauce 10 oz
- 1 can diced green chiles 4 oz
- 1 packet taco seasoning
- 1 can black beans 15 oz drained and rinsed
- 1 can corn 12 oz drained
- 1 onion diced
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 package tortilla chips 8 oz lightly crushed
- Fresh cilantro for garnish optional
Instructions
- Place chicken in the slow cooker. Sprinkle with taco seasoning then pour in enchilada sauce and green chiles.
- Cook on low 6 to 7 hours or on high 3 to 4 hours until the chicken feels tender.
- Lift chicken out and shred with two forks. Return to the cooker.
- Stir in black beans corn and diced onion.
- Scatter a loose layer of crushed tortilla chips over the top. Add half the cheeses.
- Dot with spoonfuls of sour cream then add the remaining cheese.
- Cover and cook about 30 minutes until the cheese melts and the edges bubble.
- Scoop into bowls and add cilantro. I like lime wedges on the side.
10) Nutrition
Serving size one cup. Calories four hundred twenty. Sugar six grams. Sodium nine hundred eighty milligrams. Fat twenty two grams. Saturated fat ten grams. Carbohydrates twenty eight grams. Fiber five grams. Protein twenty eight grams. Cholesterol eighty five milligrams.
Recipe by Kathy at Simply Cooked Recipes. This note supports readers who search for mexican crockpot recipes and folks who browse Baked Casserole Recipes or Best Crockpot Recipes. Thank you for cooking with us.
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