Chicken Enchilada Crock Pot Meal

Easy Chicken Enchilada Crock Pot Meal: A Flavor-Packed Slow Cooker Delight 🥘🌶️✨

1. Introduction

If you’re searching for an easy crock pot dinner that combines savory flavors with minimal effort, look no further than this crock pot chicken enchiladas. Also known as a chicken enchilada casserole, this dish is perfect for busy weeknights or cozy weekends. With tender shredded chicken coated in a rich, spicy sauce and topped with melted cheese, this slow cooker enchiladas offers all the true flavors of traditional enchiladas without the hassle of rolling tortillas. Let’s dive into making this simple yet delicious crock pot chicken enchiladas that everyone will love!

2. Ingredients for Cooked Chicken Enchiladas

  • 3-4 boneless, skinless chicken breasts
  • 1 can (10 oz) red enchilada sauce
  • 1 packet taco seasoning or homemade spice mix
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 cup chopped onions
  • 1 cup sliced black olives (optional)
  • 8 small flour or corn tortillas
  • Fresh cilantro for garnish
  • Sour cream and sliced jalapeños for serving

3. Step-by-Step Guide to Making the Best Crock Pot Chicken Enchiladas

Choosing and Preparing the Chicken

Place the chicken breasts in the slow cooker and pour half of the enchilada sauce over them. Sprinkle with taco seasoning and chopped onions. Cover and cook on low for 6-7 hours until the chicken is tender and easily shredded.

Shredding the Chicken

Once cooked, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crock pot, stir in the remaining enchilada sauce for maximum flavor, and mix well.

Assembling the Chicken Enchilada Casserole

Spread a thin layer of the shredded chicken mixture at the bottom of a baking dish or proceed directly in the slow cooker if it has oven-safe capabilities. Layer tortillas over the chicken, then sprinkle with cheese and olives. Repeat layers until all ingredients are used, finishing with a cheese layer on top.

Cooking to Perfection

If your slow cooker has a bake function, bake the assembled dish at 375°F (190°C) for 20-25 minutes until the cheese bubbles and turns golden. Alternatively, transfer the layered mixture to a baking dish and bake in your oven for the same time. Garnish with cilantro, and serve hot.

4. Storage Tips for Leftover Chicken Enchiladas

Allow leftovers to cool completely before storing. Keep in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in 30-second intervals or bake in a preheated oven at 350°F (175°C) until heated through. This dish also re-heats well in a slow cooker set on low for a few hours.

5. Serving Suggestions for Crock Pot Chicken Enchiladas

Serve your delicious crock pot chicken enchiladas with fresh toppings like diced tomatoes, sliced avocados, and additional shredded cheese. Pair with a side of healthy spinach and ricotta pasta shells delight or a simple side salad for a complete meal. For extra zest, add a dollop of sour cream or some hot sauce on top.

6. Frequently Asked Questions (FAQs) about Crock Pot Chicken Enchiladas

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and tend to be juicier. Adjust cooking time slightly if necessary.

What if I want a spicier flavor?

Add diced green chilies or extra jalapeños to the sauce for more heat. You can also choose a spicier enchilada sauce.

How long does it take to prepare and cook?

Preparation takes about 15-20 minutes, and slow cooking is around 6-7 hours. Baking or broiling in the oven is an additional 20-25 minutes.

Are there any gluten-free options?

Use corn tortillas and ensure your enchilada sauce is gluten-free for a tasty gluten-free version.

7. Kitchen tools that you might need for this recipe

To make this crock pot chicken enchiladas even easier, consider using some helpful kitchen tools. The Crock-Pot Family-Size Slow Cooker ensures even cooking and convenient setting options, making meal prep a breeze. If you want to prepare fresh ingredients quickly, the Fullstar Ultimate Veggie Prep Master will help you chop and slice vegetables efficiently. For baking or broiling your assembled dish, a versatile cookware set like the CAROTE Premium 16pc Nonstick Cookware Set provides durability and even heat distribution, ensuring your cheese melts perfectly and your enchiladas are cooked evenly.

8. Related Delicious Recipes You Might Enjoy

9. Conclusion

Making crock pot chicken enchiladas is a wonderful way to enjoy the rich flavors of Mexican cuisine with minimal effort. This chicken enchilada casserole is perfect for busy weeknights, family gatherings, or meal prep. Its layered textures, cheesy goodness, and flavorful sauce will leave everyone asking for seconds. Don’t forget to explore some handy kitchen tools that can make your cooking experience even more enjoyable. Whether you prefer using the slow cooker or baking in the oven, this recipe is versatile, delicious, and guaranteed to become a family favorite!

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A colorful plate showcasing tender shredded chicken enchiladas topped with melted cheese, garnished with fresh cilantro and sliced jalapenos, served alongside a side of Mexican rice on a rustic wooden table.

Easy Chicken Enchilada Crock Pot Meal

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This crock pot chicken enchilada recipe combines tender shredded chicken with rich enchilada sauce, layered with cheese, and cooked to perfection in your slow cooker for an effortless and savory meal.

  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 2 lbs cooked chicken breasts, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro, sliced jalapenos, sour cream

Instructions

  1. Heat olive oil in a skillet over medium heat, sauté onion and garlic until fragrant.
  2. Combine shredded chicken, sautéed onion and garlic, enchilada sauce, cumin, chili powder, salt, and pepper in the slow cooker.
  3. Cook on low for 4-6 hours or until flavors meld and the mixture is heated through.
  4. Sprinkle shredded cheese over the top during the last 15 minutes of cooking, cover, and allow to melt.
  5. Serve hot topped with cilantro, jalapenos, and sour cream if desired.

Notes

  • You can substitute cooked ground beef or turkey for chicken.
  • For extra spice, add diced green chilies or jalapenos.
  • Serve with warm tortillas or rice for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Comfort Food

Nutrition

  • Serving Size: 1 bowl
  • Calories: 380 kcal Kcal
  • Sugar: 4 g
  • Sodium: 950 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 105 mg

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