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Craving Mexican but wanna skip takeout? Toss together this no-fuss crockpot dish. Chicken gets super soft in a blanket of savory enchilada sauce, cheesy layers, and tortillas. Awesome for busy nights or when Taco Tuesday rolls around.
Why You'll Love It
Just takes a couple minutes to toss in the slow cooker, then you've got it easy. It smells fantastic the whole time. Kids are all about that cheesy bite, and adults get a hands-off dinner win. Feeds a crowd or leaves you with tasty leftovers for lunch.
Stuff to Grab
- Spray Oil: So your pot stays mess-free
- Corn Tortillas: 12, chopped up
- Enchilada Sauce: 2 cans, red
- Canned Tomatoes with Chilies: 1 can
- Taco Seasoning: 1 packet
- Boneless Chicken Breasts: 3 large pieces
- Shredded Mexican Cheese: Go big and grab a bag
- Salt & Pepper: Add to your liking
Effortless Chicken Enchilada Casserole
- Spray your cooker:
- Give the inside a good hit of oil so cleanup's easy.
- Season & add chicken:
- Lay chicken down first. Dust on salt, pepper, and taco seasoning.
- Pour in sauce:
- Cover chicken with enchilada sauce and chopped tomatoes.
- Let it go:
- Put the lid on. Set on low 4 to 5 hours till chicken's fork-tender.
- Slice tortillas:
- While chicken cooks, chop tortillas into big triangles.
- Shred meat:
- Once the chicken's soft, shred it right in the pot and blend it with the sauce.
- Add tortillas & cheese:
- Toss in the tortilla pieces and half the cheese. Stir well together.
- Top with cheese:
- Sprinkle on the rest of the cheese. No need to stir now.
- Final melt:
- Cover and cook another 30 minutes. Cheese should be bubbly and melted.
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Why Slow-Cooking Rocks
Slow cookers let flavors hang out and blend together for hours. You don't have to stand and babysit dinner. Flip the switch and come back later to something delicious. Even tough cuts cook up juicy and soft.
Change It Up
If you've got flour tortillas, use those instead. No taco seasoning? Sprinkle in cumin and chili powder. Want it speedier? Start with rotisserie chicken. Like heat? Toss in hot sauce or sliced jalapenos. Make it your style.
Leftover Tips
Chill in the fridge up to four days—just stash it in airtight containers. For freezer storage, wrap up tight and freeze a month. Thaw in the fridge before reheating. Warm in the oven or microwave, and splash some extra sauce if it looks dry.
Make It Your Own
Black beans? Go for it. Throw in some chopped bell peppers. Dollop sour cream if creamy's your thing. Swap for spicy cheese if you love a kick. Olives or corn are fun too. It's hard to mess this up.
Stuff to Serve On the Side
Set out little bowls of extra fun: diced tomatoes, green onions, extra cheese. Refried beans are always tasty. Whip up a fast salad with a squeeze of lime. Don't skip putting sour cream and hot sauce nearby.
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Frequently Asked Questions
- → What if it’s too spicy?
Turn down the heat by sticking to mild enchilada sauce—green sauce is usually gentler than red. Skip the spicier parts of the taco seasoning or just mix your own with chili powder and cumin. Want no heat at all? Sub in some cream of chicken soup instead of enchilada sauce. If you’re into extra heat, throw in diced green chilies or jalapenos. A mix of mild and medium sauce works for some! Keep sour cream nearby if you’ve gone too spicy.
- → Can I use flour tortillas?
Absolutely, though they do soften up quite a bit more. Slice them into strips so they don’t clump together too much. Toasting or warming them up helps them hold their shape better too. Spread them across the top and sides, not just the bottom. Don’t overlap too much—makes them gummy. Corn tortillas stay firm better, but flour ones have their own charm. Prefer mixing? Use corn for one layer and flour for another!
- → How can I make sure it’s cooked?
If the chicken shreds easily with a fork, it’s ready! Make sure the internal temperature hits 165°F with a meat thermometer. You shouldn’t see any pink, and it should look white all the way through. Cooking on low takes 4-6 hours, while high usually finishes in 2-3 hours. Thicker cuts will need more time. For quicker cooking, chop chicken smaller before starting. When in doubt, let it cook longer. You can’t mess it up much—it’s bathing in sauce!
- → Can I prep it ahead?
This dish is a prep-time champion! Stack all the layers in your slow cooker, pop it in the fridge overnight, and add 30 extra minutes to the cook time since it’s starting cold. Want to freeze? Layer in a foil container uncooked, freeze it, then thaw before cooking. Some like freezing cooked leftovers too—makes perfect portions for quick meals. Just steer clear of freezing raw chicken with the other layers for safety reasons.
- → What should I pair with it?
So many good sides! Fresh toppings like guacamole, sour cream, chopped veggies, and green onions are always a hit. A simple green salad pairs nicely, or maybe some Spanish rice to soak up the sauce. Black beans are easy and tasty, too. Feeling fancy? Lay out a topping bar so everyone can load up their plate however they like. Summer? Try corn salad. Winter? Go with a warm bowl of Mexican-style soup. And chips with salsa never fail!
Conclusion
Love Mexican flavors? Try making chicken and rice burrito bowls next time—they're super customizable. Or whip up a batch of chicken taquitos when you’re craving something crunchy!