If you’re looking for a tasty, yet effortless meal that the whole family will love, then look no further than this delicious slow cooker chicken enchilada casserole! With just a few simple ingredients and your trusty crockpot, you can have a flavorful Mexican meal ready in no time.
Slow cooker chicken enchilada casserole is a simple, hearty dish that is perfect for a busy weeknight. This dish is packed with flavor and features tender chicken, cheesy enchiladas, and a flavorful sauce. The best part about this dish is that it can be made in advance and simply reheated when you’re ready to eat.
This recipe is easy, delicious, and perfect for a busy weeknight. The chicken enchilada casserole is made in the slow cooker, so all you have to do is dump the ingredients in and let it cook. This recipe is also hearty and filling, thanks to the black beans, corn, and cheese. Plus, it’s packed with flavor from the green chiles, enchilada sauce, and spices.
Tips:
This slow cooker chicken enchilada casserole is packed with flavor and perfect for a busy weeknight! Here are a few pro tips to make sure your casserole turns out perfectly:
-Be sure to use cooked, shredded chicken in this recipe. You can cook the chicken ahead of time, or use rotisserie chicken from the grocery store.
-To save time, you can use pre-made enchilada sauce in this recipe. However, if you have the time, homemade enchilada sauce is even better!
-This casserole can be made ahead of time and refrigerated until you’re ready to cook it. Simply add an extra 10 minutes to the cook time when you’re ready to eat.
-Serve this casserole with a dollop of sour cream and a sprinkle of fresh cilantro for extra flavor.
Conclusion & Recipe:
I hope you enjoyed this Slow Cooker Chicken Enchilada Casserole recipe! If you try it, please let me know how it turns out for you in the comments below.
As always, thanks so much for stopping by and spending some time with me here on the blog! I appreciate your visit!
Slow Cooker Chicken Enchilada Casserole
Ingredients
- 4 large boneless, skinless chicken breasts (2 lbs)
- 2 cans each 10 ounce cream of chicken soup
- 1 can 10 ounce enchilada sauce
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
- 8 flour tortillas
Instructions
- In a crockpot, cook chicken for 7 hours with soup, sauce, and salsa. With a fork, the chicken will fall apart. Top the chicken with tortillas.
- Bake them for 30 minutes in a 13x9 baking dish.
- OR, mix cheese into crockpot during last 20 minutes. Serve warm tortillas with all the fixings.