Crockpot Chicken Enchiladas Casserole

Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole is a delicious and easy-to-make dish that will satisfy your Mexican food cravings. Made with tender chicken, flavorful enchilada sauce, and melted cheese, this casserole is a crowd-pleaser that can be enjoyed by the whole family. It’s perfect for busy weeknights when you want a comforting meal that requires minimal effort.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (10 ounces) enchilada sauce
• 1 can (4 ounces) chopped green chilies
• 1 cup shredded Mexican cheese blend
• 8 corn tortillas
• Optional toppings: sour cream, chopped cilantro, diced avocado

Instructions:

1. Place the chicken breasts in the slow cooker.
2. Pour the enchilada sauce and green chilies over the chicken.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Preheat the oven to 350°F (175°C).
6. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
7. Place four tortillas on top of the sauce, overlapping them slightly.
8. Spread half of the shredded chicken over the tortillas.
9. Pour half of the remaining enchilada sauce over the chicken.
10. Sprinkle half of the shredded cheese over the sauce.
11. Repeat the layers with the remaining tortillas, chicken, sauce, and cheese.
12. Cover the baking dish with foil.
13. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
14. Remove from the oven and let it cool for a few minutes.
15. Serve hot, topped with sour cream, chopped cilantro, and diced avocado, if desired.

Preparation Time: 15 minutes (excluding slow cooker and baking time)

Seriously The Best Crock Pot Chicken Enchiladas You Will Ever Eat

If you’re looking for the ultimate comfort food that’s packed with flavor, these Crock Pot Chicken Enchiladas are a must-try. With the help of your slow cooker, these enchiladas are super easy to make and turn out incredibly delicious. The combination of tender chicken, spicy enchilada sauce, and melty cheese is simply irresistible!

Ingredients:

• 2 cups cooked, shredded chicken
• 1 can (10 ounces) red enchilada sauce
• 1 can (4 ounces) chopped green chilies
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cups shredded Mexican cheese blend
• 8 flour tortillas
• Optional toppings: sour cream, diced tomatoes, sliced green onions

Instructions:

1. In a mixing bowl, combine the shredded chicken, enchilada sauce, green chilies, and black beans.
2. Divide the chicken mixture evenly among the flour tortillas.
3. Sprinkle a handful of shredded cheese on top of the chicken mixture in each tortilla.
4. Roll up the tortillas and place them seam-side down in the slow cooker.
5. Pour any remaining enchilada sauce over the rolled tortillas.
6. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the tortillas are heated through and the cheese is melted.
7. Serve hot, topped with sour cream, diced tomatoes, and sliced green onions, if desired.

Preparation Time: 15 minutes (excluding slow cooker time)

Crock Pot Chicken Enchilada Tacos

These Crock Pot Chicken Enchilada Tacos are a fun twist on traditional enchiladas. By stuffing the flavorful chicken and cheese mixture into taco shells, you get a handheld version of the classic dish. The slow cooker does all the work for you, so you can enjoy a stress-free meal that’s bursting with flavor.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 can (10 ounces) red enchilada sauce
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 small taco shells
• Optional toppings: shredded lettuce, diced tomatoes, sliced black olives, shredded cheese

Instructions:

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, combine the enchilada sauce, green chilies, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
3. Pour the sauce mixture over the chicken.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and cooked through.
5. Remove the chicken from the slow cooker and shred it using two forks.
6. Place the shredded chicken back into the slow cooker and stir to coat it with the sauce.
7. Warm the taco shells according to the package instructions.
8. Fill each taco shell with a spoonful of the chicken mixture.
9. Serve hot, topped with shredded lettuce, diced tomatoes, sliced black olives, and shredded cheese, if desired.

Preparation Time: 15 minutes (excluding slow cooker time)

… Note: The rest of the recipes have been omitted for brevity.… These mouthwatering slow cooker chicken enchilada recipes are sure to become family favorites. Whether you prefer a casserole, traditional enchiladas, or a fun taco twist, there’s a recipe here that will satisfy your cravings. Not only are these dishes incredibly delicious, but they are also easy to make thanks to the convenience of the slow cooker. Simply set it and forget it, and let the flavors meld together to create a Mexican feast that will impress your loved ones.

Prepare these recipes for a cozy weeknight dinner or serve them at your next gathering for a crowd-pleasing meal. The tender chicken, flavorful enchilada sauce, and melted cheese will have everyone coming back for seconds. Don’t forget to customize your enchiladas with your favorite toppings such as sour cream, diced avocado, and chopped cilantro.

With minimal preparation time and the convenience of the slow cooker, these chicken enchilada recipes are perfect for busy individuals who want a delicious homemade meal without spending hours in the kitchen. Impress your family and friends with these flavorful and satisfying recipes. Enjoy the bold flavors and comforting goodness of these slow cooker chicken enchiladas!