Crockpot Chicken Enchilada Casserole
Tender chicken breasts slow cooked in enchilada sauce and seasonings, shredded and mixed with torn corn tortillas and melted cheddar. Topped with pico de gallo, this easy, mostly hands-off Mexican-inspired dinner brings all the flavor of enchiladas with a fraction of the effort.
Equipment
- Slow cooker
Ingredients
- 2 pounds boneless skinless chicken breast or chicken thighs or tenderloins
- 1 (1 oz) packet taco seasoning about 2 tbsp
- 1 (28 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 8 corn tortillas torn into pieces
- 2 cups shredded cheddar cheese
- 1/4 cup pico de gallo for garnish
Instructions
- Assemble: Lay the chicken breasts in the bottom of the crockpot. Sprinkle with taco seasoning, then pour the green chiles and enchilada sauce over the chicken.
- Cook: Cover and cook on high for 2.5 to 3 hours, or on low for 3 to 3.5 hours.
- Shred: Use forks to shred the chicken and stir it back into the enchilada sauce. Tear the tortillas into pieces and mix them into the saucy chicken.
- Top and Rest: Top with cheddar cheese and replace the lid. Let sit 15 to 30 minutes, until the tortillas have absorbed the sauce and the cheese is melted.
- Serve: Garnish with pico de gallo and serve.
Notes
Shred the chicken while hot for easiest shredding. Tear the tortillas into similar-sized pieces so they soften evenly. Let the dish rest the full time with the lid on so the tortillas fully absorb the sauce. Add pico de gallo and fresh toppings right before serving. Substitute chicken thighs or tenderloins if preferred. Optional toppings: green onions, black olives, sour cream, sliced avocado, guacamole. Keeps 3 to 4 days refrigerated; reheat with a splash of water or extra sauce if dry. Freezes well up to 2 to 3 months. Note: the source did not specify servings, estimated at 6.