Make this easy Crockpot Chicken Enchilada Casserole when you want Mexican food at home. Chicken gets tender in enchilada sauce, mixed with tortillas and lots of cheese. Perfect for Taco Tuesday or any night you want something that tastes like takeout but better.
Why Make This
Takes just minutes to throw together, then your crockpot does the work. Smells amazing while it cooks. Kids love the cheese, grown-ups love how easy it is. Great when you need to feed lots of people or want leftovers for lunch next day.
What You Need
- Chicken Breasts: 3 big ones, no skin
- Taco Mix: 1 packet
- Salt and Pepper: To taste
- Red Sauce: 2 cans enchilada sauce
- Tomatoes: 1 can with green chilies
- Tortillas: 12 corn ones, cut up
- Cheese: Big bag Mexican blend
- Cooking Spray: For pot
How to Make It
- Get pot ready:
- Spray inside so nothing sticks.
- Fix chicken:
- Put chicken in bottom. Shake taco mix, salt, pepper over top.
- Add wet stuff:
- Pour in sauce and tomatoes. Cover chicken good.
- Let it cook:
- Put lid on. Cook low 4-5 hours till chicken pulls apart easy.
- Cut tortillas:
- While waiting, cut tortillas in big triangles.
- Pull chicken:
- Take two forks, pull chicken apart in pot. Mix with sauce.
- Mix it up:
- Put in cut tortillas, half the cheese. Stir till mixed.
- Add more cheese:
- Put rest of cheese on top. Don't stir.
- Finish cooking:
- Cover again. Cook 30 more minutes till cheese melts good.
Why Slow Cook It
Crockpot makes everything taste better cause flavors mix slow. No watching needed - just turn it on and go. Comes home to dinner ready. Makes tough chicken turn soft and juicy.
Switch Things Up
No corn tortillas? Use flour ones. Out of taco mix? Use chili powder and cumin. Want it quick? Use rotisserie chicken instead. Like it spicy? Add hot sauce or jalapenos. Make it how your family likes.
Saving Leftovers
Keeps good 4 days in fridge. Put in boxes with tight lids. Want to freeze? Wrap good, keeps month in freezer. Let thaw in fridge overnight. Heat up in microwave or oven. Add splash of sauce if gets dry.
Add Extra Stuff
Throw in black beans if you want. Bell peppers taste good too. Like it creamy? Add sour cream on top. Want more kick? Use spicy cheese. Some folks put olives or corn in too. Can't mess it up.
What to Serve With It
Put out bowls of fresh stuff - cut tomatoes, green onions, extra cheese. Some refried beans on side taste good. Make quick salad with lime juice dressing. Don't forget sour cream and hot sauce on table.
Frequently Asked Questions
- Need it less spicy?
Easy to control the heat! Use mild enchilada sauce - the green kind's usually milder than red. Skip the hot stuff in taco seasoning - make your own with just chili powder and cumin. Want zero heat? Try cream of chicken soup instead of enchilada sauce. Like it hotter? Add a can of diced green chilies or some jalapenos. Some folks mix mild and medium sauce to find their perfect level. Keep sour cream handy in case it's too spicy!
- Can I use flour tortillas?
Sure can, but they get softer than corn ones. Cut them in strips so they don't clump up. Some tricks: toast them first in a dry pan or warm them up - helps them hold shape better. Layer them around the sides too, not just bottom. Don't overlap too much or they get gummy. Corn tortillas hold up better but flour ones taste good too - just different texture. Want best of both? Use corn on bottom, flour on top!
- How do I know chicken's done?
Should fall apart when you poke it with a fork! Definitely needs to hit 165° on a meat thermometer. White all through, no pink. If you can pull it apart easy with two forks, it's ready. Usually takes 4-6 hours on low, 2-3 on high. Thicker pieces need longer. Some folks cut chicken smaller at start - cooks faster. When in doubt, give it more time - can't really overcook it in all that sauce.
- Can I make it ahead?
Perfect for prep-ahead! Layer everything in the pot the night before, keep in fridge. Add 30 minutes cook time since it starts cold. Want to freeze? Layer in a foil pan, freeze before cooking. Thaw overnight then dump in crockpot. Some folks freeze cooked leftovers in portions - great for quick lunches. Just don't freeze raw chicken with the other stuff - food safety thing.
- What goes good with it?
Lots of choices! Top with fresh stuff: sour cream, guac, chopped tomatoes, green onions. Make a quick green salad on the side. Spanish rice soaks up the sauce nice. Even just heated black beans work great. Want it fancy? Put out bowls of toppings - let everyone fix their plate how they like. Some folks serve corn salad in summer or hot Mexican soup in winter. Don't forget the chips and salsa!
Some More Ideas
Like Mexican food? Try making chicken tortilla soup next time - uses lots of the same ingredients. Or roll up some creamy chicken enchiladas when you have more time.