Crock Pot Chicken Enchilada Casserole
Instructions
- Place the boneless chicken breasts in the bottom of your crock pot.
- Pour the enchilada sauce over the chicken breasts, ensuring they are fully covered.
- Cook on low heat for 6–8 hours or on high heat for 3–4 hours, until the chicken is tender and cooked through.
- Once the chicken is cooked, shred it using two forks and return it to the crock pot, mixing it with the enchilada sauce.
- Cut the yellow corn tortillas into quarters and layer them on top of the chicken and sauce mixture in the crock pot.
- Sprinkle the shredded cheddar cheese evenly over the tortillas.
- Add the drained black olives on top of the cheese layer.
- Cover the crock pot and cook on low heat for an additional 30 minutes, or until the cheese is melted and bubbly.
- Once the cheese is melted, serve the chicken enchilada casserole hot, garnished with your favorite toppings such as diced tomatoes, sliced avocado, or sour cream.
Cook Notes and Variations
- For extra flavor, consider adding diced onions, bell peppers, or jalapenos to the chicken and sauce mixture before cooking.
- Substitute the cheddar cheese with Monterey Jack or a Mexican blend for a different flavor profile.
- For a healthier option, use whole wheat or low-carb tortillas and reduce the amount of cheese used.
- Experiment with different protein options, such as shredded beef or pork, for a variation on the classic chicken enchilada casserole.
FAQs (Frequently Asked Questions)
Q: Can I use chicken thighs instead of chicken breasts? A: Yes, you can use boneless chicken thighs instead of chicken breasts for this recipe. Adjust the cooking time accordingly based on the size and thickness of the chicken thighs.
Q: Can I use homemade enchilada sauce instead of canned? A: Absolutely! Feel free to use homemade enchilada sauce if you prefer. Just make sure to adjust the seasoning to your taste preferences.
Q: Can I freeze leftovers of this casserole? A: Yes, you can freeze leftovers of the chicken enchilada casserole for up to 3 months. Simply store them in an airtight container or freezer-safe bag, and reheat them in the microwave or oven when ready to enjoy.
Keto and Low-Carb Versions
For those following a keto or low-carb diet, you can make a few simple substitutions to create a version of this chicken enchilada casserole that fits your dietary needs:
- Replace the corn tortillas with low-carb tortillas or thinly sliced zucchini for a keto-friendly option.
- Use a homemade keto-friendly enchilada sauce or store-bought low-carb enchilada sauce to reduce the carb content.
- Opt for a blend of cheeses that are lower in carbs, such as mozzarella or provolone, instead of cheddar.
With these substitutions, you can enjoy a delicious chicken enchilada casserole while staying within your dietary goals.
With its irresistible blend of flavors and effortless preparation, this Crock Pot Chicken Enchilada Casserole is a true crowd-pleaser. Whether you’re a busy parent looking for a convenient weeknight dinner or a home cook wanting to impress your guests, this recipe is sure to deliver. So gather your ingredients, set up your slow cooker, and get ready to enjoy a mouthwatering meal that will have everyone coming back for seconds. Bon appétit!