Crockpot Enchilada Casserole
Chicken cooks in red enchilada sauce until it shreds easily, then corn-tortilla wedges and cheese go in for a short covered finish. Adding the tortillas late keeps some pieces recognizable beneath the glossy cheese, red sauce, and sliced black olives.
Serve this casserole straight from the slow cooker. It is moist and spoonable, not a firm bake that cuts into squares, and the cheese melts without forming a browned crust.
Ingredients for Crockpot Enchilada Casserole
- 1 3/4 pounds boneless, skinless chicken breasts (about 800g)
- 20 ounces red enchilada sauce, about 2 1/2 cups (about 565g)
- 1/2 medium yellow onion, finely diced, about 1/2 cup (75g)
- 1 teaspoon ground cumin
- 10 small corn tortillas, cut into quarters (about 250g)
- 2 cups shredded Monterey Jack and cheddar blend or Mexican-blend cheese (about 225g)
- 1/3 cup sliced black olives, drained (about 45g)
Equipment: A 5- to 6-quart slow cooker, two forks, and an instant-read thermometer. An oval cooker gives the casserole a broad surface for the tortilla and cheese topping, but another cooker of the same capacity will work.
Yield: 6 servings. Prep time: 15 minutes. Cook time: 6–7 hours on LOW or 3–4 hours on HIGH, plus 20–30 minutes on HIGH to finish.
How to Make Crockpot Enchilada Casserole
- Start the chicken: Put the onion and chicken in the slow cooker. Sprinkle with cumin and pour the enchilada sauce over the chicken. Do not add broth.
- Cook until shreddable: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Start checking near the early end of the chosen window. The thickest piece of chicken should reach 165°F (75°C) and pull apart easily with two forks.
- Shred the chicken: Shred it and stir it back into the sauce. Taste before adding any salt; prepared enchilada sauces vary in saltiness.
- Add the tortillas: Gently fold about three-quarters of the tortilla wedges into the chicken. Arrange the rest partly overlapping near the surface, spooning a little sauce over any dry edges. Set the cooker to HIGH.
- Melt the cheese: Scatter the cheese over the top, leaving some tortilla pieces and red sauce visible. Add the olives. Cover and cook on HIGH for 20–30 minutes, checking at 20 minutes. The center should be hot and the cheese fully melted and glossy, not browned.
- Rest and serve: Turn off the cooker and let the casserole stand for 5–10 minutes. Spoon portions directly from the insert.
How to Keep the Tortillas from Turning Mushy
Use corn tortillas cut into broad quarters, and add them only after the chicken is cooked. Fold gently so the pieces do not break apart; the reserved wedges give the top its overlapping look. Flour tortillas are more likely to turn doughy in the sauce, and even corn tortillas will soften further during a long hold on WARM.
Chicken Doneness and Slow-Cooker Timing
The LOW and HIGH times are planning windows. Chicken thickness, cooker model, and fill level can affect when the chicken is ready, so use both the 165°F reading and easy shredding as your checks. There is no need to keep cooking tender, fully cooked chicken just to reach the end of a time window. Boneless, skinless chicken thighs can replace breasts by weight; check their doneness rather than assuming identical timing.
Managing the Sauce
Use the stated 20 ounces of sauce without extra broth. A thinner brand may produce a looser casserole, but it should still be served with a spoon. For a heartier filling, add up to 1 cup drained and rinsed black beans with the chicken; leave the canning liquid behind.
Spoon the casserole into bowls on its own or serve it alongside rice and a simple salad. Offer sour cream, avocado, cilantro, or lime separately so diners can top their own portions. For another slow-cooker dinner, try crockpot hobo casserole with ground beef and potatoes.
Storing and Reheating Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. Microwave individual portions in short intervals until hot, stirring as needed. Reheat larger portions covered in a 350°F (175°C) oven until hot.
Portions can also be frozen airtight for up to 2 months. Thaw overnight in the refrigerator before reheating. The tortillas will be softer after either refrigeration or freezing.
Nutrition
Approximate nutrition per serving, based on 6 servings: 450 calories, 43g protein, 19g fat, and 29g carbohydrates. Approximate values per 100g of finished casserole: 150 calories, 14g protein, 6g fat, and 10g carbohydrates. Values vary with the sauce, cheese, tortillas, and amount of liquid remaining after cooking; optional additions and toppings are not included.
Equipment
- 5- to 6-quart slow cooker
- Two forks
- Instant-read thermometer
Ingredients
Casserole
- 1 3/4 pounds boneless, skinless chicken breasts (about 800 g)
- 20 ounces red enchilada sauce, about 2 1/2 cups (about 565 g)
- 1/2 medium yellow onion, finely diced, about 1/2 cup (75 g)
- 1 teaspoon ground cumin
- 10 small corn tortillas, cut into quarters (about 250 g)
- 2 cups shredded Monterey Jack and cheddar blend or Mexican-blend cheese (about 225 g)
- 1/3 cup sliced black olives, drained (about 45 g)
Instructions
- Put the onion and chicken in the slow cooker. Sprinkle with cumin and pour the enchilada sauce over the chicken. Do not add broth.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, beginning to check near the early end of the cooking window.
- Check that the thickest piece of chicken reaches 165°F (75°C) and pulls apart easily with two forks.
- Shred the chicken and stir it back into the sauce. Taste before adding salt, since enchilada sauces vary in saltiness.
- Gently fold about three-quarters of the tortilla wedges into the chicken. Arrange the remaining wedges partly overlapping near the surface, and spoon a little sauce over any dry edges.
- Set the slow cooker to HIGH. Scatter the cheese over the top, leaving some tortilla pieces and red sauce visible, then add the olives.
- Cover and cook on HIGH for 20–30 minutes, checking at 20 minutes, until the center is hot and the cheese is melted and glossy.
- Turn off the slow cooker and let the casserole stand for 5–10 minutes. Spoon portions directly from the insert.
Tips
- Add the tortillas only after the chicken is cooked to help keep them from turning mushy.
- Use broad tortilla quarters and fold them in gently to keep the pieces intact.
- Check chicken doneness by temperature and shreddability rather than relying only on the cooking time.
- Avoid a long hold on WARM, which will soften the tortillas further.
- Serve with a spoon; this casserole is moist and is not meant to slice into squares.
Variations
- Chicken Thigh Enchilada Casserole: Replace the chicken breasts with boneless, skinless chicken thighs by weight, and check their doneness rather than assuming the same timing.
- Black Bean Enchilada Casserole: Add up to 1 cup drained and rinsed black beans with the chicken.