Cheesy Crockpot Chicken Enchilada Bake

Cheesy Crockpot Chicken Enchilada Bake: The Ultimate Slow Cooker Mexican Dish 🍽️🧀🔥

Cheesy Crockpot Chicken Enchilada Bake: The Ultimate Slow Cooker Mexican Dish 🍽️🧀🔥

1. Introduction

If you’re searching for an easy crockpot chicken recipe that combines rich flavors with minimal effort, then this cheesy enchilada bake is perfect for you. This chicken enchilada casserole is a delightful slow cooker Mexican dish that is both hearty and satisfying, ideal for busy weeknights or lazy weekends. Combining tender shredded chicken, gooey cheese, and flavorful enchilada sauce, this dish is sure to become a family favorite.

2. Ingredients

  • 3 cups cooked shredded chicken (rotisserie or leftover chicken works great)
  • 1 can (10 oz) enchilada sauce
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Tortilla chips or warm tortillas for serving

3. Step-by-Step Instructions for Making the Cheesy Chicken Enchilada Bake

Preparing the Chicken Mixture

In a mixing bowl, combine the shredded chicken, enchilada sauce, sour cream, diced onion, diced bell pepper, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Cooking in the Slow Cooker

Transfer the mixture into your Crock-Pot Family-Size Slow Cooker. Spread evenly and cover with the lid. Cook on low for 4-6 hours or on high for 2-3 hours, until the flavors meld and the mixture is heated thoroughly.

Adding the Cheese Layer

Once cooked, sprinkle the shredded Cheddar and Monterey Jack cheeses evenly over the top. Cover and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Serving the Enchilada Bake

Garnish with freshly chopped cilantro if desired. Serve hot alongside warm tortillas or crushed tortilla chips for added crunch. For extra flavor, consider topping with additional sour cream or sliced jalapeños.

4. Storage Tips for Leftover Cheesy Chicken Enchilada Bake

Allow the casserole to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, simply microwave or warm in the oven until heated through and cheese is bubbly.

5. Serving Suggestions

This chicken enchilada casserole pairs wonderfully with Mexican rice, a side of refried beans, or a fresh green salad. It’s also fantastic served with crispy tortilla chips for dipping or scooping. For a more complete meal, add a side of fresh peach bruschetta or Southern spaghetti bake.

6. FAQs About Making Chicken Enchilada Casserole

Can I use cooked chicken breasts or thighs?

Absolutely! Both cooked chicken breasts or thighs work well. Shred the chicken beforehand to ensure it mixes easily with the sauce and cheese.

Is this casserole suitable for a low-carb diet?

Yes, you can omit the tortillas or tortilla chips and serve the casserole over cauliflower rice or greens. It’s a versatile dish that adapts to various dietary needs.

How long does it take to prepare this dish?

Preparation takes about 10-15 minutes, followed by a 4-6 hour slow cooking process. It’s a perfect easy crockpot chicken recipe that saves time without sacrificing flavor.

Can I add additional vegetables?

Definitely! Feel free to incorporate corn, black beans, or diced tomatoes to customize your cheesy enchilada bake.

7. Kitchen tools that you might need for this recipe

8. Conclusion

This cheesy crockpot chicken enchilada bake is a true lifesaver for busy households craving a delicious, comfort-food dinner with minimal effort. Its warm, cheesy layers and tender chicken make it a crowd favorite. Plus, you can easily adapt the recipe with your favorite ingredients or dietary needs! Dive into this slow cooker Mexican dish today and enjoy a flavorful, satisfying meal that practically makes itself.

Print
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A vibrant plate of hearty crockpot chicken enchilada casserole topped with melted cheese, sliced green onions, and fresh cilantro. The casserole reveals layers of shredded chicken, spicy enchilada sauce, and melted cheese, served alongside warm tortillas and a colorful side salad.

Cheesy Crockpot Chicken Enchilada Bake

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A hearty, cheesy chicken enchilada casserole made effortlessly in the crockpot, layered with spicy sauce and melted cheese.

  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 2 lbs cooked shredded chicken
  • 2 cups enchilada sauce
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 8 small tortillas

Instructions

  1. Layer tortillas in the slow cooker.
  2. Spread cooked chicken over the tortillas.
  3. Pour enchilada sauce evenly over the chicken layer.
  4. Sprinkle with shredded cheese.
  5. Repeat layers as desired.
  6. Cook on low for 4 hours.
  7. Garnish with green onions and cilantro before serving.

Notes

  • Use leftover cooked chicken for convenience.
  • Adjust spice level by adding jalapeños or hot sauce.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Method: Slow cooker
  • Cuisine: Mexican
  • Diet: Gluten-Free (use gluten-free tortillas)

Nutrition

  • Serving Size: 1 slice
  • Calories: 375 Kcal
  • Sugar: 5g
  • Sodium: 940mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 110mg

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