Crockpot chicken enchilada full#
Scroll down to the printable recipe card for full measurements. Chicken Broth Ideally, you’ll use your favorite homemade or store-bought sauce, but be sure it’s a little thicker variety so that it doesn’t make your dish watery in the slow cooker.Ingredients for Crockpot Chicken Enchiladas This dish is best made with red enchilada sauce.
There may be others! Let your imagination guide you here! What kind of enchilada sauce should I use? I don’t suggest using root veggies as the cooking time will probably not be compatible with the other veggies. What kinds of veggies work best?īecause of the relatively short cook time of this recipe, many veggies will work. Again, initial cook time should be cut in half. If you prefer a vegetarian version, try adding extra black beans or another variety of beans like pinto. Therefore I suggest reducing the initial cook time by about half. If you do so, there is no need to cook the meat in the slow cooker, only the veggies. You could easily use cooked ground beef or chicken or cooked rotisserie chicken instead. You could use flour tortillas, although they will change the texture of this dish and it may be a little more soft/soggy. Yellow or white corn tortillas will work the best. Top with the remaining cheese and let it heat through for around 30 minutes on high. Then stir the chicken, chopped up tortillas, and half of the cheese back into the slow cooker. Once the chicken is fully cooked, you can grab a couple of forks and shred it up (remove it to another bowl if this is easier). To make this meal, you’ll add everything except the tortillas and cheese to the slow cooker and let it cook on high for 2-3 hours or low for 4-6. Instead of doing all the work to roll up the tortillas, which are often difficult to remove from the pan anyway, you just chop and mix! This lends itself to the slow cooker anyway, and the results are just as tasty and so much easier to dish up. I love making an enchilada casserole like this rather than enchiladas. How do I make Slow Cooker Chicken Enchilada Casserole? This means the cheese doesn’t have any of the additive anti-caking agents and melts and tastes better. Shredded cheese – I like shredded cheese from the block, always, for best results. Veggies, diced (I used zucchini, corn, red bell pepper, jalapeño and red onion)Ĭorn tortillas – you can use white or yellow, whichever you prefer. I love the flavor and the fact it uses wholesome ingredients and no inflammatory oils.Ĭhicken broth or stock – I buy the organic chicken stock from Costco in bulk because we use a lot of it!Ĭanned black beans – I like the low sodium version, but you can use any you like. Red enchilada sauce – the Frontera Red Chili Enchilada Sauce is my favorite if I’m not using homemade.
This makes it easy because there’s little prep work needed. What more could anyone ask for? Ingredient Notesīoneless skinless chicken breasts – I leave them whole and cook them, then shred them once done. Your whole family will love coming home after work knowing there’s a hot meal waiting for them on the table. If you love Mexican food but don’t always have time to cook up an authentic meal at home, then this slow cooker chicken enchilada casserole is definitely worth trying out! The best part about cooking with a slow cooker is that all of the ingredients get combined while simmering on low heat until everything becomes tender and flavorful. Once your family tastes this delicious dish, they will be asking for seconds every night. Plus, this recipe is loaded with extra veggies! It’s easy to prepare, so it’s great if you have a busy schedule or are just starting out in the kitchen. Are you looking for a fresh new dinner recipe? This slow cooker chicken enchilada casserole is the perfect dish to make when you want something warm and comforting.
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