Traditional cooking methods for chicken enchiladas can be complicated, so we’re using our slow cooker for this straightforward Chicken Enchiladas recipe, made with chicken thighs, tomato sauce, Monterey Jack cheese, chili powder, and garlic.

To make Chicken Enchilada Casserole in your slow cooker or crockpot, place the seasoned chicken in a spicy tomato sauce, cover, and let it cook on low for 4 to 5 hours until it’s perfectly tender.

Alright, folks, let’s keep things light and easy, just like this recipe! If you try it out, don’t be shy—drop a comment below and let us know how it turned out. Grab your slow cooker, and let’s get cooking!

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Chicken Enchilada Slow Cooker Casserole Ingredients

• 1 tbsp of vegetable oil
• 1 finely chopped onion
• 3 tbsp of chili powder
• 3 minced garlic cloves
• 2 tsp of ground coriander
• 2 tsp of ground cumin
• 1 can (15 oz) of tomato sauce
• 2 tsp of sugar
• 1 lb of boneless, skinless chicken thighs, trimmed
• Salt and pepper to taste
• 8 oz of Monterey Jack cheese, shredded (about 2 cups)
• 1/2 cup of minced fresh cilantro
• 1/4 cup of chopped jarred jalapeños
• 1 tbsp of lime juice
• 12 (6-inch) corn tortillas

How To Make Chicken Enchilada Slow Cooker Casserole

1. Microwave onion, 2 tablespoons oil, chili powder, garlic, coriander, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2. Stir in tomato sauce and sugar. Season chicken with pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Combine chicken, ¾ cup sauce, 1½ cups Monterey Jack, cilantro, jalapeños, and lime juice in bowl. Season with salt and pepper to taste.
4. Adjust oven rack to middle position and heat oven to 450 degrees. Spread ¾ cup sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil.
5. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.

Can I Make Chicken Enchilada Casserole Ahead of Time?

Absolutely, making this casserole ahead of time is a brilliant way to manage mealtime stress. Simply prepare the casserole up to the point of baking, cover it tightly, and refrigerate.

When you’re ready to eat, bake it as directed, perhaps adding a few extra minutes to compensate for starting from a cold state.

Recipe Tips

• Layering Perfection: To ensure even distribution of flavors, layer your tortillas and chicken mixture meticulously, overlapping slightly to prevent gaps where the sauce can pool and make the base soggy.
• Cheese Choices: Experiment with different cheeses for a twist; try a mix of sharp cheddar and pepper jack instead of just Monterey Jack to add a bold, spicy kick that complements the mild chicken.
• Slow Cooker Savvy: Always check your chicken for doneness with a thermometer; poultry is safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit. This will prevent overcooking and keep your chicken juicy.
• Sauce Adjustments: If you find the sauce too thick after cooking, thin it with a bit of chicken broth to get the consistency just right for layering without losing the rich enchilada flavor.

Recipe Variations

• Vegetarian Twist: Swap out the chicken for a hearty mix of black beans, corn, and diced bell peppers to cater to vegetarian preferences without compromising the fundamental enchilada essence.
• Heat Things Up: Introduce a layer of heat by adding diced chipotle peppers in adobo sauce to the chicken mixture, perfect for those who crave a smoky kick in their casserole.
• Gluten-Free Adaptation: Use gluten-free corn tortillas to make this dish friendly for those with gluten sensitivities; just ensure they are warm and pliable before layering to prevent breaking.
• Creamy Dreamy: Stir a dollop of sour cream into the enchilada sauce for a creamier texture and a mild tang that balances the spices beautifully, creating a luxurious mouthfeel.

What To Serve With Chicken Enchilada Casserole

Serve your Chicken Enchilada Casserole with a mango avocado salad, a cool cucumber gazpacho, roasted brussels sprouts with balsamic glaze, sweet potato fries spiced with smoked paprika, or a hearty black bean and corn salad.

You can also pair it with pickled red onions for a sharp bite, a tangy lime coleslaw to cut through the richness, and a quinoa salad speckled with colorful bell peppers.

How To Store Leftover Chicken Enchilada Casserole

In The Fridge:

Store leftover Chicken Enchilada Casserole in an airtight container to maintain freshness and prevent it from absorbing other flavors from the fridge. Ensure the casserole cools to room temperature before sealing it.

It can be safely stored for up to 3 days, making it perfect for next-day lunches or quick dinners.

In The Freezer:

Chicken Enchilada Casserole can be frozen for later use, but it’s best enjoyed when fresh. If you choose to freeze it, wrap it tightly in both cling film and foil to protect from freezer burn. Label with the date, and use within 2 months for best quality.

How To Reheat Leftover Chicken Enchilada Casserole

Reheat your leftover Chicken Enchilada Casserole by covering it with foil and placing it in a preheated oven at 350 degrees Fahrenheit. Heat it for about 20 minutes, or until it’s heated through.

Check out More Slow Cooker Recipes:

• Slow Cooker Tater Tot (Potato Gem) Casserole
• Slow Cooker Liver And Bacon Casserole
• Slow Cooker Pheasant Red Wine Casserole