Pin it
Craving Mexican flavors at home? Toss everything in your slow cooker for this simple chicken enchilada bake. The chicken turns out tender in saucy goodness, mixed with cheesy tortillas. Tastes better than eating out. Whip it up for Taco Tuesday or any night you want an easy, tasty meal.
Why You'll Love It
Chucking it together takes barely any time, then the slow cooker finishes things while you chill. The cheesy smell fills your kitchen. Little ones want seconds for the cheese. Grown folks love how laid-back it is. Good choice for crowd-feeding or if you want handy leftovers for tomorrow's lunch.
Ingredients Needed
- Cooking Spray: Hit your pot with a spray so cleaning's easy later
- Mild Cheese: Grab a big bag of Mexican shredded cheese
- Corn Tortillas: 12 pieces, chop them up
- Tomatoes with Chilies: Just one can does it
- Enchilada Sauce: Two cans of your fave red sauce
- Salt and Pepper: Sprinkle as much as you want
- Taco Seasoning: One packet sorts the flavor
- Chicken: 3 skinless boneless breasts
Easy Directions
- Start with spray:
- Coat your pot inside real good so nothing gets stuck later.
- Chicken step:
- Lay chicken down at the bottom, dust on salt, pepper, and taco mix.
- All the sauces:
- Dump enchilada sauce and tomato mix in the pot so the chicken's swimming in it.
- Cook time:
- Snap the lid on and let it go on low for 4-5 hours until the chicken feels super soft.
- Tortilla prep:
- While it's cooking, slice your tortillas up into chunky triangles.
- Shred chicken:
- Once it’s cooked, use two forks right in the pot and tear up the chicken. Swirl it around with all that sauce.
- Mix together:
- Drop in your tortilla pieces and half your cheese. Stir it so everything gets gooey.
- Top it off:
- Toss the last of your cheese over the top. Skip stirring, just spread it out.
- Finish up:
- Put the lid back. Give it another 30 minutes low so the cheese gets all melty.
Pin it
Lovely Benefits of Slow Cooking
Slow cookers make flavors hang out together till the food tastes rich. Hands-off cooking – just press start then wander off. Come home, dinner's ready and hot. Even tough cuts of chicken turn soft and juicy every time.
Mix It Your Way
Can't find corn tortillas? Grab flour ones. No taco packet? Try a shake of cumin and chili powder. In a rush? Just toss in rotisserie chicken. Want spice? A squirt of hot sauce or fresh jalapenos will work. Make it your style.
Leftover Tips
Lasts up to 4 days chilled in sealed containers. For freezing, get it packed tight and it’s good in the freezer for a month. Move to the fridge overnight to thaw. Warm it up in the oven or zap it in the microwave. Splash a little sauce if it seems dry.
Add Fun Extras
Black beans work great mixed in. Bell peppers give it a fresh bite. For creamy vibes, dollop sour cream on top. Want more heat? Use spicy cheese. Some folks add a handful of corn or sliced black olives too. Can't mess this up!
Great On the Side
Lay out bowls of toppings – chopped tomato, more cheese, green onions. Refried beans make an awesome side. Quick green salad with a squeeze of lime tastes fresh. Be sure there’s sour cream and hot sauce handy for everyone.
Pin it
Frequently Asked Questions
- → How can I make it milder?
Easily tone down the spice! Switch to mild enchilada sauce—green ones are usually gentler than red. Pass on spicy taco seasonings; you can customize your own blend with a pinch of cumin and chili powder. Want no heat at all? Sub enchilada sauce with cream of chicken soup. If you need more kick, toss in diced jalapeños or green chilies. Some make a mix of mild and spicy sauce to suit everyone. Always keep sour cream handy for cooling things down!
- → Can I swap corn for flour tortillas?
Yep, you can! Just know that flour tortillas turn softer than corn. Slice them in strips to avoid clumping. To help them hold up a little better, warm or lightly toast them beforehand. You can also layer along the sides, not just the bottom. Avoid too much overlap—it can make them gummy. Corn tortillas stay firmer but flour ones taste great, just with a different texture. Want to try both? Use corn at the base and flour on top for variety.
- → How do I check if the chicken's done?
It should shred apart easily when poked with a fork! Also, use a meat thermometer to ensure it’s hit 165°F. The meat should be white throughout with no pink. Want a shortcut? Some people cut their chicken smaller at the start for quicker cooking. Most of the time, it’s ready in 4-6 hours on low or 2-3 hours on high. Can’t go wrong with a little longer in that saucy goodness—it’s tough to overcook!
- → Can this be prepped in advance?
Absolutely—a time-saver! Assemble it in the slow cooker the night before and keep it in the fridge. Add half an hour to the cooking time since it’ll start out cold. For freezing, put everything layered into a foil pan. Freeze it uncooked, thaw overnight, and then transfer to the crockpot. Cooked leftovers also freeze great for lunches. Just avoid freezing raw chicken mixed with other ingredients—it’s a safety thing!
- → What sides go well with it?
Tons of options! Top it with fresh goodies like sour cream, guacamole, diced tomatoes, or green onions. Serve with Spanish rice—perfect to soak up extra sauce—or keep it simple with black beans. Feeling fancy? Set out bowls of toppings so everyone can make their plate just the way they like. For a full spread, you could pair it with corn salad in summer or a warm soup in winter. Don’t skip the chips and salsa!
Conclusion
Can't get enough Mexican flavors? Give chicken tortilla soup a whirl next time—it uses similar ingredients. Or for something indulgent, whip up some creamy chicken enchiladas when you’ve got extra time to spare.