Slow Cooker Chicken Enchilada Casserole: A Delicious and Easy Weeknight Dinner
Looking for a comforting and flavorful weeknight meal that's also incredibly easy to prepare? Look no further than this slow cooker chicken enchilada casserole! It's a one-pot wonder that will have your family begging for seconds.
What Makes This Recipe So Great?
- Slow Cooker Magic: The slow cooker does all the work! Simply throw in the ingredients and let it simmer for a few hours while you focus on other things.
- Flavorful Fiesta: This casserole is packed with bold flavors thanks to a combination of diced tomatoes, green chilies, cumin, chili powder, and a touch of smoky chipotle powder.
- Easy to Customize: Want to add some extra veggies? Go for it! Bell peppers, onions, or even corn would be great additions. Feeling extra spicy? Throw in some extra jalapeños.
- Kid-Friendly: This dish is a hit with kids, even those who are picky eaters. It's a fun and flavorful twist on traditional chicken and rice.
Ingredients You'll Need:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (4 oz) can diced green chiles, undrained
- 1/2 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder (optional)
- Salt and pepper to taste
- For the Enchilada Sauce:
- 1 (15 oz) can enchilada sauce
- 1/2 cup water
- 1 tablespoon cornstarch
- 1/4 cup chopped onion (optional)
- For the Topping:
- 1 (10 oz) package frozen corn
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions:
- Prepare the Chicken: Place the chicken breasts in the slow cooker. Add diced tomatoes, green chilies, chicken broth, chili powder, cumin, smoked paprika, chipotle powder (if using), salt, and pepper. Stir well to combine.
- Cook the Chicken: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Make the Enchilada Sauce: In a small saucepan, whisk together the enchilada sauce, water, and cornstarch. Bring to a simmer over medium heat, stirring constantly until the sauce thickens. Stir in the chopped onion (if using).
- Assemble the Casserole: Pour the enchilada sauce over the shredded chicken in the slow cooker. Stir to combine.
- Top and Bake: Spread the frozen corn evenly over the chicken mixture. Sprinkle with both cheeses.
- Bake: Preheat oven to 350 degrees F (175 degrees C). Transfer the slow cooker contents to a 9x13 inch baking dish. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving. Enjoy!
Tips for Success:
- Use a Sharp Knife: Shredding the chicken will be much easier if you use a sharp knife.
- Don't Overcook the Chicken: Overcooked chicken can be dry and tough. Check the chicken's internal temperature with a meat thermometer to ensure it's cooked through.
- Add Your Favorite Toppings: Get creative with your toppings! Chopped cilantro, sour cream, guacamole, or sliced avocado would all be delicious additions.
- Make Ahead for Easy Weeknight Dinners: This casserole can be assembled and refrigerated overnight. Just bake it directly from the fridge.
Serving Suggestions:
- Serve the slow cooker chicken enchilada casserole with a side of rice, beans, or salad.
- It's also delicious on its own as a hearty and satisfying meal.
This slow cooker chicken enchilada casserole is a perfect weeknight dinner that will please everyone at the table. Get ready for a fiesta of flavors and enjoy the ease of slow cooker cooking!
