Can I use frozen chicken for this casserole?

Yes, you can use frozen chicken! However, you will need to adjust your cooking time. If using a slow cooker, ensure it cooks longer to ensure the chicken is safely thawed and fully cooked. Generally, adding an additional 1-2 hours is a good rule of thumb.

Is this casserole spicy?

The spice level of the casserole can be easily adjusted. Using mild enchilada sauce will keep the heat low. For those who love spice, adding jalapeños or hot sauce is a great way to increase the heat level!

Can I make this casserole vegetarian?

Certainly! You can replace the chicken with plant-based proteins like chickpeas, black beans, or even tofu. Also, ensure to use veggie-based enchilada sauce and a dairy-free cheese alternative if needed.

How can I store leftovers?

Leftovers should be stored in an airtight container and can be kept in the refrigerator for up to 4 days. You can also freeze it for longer storage; it can last up to 3 months in the freezer. Just thaw in the fridge before reheating.

What dishes pair well with this casserole?

This casserole pairs wonderfully with fresh salad, Mexican rice, or even a side of guacamole and sour cream to enhance the flavors. You can create a complete meal by serving it alongside your favorite sides!

Easy Slow Cooker Chicken Enchilada Casserole

Ingredients

Scale

2 cups shredded chicken
1 can enchilada sauce
2 cups shredded cheese (cheddar or Mexican blend)
8 corn tortillas
1 can black beans (optional)
1 cup corn (optional)
1 chopped onion (optional)
Spices (cumin, chili powder, salt, pepper) to taste

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Instructions

Combine the shredded chicken and enchilada sauce in your slow cooker, mixing well.
Cut the corn tortillas into strips and layer some over the chicken mixture, sprinkling cheese on top.
Repeat the layering until all ingredients are used, finishing with cheese on top. Cover and cook on low for 4-6 hours or high for 2-3 hours.

Notes

For a healthier option, swap shredded chicken for grilled tofu or use lentils/chickpeas for a vegetarian dish. Serve with toppings like jalapeños or lime zest for extra flavor.

Author: Emily Carter
Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg