Simple Crockpot Chicken Enchilada Shortcut

Simple Crockpot Chicken Enchilada Shortcut

Why does a meal always taste better when someone else makes it for you? I wish I could go back in time and savor every meal my mother made me at home. I’d appreciate it so much more now that I’m a mom and find myself cooking for my family almost every night of the week. Sure, it’s not always my best but it is homemade and someday my children will miss it too… I hope.

My favorite recipe of my mother’s is Chicken Enchiladas. I love them! Unfortunately, they can be a bit time consuming. I developed this crockpot shortcut for them! Toss everything together in a crockpot, cook, shred, assemble and bake. Much easier AND LESS DISHES!

WIN, WIN!

I’ll be making this more now that I’ve created a shortcut and they are freezer-meal friendly! Maybe someday this will be my son’s favorite recipe too!

Crockpot Chicken Enchilada

Simple Crockpot Chicken Enchilada Shortcut

Add the following ingredients to your slow cooker:

  • 6 Chicken Breasts (I used frozen – no need to thaw)
  • 2 Tbsp. Flour (sprinkle onto the chicken)
  • 2 c. Chicken Broth (1/2 Box of Stock – add more later if needed)
  • 2 cans Green Chilies
  • 1/2 c. Butter (1 Stick Butter)
  • 1-1.5 Tbsp Onion Powder
  • Jalapeños (Optional: Add for spicier enchiladas)

Cook on low for 5-6 hours.

Remove the chicken and shred. Add it back into the crockpot with the following ingredients and stir:

  • 1 1/2 c. Sour Cream (or substitute greek yogurt)
  • Salt and Pepper, to taste

In a greased casserole dish, pour a bit of the chicken mixture and spread to coat the bottom. Then tear strips of tortillas and lay them in a flat layer over the chicken. Sprinkle with:

  • Shredded cheddar cheese

Repeat the layers of the casserole, finishing with cheese.

Bake at 425 for 20 minutes or until bubbly. Allow to set for about five minutes before serving.

Garnish with sour cream and cilantro. Serve with a side of black beans & chips and salsa… and maybe a margarita! 😉

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Freezer Friendly!

I doubled this recipe last time and froze the extra casserole in a pyrex dish. I assembled the entire casserole but did not bake. I allowed it to cool, then covered with saran wrap, then foil, then the lid of my pyrex dish. You want to eliminate as much air as possible when freezing. A few weeks later, I allowed it to thaw for an hour or two and baked it as directed above but for about 40 minutes to heat it through. It was just as delicious and EVEN EASIER!

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I hope you all enjoy this shortcut! If you want to try the original recipe, you can find it HERE!

As always, thank you for stopping by!

-Lauren