Description of this recipe: This Cheesy Slow Cooker Chicken Enchilada Bake is a comforting and flavorful dish that combines the ease of slow cooking with the deliciousness of enchiladas. Tender, shredded chicken simmers in a vibrant sauce, layered with tortillas and generous amounts of cheese, creating a bubbly and satisfying meal perfect for weeknights or casual gatherings.
Why you will love this recipe: Forget standing over a hot stove or meticulously rolling enchiladas. This recipe is a true set-it-and-forget-it wonder! The slow cooker does all the work, infusing the chicken with incredible flavor and creating a melt-in-your-mouth texture. The combination of spices, diced tomatoes, and enchilada sauce delivers a depth of taste that will have everyone coming back for seconds. Plus, the customizable nature of the recipe allows you to adjust the spice level and cheese types to suit your preferences. This Cheesy Chicken Enchilada Bake is not only incredibly easy to prepare, but it’s also a crowd-pleaser that’s sure to become a family favorite.
Introduction
In the realm of comfort food, few dishes can rival the sheer satisfaction of a cheesy enchilada. The combination of tender meat, flavorful sauce, soft tortillas, and gooey cheese is a symphony of textures and tastes that delights the senses. However, the traditional method of making enchiladas can be time-consuming and require a fair amount of effort. Enter the slow cooker, a culinary workhorse that transforms even the most daunting recipes into effortless masterpieces.
This Cheesy Slow Cooker Chicken Enchilada Bake recipe harnesses the power of the slow cooker to create a simplified and equally delicious version of the classic enchilada. The beauty of this recipe lies in its simplicity. You simply toss the ingredients into the slow cooker, set it, and let it work its magic. The result is tender, shredded chicken that’s infused with the rich flavors of enchilada sauce, diced tomatoes, and a medley of spices. The addition of tortilla strips adds a delightful chewy texture, while the generous topping of cheddar and Monterey Jack cheese creates a bubbling, golden-brown crust that is simply irresistible.
Whether you’re a busy parent juggling multiple responsibilities, a novice cook looking for an easy and impressive dish, or simply someone who appreciates the convenience of slow cooking, this recipe is for you. It’s a fantastic way to enjoy the flavors of enchiladas without the hassle, and it’s guaranteed to be a hit with both kids and adults alike. So, gather your ingredients, plug in your slow cooker, and get ready to experience the ultimate comfort food indulgence. This Cheesy Slow Cooker Chicken Enchilada Bake is about to become your new go-to recipe for a satisfying and stress-free meal.
Ingredients:
- 2 boneless, skinless chicken breasts: The foundation of the dish, providing the protein and heartiness. Opt for chicken breasts of roughly the same size for even cooking.
- 1 (10 oz) can enchilada sauce: This is the key ingredient that infuses the chicken with authentic enchilada flavor. Choose your favorite brand and heat level – mild, medium, or hot – depending on your preference.
- 1 (14.5 oz) can diced tomatoes with green chilies: These add moisture, acidity, and a subtle kick of spice to the sauce. You can use regular diced tomatoes if you prefer a milder flavor, or opt for fire-roasted diced tomatoes for a deeper, smokier taste.
- 1 teaspoon chili powder: Provides warmth and depth of flavor, characteristic of enchiladas.
- 1 teaspoon cumin: Adds an earthy and aromatic note to the spice blend.
- 1/2 teaspoon garlic powder: A convenient way to add the pungent flavor of garlic.
- 1/2 teaspoon onion powder: Adds a subtle sweetness and savory depth.
- 1/2 teaspoon smoked paprika: Imparts a smoky, slightly sweet flavor that complements the other spices beautifully.
- Salt and pepper to taste: Essential for seasoning and enhancing the flavors of all the ingredients.
- 6 small corn tortillas, cut into strips: These add texture and structure to the bake. Corn tortillas are traditionally used in enchiladas, but you can substitute flour tortillas if you prefer a softer texture. Ensure the tortillas are cut into roughly 1-inch strips.
- 1 1/2 cups shredded cheddar cheese: Provides a sharp and tangy flavor that complements the other ingredients.
- 1 cup shredded Monterey Jack cheese: Adds a creamy and mild flavor, as well as excellent melting properties, creating a gooey and delicious cheese topping.
- 1/4 cup chopped fresh cilantro: Adds a fresh, herbaceous note and a pop of color to the finished dish.
- 1/2 cup sour cream (for serving): Provides a cooling and tangy counterpoint to the richness of the enchilada bake.
Preparation:
Step 1: Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of your slow cooker. Make sure the chicken is evenly distributed for even cooking. This ensures that all of the chicken will get cooked with great favor
Step 2: Add the Sauce and Spices: Pour the enchilada sauce and diced tomatoes with green chilies over the chicken breasts. In a separate small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle this spice mixture evenly over the chicken, ensuring that the chicken is well-coated with the spices and sauce. This ensures the flavor really permeates the chicken as it cooks.
Step 3: Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 6-7 hours, or on high heat for 3-4 hours. The chicken is ready when it is tender and easily shreds with a fork. The exact cooking time may vary depending on your slow cooker, so it’s best to check the chicken periodically to ensure it doesn’t overcook.
Step 4: Shred the Chicken: Once the chicken is cooked through, use two forks to shred it directly in the slow cooker. Make sure all the chicken is fully shredded. This allows the shredded chicken to absorb all the flavors of the enchilada sauce and spices, creating a more cohesive and flavorful dish.
Step 5: Assemble the Enchilada Bake: Stir the corn tortilla strips into the shredded chicken mixture, ensuring that they are well combined and coated with the sauce. Then, sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the chicken and tortilla mixture. Cover the slow cooker again and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly. Monitor the cheese carefully to prevent it from burning.
COOKING Rating:
Easy
Serving Suggestions:
- Garnish: Sprinkle the finished Cheesy Slow Cooker Chicken Enchilada Bake with fresh chopped cilantro for a burst of freshness and color.
- Toppings: Serve with a dollop of sour cream or Mexican crema for a cooling and tangy complement to the richness of the dish. Additional toppings such as guacamole, pico de gallo, or diced avocado can also be added for extra flavor and texture.
- Sides: Serve the enchilada bake with a side of Spanish rice, black beans, or a simple green salad for a complete and satisfying meal. You can also offer tortilla chips and salsa for dipping.
Tips:
- Spice Level: Adjust the amount of chili powder and diced tomatoes with green chilies to control the spice level of the dish. For a milder flavor, use regular diced tomatoes instead of those with green chilies. For a spicier flavor, add a pinch of cayenne pepper or a dash of hot sauce to the spice mixture.
- Cheese Variations: Feel free to experiment with different types of cheese. Pepper Jack cheese will add a spicy kick, while Colby Jack cheese offers a mild and creamy flavor.
- Make Ahead: This recipe can be easily prepared ahead of time. Simply assemble the dish in the slow cooker and store it in the refrigerator overnight. The next day, add the cheese topping and cook as directed.
- Freezing: Leftovers can be frozen for up to 3 months. Allow the enchilada bake to cool completely before transferring it to an airtight container or freezer bag. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 350°F (175°C) until heated through.
Prep Time:
15 minutes
Cook Time:
6-7 hours on low, or 3-4 hours on high, plus 15-20 minutes for melting the cheese.
Total Time:
Approximately 6 hours 15 minutes to 7 hours 20 minutes on low, or 3 hours 15 minutes to 4 hours 20 minutes on high.
Nutritional Information:
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: Approximately 450-550 per serving.
- Protein: Approximately 35-45 grams per serving.
- Sodium: Approximately 800-1000 mg per serving.
Conclusion
This Cheesy Slow Cooker Chicken Enchilada Bake is a testament to the power of slow cooking. It transforms simple ingredients into a flavorful and satisfying meal with minimal effort. The tender shredded chicken, the vibrant sauce, the chewy tortillas, and the gooey cheese combine to create a symphony of textures and tastes that will delight your taste buds. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish for a casual gathering, this recipe is sure to impress. So, embrace the convenience of the slow cooker and enjoy the deliciousness of this Cheesy Chicken Enchilada Bake!
Questions and Answers:
Q1: Can I use rotisserie chicken instead of raw chicken breasts?
A: Absolutely! Using rotisserie chicken is a great shortcut that can save you even more time. Simply shred the rotisserie chicken and add it to the slow cooker along with the enchilada sauce, diced tomatoes, and spices. You can then proceed with the recipe as directed, reducing the cooking time to just long enough to heat everything through and melt the cheese (about 30-45 minutes on low or 15-20 minutes on high).
Q2: I don’t have corn tortillas. Can I use flour tortillas instead?
A: Yes, you can definitely substitute flour tortillas for corn tortillas in this recipe. However, keep in mind that flour tortillas will have a softer texture than corn tortillas, so the enchilada bake may be a bit more delicate. Also, try to get a “thin” flour tortilla. Be careful not to overcook.
Q3: Can I make this recipe vegetarian?
A: Yes, you can easily adapt this recipe to be vegetarian. Simply substitute the chicken breasts with 1 (15 oz) can of black beans, rinsed and drained, or 1 package of plant-based meat. You can also add some cooked vegetables, such as bell peppers, onions, or zucchini, for extra flavor and nutrition.
Q4: How do I prevent the tortilla strips from getting soggy?
A: To prevent the tortilla strips from becoming too soggy, it’s important not to add them to the slow cooker until the chicken is fully cooked and shredded. You also don’t want to cook with the strips for too long, or they will turn into mush. Stir them in gently and then cover with cheese right away. The shorter cooking time will help them retain some of their texture. You can also lightly toast the tortilla strips in the oven before adding them to the slow cooker for added crispness.
Q5: Can I add any other vegetables to this recipe?
A: Of course! This recipe is very versatile and you can easily add other vegetables to suit your preferences. Some great options include diced bell peppers, onions, corn, zucchini, or mushrooms. Simply add the vegetables to the slow cooker along with the enchilada sauce and diced tomatoes, and cook as directed.
