Easy Creamy Crockpot Chicken Enchilada Casserole Recipe

Cook Time: 180 minutes

Ingredients

• 3 skinless, boneless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 1/2 cups tomatillo salsa or green enchilada sauce
• 1/2 cup sour cream, plus more for serving if desired
• 8 (6 inch) corn tortillas
• 8 ounces pepper Jack cheese, shredded
• Salsa, chopped fresh cilantro, and sliced avocado, for serving (optional)

Directions

Step 1: Place chicken breasts in a crockpot. Season with kosher salt, black pepper, garlic powder, and chili powder. Pour tomatillo salsa or green enchilada sauce over the chicken, ensuring it's well-covered. Cover the crockpot and cook on High for 2 hours, or on Low for 3 1/2 hours.

Step 2: Once the chicken is cooked and tender, shred it using two forks. Stir in 1/2 cup of sour cream to make the mixture creamy and flavorful.

Step 3: Take 1/4 of the tortillas and set them aside. Cut the remaining tortillas into pieces and add them to the crockpot with the shredded chicken. Add 1 1/4 cups of shredded pepper Jack cheese and stir everything together until well combined.

Step 4: Top the mixture with the reserved tortilla pieces and the remaining cheese. Cover the crockpot and cook on High for an additional 1 hour to melt the cheese and allow the flavors to meld together.

Step 5: Once done, let the dish stand for 5 minutes before serving. This allows the layers to set. Serve the dish topped with your choice of salsa, chopped fresh cilantro, and sliced avocado, if desired.

Nutrition Facts (per serving)

Calories	274
Total Fat	14g
Saturated Fat	7g
Cholesterol	72mg
Sodium	561mg
Total Carbohydrate	14g
Dietary Fiber	2g
Total Sugars	2g
Protein	23g
Vitamin C	4mg
Calcium	256mg
Iron	1mg
Potassium	286mg

The Story Behind Easy Creamy Crockpot Chicken Enchilada Casserole

The roots of chicken enchiladas trace back to Mexico, where enchiladas were first made by wrapping tortillas around meat or cheese and smothering them in chili sauce. Traditionally, these dishes were prepared on stovetops or in ovens, often as a festive meal for family gatherings. The modern crockpot version of chicken enchilada casserole is a fusion of traditional Mexican flavors with the convenience of slow-cooking, allowing busy home cooks to enjoy authentic tastes without the extensive preparation time. This particular recipe, with its creamy texture and green tomatillo sauce, represents a contemporary adaptation that emphasizes ease and comfort while preserving classic flavors.

Regional Variations and Characteristics

Enchiladas vary widely across Mexico and the United States. In northern Mexico, red chili sauces dominate, while in central regions, green tomatillo-based sauces are popular. The creamy crockpot casserole often incorporates elements from Tex-Mex cuisine, blending cheese, sour cream, and corn tortillas into a layered dish. In the U.S., particularly in Texas and the Southwest, this casserole style is beloved for combining traditional enchilada ingredients into a single, hearty dish that can be cooked slowly, allowing flavors to meld without constant attention.

What Sets This Dish Apart

Unlike classic baked enchiladas that rely on rolled tortillas and precise oven timing, the crockpot casserole is more forgiving. The tortillas are cut into wedges and layered throughout the dish, absorbing the creamy sauce and melding with the chicken and cheese. This creates a softer, almost pudding-like texture that differs from the crisp edges found in baked versions. The addition of sour cream in the sauce enhances creaminess, while the use of pepper Jack cheese gives it a mild, spicy kick. Overall, its a less structured but equally flavorful approach to enchiladas.

Where Youll Commonly Find It

This dish is typically served in casual home settings, potlucks, or family dinners. Its simplicity and adaptability make it a favorite for weeknight meals or gatherings where feeding a crowd is needed. In restaurants, you might find similar versions under Tex-Mex or comfort food menus, often labeled as enchilada casserole or creamy chicken enchiladas. It pairs well with rice, beans, fresh salsa, avocado, and a dollop of sour cream.

Interesting Facts

• The crockpot method allows the chicken to stay moist and tender while infusing the sauce with rich, layered flavors.
• Corn tortillas, unlike flour tortillas, soften perfectly in the slow cooker, absorbing the sauce while maintaining a subtle texture.
• Green enchiladas, or enchiladas verdes, are traditionally made with tomatillo sauce, which adds a bright, slightly tangy flavor not found in red chili sauces.
• This casserole version is an example of culinary adaptation, showing how traditional dishes evolve with modern kitchen appliances and dietary preferences.
• Many home cooks add optional toppings like avocado, fresh cilantro, or chopped onions to add freshness and contrast to the rich, creamy base.

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