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Whip up this simple Slow Cooker Chicken Enchilada Bake for homemade Mexican flavors. The chicken becomes soft while soaking in enchilada sauce, layered with corn tortillas and covered in melty cheese. It's just right for any weeknight when you're craving something that beats restaurant food.
Benefits of This Dish
Needs only a few minutes to set up, then your slow cooker handles everything else. Your house will smell wonderful during cooking time. Children can't get enough of the cheesy top, while parents love how simple it is. Works great for big gatherings or when you want extras for tomorrow's lunch.
Ingredients List
- No skin Chicken Breasts: 3 large ones
- One packet of Taco Seasoning
- Pepper and Salt: As needed
- Enchilada sauce: 2 cans red
- One can Tomatoes: with diced green chilies
- Cut up Corn Tortillas: 12 pieces
- Mexican blend Cheese: Large package
- Non-stick Spray: For slow cooker
Cooking Instructions
- Prepare slow cooker:
- Coat inside with cooking spray to prevent sticking.
- Prepare chicken:
- Lay chicken at the bottom. Dust with taco seasoning, pepper, salt.
- Pour liquids:
- Add enchilada sauce and tomatoes. Make sure chicken is completely covered.
- Start cooking:
- Cover with lid. Set to low for 4-5 hours until chicken shreds easily.
- Prepare tortillas:
- During cooking, slice tortillas into large triangle pieces.
- Shred meat:
- Use two forks to pull chicken apart inside pot. Stir with sauce.
- Combine ingredients:
- Add tortilla pieces and half your cheese. Mix everything together.
- Top with cheese:
- Sprinkle remaining cheese across the surface. Leave untouched.
- Complete cooking:
- Put lid back on. Cook another 30 minutes until cheese bubbles and melts completely.
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Advantages of Slow Cooking
The slow cooker brings out amazing flavors by blending them gradually. You don't need to watch it - just start it and forget it. You'll find dinner waiting when you return. It transforms even tough chicken into tender, juicy bites.
Possible Variations
Got no corn tortillas? Flour works too. Taco seasoning gone? Grab some cumin and chili powder instead. Need it faster? Try store-bought rotisserie chicken. Want heat? Toss in jalapenos or hot sauce. Customize it for your family's taste.
Storing Extra Portions
Stays fresh about 4 days when refrigerated. Store in containers with secure lids. Planning to freeze? Wrap it well and it'll last a month frozen. Defrost in your fridge overnight. Warm up in the microwave or oven. Add a bit of sauce if it seems dry.
Optional Additions
Mix in some black beans if you'd like. Chopped bell peppers work great too. Want creaminess? Drop some sour cream on after cooking. Need more flavor? Try pepper jack cheese. Some people add sliced olives or sweet corn as well. It's pretty foolproof.
Side Dish Ideas
Serve alongside small dishes of fresh toppings - diced tomatoes, sliced green onions, extra shredded cheese. A side of refried beans goes well with it. Toss together a quick salad with lime dressing. Remember to offer sour cream and different hot sauces at the table.
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Frequently Asked Questions
- → Want it less spicy?
Super easy to tone it down! Stick to mild enchilada sauce—green's often gentler than red. Skip pre-made spicy taco seasoning; mix chili powder and cumin instead. No spice at all? Cream of chicken soup's great in place of enchilada sauce. Feeling adventurous? Toss in green chilies or jalapenos. Some folks even blend mild and medium sauces to find their sweet spot. Keep sour cream handy if it's too much!
- → Can I use flour tortillas?
Totally fine, but they'll get softer. Slice into strips to keep 'em from piling up. For a trick: give them a light toast in a dry pan or warm them before layering. Spread some on the sides for a nice overall texture boost. If they overlap too much, they might turn gummy. Corn tortillas are sturdier, but flour ones bring a different feel. Can't choose? Use corn at the base and flour up top!
- → How do I check if the chicken's done?
You want the chicken to shred easily with a fork! Check that it's reached 165° using a thermometer. Fully cooked pieces will be white throughout with no pink. Typically, it needs 4–6 hours on low or 2–3 hours on high. Cut into smaller chunks if short on time; they cook quicker. Thicker cuts take longer but don't worry—it's hard to overcook it with all that sauce around!
- → Can I prepare it early?
This one's awesome for prepping ahead! Assemble everything in the slow cooker, pop it in the fridge overnight, and add 30 minutes to the cooking time before turning it on. Freezing? Put the layers together in a pan and freeze before it’s cooked. Thaw it in the fridge overnight and cook as usual. Some folks freeze cooked leftovers in smaller portions for easy reheats. Just skip throwing raw chicken in directly with the rest if freezing—food safety's key!
- → What pairs well with it?
So many options! Load up with toppings like guac, sour cream, diced tomatoes, and green onions. Make a quick green salad or add some Spanish rice—it absorbs that yummy sauce well. Need something extra? Heat black beans for a simple fix or put out toppings for an interactive mealtime. Fancy it up with a corn salad in summertime or hot Mexican-inspired soup during colder months. Chips and salsa always fit right in, too!
Conclusion
Fan of Mexican flavors? Give chicken tortilla soup a shot! Uses many of the same items you already have. Got extra time? Whip up creamy enchiladas with similar ingredients.