In this house, we simply do not support the creation of intricate meals. At least I don’t–my husband is more likely to spend 2+ hours cooking up some gourmet concoction or trying out a new appliance or knife set. I have a 30 minute rule: if the recipe doesn’t cook up in 30 minutes, I ain’t makin’ it. Plain and simple.
One fine day, while in the depths of pregnancy cravings and while feeling extra gigantic, I was REALLY wanting “enchilada flavor” without the price tag, and without having to be seen in public, at a restaurant. I began searching the pantry for anything that I could throw into the crockpot to be ready within the next six hours. Corn tortillas that were probably stale, but needed to be used up…some corn…oh look, a jar of salsa…perfect. Thus, Chicken Enchilada Casserole became a thing. Not only did it become an easy dinner staple, but my then two year old also ate it, soooo WIN WIN.
This is not a “pretty” recipe. In fact, it’s really just a pile of enchiladas in a bowl. But the best things come in deceiving packages, so don’t judge a book by its cover.
Chicken Enchilada Casserole
Prep Time: 5-10 minutes, maybe faster if you’ve got it down
Post Time: 10 minutes to melt the cheese and assimilate the corn tortillas
Serves: 8-10
Calories: Who knows, who cares. I don’t want to know. I just want to eat my fake enchilada mush in peace, OKAY?!
INGREDIENTS:
- (2) chicken breasts (frozen or thawed, doesn’t matter)
- 1-2 tbsp of minced garlic
- Salt/pepper as preferred
- (1) packet of taco seasoning
- (1) 15oz can of sweet corn (drained)
- 16-20oz (ish) of mild salsa
- 8-10 corn tortillas
- 1.5 cups (or more, if you’re daring) of Mexican blend (or similar) cheese
- Toppings: the world is your oyster. Avocados, Cojita cheese, sour cream, tortilla strips…have fun with it.
THE PROCESS:
- Spray down your crockpot with cooking spray or insert a crockpot bag for easy clean up
- Place the chicken breasts into the crockpot. Season with salt and pepper, then spread the minced garlic over the chicken as well
- Top with the packet of taco seasoning
- Drain the can of corn and pour over the seasoned chicken
- Pour the salsa on top of all ingredients. Mix everything around a bit.
- Cook on low for 5-6 hours (or on high for 2-3 hours if you’re in a time crunch, BUT…cooking on low produces more tender chicken, so that is my suggestion. Plus, cooking on low allows you to be away from home for even longer getting stuff without the risk of overcooked chicken, so there you have it)
- Once you’ve spent the day working, running errands, carting your kids around, etc., return to this easy meal with two forks and shred the chicken into the mixture. Stir it all up
- Cut up your tortillas into strips (3-4 for each tortilla is what I do) and then throw those into the crockpot
- Dump as much cheese as you prefer into the crockpot. Stir everything
- Cook on high for 10 minutes or so to get everything melty and the corn tortillas cooked into the mix
- VOILA. You’re done. Go ahead and dish up and top with your favorite toppings.
You don’t have to thank me now. Go ahead and thank me later. If you want. The biggest thanks to me is knowing you made a home cooked meal for your family without stressing yourself out.
Be sure to watch the how-to video. Like and subscribe!
