Adventures of Mel

Category: Tex-Mex

Chicken and Hummus Loaded Nachos in a Sheet Pan
Hungry for loaded nachos but don’t feel like going out? I’ve made mention before how much this family loves Tex-Mex, especially chicken tacos, beef tacos, and creamy chicken enchiladas.

Usually, when we’re going out to eat, we’re going for Mexican. Loaded nachos are a favorite all ’round, as is a nice snack of roasted red pepper hummus.

I’ve got a delicious recipe for you that will make you re-think ever using refried beans again.

Want a camping version of these chicken nachos? Try our campfire nachos recipe!

We had a crazy busy week last week. We had a week filled with doctor’s appointments, a midwife appointment, minor surgery for Dan, and more, not to mention homeschooling and work.

We’re trying to get as much done and meet as many commitments as we possibly can before this baby boy arrives. But by the time the end of the week arrived, we were all beat and needed something super easy to snack on, not to mention something fairly easy to eat for dinner.

As I mentioned, we love roasted red pepper hummus.

We’ll eat it with crackers, tortilla chips, pita bread… It’s a favorite snack around here but also tends to be a bit pricey, meaning we don’t always keep it on hand.

But that has changed since we’ve been introduced to Bush’s Hummus Made Easy. Available at Walmart in 3 delicious flavors (Classic, Roasted Red Pepper, and Southwest Black Bean), it’s also friendly to our budget.

Not only that, but it’s easily made in literally seconds, I kid you not.

All you need is a can of beans, the pouch of hummus, and a food processor or blender (I used my Ninja).

We chose to use Bush’s Garbanzos (or Chick Peas), which happened to be conveniently located right next to the Hummus Made Easy pouches in the store, to mix up a batch of Roasted Red Pepper Hummus Made Easy.

And you know what? In my opinion, it tastes better than the stuff that’s already pre-mixed and packaged in the deli. And it’s cheaper! Win win!

On top of that, it has no artificial preservatives, and it’s made with real ingredients like olive oil, tahini, roasted red bell peppers, and spices.

Even more importantly, it meets my official taste tester’s seal of approval.

I really like how versatile it is. There are a ton of recipes on the Hummus Made Easy site, and when I saw a recipe for a 7 layer dip and perused Pinterest just a bit for even more inspiration, I knew I wanted to make some sort of nachos, leading me to the idea of Loaded Nachos, only without refried beans and made with hummus instead.

Honestly, these nachos are all about the layering. You have a layer of tortilla chips, dollops of hummus…

… then a layer of delicious Instant Pot Taco Chicken, white queso, a bit of lime juice and red onion, cheese, tomatoes, and avocado. Mmmm…

That layer of Roasted Red Pepper Hummus Made Easy makes all the difference in the world. It adds a flavor that you just can’t get otherwise.

These nachos were the most flavorful nachos I’ve ever made; they were far from your typical, boring nachos.

Just thinking about it is making me crave them all over again. Pregnancy cravings are no joke.

Looking for more delicious appetizer and snack recipes?
Below, you’ll find the printable recipe. Enjoy!
Chicken and Hummus Loaded Nachos in a Sheet Pan

Make the most flavorful loaded nachos with chicken and roasted red pepper hummus, along with other favorite ingredients like cheese, tomatoes, avocado, and more.
Blue and white tortilla chips
1 pouch Bush’s Roasted Red Pepper Hummus Made Easy
1 can Bush’s Garbanzos
2 chicken breasts (cooked and shredded)
1/2 cup Picante
1 lime (just a squeeze of juice)
1/2 cup white queso
1/2 medium red onion (minced)
4 oz. cheddar (shredded)
4 oz. Colby Jack (shredded)
Tomatoes
Avocado
Sour cream
Mix Bush’s Hummus Made Easy and Garbanzos, according to package directions.
Layer a generous amount of blue and white tortilla chips on bottom of sheet pan.
Add dollops of hummus around on top of tortilla chips.
Mix cooked, shredded chicken with Picante and spread around on top as a third layer.
Squeeze lime juice all around on chicken.
Spoon white queso all around on nachos.
Scatter minced red onion as yet another layer.
Add shredded cheeses, spreading evenly across nachos.
Bake at 325° for about 10 minutes, maybe a little longer if cheese isn’t melted.
Remove from oven and add your favorite toppings, like tomatoes, avocado, sour cream, and salsa.
Serve and enjoy!
Note: These nachos can also be refrigerated and later warmed back up in the oven; if warmed in the oven, it brings the crunchiness of the nachos right back. Yum!
Appetizers
Tex-Mex
chicken nachos, loaded chicken nachos, loaded nachos
Can’t make the nachos just yet? Go ahead and pin them for later! They’ll be waiting when the craving hits.

Also, note that you can follow the hashtag #HummusMadeEasy on social media for even more ideas, recipes, and inspiration surrounding Bush’s Hummus Made Easy.
April 18, 2016
Homemade Mexican Pizza with All the Fixin’s
When it comes to types of food, I could eat Mexican day in and day out. Dan’s mentioned getting me a shirt that says, “I’m just here for the queso.” It’s so true. Enchiladas, tacos, fajitas, you name it, it’s all good and worthy of breakfast, lunch, and dinner, in my opinion.

Of course, a hearty Mexican Pizza, loaded down with all the fixin’s, rates really high on my list of favorite meals; it’s also just one of the many meals my kids love.

This particular Mexican Pizza is loaded with the fixin’s of your choosing, including but not limited to lettuce, tomatoes, and avocado.

It’s easy and simple to make, but I wouldn’t call it a quick meal. It takes a little time to prepare, especially if you prefer to take your time.

I find myself way less stressed when I can go in the kitchen and just take my time. Turn a little music on, gather all my ingredients, and just enjoy the process of putting together a meal, all the time looking forward to eating and enjoying it with my family.

So, How to Put this Mexican Pizza together…
1. Sandwich two small (taco-sized) tortillas together with refried beans.
1. Add another layer of refried beans to the top tortilla, about a tablespoonful. Then add your ground beef/picante mixture, shredding cheese on top of that.
1. Finally, bake for about 15 minutes or until heated all the way through and cheese is melted.
1. Remove from the oven and load your pizza down with all the yummy fixin’s. We prefer lettuce, lots of tomatoes, and avocado. You can also add a little spoonful of fresh basil tomato salsa or peach mango salsa.
Below, you’ll find the printable recipe. Grab that recipe and enjoy!
Homemade Mexican Pizza with All the Fixin’s

Homemade is way better, especially when it comes to Homemade Mexican Pizza with All the Fixin’s, like lettuce, tomatoes, and avocados. Enjoy a simple recipe that makes a delicious family meal and curbs those cravings for your favorite Mexican and Tex-Mex food.
1 lb. ground beef
Salt & Pepper
1 1/2 cups picante sauce
Pinch of brown sugar
1 can refried beans
Small flour tortillas
4 oz. extra sharp cheddar
4 oz. Colby Jack
1/3 head green leaf lettuce
5 medium tomatoes
2 avocados
Sour cream
Pre-heat oven to 325°.
To form each pizza, sandwich two tortillas together with a layer of refried beans, about 1 tablespoonful.
Add another layer of refried beans to the top of the tortillas, about a tablespoonful.
Cook ground beef, seasoning with salt and pepper, and drain well.
Add picante sauce and pinch of brown sugar to ground beef, mixing well and heating through.
Layer 2-3 spoonfuls of the ground beef mixture onto top of tortillas.
Shred cheese and add to top of ground beef mixture on pizzas.
Bake at 325° on ungreased cookie sheet for about 15 minutes or until heated all the way through and cheese is melted.
Meanwhile, wash and chop lettuce and tomatoes; wash, peel, and chop avocados. Set aside in serving bowls.
When fully cooked, remove pizzas from the oven and load your pizza down with all the yummy fixin’s.
Serve with sour cream and enjoy.
Dinner Ideas
Tex-Mex
homemade Mexican pizza
Can’t make it just yet? Pin it for later!
February 4, 2016
Fresh Tomato Salsa with Basil
Let’s make easy homemade salsa with basil, fresh tomatoes, onion, garlic, and peppers in 30 minutes or less. It’s the best summer or anytime appetizer; enjoy with tortilla chips, on tacos, in scrambled eggs, and more!

My family could eat salsa for breakfast, lunch, and dinner. Case in point… I made a big bowl of basil salsa, and it was nearly gone by the end of the day. We love all salsas, including fruit salsa!

With tomatoes and peppers from our garden, I can make tomato basil salsa in no time at all. My tomatoes are all different colors, so they add a lot of color to the salsa, which reminds me of my colorful and fresh mango peach salsa recipe.

For awhile now, I’ve had an obsession with basil. I put it in my eggs, on grilled cheese, on tomatoes, on chicken, on our pizzas, and more. Basil has sorta become a staple in my house. So, it’s only natural to make fresh basil tomato salsa.
Why You’ll Love This Recipe
- The best part about this salsa recipe is, once your veggies are washed and seeds removed from the peppers, you plop everything into the blender and let it do all the heavy lifting. I use my Ninja blender, and it works like a charm.
- I love a chunky salsa, and this salsa has a slightly chunky consistency, perfect for dipping!
- Most of the ingredients you’ll need are fresh ingredients, and there are only 8 ingredients total.
Ingredient Notes
- Onion – I prefer the spicy sweet flavor and crispness of a red onion for salsa.
- Peppers – You’ll need a green bell pepper (though you can use any color you have on hand, including purple), a jalepeño pepper, and a chili pepper. They’ll need to be sliced open, stemmed, and de-seeded.
- Tomatoes – Generally, ripe but not wrinkled Roma or Amish Paste tomatoes are best for salsa… Amish Paste have a slightly sweeter flavor than Roma. You can use grape or cherry tomatoes for salsa, but they are going to give a sweeter flavor. You can also mix grape/cherry tomatoes with Roma or Amish Paste to give more depth to the flavor of your salsa.
- Basil – Fresh is best!
- Garlic – Again, fresh is best.
How to Make Salsa with Basil

There is a bit of prep involved, mainly washing the vegetables you plan to use, then chopping and slicing as needed.
To make tomato salsa with basil, just follow these steps…
1. Peel the onion and slice it into quarters.
2. Slice the bell peppers, jalapeño, and chili pepper open; carefully remove all the seeds.
3. Chop the tomatoes into quarters.
4. If using fresh garlic, peel and slice; or you can use already minced fresh garlic.
5. Place all the ingredients, including the onion, peppers, tomatoes, basil, garlic, and salt, in a blender.
6. Pulse the blender until the salsa has the desired chunky texture and consistency.
7. Serve with tortilla chips, on crostini with mozzarella, as a topping for camping walking tacos or beef tacos or chicken tacos, on baked or grilled fish fillets, on scrambled eggs, to make taco chicken, as a topping on CrockPot enchilada casserole, or whatever else your heart desires. This salsa also makes a tasty addition to your next mashed potato bar or baked potato bar.
Expert Tips and Recipe FAQ’s

Should I add vinegar to homemade salsa and why?
Since this is more of a fresh salsa, you don’t need to add vinegar. But if you were canning this recipe, you’d definitely want to make sure there’s enough acidity for canning, and that’s why vinegar or lemon juice is added to canned salsa. I’d refer you to the Ball Book of Canning and Preserving for more information.

Why is my homemade salsa not red?
Color may depend on the color of the peppers and tomatoes that you use. Color is also affected by the amount of air that blending adds into your salsa as it blends. So it may not be a bright red color when all is said and done.

Do I need to peel the tomatoes for salsa?
Nope. In fact, leaving the peeling will add more texture, more nutrients, and more flavor.

Should salsa be cooked?
No, not this recipe. The fresher, the better, especially for flavor.

How do you store salsa, and how long will it keep?
You can store it in an airtight container like a mason jar with a lid; be sure to keep it in the fridge. A jar of salsa should keep for 6-7 days in the fridge.

More Easy Tex-Mex Appetizers:
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Tomato Salsa with Basil

Make easy homemade salsa with basil, fresh tomatoes, onion, garlic, and peppers in 30 minutes or less. The best summer or anytime appetizer!
Chef Knife
Cutting Board
Blender
1 small red onion
1 green bell pepper
1 jalapeño pepper
1 chili pepper
4 cups Roma tomatoes (quartered)
1 tablespoon fresh basil
1/2 teaspoon garlic
1 teaspoon sea salt
Peel the onion and slice it into quarters.
Slice the bell peppers, jalapeño, and chili pepper open; carefully remove all the seeds.
Chop the tomatoes into quarters.
If using fresh garlic, peel and slice; or you can use already minced fresh garlic.
Place all the ingredients, including the onion, peppers, tomatoes, basil, garlic, and salt, in a blender.
Pulse the blender until the salsa has the desired chunky texture and consistency.
Serve with tortilla chips or whatever your heart desires.
Do I need to peel the tomatoes for salsa?

Nope. In fact, leaving the peeling will add more texture, more nutrients, and more flavor.

How do you store salsa, and how long will it keep?

You can store it in an airtight container like a mason jar with a lid; be sure to keep it in the fridge. A jar of salsa should keep for 6-7 days in the fridge.

Appetizers
Tex-Mex
basil salsa, basil tomato salsa, salsa recipe, salsa with basil, tomato basil salsa
July 28, 2015
Easy Chicken Fajitas Recipe
Simple and easy are the way to go when it comes to dinner on busy week nights. Healthy is also an important factor to add into the equation.

When it comes to my go-to, favorite kind of food… It’d hands down be Tex-Mex. Chicken enchiladas, chicken tacos, ground beef tacos, fajitas… I love it all!

Chicken Fajitas are a simple, easy-to-fix meal that can also be quite healthy, depending on the ingredients you choose to add. Hint: Fruit Salsa is the best!!

When it comes to making meals with chicken, I really like to buy a whole chicken and then stretch it as far as I can for other meals. Sometimes I’ll even buy a whole chicken, cook it, and keep on hand a few days for sandwiches (so much better and healthier than lunch meat), chicken salad, and more.

Easy chicken recipes are the way to go.

Fajitas are one of those secondary meals we make after cooking an Instant Pot whole chicken. (We also love to make a big batch of Instant Pot Taco Chicken, perfect for fajitas.)

Our favorite way to cook a whole chicken is by using the slow cooker. Plop that chicken in, add a few seasonings of choice, add some chicken broth, and you’ve got a tasty dinner.

To make fajitas, all you need are a few ingredients besides the chicken.

You’ll need peppers and onions, avocados, cilantro, tomatoes, tortillas, and if you want… sour cream, salsa with basil, mango peach salsa or yogurt.

Below you’ll find the printable recipe. Enjoy!

More Tex Mex recipes you may enjoy:
Easy Chicken Fajitas

Chicken fajitas are one of our go-to meals; in fact, I could totally eat Tex-Mex all the time. Grab the recipe for deliciously Easy Chicken Fajitas!
1/2 of a whole chicken (cooked)
2 tbsp. butter
10-12 small peppers
1/2 large onion
2-3 avocados
Cilantro
Sour cream
Tomatoes
Tortillas
Dice onion and julienne peppers.
Sauté onion in butter for 2-4 minutes, or until tender.
Add peppers and sauté for another 5-10 minutes, or until tender but still very colorful.
Shred chicken and mix with pepper/onion mixture if desired, keeping warm on low heat.
Warm tortillas and layer ingredients. Add sour cream or yogurt, cilantro, avocado slices, and freshly diced tomatoes for extra flavor and garnish.
Serve and enjoy!
Dinner Ideas
Tex-Mex
chicken fajita recipe, chicken fajitas, easy chicken fajitas
March 24, 2015
Cheesy Chicken Quesadilla Recipe
With the Winter Olympics coming up later this week, an appetizer recipe seemed just the thing, especially in light of Olympics watch parties that may be taking place. This particular recipe could work as either an appetizer or lunch.

We like to have quesadillas for lunch sometimes, along with fresh fruit; the kids love when we have them. They’re super easy to make, and they’re pretty healthy, depending on your ingredients.

Below you’ll find a printable recipe. Serve with a side of salsa, sour cream, and avocado. Enjoy!

More Tex Mex recipes you may enjoy:
Cheesy Chicken Quesadillas

Make cheesy chicken quesadillas with fajita chicken, and serve with a side of salsa, sour cream, and avocado.
1 can fat-free refried beans
1/2 pkg. (11 oz. chicken breast strips, cooked)
1-2 to matoes (chopped)
3-4 small peppers (chopped)
3-4 green onions (chopped)
1 cup shredded Cheddar
Salsa (sour cream, and avocado)
with this recipe, you can make about 2 quesadillas, possibly more depending on how high you pile the ingredients inside the quesadillas.
First spread about 1/3 cup fat-free refried beans on two tortillas. Sprinkle chicken breast strips around each tortilla. Add tomatoes, peppers, green onions, and Cheddar. Top with a tortilla.
Bake at 350° for about 15-20 minutes, or until edges start to crisp.
Slice and serve with a side of salsa, sour cream, and avocado. Enjoy!
Appetizers
Tex-Mex
chicken quesadillas, quesadillas, Tex-Mex recipes
February 20, 2014
Appetizer Recipe ~ Taco Bites
The big game will soon be here, and even though we don’t necessarily enjoy football, we usually have a movie night right around that time and enjoy a few of the snacks that go along with a big game party.

I’ll usually make our normal Barbecue Chicken Cream Cheese Dip, and sometimes I’ll make one of the boys’ favorites, “Puppy Chow.” This year, I’m adding something new to the mix…. Taco Bites.

These little snacks are super easy to make, and they contain fresh ingredients, making them somewhat healthy, as well. We enjoyed a batch for lunch one day recently.

Below you’ll find a printable recipe. Serve with a dollop of sour cream and fresh veggies on the side. Enjoy!

Looking for more delicious appetizers and snacks?
And since Taco Bites make such a delicious party appetizer, I’m definitely adding them to my list of The Best Christmas Recipes for Your Holiday Celebrations.
Appetizer Recipe ~ Taco Bites

Little taco bites snacks are super easy to make, and they contain fresh ingredients, like tomatoes, lettuce, and shredded cheese.
12 corn tortillas (mini size)
1/2 lb. ground beef (fully cooked)
3/4 cup Picante Sauce
1/2 cup cheddar cheese (shredded)
2 cups lettuce (shredded)
1 cup grape tomatoes (chopped)
3/5 cup Sour cream
Fully cook ground beef in skillet and drain. Add Picante Sauce to ground beef and warm.
Warm mini corn tortillas between 2 paper towels on a plate in the microwave, until they become pliable and easier to work with. The next step involves a muffin tin; you’ll need 12 muffin cups. Place each mini tortilla in a muffin cup, working with it to make it fit down in the cup. It helps to add a tablespoon full of beef at this point.
Once all tortillas are fitted into place and beef mixture added, bake at 350° for about 20-30 minutes or until tortillas are crunchy.
Remove from oven, adding cheese, lettuce, and tomatoes. Finish each taco bite off with a dollop of sour cream and serve. Enjoy!
Appetizers
Tex-Mex
taco bites
January 30, 2014
Chicken and Rice Stuffed Peppers Recipe
This summer I’ve been making it a point to go to the Farmer’s Market and buy our produce, fresh and locally grown.

I usually always come home with fresh peppers because, frankly, peppers are so versatile. You can do any number of things with a pepper, and it adds so much flavor.

We love making stuffed peppers, but this recipe is just a bit different. Instead of using ground beef, I used chicken and rice. You could even switch things up and use pork fried rice for better flavor! Below, you’ll find a printable recipe. Enjoy!

More stuffed pepper recipes you may enjoy: c hicken stuffed peppers and beef taco stuffed peppers.

The first step is to cook your rice and peas, using chicken bullion for extra flavor. We put ours in the rice cooker. Then cook your chicken. We used boneless, skinless breasts and cooked them in a skillet. You can also use leftover Instant Pot whole chicken. Then shred the chicken.

Chop or finely mince an onion, as well.

When rice is cooked, mix together with chicken and onion.

Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Learn how to cut a bell pepper.

Once finished with this process, place extra rice mixture around the peppers, and it’s time to bake.

Bake at 350° for about 30 minutes or until heated through. Remove from oven and serve.

The nice thing about this dish is that you have your entire meal all in one, vegetable and all.
Chicken and Rice Stuffed Peppers

How to make a one dish meal the whole family will love, rice and chicken stuffed peppers. Full of delicious flavor, it'll be a weeknight hit!
4 large bell peppers
2 pounds chicken breasts (cooked and shredded)
1 large yellow onion (minced)
3 cups long-grain white rice (cooked)
3 cups chicken broth
2 cups peas
Cook rice and peas, using chicken broth for extra flavor. We put ours in a rice cooker. Cook chicken, and shred. Chop or finely mince an onion.
When rice is cooked, mix together with chicken and onion. Some people prefer to boil their peppers before stuffing, but I prefer to just cut the core out and stuff with the rice and chicken mixture. Once finished with this process, place extra rice mixture around peppers. Bake at 350° for about 30 minutes or until heated through.
Remove from oven and serve.
Dinner Ideas
American
chicken stuffed peppers
September 12, 2013
CrockPot Chicken Enchilada Casserole
Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious Tex-Mex family meal with creamy enchiladas in casserole form!

Inspiration for this Crock Pot chicken enchilada casserole comes from our family cookbook and from my favorite recipe for chicken enchiladas. We’ve made this meal since our oldest was a toddler. It’s always been a favorite, and the best part is…. It’s easy peasy.

All the ingredients melt together and make a delicious slow cooker enchilada casserole. In fact, if you think this recipe is delicious, you’ll love turkey enchilada casserole, as well.

Why You’ll Love This Casserole Recipe
- It’s a slow cooker enchilada casserole. So your CrockPot will do all the hard work for you.
- In other words, it’s easy to make. You can throw everything in the CrockPot and let it cook while you work on other things or just enjoy life while dinner cooks for you.
- It’s deliciously creamy. With both cream cheese and cream of chicken soup, this casserole is a creamy enchilada casserole.
- This recipe makes enough to have leftovers. I love leftovers after enchilada night!
- It’s easy to change it up… For instance, you can make chicken enchilada casserole or beef enchilada casserole. You can swap out corn tortillas for flour, especially if you’re gluten-free.
- It’s a budget-friendly dinner recipe with not a ton of prep work. Most ingredients don’t require prep.
- Cleanup’s a breeze, especially if you insert a slow cooker liner in your CrockPot.
Speaking of ingredients…

Ingredients and Substitutions Notes

Here are just a few notes on the ingredients you’ll need to make this CrockPot enchilada casserole…
- Cream Cheese – You can use a lower fat cream cheese, like Neufchatel cheese, but I much prefer whole fat.
- Cream of Chicken Soup – You can use regular or gluten-free cream of chicken. If you don’t want to use soup, you can substitute sour cream instead.
- Red Enchilada Sauce – You can use store bought sauce for the convenience of it, or you can make homemade enchilada sauce.
- Rotel – I use a can of diced tomatoes with green chilies.
- Boneless Skinless Chicken Thighs – You can also use chicken breasts, but I love using chicken thighs for casseroles because they add more juice and flavor.
- Corn Tortillas – I regularly make and prefer enchiladas made with corn tortillas, especially since I’m gluten-free. I feel the corn tortillas don’t get as soggy as flour tortillas, and they have much more authentic flavor. Not that this casserole is authentic; it’s not. But I do prefer the taste of corn tortillas.
- Shredded Cheese – You’ll need cheddar cheese and Monterey Jack, though I’ve been known to substitute Manchego cheese, or sheep cheese, (which I find at Costco) at times.
How to Make CrockPot Chicken Enchilada Casserole

The first thing to do when making this casserole is to cook the chicken; you can use boneless skinless chicken breasts or thighs, though I do prefer thighs because they have so much more flavor and juiciness. We make a batch of Instant Pot taco chicken with ours.

Prep the Ingredients:
1. In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
2. Add the shredded chicken to the sauce mixture and mix together well.
3. Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Assemble the Casserole:

Now it’s time to make the layers. First spray your slow cooker with cooking spray (this eliminates a hard, crusty ring around the side of the slow cooker when cleanup comes).
1. Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
2. Then add a layer of tortilla triangles (or strips).
3. Add another layer of the sauce mixture.
4. Then top it off with a mixture of the shredded cheeses.
5. Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
6. Top off the sauce layer with the rest of the shredded cheese mixture.
1. Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn’t brown.
Serve with your favorite toppings, like fresh tomato salsa with basil, guacamole, and sour cream!

Expert Tips and Recipe FAQ’s

How do you make enchilada casserole not soggy?
While you can fry your tortillas in a little bit of oil before putting into the casserole, this may be more work than you’d bargained for. This is why I like to use corn tortillas, which are less likely to get soggy than flour tortillas. Personally, I feel they taste better too, and they’re usually gluten-free, so it’s a win-win.

Can I use green sauce?
Yes, you can. Just know it’ll change the flavor and possibly even the texture of your finished casserole.

Can I make CrockPot enchilada casserole ahead of time?
You can make it ahead of time. In fact, you can layer it all together and put it in the fridge for a day or two. However, I recommend no longer than that uncooked.

Does chicken enchilada casserole freeze well?
Yes, you can freeze the cooked casserole for up to 3 months. Just make sure it cools before covering with a layer of plastic wrap and aluminum foil; then place it in the freezer.

How do I store leftovers?
Just put them in an airtight container and refrigerate for 3-4 days.

More Top Slow Cooker Chicken Recipes
- Slow cooker white chicken chili
- Slow cooker chicken enchilada soup
You may also enjoy Instant Pot chicken tacos for dinner.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
CrockPot Chicken Enchilada Casserole

Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious family meal!
Slow Cooker
Slow Cooker Liner
8 ounces cream cheese (softened)
10.5 ounces cream of chicken soup
10 ounces red enchilada sauce
10 ounces Rotel
1 1/2 pounds boneless skinless chicken thighs (cooked and shredded)
6 whole corn tortillas
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
Add the shredded chicken to the sauce mixture and mix together well.
Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Spray the inside of your slow cooker with cooking spray to eliminate sticking.
Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
Then add a layer of tortilla triangles (or strips).
Add another layer of the sauce mixture.
Then top it off with a mixture of the shredded cheeses.
Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
Top off the sauce layer with the rest of the shredded cheese mixture.
Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn't brown.
Serve with your favorite toppings and enjoy!
Store leftovers in an airtight container and refrigerate for 3-4 days.

dinner, Main Course, Main Dish – Casserole
Tex-Mex
chicken enchilada casserole, Crock Pot chicken enchilada casserole, CrockPot chicken enchilada casserole, slow cooker chicken enchilada casserole
July 5, 2012