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Crockpot Shredded Chicken Enchilada Casserole

Crockpot Shredded Chicken Enchilada Casserole

Crockpot Shredded Chicken Enchilada Casserole

When I made crockpot shredded chicken a couple of weeks ago I made a crockpot casserole with the remaining vegetables and juices.  It was the easiest meal ever!  After simmering for hours, the juices were full of flavor and I simply had to decided whether to add rice or pasta to the dish.  Rice won out. I called it an enchilada casserole since it had similar flavorings and ingredients.

Crockpot Shredded Chicken Enchilada Casserole

Crockpot Shredded Chicken Enchilada Casserole

The liner was still in the crockpot and was in great shape.  I left it in, I’d get away with an easy cleanup later.

I returned about 2 cups of the shredded chicken to the crockpot to simmer and wait for the rice.

I returned about 2 cups of the shredded chicken to the crockpot to simmer and wait for the rice.

I’d put about 2 cups of shredded chicken back into the crockpot.  It simmered in the leftover juices on the low setting.

I cooked 2 cups of dried rice until it was still slightly al dente. I wanted it to absorb juices still.

I cooked 2 cups of dried rice until it was still slightly al dente. I wanted it to absorb juices still.

I cooked 2 cups of dried rice in salted water until it was al dente then added it to the crockpot to absorb the remaining juices.

I stirred the rice into the juices along with the onions and peppers.

I stirred the rice into the juices along with the onions and peppers.

I stirred the rice into the crockpot and made sure I didn’t have any pockets of white rice.

Add summer squash and zucchini. Stir well and let simmer for 30 minutes to heat the vegetables through.

Add summer squash and zucchini. Stir well and let simmer for 30 minutes to heat the vegetables through.

I also added 2 small squashes I’d chopped into large cubes. One zucchini, one summer squash. I just wanted them to heat through. They’d be a nice texture element in the finished dish. I taste tested and added more salt then put the lid back on and let the hotdish simmer for 30 minutes.

Crockpot Shredded Chicken Enchilada Casserole

Crockpot Shredded Chicken Enchilada Casserole

Perfect! The chicken was tender and moist, the rice was flavorful with the absorption of the enchilada sauce and the squash was just al dente. The dish was just a hint spicy, and totally satisfying.

Crockpot Shredded Chicken Enchilada Casserole

Crockpot Shredded Chicken Enchilada Casserole

There was plenty leftover for my P.S. to eat while I was gone for a few days. It was an enchilada casserole that was good with or without a handful of cheese on top. It was a good example of the versatility of shredded chicken!

Crockpot Shredded Chicken Enchilada Casserole

  • Servings: 6-8 servings
  • Difficulty: easy
  • Print

After making a crockpot of shredded enchilada chicken, use the leftover juices and vegetables for a flavorful casserole.

  • 4 cups leftover juices
  • 2 cups leftover onion and sweet bell pepper cut in strips
  • 2 cups shredded chicken
  • 4 cups cooked rice (I used white)
  • 1 small summer squash
  • 1 small zucchini
  • shredded cheddar for garnish (optional)

Add cooked rice to crockpot with leftover juices, vegetables and chicken.

Dice squash and zucchini and add to crockpot. Stir well and simmer, covered, another 30 minutes or until squash are heated through.

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