My family has 2 meals almost every single week – some sort of taco and spaghetti. (I prefer my one pot spaghetti!) Our tacos vary between chicken and beef and sometimes we switch it up and have fajitas. But tacos are a must every week in our house. That’s why I love adding these slow cooker tacos to our menu! They are simple to make and everyone loves them.

You and your family will loves these ground beef tacos because:

• Prep takes a few minutes.
• Full of Mexican inspired flavors.
• Your slow cooker does most of the work!
• Come home to tacos on busy nights.

What are slow cooker ground beef tacos?

The name really gives it away – LOL! These tacos are made with ground beef and taco seasoning and slow cooked in your Crock Pot. They require very little prep and can be used in meal planning and prep. The best part of these tacos is that you can easily customize then to however your family likes! My family loves avocado in their tacos so we add extra when making them. Not an avocado fan? Feel free to omit them from your toppings!

Slow cooker ground beef taco ingredients

There are two parts to these ground beef tacos – the taco meat and the assembly. For the taco meat portion you will need:

• ground beef
• taco seasoning

Ground beef – You can use your favorite ground beef here. I do suggest using at least 80/20 fat content so that you have some juice while it’s cooking.

Taco seasoning – Feel free to use your favorite taco seasoning here. Stock bought or homemade will work. I love using my homemade taco seasoning for our tacos!

Taco topping suggestions:

• jalapenos
• avocado
• onions
• tomatoes
• lettuce
• cheese
• sour cream

How to make ground beef tacos in the slow cooker

The best thing about these tacos is how easy they are to make! No standing over the store and browning ground beef – not here! Simply add your ingredients (all 2 of them!) to your slow cooker.

Step 1: Add your ground beef. Add your ground beef to your Crock Pot and break it apart into pieces with a fork or spatula.

Step 2: Add spices. Add your taco seasoning to your ground beef. Stir to combine.

Step 3: Cook. Cook on high for 2 hours or low for 4+ hours.

Step 4: Serve. Scoop the taco meat into your favorite tortillas and add your toppings.

FAQs about ground beef tacos

Is it safe to put raw ground beef in a slow cooker? Yes, it is. Slow cookers gradually cook the beef and as long as the internal temperature is 160 degrees and no pink remains, it is safe to eat.

Do I need to brown the beef before adding it? No, you don’t have to brown it first. If you prefer to brown your ground beef, feel free.

What kind of tortillas do I need? Feel free to use your favorite tortillas for this recipe or even try your hand at homemade tortillas! We love corn tortillas but flour work too!

How many tacos will 3 pounds of ground beef make? This recipe makes a bunch of tacos! You can probably make 24 tacos if you fill each one with 1/4 cup of meat. The taco meat is great for meal prepping!

Do I need to add any liquid? No, no liquid is needed for these tacos. The ground beef will release some grease that can be drained later.

What toppings do I need? Whatever you like on your tacos! We love onions, avocados, tomatoes, cheese, jalapenos and sour cream! Feel free to add your favorite toppings.

Side dish recommendations

These tacos can be eaten alone or have a Tex-Mex inspired side dish added along with them! Some side dish suggestions are:

• Refried beans
• Guacamole
• Spanish rice

How to store leftovers

Place any leftover taco meat in an airtight container and keep in the fridge. The taco meat will keep for up to 5 days if stored properly. I do not suggest making the tacos and putting them in the fridge. The meat will make the tortillas soggy.

Can I freeze them? You can freeze the taco meat, but I do not recommend freezing pre-made tacos. To freeze the meat, place on a baking sheet and flash freeze for 1 hour. Transfer the frozen taco meat to a Ziplock bag and remove all the air. Place in the freezer for up to 6 months.

Other tacos to try

Who doesn’t love a good taco? Some of our other taco favorites are:

• Crock Pot chicken tacos
• Easy taco casserole
• Taco boats
• Baked chicken tacos
• Buffalo chicken street tacos

Slow Cooker Ground Beef Tacos

Yield: 24 tacos

Prep Time: 5 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 35 minutes

How to make delicious ground beef tacos in the slow cooker.

Print

Ingredients

• 3 pounds ground beef, thawed
• 3/4 cup taco seasoning

Instructions

1. Place the ground beef in the bottom of the slow cooker. Use a spatula to crumble it up.
2. Add the taco seasoning and stir to combine.
3. Cook on HIGH for 2.5 hours or LOW for 4 plus hours.
4. Use a slotted spoon to drain the grease.
5. Assemble the tacos and enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

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Growing up in South Texas, I was accustomed to a different type of desserts. I love all kinds of Tex-Mex inspired treats – such as arroz con leche, bunulos, and churros!

These churro bars are loaded with the same familiar and comforting flavors of traditional deep fried churros and their buttery dough with cinnamon sugar. Once the dough is pressed into a baking dish and baked, it’s sliced into squares and enjoyed as is or with whipped cream, vanilla ice cream, or chocolate sauce! 

What Are Churro Bars?

Churro bars are a delicious twist to traditional churros in dessert bar form. Like traditional churros, these churro bars are loaded with sweet cinnamon flavor, a soft center, and a slightly crispy exterior. 

The churro bars dough is pressed into a baking dish and baked – a healthier alternative to traditional deep-fried churros. They’re cut into bars or squares and served with whipped cream, caramel sauce, or vanilla ice cream.  

Churro Bars Ingredients

• butter
• brown sugar
• egg
• flour
• baking powder
• cinnamon
• granulated sugar

Ingredient Notes

Butter – You will want to use unsalted butter for these bars. If you happen to use salted, be sure to omit the salt. You can always add salt but can’t take it away.

Sugar – Regular granulated sugar and brown sugar are needed for these churro bars.

Flour – You can use regular white flour for these bars. You can also use a gluten-free substitute flour such as King Arthur’s measure for measure gluten free flour blend.

How To Make Churro Bars

Step 1: Prepare

Preheat the oven and grease the baking pan. 

Step 2: Make the Dough

In a mixing bowl, first combine the butter and sugar, followed by the egg, and then the dry ingredients until well combined. 

Step 3: Assemble the Churro Bars

Press the dough into the baking dish and sprinkle cinnamon sugar over the top.

Step 4: Bake and Serve

Bake the churro bars for 25 minutes. Remove and slice into bars or squares and serve!

Other Cinnamon Desserts To Try

• Cinnamon Swirl Cheesecake
• Cinnamon Roll Cookies
• Chocolate Chip Cinnamon Rolls
• Cinnamon Apple Crumb Cake

Recipe FAQs

What Does Churro Mean?

“Churro” originates from Spanish cuisine and refers to fried pastry dough. While the exact origin of this term is unclear, some believe it’s derived from the shape of the pastry, which resembles the horns of the Churra sheep commonly bred in Spain.  

Churros have become a very popular sweet snack and dessert, not only in Spanish-speaking regions but also throughout the world, including the United States. 

Do These Have Cream Cheese In Them? 

No, these churro bars don’t have cream cheese, although there is a cheesecake version.

Can I Double The Recipe? 

Absolutely! You can double this recipe and use one 9×13 baking dish or two 9×9 baking pans and rotate the two baking pans between the oven racks to ensure that the churro bars are baked evenly. 

How Do I Store Leftovers?

Leftover churro bars should be wrapped in plastic wrap and stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. 

These leftover churro bars can be served chilled, at room temperature, or reheated in the oven at 350F for 5-10 minutes or in the microwave for 10-20 seconds. 

Can I Freeze Them?

Yes! Wrap individual churro bars with plastic wrap and aluminum foil and store these churro bars in an airtight container or Ziploc bag for up to 3 months. Thaw overnight in the fridge or at room temperature and serve as is or heated slightly.

Easy Churro Bars

Yield: 12 bars

Prep Time: 10 minutes

Cook Time: 22 minutes

Additional Time: 10 minutes

Total Time: 42 minutes

You will leave these flaky cinnamon sugar coated churro bars!

Print

Ingredients

• ½ cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 cup flour
• ¼ tsp salt
• ½ tsp baking powder
• 1 tsp cinnamon
• Cinnamon Sugar Topping:
• ½ cup granulated sugar
• 1 ½ tsp cinnamon

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x9 baking pan and set aside.
2. In a large mixing bowl, mix together butter and brown sugar until well incorporated.
3. Add egg to sugar mixture and mix until well incorporated.
4. Add flour, salt, baking powder, and cinnamon to the sugar mixture and mix until combined.
5. Press the dough into an even layer into the bottom of your prepared baking dish.
6. In a small bowl whisk together sugar and cinnamon for the topping.
7. Sprinkle cinnamon sugar topping across the bars.
8. Bake for 25 minutes or until no longer gooey in the middle.
9. Enjoy and store leftovers in an airtight container.

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If you loved this recipe, we would love for you to leave a review to help others!

More Dessert Bars To Try

• Caramel Macchiato Blondie Bars
• Sugar Cookie Bars
• Pumpkin Bars With Cream Cheese Frosting
• Banana Cheesecake Bars
• Lemon Lime Macaroon Bars

Did you make this recipe? I’d love for you to leave me a review in the recipe card above or the comments below. Want to make it later? Pin the image to your favorite board! THANK YOU so much for the support!

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We love a good Tex-Mex meal at our house! This chicken enchilada skillet casserole is similar to our favorite enchilada casserole; both are full of Mexican inspired flavors. Both are also super simple to make and only require a handful of common ingredients. Save this recipe for your next Taco Tuesday night!

Want more Tex-Mex recipes? Check out my list of Cinco de Mayo recipes here!

What is a Chicken Enchilada Casserole?

A chicken enchilada skillet casserole is a one-pan meal that features chicken, cheese, and a zesty enchilada sauce. It is easy to make and can be on the table in less than 30 minutes.

It is made in a skillet, so there is less clean-up, and it can easily be customized to your liking. Add in your favorite toppings, such as sour cream, diced tomatoes, or green onions. I also have instructions on how to make it in your Crock Pot and Instant Pot.

Chicken Enchilada Casserole Ingredients 

• Chicken Breasts– You will need boneless skinless chicken breasts or chicken thighs.
• Flour tortillas– I used 8-inch flour tortillas, but you can use any size you prefer.
• Enchilada sauce– I used my homemade red enchilada sauce, but if you like it spicier, you can use green enchilada sauce instead.
• Shredded cheese– For this Mexican dish, shredded Mexican blend cheese works best.
• Salt and pepper– You’ll need a dash of salt and pepper for seasoning.

How to Make Chicken Skillet Enchiladas

This recipe is  so easy to make and can be on your table in no time. Follow the steps below for a quick and easy dinner. 

Step 1: Preheat and Prep

Preheat the oven to 350 degrees. Then, cut the chicken breasts into 2 inch strips to make cooking quicker. 

Step 2: Season the Chicken

Add them to a 12 inch cast iron skillet, then season with salt and pepper.

Step 3: Cook your Chicken

Cook the chicken over medium heat, flipping every so often, until fully cooked all the way through.

Step 4: Shred the Chicken

Remove chicken from the skillet, and shred the meat. Then, return it back to the skillet. 

Step 5: Add Tortilla Strips and Sauce

Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to the skillet. Next, pour in the enchilada sauce. 

Step 6: Add the Cheese and Season

Add 2 cups of the cheese. Then, sprinkle the dish with a bit of salt and pepper. 

Step 7: Stir and Add More Cheese

Stir everything up, then top with remaining cheddar cheese.

Step 8: Bake to Perfection

Finally, place the cast iron skillet in the oven, and bake for 30-minutes or until the cheese is melted and bubbly. 

Serve and Enjoy!

Toppings for Chicken Enchilada Casserole

Serve chicken enchilada skillet with your favorite toppings. Here are some ideas:

• Sour cream
• Diced tomatoes
• Green onions
• Guacamole or sliced avocado
• Chopped cilantro or parsley
• Lime wedges for squeezing on top of the chicken enchilada skillet.

How to Make Them in the Slow Cooker  

If you prefer, you can make a chicken enchilada skillet in the slow cooker instead. Simply add all of the ingredients to your slow cooker and cook on low for 4-6 hours. Then, top with cheese, and enjoy! Or, you can follow this Slow Cooker Chicken Enchilada Skillet recipe.

How to make Them in the Instant Pot  

If you have an Instant Pot, you can even make a chicken enchilada skillet in that. Simply add all of the ingredients to your Instant Pot and cook on high pressure for 10 minutes. Then, release the steam and top with cheese before serving. Or, you could try my Instant Pot Mexican Casserole instead.

Side Dish Recommendations 

This chicken enchilada skillet is packed with flavor and sure to please the whole family. Serve it with a side of rice and beans for a simple complete meal. Or, try some of these other Mexican sides:

• Easy Refried Beans
• Chili Con Queso with tortilla chips
• Taco Pasta Salad
• Arroz Con Leche for dessert

Can I Use Pre-cooked Chicken? 

Yes, if you want to make things even easier, you can use pre-cooked chicken. Simply chop or shred the chicken and add it to the skillet with these other ingredients. This will cut back on cooking time and make it a quick weeknight meal.

Can I use Beef Instead? 

Yes, if you prefer beef, you can use ground beef or shredded beef in this chicken enchilada skillet recipe.

Can I make it Ahead of Time? 

You can make a chicken enchilada skillet ahead of time and reheat it when you are ready to eat. Simply store it in an airtight container in the refrigerator.

What Tortillas Work Best for These Enchiladas? 

For this chicken enchilada skillet, I used 8-inch flour tortillas. You can use any size tortillas you prefer. If you want to make them gluten-free, you can use corn tortillas.

Chicken Enchilada Casserole

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Make a cheesy and delicious chicken enchilada casserole! Perfect for busy weeknights and Taco Tuesday!

Print

Ingredients

• 1 lb boneless skinless chicken breasts
• 4 - 8 inch flour tortillas
• 2 - 10 oz cans enchilada sauce
• 3 cups shredded Mexican blend cheese, divided
• Salt and pepper

Instructions

1. Preheat the oven to 350 degrees.
2. Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
3. Cook over medium heat, flipping every so often, until fully cooked all the way through.
4. Remove chicken from the skillet, and shred the meat.
5. Return shredded chicken to the skillet.
6. Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
7. Pour enchilada sauce in.
8. Add 2 cups of the cheese.
9. Sprinkle it with a little bit of salt and pepper.
10. Stir everything up, then top with remaining cheddar cheese.
11. Bake for 30 minutes, or until the cheese is melted and bubbly.
12. Serve hot, and enjoy!

Notes

Crock Pot instructions can be found here.

Instant Pot instructions can be found here.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

How to Store Leftovers 

The chicken enchilada skillet will last in the fridge for up to 3 days. Store it in an airtight container to keep it fresh.

Can I Freeze this Meal?

You can also freeze chicken enchilada skillet for up to 2 months. Let it thaw overnight in the fridge before reheating.

Reheat the chicken enchilada skillet by covering and microwaving on 50% power for about 5 minutes, or until heated through. You can also reheat it in a 350-degree oven for about 10 minutes, or until warm.

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These crockpot pork carnitas are one of my all time favorites. It is super easy to put together and all I have to do is shred the meat and add the toppings when we get home. Carnitas are perfect for busy weeknights and great for meal prep. Make a batch of the shredded pork carnitas and then use them in tacos one night and enchiladas the next. It’s a versatile recipe that can easily be customized and stored for later.

Crock pot pork carnitas

Ok.. so what are carnitas? Traditional carnitas are made from pork and simmered in spices along with lard or oil. The meat, most of the time a roast of some sort, is simmer until fork tender. They are then shredded into “little meats” and used in various different Mexican dishes. They are not spicy, but perfectly juicy and delicious. You can use the meat in tacos, nachos, enchiladas or even add them to rolls and enjoy them like pulled pork sandwiches.

Pork carnitas ingredients

I love this easy crock pot dinner because you don’t need a bunch of crazy ingredients. While this not an authentic carnitas recipe, it does taste very similar and is simple to make. To make carnitas in the crock pot you will need:

• pork roast
• onion
• garlic
• oregano
• salt and pepper
• cumin
• red pepper flakes
• juice of two oranges
• Juice of 1 lime

Pork roast – You can use your favorite type of pork roast for this recipe. Bone in or boneless works here. I suggest a 1-2 pound roast, but you can always double the recipe if you want leftovers. Make sure you roast is thawed.

Onion – One large onion, diced or sliced.

Garlic – Minced garlic cloves work best for this pork carnitas recipe.

Spices – I keep it fairly mild when it comes to spices for my carnitas. I use oregano, cumin, a bit of red pepper flakes plus salt and pepper. I suggest making the recipe as is and then adjusting the spices to your tastes.

Oranges – You will need the juice of two oranges. It helps break down the meat, adds liquid and gives it a great flavor.

Lime – Same with the lime juice, it adds flavor and helps break down the meat.

How to make pork carnitas in the crock pot

Besides the simple ingredients, I love how easy this meal is to make. It takes about 5 minutes of prep time to create these tender carnitas perfect for your next dinner.

Step 1 Add the meat Place your roast, sliced onions and garlic in the bottom of the crock pot. Sprinkle your spices on top of the meat.

Step 2 Add the juice Squeeze your oranges and lime juice over the top of the seasoned meat.

Step 3 Cook Place the lid on your crock pot and cook on high for 4 hours or on low for 6-8 hours.

Step 4 Shred and serve Once the meat is done cooking, take 2 forks and shred the roast into small pieces. Drizzle with more lime juice and cilantro and enjoy!

Optional step – If you want to add some crisp to your carnitas, place them on a baking sheet after shredding. Pour a bit of the juice over the meat and place under the broiler for 3-5 minutes to crisp the edges. Watch the meat to make sure it doesn’t over cook in the oven.

What type of meat do I need for pork carnitas?

You will need a pork roast to make carnitas in the crock pot. I like using a boneless shoulder roast for my carnitas, but you can use a blade roast, rib roast or a pork butt roast. You can also use tenderloin or any other cut of pork. It’s a versatile recipe and most cuts of pork work.

Can I make crock pot carnitas without liquid?

While you can make carnitas without liquid, it is not recommended. The only liquid used in this recipe is orange and lime juice which helps break down the meat. The roast will release it’s own liquid during cooking, but the juices ensure that the meat is tender and juicy after cooking.

How to make in the Instant Pot

Looking to make carnitas even faster? Use your pressure cooker! The ingredients vary a bit but it’s still a simple recipe and ready much quicker. Follow these instructions for easy Instant Pot carnitas:

1. Sear the roast in the inner pot for a few minutes.
2. Remove any bits from the pot.
3. Place the meat back in the pot along with the spices and liquids.
4. Cook on high pressure for 30 minutes.
5. Allow the pressure to release naturally.
6. Shred the meat in the pot.
7. Place the meat on a baking sheet along with some liquid and put under the broiler for 4-5 minutes, optional.

How to store leftovers

Place any leftovers in an airtight container in the fridge. You can reheat in the microwave, on the stove top or in the oven. Add a bit of liquid when reheating.

Can I freeze pork carnitas?

Yes, you can easily freeze these crock pot pork carnitas. Follow the recipes as directed and then place the cooled meat in a Ziplock bag. Remove all the air and place in the freezer. Freeze for up to 3 months.

Crock pot pork carnitas

Print

Ingredients

• 1-2 pound pork roast, thawed
• 1 onion, diced
• 3 cloves of garlic, diced or minced
• 2 tsp oregano
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tsp cumin
• 1/2 tsp red pepper flakes
• juice of two large oranges
• juice of 1 medium lime
• cilantro, for topping
• additional lime juice for topping

Instructions

In a crock pot place the meat in the bottom.

Add the onion and garlic.

Sprinkle all the spices on top.

Add the orange juice.

Cover and cook on high for 4 hours or low for 6-8.

Remove top and allow to cool slightly.

Using two forks, shred the meat.

Top with cilantro.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Mexican recipes to try

Like this Mexican inspired recipe? Be sure to check out:  

• Homemade taco seasoning
• Carnitas bowl
• Buffalo chicken street tacos
• Baked chicken tacos

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below.

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Mexican food is my jam. Growing up in South Texas I was surrounded by authentic Mexican food restaurants at almost every corner. I’m a fan of enchiladas, but I don’t always have the time or energy to stuff tortillas then bake them to perfection. So, I decided to find an easier way to make my favorite Mexican cuisine.  This quick and easy crock pot enchilada casserole makes Taco Tuesday a breeze. 

What is Enchilada Casserole?

Enchilada casserole combines all the goodness of an enchilada such as chicken, enchilada sauce, tortillas and cheese, but takes out most of the prep work. Because it is cooked and served from the same dish, it is considered a casserole. In fact, making enchiladas is a casserole, too. 

Casseroles consist of a protein, a starch, sauce, and cheese. In this crockpot chicken enchilada casserole, we have chicken, tortilla strips, enchilada sauce, and of course, cheesy goodness!

Crock pot Enchilada Casserole Ingredients

Most of the ingredients needed for this recipe will add delicious flavor to your casserole. You’re going to love how simple your shopping list will be! Here’s what you need:

• Chicken: I use boneless, skinless chicken breasts. Make sure to weigh your chicken. If you have more than 1.5 pounds, the casserole will be dry. 
• Enchilada sauce: I used my own Homemade Red Enchilada Sauce. But, you can buy a can of red enchilada sauce at your local grocery store. 
• Seasoning: You will need garlic powder and cumin for seasoning. 
• Tortillas: You must use corn tortillas for this recipe. 
• Cheese: Shredded cheddar cheese melts the best in this casserole. 
• Sour cream and Cilantro: These are optional, but we like to top our casserole with cilantro and sour cream before serving. 

How to Make Crock pot Enchilada Casserole

Making anything in your slow cooker means a super simple recipe. And, this crockpot enchilada casserole is incredibly easy to make. Follow the simple steps below:

Step 1: Prep the Crockpot

First, spray your slow cooker with non-stick cooking spray, or use a slow cooker liner. 

Step 2: Cook the Chicken with Sauce

Next, place your chicken breasts in the slow cooker and top with red enchilada sauce. Then, cook it on high for 4-hours or low for 6-8 hours. 

Step 3: Shred the Chicken and Add Tortilla Strips

When the chicken is done, shred it in the slow cooker. Then, cut the corn tortillas into strips and add them to the chicken and sauce. 

Step 4: Stir in Cheese and Olives

Add ½ cup of the shredded cheese and half the olives into your chicken and sauce. Stir it well. Then use the back of the spoon to flatten your mixture into a casserole. 

Step 5: Top with Cheese and Cook

Top your casserole with the rest of the cheese and olives. Then, place the lid back on your crockpot and let it cook on low for an additional 45-minutes. 

Top your casserole with sour cream and fresh cilantro and ENJOY!

Can I Use Flour Tortillas?

No! Unfortunately, flour tortillas do not work for this recipe. Due to them being soaked in sauce and cooking in the crock pot, flour tortillas become soggy and unappetizing. Only use corn tortillas for this recipe. 

Can I Use a Different Kind of Meat?

Absolutely! You can use different kinds of meat just like you would with regular enchiladas. Here are a few that we’ve tried:

• Boneless, skinless chicken thighs
• Ground beef- Cut time in half if cooked ground beef is used. 
• Cubed beef stew meat
• Cooked chicken or turkey- You can cut the time in half if you have precooked chicken or turkey. 

Can I Use Green Enchilada Sauce? 

Yes, you can! However, it is important to keep in mind that the consistency will not be the same. Your enchilada casserole may be more liquidy than with red enchilada sauce. 

What to Serve with Crock Pot Enchilada Casserole

I make this meal with no sides most of the time, but enchilada casserole pairs well with other Mexican cuisines such as:

• Spanish rice
• Refried Beans
• Instant Pot Arroz Con Leche-for dessert
• Instant Pot Mexican Street Corn

How to store leftovers

Place any leftovers in an airtight container, such as a Tupperware. You will need to keep this enchilada casserole in the fridge. It will stay fresh to eat as leftovers for 2 days. I suggest leaving the corn tortillas off until you plan to reheat it.

Can I freeze this enchilada casserole?

You sure can! This easy dinner recipe freezer beautifully! You can freeze it before you cook it or after. If you want to freeze it before, place your chicken, enchilada sauce and spices in a large Ziplock bag. Place it in the freezer until you are ready to cook it. (This makes a great meal for new moms!)

If you want to freeze it after you’ve cooked it, allow it to cool completely. Place any leftovers in a Ziplock bag and in the freezer. Try to lay it flat before it freezes to save space. Allow to the in the fridge before reheating.

Crock Pot Enchilada Casserole

Yield: 6-8

Prep Time: 5 minutes

Cook Time: 8 hours 45 minutes

Total Time: 8 hours 50 minutes

Print

Ingredients

• 1.5 lbs. boneless skinless chicken breasts, uncooked (Weigh your chicken. If you use more than 1.5 lbs casserole will be dry)
• 28 oz. can Red Enchilada Sauce
• ½ tsp garlic powder
• ½ tsp cumin
• 10 corn tortillas (flour tortillas do not work)
• 2 cups grated cheddar cheese, divided
• 4 oz. can sliced black olives, divided
• Sour cream (optional)
• Fresh cilantro (optional)

Instructions

1. Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
2. Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce and spices. Stir to combine.
3. Cook on HIGH for 4 hours or LOW for 6-8 hours.
4. Shred the chicken in the slow cooker insert.
5. Cut the corn tortillas into strips and add them to chicken and sauce mixture.
6. Stir until well coated.
7. Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
8. Using the back of a spoon flatten the mixture.
9. Top with remaining cheese and the rest of the olives.
10. Cook on low for an additional 45 minutes.
11. Top with sour cream and chopped fresh cilantro before serving (optional)

Notes

• Corn tortillas are a must for this recipe or you will end up with a gooey mess.
• We like to top ours with sour cream and cilantro on the serving plates not in the slow cooker.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

How to make in the Instant Pot

You can easily make this crock pot dinner in your Instant Pot! We go between using our slow cooker and using our pressure cooker for this meal. You can follow this easy recipe for making Instant Pot enchilada casserole. (This version uses beef but you can sub chicken if you’d like.)

Other Crockpot Recipes to Try

Looking for more quick and easy dinner ideas? Here are some of my favorite crockpot dinner recipes for you to try:

• Crockpot Pulled Pork Sliders
• Easy Crockpot Chicken Tacos
• Original Mississippi Roast
• Crock Pot Roast Dinner

Hungry for more?

Check out more Cinco de Mayo inspired recipes here.

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Let me tell you that I love these chicken carnitas bowls! They are super easy to make (like SO easy!) and are great for meal prep. They are also easily customized with your favorite additions.

Double bonus – they are kid friendly! Make the chicken and let your kiddo choose what they want in their bowl. Mine love rice, beans and cheese!

What are Chicken Carnitas?

As stated above carnitas literally mean “little meats.” Carnitas are a Mexican cuisine that originated in Michoacan. They are typically made by braising or simmering pork in oil until tender. They are usually the Mexican version of pulled pork. However, with this recipe, we are using chicken instead of pork. Therefore, this recipe is the Mexican version of pulled chicken.

Chicken Carnitas Bowl Ingredients

• 2 large chicken breasts (or 3-4 medium sized chicken breasts)
• A diced onion
• 1 tablespoon cumin
• 1 tablespoon chili powder
• Juice of half a lime
• 1 cup chicken broth
• 1 tablespoon soy sauce 
• 3 minced garlic cloves or 2 tablespoons garlic powder
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried oregano 
• A can diced green chilies ( optional)
• Avocado oil or olive oil for sauteing
• Sides and topping for bowl such as prepared rice, black beans, salsa, diced tomatoes, cilantro and lime wedges.

Chicken – I prefer chicken breasts, but you can easily use thighs. I do recommend using boneless, skinless chicken here to make it easier to shred.

Spices – The spices used are some traditional Mexican spices and give this dish a great flavor. Feel free to adjust to your taste preferences.

Chicken broth – You can sub vegetable broth or even beef broth here. If you don’t have either one hand, water will work.

Bowl toppings – I suggest adding rice, black beans, salsa, avocados and tomatoes. Feel free to add your own favorites to your bowl!

How to Make Chicken Carnitas

Making stove top chicken carnitas bowls are super easy to do. Follow the directions for making the meat and then the bowl.

• Heat oil in a dutch oven or stock pot over medium high heat. 
• Add the diced onion and saute for 2 minutes, stirring. 
• Then, add garlic and turn down heat to medium to prevent overcooking garlic, saute 3-5 minutes or until golden and tender. Add the remaining spices and season with salt and pepper. Saute for one more minute.
• Next, add the broth, lime juice, soy and vinegar. Add oregano and green chilies (if using). Stir well.

• Place chicken on top of the mixture. 
• Bring pot to a simmer and cover. Continue to simmer on medium-low for 35-45 minutes depending on size of chicken breasts (or when chicken reaches an internal temperature of 165F)
• Remove and shred the chicken meat with a fork and return to the pot. Mix well with the cooked down liquid onion mixture. (If mixture is still runny, simmer for a few additional minutes to thicken).

How to Make Chicken Carnitas Bowls

Once the chicken carnitas are done, it is time to make your bowls. What you put in your bowl is entirely up to you.

1. Serve chicken carnitas in a bowl with cooked rice, black beans, diced tomatoes.
2. Add toppings of your choice such as salsa, sour cream, diced green onions, shredded cheese, cilantro and lime wedges.
3. Serve and Enjoy!

How to make in the Instant Pot

Looking to make these chicken carnitas in the Instant Pot? It’s super simple and made all in your Instant Pot! You can follow the directions on how to make chicken burrito bowls here.

How to make in the Crock Pot

The great thing about this recipe is that you only need to cook the chicken and then assemble. To make the chicken in your slow cooker –

1. Place your chicken, onion, spices, lime and green chiles in your slow cooker.
2. Cook on high for 3-4 hours or low for 5-6 hours.
3. Remove the chicken and shred it.
4. Place the chicken back in the sauce that was created and stir.
5. Assemble your carnitas bowl with your favorite additions.

Side Ideas

Although these chicken carnita bowls are a meal in themselves, you can always add:

• homemade guacamole
• homemade tortillas
• refried beans

How to Store Leftovers

The key to storing leftovers for this recipe is not to mix everything together. Instead, only make one bowl at a time for those that are eating. This way, you can store the leftover chicken carnitas in the refrigerator for longer without the other ingredients. Rice really isn’t very good reheated and you definitely don’t want to eat tomatoes after they have been cut and in the fridge after a day.

Store the chicken carnitas in a Tupperware bowl or ziplock bag and place in the fridge. You can store the chicken for 3-7 days in the fridge. If you have extra tomatoes, black beans, rice , tomatoes, and toppings, store each of them in their own separate containers.

How to Freeze Stove Top Carnitas

If you want to keep your chicken carnitas longer, you can always store leftovers in the freezer. Simply put the leftover chicken in a freezer bag. Place in the freezer where you can keep it for 6 to 8 months before using it.

Other Carnitas Recipe to Try

If you like your Mexican pulled chicken known as chicken carnitas, you will be happy to know you can make other recipes with these little meats. Here are some carnitas recipes you may enjoy:

• Crock Pot Pork Carnitas
• Instant Pot Pork Carnitas
• Instant Pot Pork Carnitas Bowl
• Easy Slow Cooker Carnitas Tacos
• Pulled Pork Carnitas Quesadillas
• Carnitas Soup

Chicken Carnitas Bowl

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 5 minutes

Total Time: 55 minutes

An easy shredded chicken recipe that is paired with your favorite Mexican inspired extras.

Print

Ingredients

• 2 large chicken breasts (or 3-4 medium sized chicken breasts)
• 1 diced onion
• 3 minced garlic cloves or 2 tablespoons garlic powder
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried oregano
• juice of half a lime
• 1 can diced green chilies ( optional)
• Avocado oil or olive oil for sauteing
• Sides and topping for bowl such as prepared rice, black beans, salsa, diced tomatoes, cilantro and lime wedges

Instructions

1. Heat oil in a dutch oven or stock pot over medium high heat. 
2. Add the diced onion and saute for 2 minutes, stirring. 
3. Add garlic and turn down heat to medium to prevent overcooking garlic, saute 3-5 minutes or until golden and tender. Add the remaining spices and season with salt and pepper. Saute for one more minute.
4. Next, add the broth, lime juice, soy and vinegar. Add oregano and green chilies (if using). Stir well.
5. Place chicken on top of the mixture. 
6. Bring pot to a simmer and cover. Continue to simmer on medium-low for 35-45 minutes depending on size of chicken breasts (or when chicken reaches an internal temperature of 165F)
7. Remove and shred the chicken meat with a fork and return to the pot. Mix well with the cooked down liquid onion mixture. (If mixture is still runny, simmer for a few additional minutes to thicken).
8. Serve in a bowl with cooked rice, black beans, diced tomatoes, and toppings of your choice such as salsa, sour cream, diced green onions, shredded cheese, cilantro and lime wedges.

Notes

How to make in the Instant Pot - https://easyinstantpotdinners.com/instant-pot-chicken-burrito-bowls/

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 478mgCarbohydrates: 37gFiber: 5gSugar: 8gProtein: 19g

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