How can someone make a chicken enchilada casserole without an oven?

To make a chicken enchilada casserole without an oven, you can use a stovetop or a slow cooker.

1. Stovetop Method:

Ingredients:

- Boneless, skinless chicken breasts or thighs

- Enchilada sauce

- Corn tortillas

- Shredded cheese (cheddar, Monterey Jack, or a blend)

- Toppings of your choice, such as sour cream, guacamole, diced tomatoes, green onions, etc.

Instructions:

- Cook the chicken breasts or thighs in a large skillet until fully cooked. Shred the chicken using two forks or a meat shredder.

- Heat the enchilada sauce in a separate skillet.

- Dip each tortilla into the enchilada sauce, making sure to coat both sides.

- Place the tortilla in a large, oven-safe skillet or a 9x13 inch baking dish. Add some shredded chicken, cheese, and any other desired toppings to the tortilla.

- Roll up the tortilla and place it seam-side down in the skillet or baking dish.

- Repeat the process with the remaining tortillas.

- Pour any remaining enchilada sauce over the enchiladas and sprinkle with additional cheese.

- Cover the skillet or baking dish with a lid and bring it to a boil over medium heat.

- Reduce the heat to low and simmer for 10-15 minutes, or until the enchiladas are heated through and the cheese is melted.

2. Slow Cooker Method:

Ingredients:

- Boneless, skinless chicken breasts or thighs

- Enchilada sauce

- Corn tortillas

- Shredded cheese (cheddar, Monterey Jack, or a blend)

- Toppings of your choice, such as sour cream, guacamole, diced tomatoes, green onions, etc.

Instructions:

- Cook the chicken breasts or thighs in a large skillet until fully cooked. Shred the chicken using two forks or a meat shredder.

- Combine the shredded chicken, enchilada sauce, and half of the cheese in a large bowl and mix until well combined.

- Dip each tortilla into the chicken mixture, making sure to coat both sides.

- Place the tortillas seam-side down in the slow cooker.

- Repeat the process with the remaining tortillas and chicken mixture.

- Pour any remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese.

- Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is heated through and the cheese is melted.

Serve your enchilada casserole hot with your favorite toppings.