Crockpot Chicken Enchilada Casserole
Our easy Crockpot Chicken Enchilada Casserole offers all the flavors of traditional enchiladas with a twist.
Layers of tender shredded chicken, savory enchilada sauce, corn tortillas, and melted cheese come together in the slow cooker to create a deliciously comforting meal.
This recipe is both great for busy weeknights or lazy weekends. This easy-to-make casserole does not skimp on flavor and will be a crowd-pleaser with your readers.
Crockpot Lasagna Recipe Highlights
- Spend less time in the kitchen with a quick and easy setup.
- Let the slow cooker do the work perfect for busy schedules.
- A hearty meal that’s sure to please both kids and adults.
- Ideal for a comforting winter meal or a hassle-free summer dinner.
- Great for parties, potlucks, or a family weekend meal.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – We recommend using boneless, skinless chicken breasts for this casserole. They’re lean, cook evenly, and are super easy to shred once they’re cooked in the slow cooker. This makes them perfect for creating a tender, juicy base that you’ll love.
SPICES – In this dish, we use a mix of ground cumin, chili powder, and paprika to give it that awesome southwestern flavor. Cumin adds a nice earthy touch, chili powder brings a bit of heat (but not too much!), and paprika gives a sweet hint. Together, they make the dish really flavorful and rich, which we think you’ll find delicious.
CORN TORTILLAS – Thin, pliable corn tortillas are the best choice for the casserole. You can use 6-inch or 9-inch tortillas because you’ll have to break them up anyway to make them fit. They soak up the enchilada sauce really well and keep a good texture without getting soggy. This helps them layer nicely and hold up all the tasty sauce and cheese, making sure every slice of the casserole has distinct, yummy layers.
MEXICAN CHEESE BLEND – This cheese blend usually includes tasty cheeses like Cheddar, Monterey Jack, Asadero, and Queso Quesadilla. When melted together, they create a gooey, stretchy topping that’s just perfect for our casserole. The combination of mild and slightly sharp flavors goes really well with the spiciness of the enchilada sauce and adds a creamy texture that makes each bite even better.
How To Make A Crockpot Chicken Enchilada Casserole
Please check the printable recipe card below for more detailed instructions.
- Layer the chicken, onions, garlic, tomatoes, and green chilies in the slow cooker.
- Mix the enchilada sauce with cumin, chili powder, paprika, salt, and pepper, then pour over the chicken and vegetables.
- Cook on high for 3-4 hours until the chicken is tender.
- Shred the chicken and mix it back into the sauce.
- Layer tortillas, chicken mixture, and cheese in the slow cooker. Repeat until all ingredients are used.
- Finish with a cheese layer and cook on low for 25-30 minutes until bubbly.
Planning and Leftovers
STORE – To keep the casserole fresh, store it in an airtight container in the refrigerator. It will remain at its best quality for up to 3 days.
FREEZE – Freezing this casserole is a great option for extending its shelf life. Place portions in freezer-safe containers or bags, ensuring they are sealed tightly to prevent freezer burn. The casserole can be stored frozen for up to 2 months.
REHEAT – When ready to enjoy, reheat the casserole in the microwave or oven. For the oven, cover with foil and warm at 350º Fahrenheit until heated through. This method helps maintain the dish’s moisture and flavor.
More Delicious Chicken Crockpot Recipes
Serving Suggestions
CREAMY GUACAMOLE – Who doesn’t love guacamole? Serve a bowl of creamy, homemade guacamole on the side. It pairs wonderfully with the casserole, adding a cool, creamy texture that complements the spicy flavors.
SPANISH RICE – Make some flavorful Spanish rice to accompany the casserole. Its vibrant flavors and hearty texture make it an excellent side dish that fills you up and satisfies you.
REFRIED BEANS – A side of warm, creamy refried beans works great with this casserole. They bring a comforting earthiness that meshes well with the cheesy and spicy elements of the dish.
CORN ON THE COB – Grill or boil corn on the cob for a simple, sweet side dish that everyone will enjoy. It’s a fun and tasty addition that makes the meal even more enjoyable.
Recipe Success Tips
LAYERS – When assembling the Crockpot Chicken Enchilada Casserole, make sure to layer evenly. Start with a base of the chicken mixture, then tortillas, and a good sprinkle of cheese. Repeat the layers carefully to ensure each bite has a perfect mix of flavors and textures.
CHICKEN – Make sure your chicken is perfectly cooked and easy to shred. Check it around the 3-hour mark. It should be tender and easily pulled apart with a fork. If it’s not quite there yet, give it a bit more time.
SAUCE – Don’t skimp on the enchilada sauce. It’s important to have enough sauce to cover the ingredients before cooking. This keeps everything moist and flavorful and prevents the edges from drying out.
CHEESE – Always finish your layering with a generous amount of cheese. This creates a beautifully melted and golden top layer that looks inviting and tastes amazing.
SERVING – Let the casserole sit for about 5 minutes after cooking. This rest period allows everything to settle and makes it easier to serve neat, appealing portions.
More Easy and Delicious Slow Cooker Recipes
Crockpot Chicken Enchilada Casserole
Ingredients
- 1 ½ pounds chicken breasts boneless, skinless
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 14-ounces-can diced tomatoes drained
- 1 4-ounces-can diced green chilies
- 1 12-ounces-can red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 6 corn tortillas
- 2 cups Mexican cheese blend shredded
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Top with onion, garlic, tomatoes, and green chilies.
- Mix the red enchilada sauce, ground cumin, chili powder, paprika, salt, and pepper in a small bowl. Pour the sauce over the chicken and vegetables in the slow cooker.
- Cover the slow cooker and cook on high for 3-4 hours* (see notes) or until the chicken is cooked through and tender.
- Use two forks to shred the chicken. Stir the shredded chicken into the sauce until well combined.
- Place the chicken mixture into a bowl. Start building the casserole by spreading a thin layer of the chicken and sauce mixture on the bottom of the slow cooker.
- Place a layer of corn tortillas on top of the sauce, breaking them into pieces if necessary to cover the slow cooker. Spoon a layer of the chicken and sauce mixture over the tortillas, followed by a sprinkle of shredded cheese. Repeat the layers 2 more times, ending with a layer of cheese on top.
- Cover the slow cooker and cook on low for 25-30 minutes or until the cheese is melted and bubbly. Serve and enjoy.
Equipment
Notes
Slow Cooker Times
I recommend cooking the ribs on the low heat setting in your slow cooker. Cooking them low and slow makes them more flavorful and tender. On High: 3 to 4 hoursOn Low: 6 to 8 hours
Food Safety
Chicken needs to reach an internal temperature of 165° Fahrenheit.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.