Crockpot Chicken Enchilada Casserole

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Chicken Enchilada Casserole on a plate with a Crock Pot in the background.

Crockpot Chicken Enchilada Casserole

Make this easy Crock Pot Chicken Enchilada Casserole for a yummy dinner that everyone will love. Just 15 minutes to get it ready, and your slow cooker does the rest. It’s full of tasty chicken, cheese, and spices, wrapped in corn tortillas.

Course Dinner

Cuisine American

Keyword casserole, crockpot, crockpot casserole, crockpot chicken, dump and go dinner, slow cooker, slow cooker chicken

Prep Time 15

Slow Cooker (on high*) 3

Total Time 3 15

Servings

Calories 302kcal

Author Maike Corbett

Equipment

Slow Cooker

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.

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 hours
On Low: 6 to 8 hours

Food Safety

Chicken needs to reach an internal temperature of 165° Fahrenheit.

Nutrition