Crockpot Chicken Enchilada Casserole is a rich, cheesy, and comforting slow cooker meal that brings all the bold flavors of classic enchiladas without the extra work. Tender shredded chicken cooks low and slow in enchilada sauce, layered with tortillas and melted cheese to create an easy, family-friendly casserole that’s perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe
- Easy dump-and-go slow cooker meal
- No rolling enchiladas required
- Bold Mexican-inspired flavors
- Creamy, cheesy, and filling
- Great for leftovers and meal prep
Ingredients
For the Casserole
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 2 cups shredded Mexican blend cheese
- 1 cup shredded cheddar cheese
- 8 small corn tortillas, cut into wedges
For Topping
- Fresh cilantro, chopped
- Sour cream
- Diced tomatoes
- Sliced green onions
Preparation Steps
Step 1: Season the Chicken
Place chicken breasts in the crockpot.Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
Step 2: Add Sauce
Pour enchilada sauce and diced tomatoes over the chicken.
Step 3: Cook
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
Step 4: Shred Chicken
Remove chicken, shred with two forks, then return it to the crockpot.
Step 5: Layer the Casserole
Stir in tortilla wedges and half of the shredded cheese.
Step 6: Melt Cheese
Sprinkle remaining cheese on top.Cover and cook on LOW for 20–30 minutes until melted.
Step 7: Serve
Garnish with cilantro and desired toppings before serving.
Cooking Notes
- Corn tortillas hold up better than flour
- Don’t overcook after adding tortillas
- Cheese melts best when added at the end
- Sauce thickens as it rests
- Shred chicken while hot for best texture
Variation
- Use green enchilada sauce instead of red
- Add black beans or corn for extra texture
- Swap chicken for ground beef or turkey
- Add sliced jalapeños for heat
- Use flour tortillas for a softer texture
Tips
- Spray crockpot with nonstick spray for easy cleanup
- Use rotisserie chicken to save time
- Let casserole rest 10 minutes before serving
- Adjust spice level with mild or hot sauce
- Leftovers reheat well the next day
Serving Suggestions
- Serve with Spanish rice or cilantro lime rice
- Pair with a fresh green salad
- Add guacamole or avocado slices
- Serve with tortilla chips on the side
- Great with lime wedges for brightness
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 6 hours
Total Time: 6 hours 15 minutes
Nutritional Info (Approximate per serving)
Calories: 420
Carbohydrates: 22g
Protein: 34g
Fat: 22g
FAQs
Can I make this ahead of time?
- Yes, store in the fridge and reheat gently.
Can I freeze this casserole?
- Yes, freeze cooled portions up to 2 months.
Is this recipe spicy?
- It’s mild, but you can adjust heat easily.
Can I use cooked chicken?
- Yes, reduce cooking time significantly.
What cheese works best?
- Mexican blend or cheddar melts beautifully.
Conclusion
Crockpot Chicken Enchilada Casserole is a simple, satisfying slow cooker dinner packed with bold flavor, melty cheese, and tender chicken. It’s an easy crowd-pleasing recipe that turns enchilada night into a stress-free meal everyone will love.