Craving the bold flavors of chicken enchiladas without the hassle? Slow Cooker Chicken Enchilada Casserole is your answer! This Tex-Mex delight layers tender chicken, zesty enchilada sauce, and melty cheese, all cooked to perfection in your crockpot with just 15 minutes of prep. Ready in about 5 hours, this chicken enchilada casserole recipe is ideal for busy weeknights, game-day feasts, or feeding a hungry crowd.
Why You’ll Love Slow Cooker Chicken Enchilada Casserole
- Effortless Prep: Layer ingredients, set the slow cooker, and relax.
- Enchilada Flavors: All the cheesy, spicy goodness without rolling tortillas.
- Versatile Leftovers: Repurpose into tacos, nachos, or salads.
- Crowd-Pleaser: Perfect for family dinners or gatherings.
- Customizable: Add beans, corn, or your favorite toppings.
Ingredients for Slow Cooker Chicken Enchilada Casserole
Here’s what you need for this chicken enchilada casserole recipe (serves 6–8):
- 2–3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tbsp (8g) taco seasoning (store-bought or homemade)
- ½ tsp (3g) kosher salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 cans (10 oz each) red enchilada sauce (medium heat preferred)
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 12 oz (about 12) corn tortillas, cut into 1-inch wedges
- 2 cups (200g) shredded fiesta blend cheese, divided
Equipment
- 6-quart slow cooker
- Nonstick spray
- Medium mixing bowl
- Two forks for shredding
- Knife and cutting board
- Measuring cups and spoons
Ingredient Tips
- Use medium-heat enchilada sauce for balanced flavor; mild or spicy works too.
- Fiesta blend cheese adds variety; cheddar or Mexican blend are great substitutes.
- Drain diced tomatoes well to avoid a watery casserole.
- Chicken thighs can replace breasts for richer flavor.
- Fresh corn tortillas hold up better than flour in the slow cooker.
Directions for Slow Cooker Chicken Enchilada Casserole
Let’s make this chicken enchilada casserole recipe—easy, flavorful, and hands-off!
Prep the Slow Cooker
I lightly coat the inside of a 6-quart slow cooker with nonstick spray to prevent sticking.
Season and Layer Chicken
I place 2–3 chicken breasts in the bottom of the slow cooker. I sprinkle 1 tbsp taco seasoning, ½ tsp salt, and ¼ tsp pepper evenly over the chicken.
Add Sauce
In a medium bowl, I mix 2 cans enchilada sauce with 1 can drained diced tomatoes with green chiles. I pour this mixture over the chicken, ensuring it’s fully covered.
Cook
I cover and cook on LOW for 4–5 hours, until the chicken is tender and easily shreddable.
Shred and Mix
Using two forks, I shred the chicken directly in the slow cooker. I stir in half the corn tortilla wedges (about 6 oz) and 1 cup shredded cheese, mixing to combine evenly.
Top and Finish
I layer the remaining tortilla wedges over the mixture and sprinkle with the remaining 1 cup cheese. I cover and cook on LOW for an additional 30 minutes, until the casserole is hot, bubbly, and the cheese is melted.
Serve
I scoop generous portions and garnish with chopped cilantro, shredded lettuce, or sliced jalapeños, serving hot.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: ~5 hours 15 minutes
- Servings: 6–8
- Calories: ~275 kcal per serving (based on 8 servings)
- Macros per Serving: 23g carbs, 17g protein, 13g fat, 3g fiber
Variations
Try these twists on this recipe:
- Veggie Boost: Add 1 cup frozen corn or black beans, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Spicy Kick: Use spicy enchilada sauce or add ½ tsp chili powder.
- Rotisserie Shortcut: Swap chicken breasts for 3 cups shredded rotisserie chicken, reducing cook time to 2–3 hours.
- Cheesy Crust: Top with extra cheese and broil briefly in an oven-safe dish for a golden finish.
- Gluten-Free: Ensure enchilada sauce and taco seasoning are gluten-free; corn tortillas are naturally gluten-free.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a Tex-Mex-inspired meal.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes or bake at 350°F (175°C) for 10–15 minutes until warmed through. To freeze, I portion cooled casserole into freezer-safe containers for up to 3 months, thawing overnight in the fridge before reheating. Leftovers are great in burritos, nachos, or over greens for a Tex-Mex salad.
Serving Tips
- Presentation: Serve in the slow cooker insert for a casual, family-style vibe.
- Garnish: Top with fresh cilantro, diced avocado, or a dollop of sour cream.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty side.
- Portion Size: 1 scoop (about 1–1½ cups) per person.
- Occasions: Perfect for weeknight dinners, potlucks, or game-day parties.
FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs add richer flavor and work well; cook time remains the same.
What can I use instead of enchilada sauce?
A mix of tomato sauce with chili powder and cumin can work in a pinch.
Can I make this ahead of time?
Yes, assemble in the slow cooker insert, refrigerate overnight, and cook the next day.
Can I make this vegetarian?
Replace chicken with 2 cups cooked black beans or lentils and use vegetable broth in place of meat.
How do I prevent soggy tortillas?
Drain tomatoes well and layer tortillas in two stages to maintain texture.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Slow Cooker Chicken Enchilada Casserole is a flavorful, hassle-free Tex-Mex dish that’s perfect for any night. This chicken enchilada casserole recipe delivers cheesy, spicy goodness with minimal effort. Try this recipe and spice up your dinner table!
Slow Cooker Chicken Enchilada Casserole
Ingredients
- 2 –3 boneless skinless chicken breasts (about 1.5 lbs)
- 1 tbsp 8g taco seasoning (store-bought or homemade)
- ½ tsp 3g kosher salt, or to taste
- ¼ tsp black pepper or to taste
- 2 cans 10 oz each red enchilada sauce (medium heat preferred)
- 1 can 10 oz diced tomatoes with green chiles, drained
- 12 oz about 12 corn tortillas, cut into 1-inch wedges
- 2 cups 200g shredded fiesta blend cheese, divided
Instructions
Prep the Slow Cooker
- I lightly coat the inside of a 6-quart slow cooker with nonstick spray to prevent sticking.
Season and Layer Chicken
- I place 2–3 chicken breasts in the bottom of the slow cooker. I sprinkle 1 tbsp taco seasoning, ½ tsp salt, and ¼ tsp pepper evenly over the chicken.
Add Sauce
- In a medium bowl, I mix 2 cans enchilada sauce with 1 can drained diced tomatoes with green chiles. I pour this mixture over the chicken, ensuring it’s fully covered.
Cook
- I cover and cook on LOW for 4–5 hours, until the chicken is tender and easily shreddable.
Shred and Mix
- Using two forks, I shred the chicken directly in the slow cooker. I stir in half the corn tortilla wedges (about 6 oz) and 1 cup shredded cheese, mixing to combine evenly.
Top and Finish
- I layer the remaining tortilla wedges over the mixture and sprinkle with the remaining 1 cup cheese. I cover and cook on LOW for an additional 30 minutes, until the casserole is hot, bubbly, and the cheese is melted.
Serve
- I scoop generous portions and garnish with chopped cilantro, shredded lettuce, or sliced jalapeños, serving hot.
Notes
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