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Easy slow cooker chicken enchilada casserole is made with layers of seasoned chicken, tortillas, melty cheese and red sauce. Minimal prep with maximum flavor for an easy weeknight meal.
Easy Crockpot Chicken Enchilada Casserole
I love making crockpot chicken casserole recipes, and this super easy slow cooker chicken enchilada casserole is a family favorite. My family loves Mexican food, and when I don’t have time to make homemade enchiladas, this crock pot enchilada casserole is the next-best thing!
Why you’ll love this layered chicken enchilada crockpot recipe
What’s great about this cheesy crockpot chicken casserole is that Instead of making individual chicken enchiladas, you cook chicken the slow cooker in red sauce, shred it, and layer the casserole ingredients.
The result is a delicious one-pot meal full of cheesy goodness! Add your favorite toppings for an easy dinner perfect for busy weeknights.
Ingredients
Here are the basic ingredients you need for this layered chicken enchilada casserole slow cooker recipe. Full amounts are listed in the printable recipe card below.
- Boneless skinless chicken breasts — aim for 1.5 to 2 pounds of chicken for best results. You can substitute chicken thighs if you like.
- Red enchilada sauce — either a large can or 2 smaller cans. You can use green enchilada sauce, but the consistency will be runnier.
- Corn tortillas — Flour tortillas do not work as they will turn to mush in the crockpot. Either yellow corn tortillas or white will work, although yellow corn tends to hold up a little better.
- Cheese — Use cheddar cheese or Mexican blend cheese or Monterey Jack cheese.
- Taco seasoning — for extra flavor. I use my homemade taco seasoning, but any packet of store bought seasoning works.
- Cream cheese — optional, but adds creaminess and cuts down the spice.
How to Make Slow Cooker Chicken Enchilada Casserole
First, spray the bottom of your slow cooker with non stick cooking spray. Place chicken breasts in the slow cooker, and season with taco seasoning. Pour the enchilada sauce over the chicken. Then, cover, and cook for 2-3 hours on high or 4-6 hours on low.
Shred chicken with 2 forks or an electric mixer. Then, mix half of the cut-up tortillas into the chicken mixture.
Top with cream cheese (if using) and half of the shredded cheese. Then place remaining tortillas on top of chicken and top with remaining shredded cheese. Place lid on slow cooker, and cook for an additional 30 minutes or until cheese is melted.
Chicken Enchilada Casserole Crockpot Tips
Use corn tortillas for best results. In my experience, organic yellow corn tortillas hold up the best and don’t get soggy.
Don’t sub tortilla chips, unless you wan’t to use them to top the casserole before serving.
If you have more than 2 pounds chicken, add another can of enchilada sauce.
The total time may vary with different slow cookers. My chicken is done in about 2 hours on high.
Serving Suggestions
Serve this cheesy chicken casserole with diced tomatoes, black olives, sour cream, fresh cilantro, green onions, shredded lettuce and guacamole. Or, use your favorite taco toppings! If you want side dishes, you can add a side of Mexican rice, black beans or refried beans.
Variations
In a hurry? Speed up the process with rotisserie chicken or pre-cooked chicken. Just layer the ingredients as given in the recipe card, and heat until hot and bubbly.
Add a can of rinsed black beans and/or corn after you shred the chicken for the easiest one-pot recipe!
More Easy Enchilada Recipes
- Instant Pot Chicken Enchiladas
- Ground beef enchiladas
- One pot chicken enchilada pasta
- Enchilada chicken bake
Slow Cooker Chicken Enchilada Casserole
Video
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 tbsp taco seasoning
- 28 oz red enchilada sauce
- 4 oz cream cheese optional
- 10 small corn tortillas cut into smaller pieces
- 3 cups shredded cheddar cheese
Instructions
- Spray bottom of slow cooker with non stick cooking spray
- Place chicken breasts into slow cooker, and season with taco seasoning
- Pour enchilada sauce over chicken and place lid on crock pot
- Cook for 2-3 hours on high or 4-6 hours on low or until chicken is 165 degrees f
- Shred chicken. Stir half of the tortillas into chicken mixture
- Dot cream cheese over chicken and top with half of the shredded cheese
- Place remaining tortillas on top of cheese, and top with remaining cheese
- Cover and cook on low for 30 minutes or until cheese is melted and casserole is hot and bubbly
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so easy and delicious! I didn’t use the cream cheese; I topped it with black olives and sour cream. Will definitely make again!
That’s awesome! So glad you enjoyed the recipe. 🙂
I love anything i can cook in a crockpot but this was so delicious and easy. I will recommend to all my friends.
This was delicious! And very easy. Thinking about trying ground beef and green sauce, just because my husband wants me to. But I loved the chicken and red
Delicious!! I actually make it once a week. Sometimes I even change it up a bit. I’ve added olives, beans, corn, green onions, etc. I’ve even used green enchilada sauce. It’s so good! This is one of the best slow cooker recipes ever!
That’s wonderful, Monica. Thanks so much!
For a cooking-challenged person like myself who loves Mexican food, this was seriously the easiest and best-tasting thing I’ve ever made! I think I will make it every week! Thank you so much!!!
Thank you for the wonderful compliment!
Super easy to make! Set it and almost forget it! Added the extras for plating. Everyoone loved it! Will be making this again!
Wow! What great flavors and not too spicey! Easy to make and the kids loved it too! A new family favorite!
So glad you liked the casserole! Thanks, Meryl!