Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole is an easy recipe with chicken, red enchilada sauce, cheese and corn tortillas made in the crock pot. The whole family will love this crockpot enchilada casserole!

This super easy crock pot chicken enchilada casserole is a family favorite. My family loves Mexican food, and when it’s too hot to make enchiladas, this crock pot enchilada casserole is the next-best thing!

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.

Love chicken enchilada recipes? Try Instant Pot Chicken Enchiladas or one pot chicken enchilada pasta. Love slow cooker recipes? I have more easy crock pot meals, including this easy crock pot BBQ chicken recipe to try.

Crockpot Chicken Enchilada Casserole Ingredients

You can find the simple ingredients for this slow cooker chicken enchilada casserole recipe in your local grocery store.

• 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 — to 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. Then, place chicken breasts in the slow cooker, and season with taco seasoning.

Pour the enchilada sauce over the chicken. Then, place the lid on the crockpot.

Cooking Time

Cook chicken for 2-3 hours on high or 4-6 hours on low. When done, the internal temperature of the chicken should be 165 degrees f.

All slow cookers are different, so cook time will vary with different sizes and brands of slow cookers.

The casserole cooks for an additional 30 minutes after assembling.

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 until cheese is melted.

What to Serve with Crock Pot Chicken Enchilada Casserole

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.

How to Store Leftovers

Refrigerate this leftover Mexican casserole in an airtight container for up to 4 days. It heats up easily in the microwave.

Freeze leftover enchilada casserole in a freezer-safe container for up to 3 months for best results.

Recipe Tips

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.

Use corn tortillas for best results.

If you have more than 2 pounds chicken, add another can of enchilada sauce.

Add black beans and corn after you shred the chicken for the easiest one-pot recipe!

I hope you enjoy this slow cooker enchilada casserole as much as we do. It’s a great recipe for Taco Tuesday or any day of the week.

If you try this recipe, please leave a comment and/or star rating.

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