With just 15 minutes of prep, this Slow Cooker Chicken Enchilada Casserole is a comforting, cheesy meal bursting with classic southwest flavors. Tender shredded chicken is layered with enchilada sauce, tomatoes with green chiles, corn tortillas, and plenty of melted cheese. It delivers all the bold flavor of enchiladas with a fraction of the work—perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe:
- Hands-off slow cooker method
- No need to roll individual enchiladas
- Rich, creamy, cheesy Tex-Mex flavor
- Great for meal prep or feeding a crowd
Ingredients:
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper to taste
- 2 (10 oz) cans red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 12 oz corn tortillas, cut into 1-inch wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions:
- Lightly spray the inside of the slow cooker with nonstick spray.
- Place chicken breasts at the bottom of the slow cooker. Sprinkle with taco seasoning, salt, and pepper.
- In a small bowl, mix together the enchilada sauce and diced tomatoes. Pour evenly over the chicken.
- Cover and cook on LOW for 4 to 5 hours, or until the chicken is very tender.
- Use two forks to shred the chicken directly in the slow cooker.
- Stir in half of the tortilla wedges and 1 cup of shredded cheese. Mix to combine.
- Smooth the mixture into an even layer. Top with the remaining tortilla wedges and cheese.
- Cover and continue cooking on LOW for an additional 30 minutes, or until hot and bubbly.
Tips for Success:
- Shred the chicken while it’s hot for easier handling.
- Use medium heat enchilada sauce for balanced flavor.
- Add your favorite mix-ins like corn, black beans, or even rotisserie chicken for convenience.
- Garnish with chopped cilantro, green onions, or jalapeños for added flavor and freshness.
Serving Suggestions: Pair this hearty casserole with:
- Spanish rice
- Refried or black beans
- Guacamole and sour cream
- Fresh pico de gallo or salsa
- Tortilla chips for scooping
Storage and Leftovers:
- Let the casserole cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- Reheat in the microwave or oven until warmed through.
- Use leftovers as a filling for burritos, tacos, quesadillas, or nachos.
This cheesy chicken enchilada casserole is everything you love about enchiladas with none of the hassle. It’s easy, filling, and full of flavor—a true crowd-pleaser you’ll want to make again and again!