If you love the flavor of chicken enchiladas but don’t have time to roll each one individually, this Slow Cooker Chicken Enchilada Casserole is the perfect shortcut. With just 15 minutes of prep, your crockpot does all the work, giving you a creamy, cheesy, and flavor-packed Tex-Mex dinner that’s perfect for busy weeknights, game days, or feeding a crowd.
Why You’ll Love This Recipe
- Minimal prep — just layer, cook, and serve.
- All the flavor of enchiladas without the fuss.
- Perfect for leftovers — use in tacos, nachos, or quesadillas.
Ingredients
- 2–3 boneless, skinless chicken breasts (or thighs)
- 1 Tbsp taco seasoning (store-bought or homemade)
- Salt & pepper to taste
- 2 cans (10 oz each) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 12 oz corn tortillas, cut into 1-inch wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
- Prepare Crockpot – Lightly coat the inside with nonstick spray.
- Season Chicken – Place chicken in the bottom of the slow cooker. Sprinkle with taco seasoning, salt, and pepper.
- Add Sauce – In a bowl, combine enchilada sauce and tomatoes. Pour over chicken.
- Cook – Cover and cook on LOW for 4–5 hours, until chicken is tender.
- Shred Chicken – Using two forks, shred chicken directly in the slow cooker.
- Mix in Tortillas & Cheese – Stir in half the tortilla wedges and 1 cup cheese. Spread evenly.
- Top & Finish – Add remaining tortillas and cheese on top. Cover and cook on LOW for 30 minutes, until hot and bubbly.
- Serve – Garnish with cilantro, lettuce, jalapeños, or your favorite toppings.
Tips for the Best Casserole
- Shred chicken while it’s hot for easiest texture.
- Medium enchilada sauce offers the best flavor balance.
- Add extras like corn, black beans, or use rotisserie chicken to save time.
- Great served with Spanish rice, refried beans, or tortilla chips.
Storage & Leftovers
- Refrigerate: Store cooled casserole in an airtight container for up to 4 days.
- Reheat: Microwave or bake until warmed through.
- Repurpose: Use leftovers for burritos, nachos, quesadillas, or on top of salads.
Nutrition (per serving)
Approx. 274 calories, 23g carbs, 17g protein, 13g fat.