Looking for an easy chicken enchilada recipe that you can make in your slow cooker? This Crock Pot Chicken Enchilada Casserole is a simple and satisfying meal that the whole family will love! With just 8 simple ingredients, this casserole is easy to assemble and even easier to enjoy.
This one-pot meal combines all of the classic flavors of chicken enchiladas into one delicious and hearty casserole that's easy to make!
With a classic enchilada recipe, you roll the chicken and cheese up in tortillas and then bake them. But with this casserole, everything is cooked right in the slow cooker, so there's no need to roll anything up!
The chicken is cooked in a flavorful enchilada sauce until it is tender and shreddable. Then, it is mixed with cheesy tortilla strips and topped with more cheese before being served. And if you use a slow cooker liner, clean up is easy too!
Try this simple slow cooker eight-ingredient meal when you need an easy chicken dinner that's packed with flavor and tastes like you spent hours in the kitchen!
Why You'll Love This Recipe
- This entire meal is made with just eight simple ingredients you can find at any grocery store.
- No need to spend time rolling up the filling in tortillas; this chicken enchilada casserole is layered in the slow cooker for easy assembly.
- This recipe is perfect for feeding a crowd or meal prep and can be easily doubled or tripled.
- If you use a slow cooker liner, clean-up is a breeze!
Ingredients You'll Need
Chicken
- Chicken Breasts - When slow-cooked, chicken breast gets tender and shreddable, adding lots of flavor and protein.
- Red Enchilada Sauce - This classic Mexican sauce features a blend of chili peppers, garlic, and spices for a deep flavor.
- Rotel - Thins out the liquid that the chicken cooks while adding green chili flavor.
- Taco Seasoning - Adds another layer of spicy and smoky Mexican flavor to the chicken breast.
Casserole Ingredients
- Corn Tortillas - You can cut up taco-sized tortillas to add tortilla flavor in every bite.
- Cheddar Cheese - Shredded cheese brings all of the ingredients together while adding a cheesy layer of flavor to the top.
- Garnish - A mix of fresh tomatoes and sliced green onions add a pop of color and garden-fresh flavor for the garnish.
How To Make Chicken Enchilada Casserole In The Crock Pot
Prepare the chicken: Pat the chicken breast dry with paper towels and remove any excess fat. In a 6-quart slow cooker, add chicken, enchilada sauce, Rotel tomatoes, and taco seasoning.
Cook the chicken breast: Cover and cook on LOW for 6-7 hours or on HIGH for 2½ - 3½ hours.
Remove chicken and shred with two forks.
Assemble the casserole: Add the shredded chicken, the chopped tortillas, and 1 cup of cheddar cheese to the slow cooker. Top with remaining cheese, then add green onions and tomatoes. Cover and cook for 30-45 or until the tortillas are soft and the cheese has completely melted. Serve hot with your favorite additional toppings. Enjoy!
Recipe Tips & Substitutions
- The chicken breast is fully cooked once the internal temperature reaches 165 degrees F. Use a kitchen-safe meat thermometer to check for doneness.
- You can also use chicken thighs if you don't have chicken breasts on hand. Just be sure to adjust the cooking time accordingly.
- If you're short on time, you can use pre-cooked chicken or even chicken from a rotisserie chicken. Just be sure to adjust the cooking time accordingly.
- For a gluten-free option, substitute the corn tortillas for gluten-free tortillas or leave them out altogether.
- Add a cup of sour cream or Greek yogurt to the chicken mixture for a creamier casserole.
- Don't forget to line your slow cooker with a liner for easy clean-up!
- If you can't find red enchilada sauce, you could also use green enchilada sauce or even salsa in a pinch.
Serving Suggestions
This chicken enchilada casserole is hearty and filling on its own, but if you want to add a little something extra, try serving it with:
- Spanish Rice
- Refried beans
- A side salad
- Chips and guacamole
- Pico de gallo
- Quinoa
- Sour Cream
- Sliced Olives
- Chopped Cilantro
- Black Beans
- Canned Corn
- Tortilla Chips
Storing & Freezing
Storing: Once cooled, store the chicken enchilada casserole in an airtight container in the fridge for up to 4 days.
Freezing: Freeze chicken enchilada casserole in a freezer-safe container for up to 3 months. Let thaw overnight in the fridge before reheating.
Reheating: Reheat chicken enchilada casserole in the microwave or in a 350-degree F oven until warmed through.
FAQ
Yes, you can absolutely make chicken enchilada casserole ahead of time! Just follow the recipe instructions up until the point of cooking. Cover and store in the fridge for up to 24 hours. When ready to cook, proceed with the recipe instructions.
If you're not a fan of chicken, you could also use beef, pork, or even shrimp. Just be sure to change the cooking time for each protein.
Yes, you can make chicken enchilada casserole in the oven. Just follow the recipe instructions up until the point of cooking. Preheat your oven to 350 degrees F and bake for 25-30 minutes or until the chicken is cooked through.
More Mexican-Inspired Crock Pot Recipes
- Crock Pot Salsa Chicken
- Crock Pot Chicken Tortilla Soup
- Crock Pot Salsa Verde Chicken
- Easy Crock Pot Chicken Fajitas
- Crock Pot Taco Soup
- Slow Cooker Shredded Chicken Tacos
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Crock Pot Chicken Enchilada Casserole
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts
- 28 ounces red enchilada sauce
- 10 ounces Rotel tomatoes with green chilies
- 2 tablespoons taco seasoning
Items To Add at The End
- 16 corn tortillas (taco size cut into 9 pieces)
- 2 cups cheddar cheese (grated and divided in half)
- ⅓ cup tomatoes (diced)
- ¼ cup green onions (diced)
Instructions
- In a 6-quart slow cooker, add chicken, enchilada sauce, Rotel tomatoes, and taco seasoning.
- Cover and cook on low for 6 - 7 hours or on high for 2½ - 3½ hours.
- Remove chicken and shred with two forks. Add chicken, tortillas, and 1 cup of cheese to the slow cooker. Top with remaining cheese, then add green onions and tomatoes.
- Cover and cook for 30-45 or until the tortillas are soft and the cheese has completely melted.
Notes
- Add the tortillas toward the end of cooking to better control the final texture.
- Use sturdy corn tortillas for better structure in the slow cooker.
- Choose a thicker enchilada sauce to prevent excess liquid.
- Let the casserole rest for a few minutes before serving so it sets up slightly.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Sheila says
Easy perfect!! Second time making.
Ryan Allen says
Thank you so much! It is always a win when it is easy.
Lori Freese says
I haven't made these yet,but I was wondering can I use the green enchilada sauce instead of the red sauce?!
Ryan Allen says
Yes, it is so good with green or red sauce.