Crock Pot Chicken Enchilada Casserole

5 from 17 votes

Crock Pot Chicken Enchilada Casserole

This slow cooker chicken enchilada casserole is an easy, hands-off dinner made with shredded chicken, enchilada sauce, corn tortillas, and melty cheese for classic enchilada flavor without all the added work.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 499kcal

Author: Ryan Allen

Equipment

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