Description
Crockpot Chicken Enchilada Casserole is a family-friendly, hands-off dinner powered by a simple 5-ingredient base. Tender chicken slow cooks in zesty enchilada sauce, then is layered with tortillas and melty cheese for a comforting Mexican-inspired casserole. Ready in a few hours, it’s perfect for busy weeknights, freezer-friendly, and endlessly adaptable with toppings like cilantro, sour cream, or avocado. Make ahead, portion for lunches, and reheat easily.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 2 cups enchilada sauce
- 1 can (14 oz) diced tomatoes, drained
- 1 can (4 oz) diced green chilies
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 8 small corn or flour tortillas, cut into strips
- 2 cups shredded cheddar or Mexican blend cheese
- Optional toppings: cilantro, sour cream, avocado
Instructions
- Place chicken breasts in the crockpot.
- Pour enchilada sauce, diced tomatoes, and green chilies over the chicken.
- Add cumin, chili powder, garlic powder, salt, and pepper.
- Cover and cook on low for 4–5 hours until chicken is tender.
- Shred chicken directly in the slow cooker and stir to combine.
- Layer tortilla strips into the mixture and gently stir.
- Sprinkle shredded cheese evenly on top.
- Cover and cook an additional 15–20 minutes until cheese is melted.
- Serve warm with desired toppings.
Notes
- You can use leftover cooked chicken to save time.
- For a thicker casserole, remove a bit of liquid before adding the cheese, or cook an additional 10 minutes after adding cheese.
- To make it gluten-free, use certified gluten-free tortillas.
- Leftovers refrigerate well for up to 3 days; reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: Crockpot Chicken Enchilada Casserole, slow cooker enchiladas, 5-ingredient dinner, easy dinner, family-friendly, Mexican casserole, chicken recipe