When your cravings scream Tex-Mex but your schedule whispers “takeout,” this Slow Cooker Chicken Enchilada Casserole is your kitchen saviour. It’s the ultimate layered chicken casserole with all the bold, cheesy, saucy flavours of enchiladas—minus the rolling, stuffing, and baking.

Perfect for busy weeknights, this crockpot enchilada recipe is warm, hearty, and hits all the right notes. Let the slow cooker do the heavy lifting while you go about your day. Then come home to layers of tender chicken, melty cheese, and enchilada goodness.

Why You’ll Love This Slow Cooker Chicken Enchilada Casserole

No need to roll individual enchiladas.
Uses pantry staples and simple prep.
A family favourite that’s freezer-friendly.
Great as leftovers or for meal prepping.

Ingredients You’ll Need

2 to 3 boneless, skinless chicken breasts
1 tbsp taco seasoning
Salt and 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 wedges
2 cups shredded fiesta blend cheese, divided

How to Make This Layered Chicken Casserole

Spray your slow cooker with nonstick spray.
Place chicken breasts at the bottom. Sprinkle with taco seasoning, salt, and pepper.
Pour enchilada sauce and drained tomatoes over the chicken.
Cover and cook on LOW for 4 to 5 hours.
Once the chicken is tender, shred it with two forks directly in the slow cooker.
Add half of the tortilla wedges and half the cheese. Stir everything together and press down into an even layer.
Layer the remaining tortilla wedges on top, then sprinkle with the rest of the cheese.
Cover and cook on LOW for another 30 minutes, or until the cheese is fully melted and bubbly.

Tips for Making It Even Better

Want a creamier version? Stir in a dollop of sour cream or a can of cream of chicken soup after shredding the chicken.
Add beans or corn for extra heartiness.
Spice things up with a few dashes of hot sauce or jalapeño slices.
Serve with toppings like chopped cilantro, sliced avocado, or a drizzle of lime crema.

The Story Behind This Tex-Mex Winner

I stumbled on this recipe during one of those “what can I make with what I have?” moments. A couple of chicken breasts, a forgotten can of enchilada sauce, and a stack of tortillas later, this casserole came to life. It quickly became a weeknight favorite for its ease, and now it’s a top request from my family (even picky eaters give it two thumbs up).

What to Serve with Slow Cooker Chicken Enchilada Casserole

Keep it simple with a side of Mexican rice or black beans. A crunchy green salad or corn on the cob also pairs beautifully. And don’t forget the chips and salsa for some extra crunch!

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, microwave individual servings or warm in the oven at 325°F until heated through. Add a splash of broth or enchilada sauce if needed to loosen things up.

This casserole also freezes well. Cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight and reheat as usual.

FAQs: Let’s Talk Enchiladas

Can I use pre-cooked chicken?

Yes! Just reduce the slow cooker time to 1–2 hours on LOW to let the flavours meld.

Can I use green enchilada sauce instead?

Absolutely! It gives a tangier twist that’s equally delicious.

Are flour tortillas okay?

You can use them, but they tend to get a little mushier than corn.

Can I double the recipe?

Yes, if your slow cooker is large enough. Cooking time may increase slightly.

Final Bite: Why This Crockpot Enchilada Recipe Belongs in Your Rotation

This Slow Cooker Chicken Enchilada Casserole takes everything you love about Tex-Mex and turns it into a stress-free dinner masterpiece. It’s cosy, flavorful, and layered with love (and cheese!). Whether it’s Taco Tuesday or a chill Sunday supper, this dish checks every box for a satisfying, crowd-pleasing meal.

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