Description
Slow Cooker Chicken Enchilada Casserole is a no-fuss, Tex-Mex-inspired layered chicken dish packed with bold enchilada flavour. Made in the crockpot, this cheesy, saucy casserole skips the rolling and stuffing while delivering all the comfort of classic enchiladas—perfect for busy nights and family meals.
Ingredients
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
Instructions
Spray slow cooker with nonstick spray.
Place chicken breasts in the bottom. Season with taco seasoning, salt, and pepper.
Pour enchilada sauce and drained tomatoes over the chicken.
Cover and cook on LOW for 4–5 hours until chicken is tender.
Shred chicken directly in the slow cooker using two forks.
Stir in half of the tortilla wedges and 1 cup of cheese. Press into an even layer.
Layer remaining tortilla wedges on top, then sprinkle with remaining cheese.
Cover and cook on LOW for an additional 30 minutes, until cheese is melted and bubbly.
Notes
For a creamy version, mix in sour cream or cream of chicken soup after shredding.
Add canned black beans or corn for more substance.
Spice it up with hot sauce or jalapeños.
Top with cilantro, avocado, or lime crema before serving.
- Prep Time: 10 minutes
- Cook Time: 5.5 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired / Tex-Mex