If you love the flavors of enchiladas but don’t want to spend time rolling them up, this Slow Cooker Chicken Enchilada Casserole is about to be your new go-to meal! It’s everything you love about classic enchiladas—juicy chicken, melty cheese, and bold, saucy flavors—layered and slow-cooked to perfection. Just toss in the ingredients, let the slow cooker do its thing, and come back to a dish that’s warm, cheesy, and absolutely irresistible!
Why You’ll Love This Recipe
This dish is all about big flavor with minimal effort. Here’s why it’s a must-make:
Set It and Forget It: The slow cooker does all the work—no babysitting required.
Incredibly Flavorful: Layers of enchilada sauce, tender chicken, and melted cheese make each bite pure comfort.
Perfect for Busy Days: Throw everything in before work and come home to a ready-to-eat meal.
Easily Customizable: Add beans, veggies, or swap the protein to suit your taste.
Crowd-Pleasing: A guaranteed hit with both kids and adults.
Ingredients
Here’s what makes this enchilada casserole so delicious and easy:
Chicken Breasts: Cook down until tender and juicy, then shred for the perfect enchilada texture.
Enchilada Sauce: The key to rich, bold flavor—use store-bought or homemade.
Corn Tortillas: Soft and chewy, they absorb all that saucy goodness.
Cheese: A mix of cheddar and Monterey Jack makes this dish extra melty.
Black Beans (Optional): Adds extra heartiness and a boost of protein.
Green Chiles: For a little smoky heat (adjust to your spice preference).
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Slow Cooker: Lightly grease your slow cooker to prevent sticking.
Layer the Ingredients: Add a layer of enchilada sauce, followed by chicken breasts, more sauce, black beans (if using), green chiles, and a sprinkle of cheese. Repeat layers, adding torn tortillas between each.
Slow Cook to Perfection: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easy to shred.
Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker, then stir everything together to mix the flavors.
Top with Cheese & Melt: Sprinkle extra cheese over the top, cover, and cook for another 10-15 minutes, until melted and bubbly.
Serve & Enjoy: Spoon into bowls and top with your favorite garnishes like sour cream, avocado, or fresh cilantro!
How to Serve Slow Cooker Chicken Enchilada Casserole
This dish is fantastic on its own, but here are some great pairings:
Tortilla Chips: Scoop up the cheesy, saucy goodness like a dip.
Rice or Cauliflower Rice: Adds a hearty base to soak up the sauce.
Fresh Guacamole: Creamy avocado pairs beautifully with the bold flavors.
Shredded Lettuce & Diced Tomatoes: For a fresh, taco-style twist.
Additional Tips
Use Rotisserie Chicken: A time-saver! Just mix it in for the last hour of cooking.
Make It Spicier: Add diced jalapeños or a dash of hot sauce.
Storage Tips: Store leftovers in an airtight container for up to 4 days.
Freezer-Friendly: Freeze in portions for up to 3 months and reheat as needed.
Dairy-Free Option: Swap cheese for a dairy-free alternative or omit entirely.
FAQ
Q1: Can I use flour tortillas instead of corn?
A1: Yes, but they may get softer and slightly mushy in the slow cooker.
Q2: Can I add extra veggies?
A2: Definitely! Bell peppers, zucchini, or spinach are great additions.
Q3: What’s the best way to reheat this casserole?
A3: Reheat in the microwave or oven at 350°F until warmed through.
Q4: Can I double this recipe for a crowd?
A4: Yes! Just make sure your slow cooker is large enough to accommodate extra layers.
Q5: Can I use pre-cooked chicken?
A5: Absolutely! Reduce cooking time to 2-3 hours on low if using shredded rotisserie chicken.
Q6: Can I make this without beans?
A6: Yes! Simply leave them out or replace them with corn or more chicken.
Q7: Can I prep this ahead of time?
A7: Yes! Assemble the ingredients the night before, refrigerate, and start cooking in the morning.
Q8: How do I thicken the sauce if it’s too runny?
A8: Stir in a little cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and let it cook for 10 extra minutes.
Q9: Can I make this in the Instant Pot?
A9: Yes! Cook on manual high pressure for 10 minutes, then quick release and shred the chicken.
Q10: What toppings go best with this casserole?
A10: Sour cream, avocado, cilantro, jalapeños, or crushed tortilla chips!
Final Thoughts
This Slow Cooker Chicken Enchilada Casserole is the perfect blend of convenience and comfort food. Whether you’re feeding a hungry family, meal prepping for the week, or just craving something cheesy and satisfying, this recipe delivers every time. Give it a try you’ll love how effortless (and delicious) it is!
Print
Slow Cooker Chicken Enchilada Casserole
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Description
This Slow Cooker Chicken Enchilada Casserole is an easy, flavor-packed dinner that requires minimal effort! Juicy, shredded chicken, tender corn tortillas, and melted cheddar cheese come together in a rich enchilada sauce, making this a family-friendly comfort meal. Perfect for busy weeknights!
Ingredients
- 2–3 boneless, skinless chicken breasts
- 1 (28 oz) can enchilada sauce
- 10 corn tortillas, sliced
- 2 cups shredded cheddar cheese
- 1/4 cup sliced black olives (optional)
- Sour cream for serving (optional)
Instructions
1️⃣ Cook the Chicken:
- Place chicken breasts in the slow cooker and cover with enchilada sauce.
- Cook on LOW for 8 hours or HIGH for 4 hours, until the chicken is tender and easily shredded.
2️⃣ Shred & Add Ingredients:
- Shred the cooked chicken directly in the slow cooker using two forks.
- Add sliced corn tortillas, shredded cheese, and olives. Stir to combine.
3️⃣ Final Cook:
- Continue cooking on LOW for 40-60 minutes, allowing flavors to meld and cheese to melt.
4️⃣ Serve & Enjoy:
- Serve hot, topped with sour cream, extra cheese, or fresh cilantro.
Notes
- Make it Spicy: Add diced jalapeños or a dash of cayenne pepper.
- Protein Swap: Use shredded rotisserie chicken for a quicker version.
- Cheese Options: Try a mix of Monterey Jack & Pepper Jack for extra flavor.
- Serving Ideas: Pairs well with rice, refried beans, or a fresh avocado salad.
Nutrition
- Serving Size: 1 portion
- Calories: 375 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg