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Slow Cooker Chicken Enchilada Casserole Recipe

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Try this flavorful slow cooker chicken enchilada casserole for an easy, cheesy, and satisfying meal perfect for any night!

  • Total Time: 4 hours 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 to 3 chicken breasts boneless & skinless
  • 1 Tablespoon taco seasoning
  • Salt and black pepper to taste
  • 2 10 ounce cans red enchilada sauce
  • 1 10 ounce can tomatoes with diced green chiles drained
  • 12 ounces corn tortillas cut into wedges
  • 2 cups shredded fiesta blend cheese divided

Instructions

  • Prep the slow cooker: Start by spraying your slow cooker with nonstick spray. Trust me on this one, the cheese and sauce tend to stick, and scrubbing your slow cooker after dinner is not fun.
  • Season the chicken: Place your chicken breasts at the bottom of the slow cooker, then sprinkle them with taco seasoning, salt, and pepper. You don’t need to be exact with the measurements — a good, even coating is perfect. This is where I sometimes add a pinch of smoked paprika or a little chipotle powder for an extra layer of flavor.
  • Pour in the sauce and tomatoes: Next, pour the red enchilada sauce and drained diced tomatoes with green chilies over the chicken. The tomatoes add some texture to the sauce, and the green chilies bring that slight heat that keeps things interesting.
  • Cook low and slow: Cover the slow cooker and let it work its magic on low for 4-5 hours. Resist the temptation to peek! Every time you lift the lid, you’re letting out precious steam and heat.
  • Cut the tortillas: While the chicken is cooking, slice your corn tortillas into wedges. I usually do this in the last 30 minutes or so of cooking time.
  • Shred the chicken: Once the chicken is cooked through and tender (it should easily pull apart with forks), shred it directly in the slow cooker. You can do this with two forks, or if you’re in a hurry, use a hand mixer to make quick work of the shredding.
  • Mix in tortillas and cheese: Stir the tortilla wedges and half of the shredded cheese into the chicken mixture. Press everything into an even layer, top with the remaining cheese, and re-cover the slow cooker. Let it cook for another 30 minutes until everything is melty and combined.

Notes

How to serve it up (and impress your guests!)

This casserole is a meal in itself, but you can definitely dress it up with a few simple sides. Serve it with a dollop of sour cream, a sprinkle of fresh cilantro, and a few lime wedges for squeezing. I also like to top mine with thinly sliced jalapeños or pickled onions for a little extra zing.

For sides, consider a simple Mexican rice or a fresh side salad with avocado and a citrus vinaigrette. The light, zesty salad cuts through the richness of the casserole perfectly. Oh, and don’t forget the tortilla chips for scooping!

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Dinner