Slow Cooker Chicken Enchilada Casserole
Easy and cheesy Slow Cooker Chicken Enchilada Casserole made with shredded chicken, tortillas, and enchilada sauce. A perfect crockpot dinner for busy nights or casual gatherings.
Ingredients
- 2 to 3 boneless skinless chicken breasts
- 1 tbsp taco seasoning
- Salt and black pepper to taste
- 2 10 oz cans red enchilada sauce
- 1 10 oz can diced tomatoes with green chiles, drained
- 12 oz corn tortillas cut into wedges
- 2 cups shredded fiesta blend cheese divided
Instructions
- Prep Slow Cooker:
- Grease slow cooker insert with nonstick spray.
- Layer Chicken & Sauce:
- Place chicken breasts in the base. Sprinkle taco seasoning, salt, and pepper. Pour enchilada sauce and drained tomatoes over the top.
- Slow Cook:
- Cover and cook on low for 4–5 hours (or high for 2–3 hours).
- Add Tortillas & Cheese:
- Once chicken is fully cooked, shred it with two forks. Stir in tortilla wedges and half the cheese into the chicken mixture. Press down to compact mixture. Top with remaining tortilla wedges.
- Finish Cooking:
- Recover and continue cooking for 30 more minutes until the cheese melts and the casserole is heated through.
- Serve:
- Scoop into bowls or plates, optionally garnish with fresh cilantro, sour cream, or sliced jalapeños.
Notes
Notes & Tips
Cheesy variations: Try pepper jack, Monterey Jack, or sharp cheddar for different flavors.
Heat it up: Add chopped jalapeños or a pinch of cayenne for extra spice.
Thicker consistency: If sauce is watery, remove lid in the last 30 minutes to reduce liquid.
Tortilla swaps: You can use flour tortillas or cut corn tortillas smaller if preferred.
Leftovers: Store in an airtight container in the fridge up to 3 days; reheat gently in the oven or microwave.