I love making Crockpot Chicken Enchilada Casserole because it combines the bold, zesty flavors of enchiladas with the ease of a slow cooker meal.

This dish is packed with tender shredded chicken, enchilada sauce, gooey melted cheese, and soft corn tortillas that soak up all the delicious flavors.

It’s the perfect meal for busy weeknights, family gatherings, or meal prepping since it’s both satisfying and incredibly easy to make.

If you love enchiladas but don’t want the hassle of rolling them, this casserole version is your answer!

What to Pair With Crockpot Chicken Enchilada Casserole

This dish pairs wonderfully with a variety of sides, making it a versatile meal for any occasion. Some great options include:

  • Mexican Rice – A classic side that complements the enchilada flavors.
  • Refried Beans – Adds extra heartiness and a creamy texture to the meal.
  • Guacamole & Chips – The freshness of avocado balances the rich enchilada flavors.
  • Coleslaw – A light and crunchy side that adds contrast.
  • Mexican Street Corn (Elote) – A flavorful side that enhances the dish.
Crockpot Chicken Enchilada Casserole: A Comforting & Flavorful Mexican-Inspired Dish
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Crockpot Chicken Enchilada Casserole: A Comforting & Flavorful Mexican-Inspired Dish

Recipe by JoanneCourse: MainCuisine: Mexican-InspiredDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

4-6

hours
Calories per serving

480

kcal

Ingredients

  • 2 pounds boneless, skinless chicken breasts

  • 1 can (10 oz) red enchilada sauce

  • 1 can (10 oz) green enchilada sauce

  • 1 can (10 oz) diced tomatoes with green chilies

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 10 small corn tortillas, torn into bite-sized pieces

  • 2 cups shredded Mexican blend cheese

  • 1/2 cup sour cream

  • 1/4 cup chopped fresh cilantro (optional, for garnish)

  • 1 jalapeño, sliced (optional, for heat)

Directions

  • Prepare the Chicken: Place the chicken breasts in the crockpot.
  • Add Ingredients: Pour both enchilada sauces, diced tomatoes, onion, garlic, cumin, chili powder, salt, and black pepper over the chicken.
  • Slow Cook: Cover and cook on low for 6 hours or high for 4 hours until the chicken is tender and easily shreddable.
  • Shred the Chicken: Using two forks, shred the chicken directly in the crockpot.
  • Add Tortillas & Cheese: Stir in the torn tortillas and 1 cup of the shredded cheese.
  • Final Melt: Sprinkle the remaining cheese over the top, cover, and cook for another 15-20 minutes until the cheese melts.
  • Serve & Garnish: Stir in sour cream for a creamy texture and top with fresh cilantro and sliced jalapeños before serving.

Notes

  • Substitute flour tortillas if you prefer a softer texture.
  • Use rotisserie chicken for an even quicker prep time.
  • Add black beans or corn for extra flavor and texture.
  • For a spicier dish, add more jalapeños or hot sauce to taste.

Storage and Warming Leftovers

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze for up to 3 months in a freezer-safe container.
  • Reheating: Reheat in a microwave or on the stovetop over low heat. Add a splash of broth or water to retain moisture.

Nutritional Information for Crockpot Chicken Enchilada Casserole

NutrientAmount per Serving
Calories480 kcal
Carbohydrates42g
Protein38g
Fat18g
Saturated Fat9g
Fiber7g
Sugar5g
Sodium800mg
Potassium700mg
Vitamin A35% DV
Vitamin C25% DV
Calcium30% DV
Iron15% DV