Although you don’t have to slow cook a chicken enchilada casserole, it really is the best way. A long, slow cooking time means the flavours will blend and intensify more. And that’s why this easy enchilada casserole recipe is so good and easy to make with chicken breasts and staple ingredients. If you are looking for a slow cooker enchilada recipe or a crock pot recipe with chicken, this is one to try out!
A warming, delicious dish, this crockpot chicken enchilada casserole ticks all the boxes. Easy to make – check. Nutritious ingredients – check. Delicious – check! This tasty casserole really has it all!
This slow cooker enchilada recipe can be started in the morning if you’re going to be out all day. That way, when you get home it’s ready to serve.
Chicken Enchilada Casserole Ingredients
This is one of the best south of the border style dishes to make with chicken breasts. You can buy a pack of chicken breasts or else use a rotisserie chicken if you have some left over. You probably already know a crockpot recipe with chicken (or five!) Try this one next though, especially if you have busy days coming up and you also love Mexican flavours.
How to Make Chicken Enchilada Casserole
The chicken is the star of the dish. I usually use chicken breasts but if you prefer thighs use those. Just make sure the chicken you choose is boneless and skinless. The chicken is seasoned with chilli, dried cilantro and cumin and then it can go in the slow cooker.
Next you will make a verde (green!) enchilada sauce with tomatillos and green chillies. A food processor makes light work of this. Throw in a little bottled salsa verde too. This goes into the crockpot over the chicken. Add some chicken broth and cover with a lid.
This easy enchilada casserole recipe takes about six hours to cook. Once the chicken is cooked through, it’s ready to be shredded. You can use a pair of forks to shred it easily. You could use your fingers but then you’d have to wait for it to cool, so use the forks.
The toppings go into the crockpot next with the chicken mixture. Those are Mexican style corn, bell peppers, tortillas and sour cream. Also add the cheese, cumin and chilli powder and give it another hour of cooking time.
When it’s done, some fresh cilantro sprinkled on top finishes this chicken enchilada casserole off perfectly. It’s definitely a worthy dish to make with chicken breasts. Avocado goes well with this dish but don’t add it to the crockpot. Slice it and serve it on the side instead.
What is an Enchilada Casserole?
This crockpot recipe with chicken is so good. It blends all the flavours you’d get in an enchilada and combines them into a casserole. Crockpot enchiladas are the best option for a south of the border style fall or winter supper. And this is a one pot recipe, so it’s a win-win for both convenience and flavour.
An enchilada is usually shredded meat and cheese (or one or the other) wrapped up in a corn tortilla. Red or green enchilada sauce goes on top and then it’s baked. This is always great to make with chicken breasts but a crockpot enchilada casserole is another option.
A casserole is a type of stew slow cooked in the same dish you will serve it in. There are different kinds, such as breakfast casseroles, dinner casseroles, and this crockpot recipe with chicken casserole.
When you combine these, you end up with the best of both worlds! This slow cooker enchilada recipe combines all the typical enchilada ingredients and flavours to make a one-dish casserole.
Why a Slow Cooker Enchilada Recipe is Perfect
I don’t only love the flavours in this chicken enchilada casserole. I also love that it’s done in the crockpot because it makes the recipe so easy. Clean up is also easy especially if you use a crockpot liner.
Enchiladas are typically served with shredded cheese, sour cream, cilantro, and lime wedges on the side. However, in this easy enchilada casserole recipe, they are combined. You can still put more cheese (such as pepper jack) on top before serving or a nice big dollop of sour cream or maybe even some red enchilada sauce.
These finishing touches really make slow cooker casseroles stand out and you can add what you want and omit what you don’t. If you are a fan of black olives, II have added them to change the recipe a bit.
Whenever you’re craving something hearty, tasty and spicy, consider this great crock pot recipe with chicken. Perfect for Mexican food fans, this crockpot chicken enchilada recipe can be a standalone dish or you can make a salad to go with it. A side of Mexican rice, black beans or refried beans would be good as a side dish as well.
I have to say I love my air fryer but I would be lost without my slow cooker! There are so many crockpot recipes I can make with chicken breasts, including chicken enchilada casserole – a taco Tuesday favourite. I use the oven for baking of course and the microwave for reheating that forgotten cup of coffee. But there will always be a special place in my heart for my crockpot!
A Few Last Tips
Traditionally enchiladas are made with yellow or white corn tortillas which work well. Flour tortillas work in this tender chicken enchilada casserole if you prefer. I love crockpot meals where you can tweak the ingredients to match what you have on hand.
Feel free to alter the spice level in your slow cooker enchilada casserole. Some people have a high spiciness threshold while others might not. You might like to just serve extra hot sauce at the table or sliced green chiles, so whoever wants to up the spice can do that.
This slow cooker enchilada recipe is so simple and so delicious. Everything from the delicious sauce to the moist chicken breast is wonderful, and I love the simple steps to prepare it.
It’s even a perfect dish for cooking beginners because it really is that easy, like a lot of staple slow cooker recipes. I’m going to make it again soon!
Crockpot Enchilada Casserole FAQs
Yes, you can add more vegetables to this recipe. You really use whatever you have on hand but peppers, onions, mushrooms or zucchini are good options. Cut the vegetables into small pieces so they cook evenly in the slow cooker.
Yellow or white corn tortillas will work the best. You could use flour tortillas but the texture may be a little more soft.
Yes, you can use chicken thighs in this recipe. They will add a bit more flavor and richness.
Yes, you can switch up the protein in this recipe. Ground beef is a good option and it will reduce the cooking time required. Cubed beef stew meat is great in beef enchiladas and works well in this recipe. Leftover chicken or turkey or even rotisserie chicken can be used but the cooking time will be reduced.
Slow Cooker Chicken Enchilada Casserole Recipe
Slow Cooker Chicken Enchilada Casserole
- 3 Chicken breasts Boneless/skinless
- 1 Tsp. cumin + ½ tsp (divided)
- 1 Tsp. chili powder + ½ tsp (divided)
- 1 Tsp. dried cilantro
- 7 tomatillos
- 1 can 4oz green chiles
- 1 can 4oz jalapenos diced
- 1/2 Cup chicken broth
- 1 can 11oz canned corn I used mexicorn
- 1 can 7oz salsa verde green
- 3 bell peppers any color combination!
- 12 tortillas yellow or white corn or flour
- 1 Cup sour cream
- 1/2 Cup cheddar cheese shredded
- 1/2 Cup pepper jack cheese shredded
- 1 sprig cilantro Fresh, as garnish
- Season chicken: Evenly sprinkle both sides of chicken with cumin, chili powder, and dried cilantro. Place chicken into the bottom of the slow cooker.
- Prepare verde enchilada sauce: Add tomatillos, green chiles, and diced jalapenos to a food processor. Pulse for 15-20 seconds, until well blended. Pour into a small mixing bowl and add green salsa. Whisk to combine.
- Pour mixture over the chicken breasts in the slow cooker. Add ½ cup of chicken broth and cover with the lid.
- Cook on low for 6 hours.
- Shred the chicken: Use 2 forks to shred the chicken while still in the slow cooker.
- Add toppings: Drain mexicorn. Cut peppers into ½” chunks. Cut tortillas into ½” pieces. Add all to the slow cooker and stir to combine. Stir in the sour cream.
- Top with shredded cheese and sprinkle ½ tsp cumin and ½ tsp chili powder over the top. Cover with the lid.
- Cook for 1 more hour.
- Garnish with cilantro and enjoy!
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try out this chicken enchilada casserole. It’s perfect when you add the crunch of tortilla chips or tortilla strips, and plenty of cheese on top. It is one of those easy recipes that the whole family will love and request again and again.
This easy enchilada casserole recipe is easy to make with shredded chicken breasts and staple ingredients from the grocery store. If you are looking for enchilada recipes or a crock pot recipe with chicken, this is one to try out! Make extra of this great recipe because it will be fine in an airtight container for a few days.
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Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.