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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 flavors will blend and intensify more. And that’s why this easy slow cooker chicken enchilada casserole recipe is so delicious and easy to make with chicken breasts and staple ingredients. So, if you’re looking for a slow cooker enchilada recipe or a crockpot recipe with chicken, this is a great one to try out.
A warming and very tasty dish, this crockpot chicken enchilada casserole checks all the right boxes. Nutritious, delicious and easy to make – it really has everything!
If you love south of the border flavors, you could also treat your taste buds to beef taquitos, BBQ chicken nachos or these delicious breakfast tacos.
Why You’ll Love It
Enchiladas in casserole form: If you like enchiladas, you’re going to love this enchilada casserole.
Easy to prepare: I love how easy slow cooker recipes are to make. A lot of the time, there isn’t much more to do than add your ingredients to the crockpot and leave it alone to do its thing!
Customizable: You can change up the spices and seasonings, make it mild or extra-spicy, or even use a whole different protein!
Crockpot Enchilada Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: I usually use chicken breasts but if you prefer thighs use those. Just make sure the chicken you choose is boneless and skinless. Leftover chicken or turkey or even rotisserie chicken can be used too but the cooking time will be reduced.
Seasonings: Cumin and chili powder are used to add south of the border flavors.
Chicken broth: Adds moisture as well as flavor.
Tortillas: Some people prefer corn while others are more into flour. So, take your pick!
Cheese: I like to use both cheddar cheese and pepper jack cheese. A Mexican blend would work too.
Green chilies and jalapenos: For spiciness!
Bell peppers: Add pops of color by including red, green and yellow pepper strips!
How to Make Slow Cooker Chicken Enchilada Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the chicken: Season the chicken with cumin, chili and cilantro, and put it in the slow cooker.
Make the verde sauce: Pulse the tomatillos and chilies in a food processor, then whisk in the green salsa. Pour this over the chicken in the crockpot and add some chicken broth.
Slow cook the enchilada casserole: Cover and cook for 6 hours on low.
Shred the chicken: Shred the chicken while still in the crockpot.
Add toppings and cook: Add drained Mexicorn, chopped peppers and sliced tortillas to the crockpot. Add the sour cream too, and stir. Top with shredded cheese and sprinkle over cumin and chili powder. Cook for another hour, then serve garnished with cilantro.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free tortillas and chicken broth.
Corn tortillas: Traditionally enchiladas are made with yellow or white corn tortillas which work well. Flour tortillas work in this tender chicken enchilada casserole too, if you prefer.
Spice it up: 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 chilies, so whoever wants to up the spice can do that.
Chicken breasts: Ground beef is a good option as well and it will reduce the cooking time required. Cubed beef stew meat is great in beef enchiladas and works well in this recipe.
Add beans: Throw in some black beans or pinto beans.
Serving Suggestions
Appetizers: Begin your meal with shrimp ceviche or a tasty bean dip.
Side dishes: 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 add more cheese on top before serving, some sour cream or maybe even some red enchilada sauce or chili salsa. A side of Mexican rice, smoked elote or refried beans would be good too, and I like sliced avocado with mine.
Dessert: Finish up with traditional Mexican rice pudding.
How to Store Chicken Enchilada Casserole
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost the casserole in the refrigerator overnight.
Reheat: You can warm it back up in the oven or air fryer.
Top Tips
Shredding the chicken: You can use a pair of forks to shred it easily (or these meat claws which I love!) You could even use your fingers but then you’d have to wait for the chicken to cool first.
Crockpot liners: Cleanup is quick and easy if you use a crockpot liner.
Season last: Instead of adding salt and pepper early on, I recommend tasting the casserole near the end of the cooking time. That way, you’ll have a better idea of how it tastes and whether or not to adjust the seasonings.
Enchilada Casserole FAQs
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. 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 flavors to make a one-dish casserole.
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.
Crockpot Chicken Enchilada Casserole Recipe
Slow Cooker Chicken Enchilada Casserole
Ingredients
- 3 chicken breasts, boneless and skinless
- 1½ Teaspoons ground cumin
- 1½ Teaspoons chili powder
- 1 Teaspoon dried cilantro
- 7 tomatillos
- 1 Can green chiles , 4-Ounce
- 1 Can jalapenos , 4-Ounce, sliced
- ½ Cup chicken broth
- 1 Can Mexicorn corn kernels, 11-Ounce
- 1 Can salsa verde, 7-Ounce
- 3 bell peppers, any colors, sliced
- 12 tortillas, yellow or white corn or flour
- 1 Cup sour cream
- ½ Cup cheddar cheese, shredded
- ½ Cup pepper jack cheese, shredded
- 1 Sprig cilantro, for garnish
Instructions
- Evenly sprinkle both sides of chicken with a teaspoon each of cumin and chili powder and all the dried cilantro. Put the seasoned chicken into the bottom of a slow cooker.
- Add the tomatillos, green chilies and diced jalapenos to a food processor. Pulse for 15 to 20 seconds or until well blended. Pour into a small mixing bowl and add green salsa. Whisk to combine.
- Pour the 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.
- Use 2 forks or meat claws to shred the chicken while it's still in the slow cooker.
- Drain the corn. Cut the bell peppers into ½-inch chunks. Cut your tortillas into ½-inch pieces. Add all of those to the slow cooker and stir to combine. Stir in the sour cream.
- Top with shredded cheese and sprinkle ½ teaspoon of cumin and ½ teaspoon of chili powder over the top.
- Cover and cook for 1 more hour.
- Garnish with cilantro and serve immediately.
Notes
Crockpot liners: Cleanup is quick and easy if you use a crockpot liner.
Season last: Instead of adding salt and pepper early on, I recommend tasting the casserole near the end of the cooking time. That way, you’ll have a better idea of how it tastes and whether or not to adjust the seasonings.
Nutrition
This slow cooker chicken enchilada casserole 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. 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 flavor. This easy enchilada casserole recipe is easy to make with shredded chicken breasts, a mild or spicy enchilada sauce, and staple ingredients from the grocery store.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was a total hit with our guests! Excited to make this again. 🙂
Such a hearty dish! And it’s so easy to make, too.
I’ve made this twice now and the second time I used pork instead of chicken and that was also really tasty. I am loving this easy crockpot casserole.
I am going to try this out this weekend! It looks really good!