With just 15 minutes of prep, your slow cooker works its wonders all day. What emerges is a creamy, comforting casserole bursting with southwest flavor in every cheesy, saucy bite.
Do you dream of enjoying warm, welcoming enchilada flavors without the fuss of rolling up each tortilla? Then you need to try this simple-to-assemble yet incredibly satisfying Slow Cooker Chicken Enchilada Casserole! With just fifteen minutes of prep, your slow cooker transforms boneless chicken breasts, cheese, veggies and tortilla wedges into a creamy, comforting casserole bursting with true southwestern flair.
While it simmers low and slow all day, your home will be filled with the aroma of melting cheese and spices. Then come dinner time, each gooey, saucy bite will instantly transport you to the lively streets of Mexico. Best of all, clean up is a breeze. So say "¡hola!" to an easy family favorite that's endlessly comforting and full of lazy day goodness.
Slow Cooker Enchilada Casserole
Dive straight into the heart of Mexican-inspired cuisine with this Slow Cooker Chicken Enchilada Casserole.
It simplifies the classic enchilada into a hearty, no-fuss casserole that cooks to perfection in your slow cooker.
Perfect for busy weeknights or when you're craving the comforting flavors of enchiladas without the effort of rolling each one.
This crowd-pleasing dish is sure to become a new favorite for game days, potlucks, or any night you want a warm homemade meal without the fuss.
Ingredients
Chicken breasts - Boneless, skinless thighs work too
Taco seasoning - You can use store bought or homemade taco seasoning.
Enchilada sauce - Look for medium or hot sauce to complement filling flavors.
Tomatoes with green chiles - Adds southwestern flavor.
Corn tortillas - Corn tortillas lend authentic texture opposed to flour tortillas.
Fiesta blend cheese - This Mexican cheese blend includes cheddar, Monterey jack.
How to make
To prepare the casserole, lightly coat the inner slow cooker crock with nonstick spray.
Place chicken breasts in the bottom and sprinkle with the taco seasoning and a pinch of salt and pepper.
In a small bowl, combine the enchilada sauce and canned tomatoes then pour evenly over the chicken.
Cover and cook on low for 4-5 hours, until chicken is very tender. Use two forks to shred the chicken right in the slow cooker.
Stir in half of the tortilla wedges and 1 cup of the cheese until combined.
Spread the mixture in an even layer. Top with remaining tortilla pieces and cheese.
Return lid and continue cooking on low for 30 minutes, until hot and bubbling.
Tips for Making the Best Chicken Enchilada Casserole
Here are some tips for making Slow Cooker Chicken Enchilada Casserole:
- Shred chicken while still hot right in the slow cooker.
- Opt for enchilada sauce with medium heat for best balance of flavors.
- Cut tortillas into wedges about 1-inch wide.
- Garnish with lettuce, tomatoes, olives or pickled jalapenos.
- Top tacos, nachos, baked potatoes or top burritos or enchiladas with leftovers.
- Use our recipe as a guideline - play with mix-ins like corn, black beans or rotisserie chicken.
Storage and Leftovers
If you have leftovers of this enchilada casserole, you can save them for later.
Allow casserole to cool completely, then cover and refrigerate for up to 4 days.
Reheat casserole directly in the microwave or oven until piping hot.
If you are wanting a little something different for using up the leftovers, here are some ideas:
- Use as a filling for burritos, tacos or quesadillas.
- Stir into soups, stews or chili for extra flavor.
- Top tortilla chips and broil for a few minutes to make nachos.
- Scoop onto tostadas.
- Stir into rice or mashed potatoes.
- Top salads or baked potatoes.
What to pair it with
Here are some great ideas to pair these with:
- Spanish Rice
- Refried Beans
- Black Bean Salad
- Corn on the Cob or Steamed Corn
- Tortilla Chips - Great for scooping up the sauce.
- Romaine Lettuce
- Pico de Gallo
- Guacamole
- Sour Cream
- Lime Wedges - a squeeze over the top for a bit of lime flavor
- Fruit Salad
Slow Cooker Chicken Enchilada Casserole
Ingredients
- 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
- Prepare the liner of the slow cooker with nonstick cooking spray.
- Place the chicken breasts into the bottom of the slow cooker. Over the chicken, sprinkle the taco seasoning, salt, and black pepper.
- Pour the enchilada sauce and tomatoes over the chicken.
- Cover the slow cooker and cook on low for 4 to 5 hours.
- Meanwhile, cut the tortillas into wedges.
- Shred the chicken with two forks.
- Stir the tortilla wedges and half of the cheese into the chicken.
- Press the casserole into an even layer and top with the remaining casserole.
- Re-cover the slow cooker and continue cooking for 30 minutes.
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