Slow Cooker Chicken Enchilada Casserole

With just 15 minutes of prep and using your slow cooker, you can make this delicious slow cooker chicken enchilada casserole. It's a creamy, comforting casserole bursting with southwest flavor in every bite.

Chicken enchiladas are a favorite in my family, but I don't always have the time to make them. Easy crockpot meals make these busy night easier.

This chicken enchilada casserole recipe makes it so you have the flavor of enchiladas, but without the long prep of needed to roll each enchilada.

While your crockpot casserole simmers all day, your home will be filled with the aroma of this delicious casserole.

Slow Cooker Chicken Enchilada Casserole

This Crockpot enchilada casserole is perfect for busy weeknights or when you are craving the flavors of chicken enchiladas.

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, cilantro 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 and Corn Salsa
• 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