This Slow Cooker Chicken Enchilada Casserole is one of those easy, comforting meals that you'll find yourself coming back to again and again. Just layer everything in the slow cooker and let it do the work! Whether it's a busy weeknight or a lazy Sunday, this is the kind of no-fuss dinner the whole family will love.
This Slow Cooker Chicken Enchilada Casserole is the definition of a set-it-and-forget-it meal. Just toss everything in the crock pot, walk away, and come back to a pot full of deliciousness. Right at the end, you'll shred the chicken and stir in some cheese and corn tortillas for that cozy, casserole-style texture that's packed with bold, comforting flavor. I like to serve it topped with sour cream, salsa and avocado-but whatever you've got on hand works. My kids love scooping it up with tortilla chips, but it's just as good on its own or spooned over rice for a super satisfying dinner. Enjoy!
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Equipment
For this recipe you will need a slow cooker. I used this 8 quart programmable Crock-Pot and it turned out great!
You will also need a cutting board and knife, and a cheese grater.
Ingredients & Substitutions
- Chicken breasts: You can substitute with chicken thighs if preferred.
- Canned diced tomatoes: I also like to use the fire roasted diced tomatoes for extra flavor.
- Onion - I recommend a yellow onion, but white or red work too.
- Frozen corn - You could substitute with drained, canned corn or fresh corn kernels if preferred.
- Canned green chiles - I love the flavor these add. Choose a heat level you're comfortable with - they range from mild to spicy.
- Garlic - I prefer using fresh garlic to the jarred, minced stuff.
- Red enchilada sauce - I like Siete's Enchilada Sauce but use your favorite brand. Keep in mind that some enchilada sauces have more salt than others so be sure to taste before serving and add additional seasoning as needed.
- Taco Seasoning - I'm also a bit fan of Siete's Taco Seasoning, but again your favorite brand or homemade will work!
- Cheese - I like using Colby Jack for this recipe, but you can use Monterey Jack, Cheddar, or whatever you have on hand. I highly recommend shredded your own cheese for this recipe. Pre-shredded is fine in a pinch but you can definitely tell a different when you shred it at home.
- Corn tortillas - If you want to make this recipe gluten free just be sure to check the label.
- Sour cream - I recommend using full fat.
- Lime - This is optional but I find that a squeeze of lime juice really elevates the flavor of this dish.
Optional Toppings:
- Avocado slices
- Sliced jalapenos
- Sour cream
- Salsa
- Green Onions
- Hot Sauce
Step-by-Step Photos
Recipe FAQs
Absolutely! Chicken thighs work great in the slow cooker and have fantastic flavor.
That is completely up to you! For a mild dish be sure to choose mild green chiles and enchilada sauce. If you prefer more heat in the dish select spicier labeled ingredients. You can also add additional chiles or hot sauce to really take the heat level up.
Yes, I love freezing this recipe in individual portions in my Souper Cubes. Be sure to store it in an air tight container and it will last about 3 months. Just defrost in the fridge overnight before reheating.
Technically yes but I don't really recommend it. Corn tortillas hold up much better in a slow cooker dish while flour tortillas tend to get soggy.
Yes, this recipe can easily be made gluten-free. Just check the labels on your corn tortillas and taco season to ensure that they are gluten free and you should be good to go.
Made this slow cooker chicken enchilada casserole recipe? Let me know what you think in the comments!
Recipe
Slow Cooker Chicken Enchilada Casserole
Equipment
- Slow Cooker
Ingredients
- 1.5 lb chicken breasts
- 14 oz can of diced tomatoes
- 4 oz can diced green chiles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 oz packet of taco seasoning about 3 tbsps measured out
- 16 oz red enchilada sauce
- 8 corn tortillas, cut into quarters
- ½ cup sour cream
- 8 oz Colby Jack cheese, shredded and divided
Optional Toppings
- Avocado, sour cream, salsa, jalapenos, hot sauce
Instructions
- In the bowl of a large slow cooker combine diced tomatoes, green chiles, frozen corn, diced onion and minced garlic. Stir to combine. Place chicken breasts on top then sprinkle with taco seasoning before pouring the enchilada sauce over the top. Cook on low heat for 6-7 hours until the chicken shreds easily.
- Shred the chicken then mix in sour cream, corn tortillas, the juice of one lime and ½ of the shredded cheese. Taste and add any additional seasoning if needed. Evenly sprinkle the remaining shredded cheese over the top. Then replace the lid and cook on low heat for another 20-30 minutes until the cheese is melted.
- Serve hot on its own or add topping of your choice. Enjoy!
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