Introduction
Crockpot Chicken Enchilada Casserole is a flavorful, hands-off dinner that brings all the bold, comforting flavors of classic chicken enchiladas into one easy slow cooker meal. Tender chicken slowly cooks in enchilada sauce with spices, then layers of tortillas, cheese, and creamy goodness turn it into a rich, satisfying casserole—without rolling a single enchilada.
This recipe is perfect for busy days when you want something hearty and homemade with minimal effort. The slow cooker does all the work, allowing the chicken to soak up the enchilada sauce while staying juicy and tender. As everything cooks together, the flavors deepen, creating a cozy, crowd-pleasing dish that tastes even better the next day.
Crockpot Chicken Enchilada Casserole is family-friendly, customizable, and ideal for meal prep. Serve it for weeknight dinners, casual gatherings, or anytime you’re craving Mexican-inspired comfort food. If you love enchiladas but want an easier way to enjoy them, this slow cooker casserole is about to become a favorite.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
2 cups red enchilada sauce
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 cups shredded Mexican-blend or cheddar cheese
8 small corn or flour tortillas, cut into strips
Optional toppings: chopped cilantro, green onions, diced tomatoes
Preparation
Step 1: Prepare the Crockpot
Lightly spray the crockpot with nonstick cooking spray for easy cleanup.
Step 2: Add the Chicken and Sauce
Place chicken in the bottom of the crockpot. Pour enchilada sauce over the chicken. Sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
Step 3: Slow Cook the Chicken
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
Step 4: Shred and Add Creamy Ingredients
Remove the chicken and shred with two forks. Return shredded chicken to the crockpot. Stir in cream of chicken soup and sour cream until well combined.
Step 5: Add Tortillas and Cheese
Gently stir in tortilla strips and half of the shredded cheese. Sprinkle remaining cheese over the top. Cover and cook on HIGH for 30–45 minutes, until tortillas are tender and cheese is melted.
Variations
Green Enchilada Version: Use green enchilada sauce instead of red.
Spicy Enchilada Casserole: Add jalapeños or hot sauce.
Low-Carb Option: Replace tortillas with cauliflower rice.
Bean Boost: Add black beans or pinto beans.
Extra Cheesy: Stir in cream cheese or more shredded cheese.
Cooking Notes
Chicken thighs stay extra juicy, but breasts shred beautifully.
Tortillas soften as they cook—stir gently.
Sauce thickens as it rests.
Avoid overcooking after adding tortillas.
Serving Suggestions
Serve Crockpot Chicken Enchilada Casserole with Spanish rice, refried beans, tortilla chips, or a fresh green salad. Top with sour cream, avocado, or fresh cilantro for extra flavor.
Tips
Use rotisserie chicken for a shortcut—add after first cook.
Low-sodium enchilada sauce helps control salt levels.
Let rest 10 minutes before serving for best texture.
Store leftovers in an airtight container.
Prep Time
10 minutes
Cooking Time
6–7 hours
Total Time
6 hours 10 minutes
Nutritional Information (Approximate per serving)
Calories: 520
Protein: 36g
Sodium: 780mg
FAQs
Can I use frozen chicken?
Thawed chicken is recommended for even cooking.
Can I make this ahead of time?
Yes, it reheats very well and tastes even better the next day.
Can I freeze this casserole?
Yes, freeze in airtight containers for up to 2 months.
Corn or flour tortillas—what’s better?
Corn tortillas give more traditional enchilada flavor.
Conclusion
Crockpot Chicken Enchilada Casserole is the perfect blend of bold enchilada flavor and slow cooker convenience. Creamy, cheesy, and packed with tender chicken, this easy casserole delivers comfort and satisfaction with minimal effort. Ideal for busy nights, family dinners, or make-ahead meals, it’s a recipe you’ll want to keep on repeat. 🌮🍗🧀
Print
Crockpot Chicken Enchilada Casserole (Easy Slow Cooker Mexican-Inspired Dinner)
Ingredients
-
2 lbs boneless, skinless chicken breasts or thighs
-
2 cups red enchilada sauce
-
1 can (10.5 oz) cream of chicken soup
-
1 cup sour cream
-
1 teaspoon chili powder
-
1 teaspoon cumin
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
Salt and black pepper, to taste
-
2 cups shredded Mexican-blend or cheddar cheese
-
8 small corn or flour tortillas, cut into strips
-
Optional toppings: chopped cilantro, green onions, diced tomatoes
Instructions
Lightly spray the crockpot with nonstick cooking spray for easy cleanup.
Place chicken in the bottom of the crockpot. Pour enchilada sauce over the chicken. Sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
Remove the chicken and shred with two forks. Return shredded chicken to the crockpot. Stir in cream of chicken soup and sour cream until well combined.
Gently stir in tortilla strips and half of the shredded cheese. Sprinkle remaining cheese over the top. Cover and cook on HIGH for 30–45 minutes, until tortillas are tender and cheese is melted.
Notes
-
Chicken thighs stay extra juicy, but breasts shred beautifully.
-
Tortillas soften as they cook—stir gently.
-
Sauce thickens as it rests.
-
Avoid overcooking after adding tortillas.