Name: 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

Ingredients

Scale

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

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.

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.