If you love chicken enchiladas you are going to love this recipe for Slow Cooker Chicken Enchilada Casserole. Everything cooks in one pot using the same simple ingredients we all crave in enchiladas.
Tender shredded chicken, melty cheese, warm enchilada sauce mix with corn tortilla wedges. Perfect for busy weeknights, game days, or those nights when you want real comfort food with minimal clean-up.
Recipe Ingredients
- Chicken Breasts - Boneless, skinless. Chicken thighs work too and stay very tender.
- Taco Seasoning - Any store-bought blend is fine. Add extra cumin or chili powder if you like more flavor.
- Salt and Pepper
- Diced Tomatoes with Green Chiles - Or, your favorite brand of diced tomatoes and add additional diced green chiles.
- Enchilada Sauce - Use your favorite brand. Mild or hot works.
- Shredded Cheese - Mexican blend or Monterey Jack.
- Corn Tortillas - They hold up better than flour in the slow cooker.
Additional Toppings - Optional
- Sour Cream
- Green Onions
- Jalapenos
- Black Olives
Green Sauce Enchilada Variation
Does your family prefer green sauce chicken enchiladas? Follow the recipe as written except for these minor variations:
- Use green enchilada sauce in place of the red sauce.
- Omit the diced tomatoes and add a couple of teaspoons of diced green chilis. More if you like a bit more heat.
- Use either the Mexican Blend shredded cheese, or try Monterey Jack cheese.
- Add about 1 cup of sour cream when you add the shredded cheese and tortilla wedges.
Cook the slow cooker enchilada casserole as directed. Delicious!
Step-by-Step Recipe Directions
Spray non-stick cooking spray on the slow cooker insert. Place the chicken breasts on the bottom of the bowl and sprinkle with the taco seasoning, salt, and pepper.
Add the diced tomatoes.
Cover the chicken and tomatoes with the enchilada sauce. Place the lid on the slow cooker and cook the chicken on low for 4 to 5 hours.
Chicken is done when it reaches 165 degrees F. internally. When the chicken is ready, use two forks and shred the chicken.
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Cut the tortillas into wedges and place them over the shredded chicken.
Add half of the shredded cheese. Stir everything together and press down to an even layer.
Add the rest of the cheese. Cover the slow cooker and continue to cook on low for about 30 minutes.
Serve the chicken enchiladas with your favorite toppings!
This easy slow cooker chicken enchilada casserole is filled with melty cheese, yummy chicken, all in a delicious enchilada sauce. A perfect, simple dinner!
Store any leftovers in the refrigerator in an airtight container.
Recipe FAQ's
This recipe uses corn tortillas. Flour tortillas can be a bit doughy when cooked in the slow cooker.
There should be no problem with that. Remember, always cook chicken until it reaches 165 degrees F.
Yes! Please see my recipe suggestion under Recipe Ingredients.
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Complete Recipe
Slow Cooker Chicken Enchiladas
Equipment
- 1 Slow Cooker
Ingredients
- 1.5 pound Chicken Breasts boneless skinless
- 1 tablespoon Taco Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 20 ounces Red Enchilada Sauce
- 10 ounces Diced Tomatoes with Green Chiles drained
- 12 ounce Corn Tortillas cut into wedges
- 2 cups Mexican Blend Cheese shredded
Instructions
- Spray non-stick cooking spray on the slow cooker insert. Place the chicken breasts on the bottom of the insert and sprinkle with the taco seasoning, salt, and pepper.
- Cover the chicken with the diced tomatoes and the enchilada sauce. Place the lid on the slow cooker and cook the chicken on low for 4 to 5 hours.
- Chicken is done when it reaches 165 degrees F. internally. When the chicken is ready, use two forks and shred the chicken.
- Cut the tortillas into wedges and place them over the shredded chicken.
- Add half of the shredded cheese. Stir everything together and press down to an even layer.
- Add the rest of the cheese. Cover the slow cooker and continue to cook on low for about 30 minutes.
- Serve the slow cooker chicken enchiladas with your favorite toppings!
Notes
-
- Use green enchilada sauce in place of the red sauce.
-
- Omit the diced tomatoes and add a couple of teaspoons of diced green chilis. More if you like a bit more heat.
-
- Use either the Mexican Blend shredded cheese, or try Monterey Jack cheese.
-
- Add about 1 cup of sour cream when you add the shredded cheese and tortilla wedges.
- Sour Cream
- Green Onions
- Jalapenos
- Black Olives
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