Crockpot Chicken Enchilada Casserole: Why It’s the #1 Weeknight Meal

The Magic of a Stress-Free Dinner

Do you ever have evenings where cooking a delicious, homemade meal feels like too much work? Where the clock is ticking, and all you want is something flavorful and comforting without the fuss? I’ve been there many times. That’s why I’m excited to share one of my favorite recipes with you today: the Crockpot Chicken Enchilada Casserole. This is more than just a meal; it’s a weeknight helper, a set-it-and-forget-it dish that tastes great with very little effort. Imagine coming home to the smell of savory chicken, melted cheese, and a hint of spice, all ready to eat. Get ready to enjoy your evenings and delight your taste buds!

Why Make This Recipe

This recipe is designed for busy schedules. You can prep it in minutes and let your slow cooker do all the hard work. Layers of tender chicken, rich enchilada sauce, and gooey cheese make a truly satisfying meal. It has familiar flavors that even picky eaters will like, making dinner easy. You can easily change it to fit your family’s tastes and what you have on hand. With fewer pots and pans, you will spend less time cleaning and more time enjoying your evening. It is also great for making ahead or eating as leftovers throughout the week.

How to Make Crockpot Chicken Enchilada Casserole

Making this casserole is simple. You place chicken, seasoning, sauce, onion, and garlic in the slow cooker to cook until the chicken is tender. Then you shred the chicken and layer it with tortillas, cheese, and other optional ingredients. Finally, you cook it until the cheese melts and
the casserole is heated through.

Ingredients of Crockpot Chicken Enchilada Casserole

  • For the Chicken:
  • Boneless, skinless chicken breasts or thighs
  • Enchilada sauce (red or green)
  • Taco seasoning
  • One onion, diced
  • Garlic, minced
  • For the Casserole Layers:
  • Corn tortillas or flour tortillas, cut into strips or small pieces
  • Shredded cheese blend (Monterey Jack, cheddar, or Mexican blend)
  • Canned diced green chiles (optional)
  • Black beans, rinsed and drained (optional)
  • Corn kernels (fresh, frozen, or canned – optional)
  • Optional Toppings:
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Diced avocado or guacamole
  • Salsa
  • Jalapeños, sliced (fresh or pickled)

Directions of Crockpot Chicken Enchilada Casserole

  1. Prep the Chicken: Place the chicken breasts or thighs in the bottom of your slow cooker. Sprinkle generously with taco seasoning, then pour about half of the enchilada sauce over the chicken, making sure it is well coated. Add the diced onion and minced garlic around the chicken.
  2. Slow Cook: Cover and cook on low for 3-4 hours or on high for 2-3 hours, or until you can easily shred the chicken with two forks.
  3. Shred the Chicken: Once cooked, take the chicken out of the slow cooker (leave the cooking liquids and onion/garlic behind). Shred the chicken using two forks, then put it back into the slow cooker and stir it into the sauce.
  4. Layer the Casserole:
  5. Spread a small amount of the remaining enchilada sauce on the bottom of your slow cooker.
  6. Place about a third of the tortilla pieces over the sauce.
  7. Cover with about a third of the shredded chicken mixture.
  8. Sprinkle with a third of the cheese, green chiles (if using), black beans, and corn.
  9. Repeat these layers two more times, ending with a generous layer of cheese on top.
  10. Final Cook & Melt: Cover and cook on low for another 30-45 minutes, or until the cheese is beautifully melted and bubbly, and the casserole is hot all the way through.
  11. Rest & Serve: Let the casserole rest for 5-10 minutes before serving. This helps the layers set slightly.

How to Serve Crockpot Chicken Enchilada Casserole

This hearty casserole is great by itself. You can also serve it with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of crisp green salad with a lime dressing. Pair it with a simple side of Mexican rice or refried beans for a complete Tex-Mex meal. You can also offer tortilla chips for scooping, alongside guacamole, salsa, or queso.

How to Store Crockpot Chicken Enchilada Casserole

You can store this casserole in an airtight container in the refrigerator for 3-4 days. It also freezes well for up to 2-3 months. Just thaw it overnight in the refrigerator and reheat it gently in the oven or microwave.

Tips to Make Crockpot Chicken Enchilada Casserole

Do not overcook the chicken. Chicken cooked in the slow cooker can become dry if left for too long. Stick to the suggested times. Try to spread your ingredients as evenly as possible for a consistent taste in every bite. Use good quality cheese that melts well. Shredding your own often melts better than pre-shredded varieties.

Variation

You can add vegetables like spinach, bell peppers, or sautéed zucchini with the chicken for more nutrients. You can swap the chicken for shredded beef or even plant-based protein for a vegetarian version. For an extra creamy texture, stir in a block of cream cheese or a can of cream of chicken soup with the shredded chicken. For a different flavor, use a white enchilada sauce and a blend of Monterey Jack and perception cheese to make a White Chicken Enchilada Casserole.

FAQs

Q1: Can I make this Crockpot Chicken Enchilada Casserole ahead of time?

A1: Yes! You can assemble the casserole layers in your slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking. Or, you can cook the entire casserole, let it cool completely, then refrigerate or freeze it. Reheat it gently in the oven or microwave.

Q2: What kind of enchilada sauce is best for this Crockpot Chicken Enchilada Casserole?

A2: The best enchilada sauce is what you like most! Red enchilada sauce gives a classic, rich flavor, while green enchilada sauce (often made with tomatillos) is brighter and tangier. Feel free to use your favorite store-bought brand or even homemade if you have a recipe you love.

Q3: Can I use frozen chicken breasts for this Crockpot Chicken Enchilada Casserole?

A3: For food safety, it is usually best to use thawed chicken when cooking in a slow cooker. This is especially true for recipes like this where the chicken is not in boiling liquid for the entire cooking time. Thawed chicken cooks to a safe temperature more quickly and evenly.

Delicious Crockpot Chicken Enchilada Casserole overhead

Hearty Crockpot Chicken Enchilada Casserole

This hearty crockpot chicken enchilada casserole is a comforting and easy-to-make dish, featuring tender shredded chicken in a savory enchilada sauce, layered with tortillas and cheese, and slow-cooked to perfection.
Prep Time 25 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 40 minutes
Servings 8 servings
Calories 450 kcal

Equipment

  • Slow cooker
  • Forks

Ingredients
  

For the Chicken

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (19 oz) can red or green enchilada sauce use half for cooking, half for layering
  • 2 tbsp taco seasoning
  • 1 medium onion diced
  • 3 cloves garlic minced

For the Casserole Layers

  • 12-15 corn tortillas or flour tortillas cut into 1-inch strips or small pieces
  • 2 cups shredded cheese blend Monterey Jack, cheddar, or Mexican blend
  • 1 (4 oz) can diced green chiles optional
  • 1 (15 oz) can black beans rinsed and drained (optional)
  • 1 cup corn kernels fresh, frozen, or canned - optional

Optional Toppings

  • Sour cream or Greek yogurt
  • Fresh cilantro chopped
  • Diced avocado or guacamole
  • Salsa
  • Sliced jalapeños fresh or pickled

Instructions
 

Prep the Chicken

  • Place chicken in the slow cooker, sprinkle with taco seasoning, pour half the enchilada sauce over it, then add diced onion and minced garlic.

Slow Cook

  • Cover and cook on low for 3-4 hours or on high for 2-3 hours until the chicken can be easily shredded.

Shred the Chicken

  • Remove the cooked chicken from the slow cooker, shred it with two forks, then return it to the slow cooker and stir it into the sauce.

Layer the Casserole

  • Spread a small amount of the remaining enchilada sauce on the bottom of the slow cooker. Layer with a third each of tortilla pieces, shredded chicken mixture, cheese, green chiles (if using), black beans, and corn; repeat two more times, finishing with a generous cheese layer.

Final Cook & Melt

  • Cover and cook on low for another 30-45 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.

Rest & Serve

  • Let the casserole rest for 5-10 minutes before serving to help the layers set. Serve with your preferred optional toppings.

Notes

For a spicier kick, use hot enchilada sauce and add extra jalapeños. This casserole freezes well before or after baking; simply thaw and reheat.

Leave a Comment

Recipe Rating