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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.
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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.