Name: Slow Cooker Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Mexican
Ingredients: 2 to 3 boneless, skinless chicken breasts; 1 Tablespoon taco seasoning; Salt and black pepper to taste; 2 (10 ounce) cans red enchilada sauce; 1 (10 ounce) can tomatoes with diced green chiles, drained; 12 ounces corn tortillas, cut into wedges; 2 cups shredded fiesta blend cheese, divided

Jump to Recipe

Introduction

This Slow Cooker Chicken Enchilada Casserole is a comforting, hands-off meal perfect for busy days. Layers of tender chicken, flavorful sauce, and cheesy tortillas come together effortlessly in your slow cooker for a delicious Tex-Mex dinner.

A white plate holds a layered portion of cheesy lasagna with melted golden-yellow and light orange cheese on top. The layers underneath show a mix of creamy sauce, rich tomato bits, and soft pasta sheets in light yellow and orange shades, with some green herb specks visible. A fork is picking up a piece from the front, highlighting the soft, gooey texture of the lasagna layers. There is a small garnish of green cilantro leaves placed near the back of the plate, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 to 3 boneless, skinless chicken breasts
1 tablespoon taco seasoning
Salt and black pepper to taste
2 (10 ounce) cans red enchilada sauce
1 (10 ounce) can tomatoes with diced green chiles, drained
12 ounces corn tortillas, cut into wedges
2 cups shredded fiesta blend cheese, divided

Instructions

Step 1: Spray the liner of your slow cooker with nonstick cooking spray to prevent sticking.
Step 2: Place the chicken breasts in the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper evenly over the chicken.
Step 3: Pour the red enchilada sauce and drained tomatoes with diced green chiles over the chicken.
Step 4: Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.
Step 5: While the chicken cooks, cut the corn tortillas into wedges.
Step 6: When the chicken is done, shred it using two forks directly in the slow cooker.
Step 7: Stir the tortilla wedges and half of the shredded cheese into the shredded chicken mixture, mixing well.
Step 8: Press the mixture into an even layer in the slow cooker, then top with the remaining tortilla wedges.
Step 9: Cover the slow cooker again and cook on low for an additional 30 minutes to melt the cheese and soften the top layer of tortillas.

Tips & Variations

For extra flavor, add a layer of sliced black olives or diced onions with the tortillas.
Use flour tortillas instead of corn for a softer texture.
Top with fresh cilantro or a dollop of sour cream before serving for added freshness.
Adjust the taco seasoning or enchilada sauce based on your preferred spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave until warmed through, or in the oven at 350°F (175°C) covered with foil for 15-20 minutes to retain moisture.

How to Serve

The dish shows a slow cooker filled with a cheesy, layered casserole. The bottom layer is a red tomato sauce mixed with shredded chicken, topped by soft, flat tortilla layers. Over these tortillas, there is a thick layer of melted, golden-yellow cheddar and white mozzarella cheese, with small green herb pieces sprinkled on top. A spoon is scooping some out, revealing a creamy, moist texture inside with chicken visible. In the foreground, there is a white plate with a portion of the casserole, resting on a white marbled surface with some green herbs beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, but cooking time will increase. It’s best to cook on low for 6 to 7 hours to ensure the chicken is fully cooked and tender.

Can I make this casserole without a slow cooker?

You can bake it in the oven at 375°F (190°C). Cook the chicken beforehand, then layer and assemble everything in a casserole dish and bake for about 25-30 minutes until heated through and cheese is melted.