Slow Cooker Chicken Enchilada Casserole Recipe
If you’re craving a cozy, cheesy, and flavorful meal that will fill your kitchen with delicious aromas, look no further than this Slow Cooker Chicken Enchilada Casserole. This dish brings all the zesty goodness of classic enchiladas with a fraction of the effort, all thanks to the magic of your slow cooker. Imagine tender chicken, rich red enchilada sauce, melty cheese, and soft corn tortillas mingling together in one effortless casserole that’s perfect for busy weeknights or entertaining friends. Get ready to make this crowd-pleaser your new go-to comfort food!
Ingredients You’ll Need
Gathering your ingredients for Slow Cooker Chicken Enchilada Casserole couldn’t be simpler. Each one brings something special to the table, whether it’s bold flavor, creamy texture, or that irresistible golden cheese topping. Here’s what you’ll need and why you absolutely don’t want to skip a single component.
- Chicken breasts: Boneless, skinless chicken breasts become incredibly tender and juicy as they slowly cook, soaking up all the Mexican spices.
- Taco seasoning: This blend adds just the right amount of smoky, spicy depth to your casserole—use your favorite brand or homemade.
- Salt and black pepper: A little seasoning goes a long way to amp up all the flavors and keep everything balanced.
- Red enchilada sauce: Pouring in two cans gives you a rich, saucy base packed with robust, tangy flavor.
- Tomatoes with diced green chiles: These bring a burst of freshness and a hint of heat, making every bite a little exciting.
- Corn tortillas: Once cut into wedges, they soak up all the saucy goodness and provide that signature enchilada texture.
- Shredded fiesta blend cheese: Melty, bubbly cheese is the crown jewel here—don’t be shy with it, and feel free to use extra.
How to Make Slow Cooker Chicken Enchilada Casserole
Step 1: Prep Your Slow Cooker
Start by prepping the liner of your slow cooker with a generous coating of nonstick cooking spray. This little step guarantees your Slow Cooker Chicken Enchilada Casserole won’t stick and makes cleanup a breeze—which means less time scrubbing and more time enjoying dinner.
Step 2: Layer the Chicken and Seasonings
Place your chicken breasts directly into the bottom of the slow cooker. Sprinkle them with taco seasoning, salt, and black pepper to make sure every bite of chicken soaks up those South-of-the-border flavors right from the start.
Step 3: Add the Sauce and Tomatoes
Pour both cans of enchilada sauce and the drained tomatoes with diced green chiles evenly over the chicken. This creates a bold, saucy bath that infuses the chicken with richness and spice as it cooks low and slow.
Step 4: Slow Cook Until Tender
Cover the slow cooker and let everything cook on low for 4 to 5 hours. The wait will fill your kitchen with incredible aromas and the chicken will become fall-apart tender—worth every minute.
Step 5: Prep Your Tortillas
While your chicken simmers away, cut the corn tortillas into wedges. This makes them easier to mix in later and guarantees that perfect, hearty layer that absorbs all the delicious sauce.
Step 6: Shred the Chicken
Once the chicken is perfectly tender, use two forks to shred it right in the slow cooker. You want nice bite-sized pieces that will meld together with the sauce and fillings.
Step 7: Mix in Tortillas and Cheese
Add half of your tortilla wedges and half the shredded cheese to the slow cooker. Stir everything together so the tortillas soak in the sauce and the cheese melts deep inside for ultimate gooeyness.
Step 8: Top and Even Out the Casserole
Smooth the casserole into an even layer, then top it with the remaining tortilla wedges. This creates a hearty surface that soaks up yet more saucy goodness during the final cook.
Step 9: Finish Cooking and Add More Cheese
Re-cover the slow cooker and cook for an additional 30 minutes. Right before serving, sprinkle the rest of the cheese on top, allowing it to melt into a golden, bubbly blanket over your Slow Cooker Chicken Enchilada Casserole.
How to Serve Slow Cooker Chicken Enchilada Casserole
Garnishes
This is your chance to get creative and colorful! Scatter chopped fresh cilantro, sliced green onions, or diced avocado over each hearty serving. A dollop of sour cream or a sprinkle of jalapeños makes each bite pop, adding brightness and a creamy finish.
Side Dishes
When it comes to pairing, you can’t go wrong with classic Mexican rice or a scoop of refried beans. For a fresher twist, whip up a simple corn and black bean salad, or add a crisp green salad with lime vinaigrette for a cool contrast.
Creative Ways to Present
For parties or family gatherings, try serving your Slow Cooker Chicken Enchilada Casserole in individual ramekins or mini cast iron skillets for that wow factor. Or use it as a filling for burritos, stuffed bell peppers, or even as a nacho topping—trust me, it’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making each reheated bite just as tasty—sometimes even better—than when it was first made.
Freezing
If you want to meal prep, this recipe freezes like a dream! Simply portion into freezer-safe containers and freeze for up to 2 months. Be sure to let the casserole cool completely before freezing to prevent any ice crystals from forming.
Reheating
To reheat, simply microwave portions on medium power until hot, or bake in a 350°F oven until warmed through. For best results, cover with foil to keep the cheese melty and the casserole moist. Garnish fresh to revive all the vibrant flavors.
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! To make your Slow Cooker Chicken Enchilada Casserole even quicker, use shredded rotisserie chicken. Just start at step 6 in the directions, stirring the chicken with the sauce, tortillas, and cheese before layering and finishing in the slow cooker for about 30 minutes.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional and give that classic enchilada flavor and texture, you can substitute flour tortillas if you prefer a softer and slightly sweeter finish. Just remember that flour tortillas tend to get a bit more “doughy” when cooked for long periods.
How spicy is this Slow Cooker Chicken Enchilada Casserole?
The spice level largely depends on your enchilada sauce and the brand of tomatoes with green chiles you use. For a milder version, choose mild sauce and tomatoes; for more heat, go with medium or hot options, or add extra fresh jalapeños on top.
Can I make this casserole vegetarian?
Yes! Swap out the chicken breasts for cooked black beans or a plant-based chicken substitute, and you’ll have a delicious vegetarian Slow Cooker Enchilada Casserole that’s just as satisfying and flavorful.
Will this recipe work in an Instant Pot?
It can, with a few adjustments! Use the slow cooking function on your Instant Pot, or if you’re short on time, pressure cook the seasoned chicken in the sauce for 10 minutes, then follow steps 6–9 using the sauté function for melty, cheesy results.
Final Thoughts
There’s truly nothing cozier or more comforting than sitting down to a big helping of Slow Cooker Chicken Enchilada Casserole. With simple ingredients and an effortless cooking method, this recipe is just waiting to become a new staple at your table. Try it tonight—you won’t be disappointed!
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Slow Cooker Chicken Enchilada Casserole Recipe
- Total Time: 5 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Chicken Enchilada Casserole is a delicious and easy-to-make dish that is perfect for busy weeknights. Layers of tender chicken, flavorful enchilada sauce, corn tortillas, and melted cheese come together in the slow cooker for a satisfying meal the whole family will love.
Ingredients
Chicken:
- 2 to 3 chicken breasts (boneless & skinless)
- 1 Tablespoon taco seasoning
- Salt and black pepper (to taste)
Enchilada Casserole:
- 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
- Prepare Slow Cooker: Spray the slow cooker liner with nonstick cooking spray.
- Add Chicken: Place the chicken breasts in the slow cooker and season with taco seasoning, salt, and pepper.
- Add Sauces: Pour enchilada sauce and tomatoes over the chicken.
- Cook: Cover and cook on low for 4 to 5 hours.
- Prepare Tortillas: Cut tortillas into wedges.
- Shred Chicken: Use forks to shred the cooked chicken.
- Combine Ingredients: Mix shredded chicken, tortilla wedges, and half of the cheese.
- Layer: Press mixture into an even layer and top with remaining tortilla wedges.
- Finish Cooking: Cover and cook for an additional 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Slow Cooker, Chicken Enchilada Casserole, Mexican, Easy, Weeknight Dinner
