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Crock Pot Chicken Enchilada Casserole


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  • Author: Lina Judi
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings 1x

Description

A simple, comforting slow-cooker casserole bursting with tender shredded chicken and rich enchilada sauce. This easy dump-and-go recipe layers flavorful chicken with sauce for a perfect weeknight meal with minimal effort.


Ingredients

Scale
  • 1.5 lbs boneless skinless raw chicken breasts (do not exceed 1.5 lbs to avoid dryness)

  • 28 oz can red enchilada sauce (brands like El Pato or Los Palmas recommended)

  • 810 corn tortillas, cut or torn into pieces

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

  • 1 small onion, diced (optional)

  • 1 tsp ground cumin (optional)

  • 1 tsp chili powder (optional)

  • Fresh cilantro and sliced jalapeños for garnish (optional)


Instructions

  • Spray the crock pot with cooking spray or lightly oil the bottom.

  • Place chicken breasts in the crock pot and pour enchilada sauce over them. Add onion, cumin, and chili powder if using.

  • Cover and cook on low for 6 hours or until chicken is tender and shreds easily.

  • Remove chicken and shred with two forks. Return shredded chicken to the crock pot and stir to combine with the sauce.

  • Layer half the torn tortillas over the chicken mixture in the crock pot, then sprinkle half the shredded cheese. Repeat layers with remaining tortillas and cheese.

  • Cover and cook on low for an additional 30 minutes or until cheese is melted and casserole is bubbly.

  • Garnish with fresh cilantro and jalapeños if desired before serving.

Notes

  • For a creamier version, add ½ cup sour cream or cream cheese when mixing shredded chicken.

  • Serve with rice, beans, or a fresh salad for a full meal.

  • Leftovers keep well in the fridge for 3–4 days and reheat easily.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Main Dish
  • Method: Crockpot (Slow Cooker)
  • Cuisine: Mexican-inspired