Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole is a simple way to enjoy enchilada flavors made easy in the crockpot. With layers of corn tortillas, saucy chicken, and lots of cheese, you will have no problem getting your family to table.

What You’ll Love About Slow Cooker Chicken Enchilada Casserole:

  • Easy slow cooker recipe
  • Bold Mexican flavors
  • Simple to customize
  • Makes great leftovers
  • Family friendly meal

Oh the magic and convenience of a slow cooker. I will always find a reason to use it, and there is no better time than the present to pull yours out of storage and make this easy and delicious Slow Cooker Chicken Enchilada Casserole.

Enchiladas are a classic. They are simple to make and so yummy, but even better when you don’t have to stuff and roll each one. This recipe is especially great for busy days since you can set the slow cooker in the morning and come back to a hot, ready meal.

Chicken enchilada casserole can be assembled and slow cooking away in about 15-minutes. It’s comforting and flavorful that combines all the best elements of traditional enchiladas, but in a layered casserole form.

This recipe features corn tortillas, cheese, shredded chicken, and a savory blend of enchilada sauce and spices. Serve with all your favorite toppings like sour cream, avocado, and fresh cilantro, or make this simple Avocado Corn and Tomato Salad– Delish!

Another favorite that won’t take up precious time with your family is Beef Nacho Casserole. This recipe is perfect for when you’re short on time but still want a homemade, satisfying meal.

Simple Ingredients:

Ingredients for Crockpot chicken Enchilada Casserole. Corn tortillas, chicken, onions, red and green enchilada sauce, Greek yogurt, green onions, black beans, garlic, taco seasoning, salsa, oil, cheddar cheese.
  • Oil– Olive oil to help sautĂ© onions and garlic.
  • Onions and garlic– Aromatic ingredients that offer great flavor.
  • Taco seasoning- Adds additional Mexican flavors.
  • Chicken– This recipe uses cooked shredded chicken.
  • Beans– Black beans adds body and heartiness to the enchilada casserole.
  • Enchilada sauce– For this recipe I combine red and green enchilada sauce for the best flavor.
  • Salsa– Additional flavor.
  • Greek Yogurt– This offers creaminess while not adding too many additional calories but you can also use sour cream.
  • Tortillas– I use corn tortillas because they hold up well in the slow cooker.
  • Cheese– Cheddar cheese for a rich classic flavor.
  • Green onions– Use to garnish.

Toppings:

Toppings are the best part about Mexican inspired recipes. Here are a few ideas that pair well with this enchilada casserole recipe.

  • Cilantro
  • Sour cream
  • Fresh avocado or guacamole
  • Tomatoes
  • Lettuce
  • Pico de gallo
  • Fresh salsa

Substitutions:

  • Chicken– Use a store-bought rotisserie chicken for convenience. If you prefer dark meat, use shredded chicken thigh meat. You can also substitute with ground chicken.
  • Beans– Other bean options include red kidney beans, pinto beans, or white navy beans.
  • Veggies- Other veggies you could add would be corn, bell peppers, or shredded zucchini. Make sure to pre-cook the peppers or zucchini if using to remove any excess moisture.
  • Tortillas- If you prefer, use flour tortillas, low-carb, or even gluten-free tortillas work well for this recipe.
  • Cheese- It’s always best to shred your own cheese but sometimes we need a little help when preparing dinner. For convenience use pre-shredded cheese; Mexican blend, Monterey Jack, pepper Jack, or Colby Jack.

How To Make Slow Cooker Chicken Enchilada Casserole:

See full instructions in recipe card below

Step One. In a large skillet add olive oil and sauté onions until softened. Add garlic and taco seasoning and cook until fragrant.

Step Two. Stir in chicken, beans, enchilada sauces, salsa, and Greek yogurt. Heat mixture for a few minutes.

Step Three. Assemble enchilada casserole in slow cooker. Lay down a third of the corn tortillas in the bottom of a 6 Qt slow cooker. Top tortillas with a third of the chicken mixture and spread out even, then sprinkle with a third of the cheese.

Step Four. Repeat layers two more times ending with the remaining cheese. Place the lid on and slow cook on high for 2-3 hours or on low for 4-5. Garnish with green onions and serve with additional toppings.

Cooked crockpot chicken enchilada casserole topped with green onions.

Tips:

  • đź’ˇMake ahead chicken to save time. Make a batch of cooked chicken ahead of time to make recipes like this and others easy to assemble. My favorite way to meal prep chicken is adding a few thawed chicken breast to my slow cooker. Season with a little olive oil, salt, pepper, and onion powder. Cook on low for 4-5 hours, then shred with a fork. This will last up to 5 days in the refrigerator in a sealed container.
  • đź’ˇSpray slow cooker with non-stick cooking spray for easy clean-up. Make sure to spray your slow cooker even if it has a non-stick surface to prevent sticking.
  • đź’ˇCorn tortillas vs flour tortillas. Keep in mind that corn tortillas will hold up the best in a slow cooker. Flour tortillas will be much softer and may even be soggy if cooked a long period of time.

Common Questions:

đź—¨Can I make this recipe in the oven?

Yes! Heat oven to 350℉ and assemble ingredients in a 9×13 inch baking dish. Make sure to spray pan well before assembling. Bake uncovered for 30-35 minutes. Garnish with green onions and serve with additional toppings.

đź—¨Can I freeze leftovers?

Yes! Place cooled leftovers in a freezer safe container. Freeze for up to 2 months for best results. Allow to thaw then reheat in the microwave or oven.

đź—¨How long do leftovers last?

Any leftovers can be placed in the refrigerator in a sealed container and kept fresh for 4-5 days.

đź—¨What can I serve with chicken enchilada casserole?

This recipe would be awesome with my Southwestern Corn Bread Salad, Hot Bean Dip, Cilantro Lime Rice, Mexican Rice, or my fresh Zesty Roasted Corn Salad.

Other Recipes You Might Enjoy:

Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole is a simple way to enjoy enchilada flavors made easy in the crockpot. With layers of corn tortillas, saucy chicken, and lots of cheese. You will have no problem getting your family to table.
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 8 servings
Calories: 365kcal

Equipment

  • 1 large skillet
  • 1 6 Qt Slow Cooker

Ingredients

  • 1/2 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp taco seasoning
  • 1 (10) ounce can red, mild enchilada sauce
  • 1 (10) ounce can green, mild enchilada sauce
  • 1/4 cup salsa
  • 1/4 cup full-fat, plain Greek yogurt or use sour cream
  • 1 (15) ounce can black beans, drained and rinsed
  • 1 lb cooked, shredded chicken, about 2 cups
  • 1 1/2 cups shredded cheddar cheese
  • 12 regular size corn tortillas
  • 2 green onions, sliced

Additional Toppings:

  • cilantro
  • sour cream
  • fresh avocado or guacamole
  • shredded lettuce
  • diced tomatoes
  • pico de gallo
  • fresh salsa

Instructions

  • Heat 1/2 tbsp olive oil in a large skillet over medium heat. Add 1 small diced onion and sautĂ© until softened, about 3-4 minutes. Add 2 minced garlic cloves and 1 tbsp taco seasoning. Cook until fragrant, about 1-minute.
  • Stir in 2 cups shredded chicken, 1 can black beans, 1 can red enchilada sauce, 1 can green enchilada sauce, 1/4 cup salsa, and 1/4 cup Greek yogurt. Combine ingredients until incorporated and heat through about 4-5 minutes.

Assemble Casserole:

  • Spray a 6 Qt slow cooker with non-stick spray and lay down 4 corn tortillas, a 1/3 of the chicken mixture, and a 1/3 of the cheese. Repeat layers two more times ending with cheese. Cook on low for 4-5 hours or on high for 2-3 hours. Garnish with green onion slices and serve with additional toppings if desired.

Notes

Tips:
 
  • Make ahead chicken to save time. Make a batch of cooked chicken ahead of time to make recipes like this and others easy to assemble. My favorite way to meal prep chicken is adding a few thawed chicken breast to my slow cooker. Season with a little olive oil, salt, pepper, and onion powder. Cook on low for 4-5 hours, then shred with a fork. This will last up to 5 days in the refrigerator in a sealed container.
  • Spray slow cooker for easy clean-up. Make sure to spray your slow cooker even if it has a non-stick enamel to prevent sticking.
  • Corn tortillas vs flour tortillas. Keep in mind that corn tortillas will hold up the best in a slow cooker. Flour tortillas will be much softer and may even be soggy if cooked a long period of time.
 
Substitutions: 
 
  • Chicken– Use a store-bought rotisserie chicken for convenience. If prefer dark meat, use shredded chicken thigh meat. You can also substitute with ground chicken.
  • Beans– Other bean options include red kidney beans, pinto beans, or white navy beans.
  • Veggies- Other veggies you could add would be corn, bell peppers, or shredded zucchini. Make sure to pre-cook the peppers or zucchini if using to remove any excess moisture.
  • Tortillas- If you prefer, use flour tortillas, low-carb, or even gluten-free tortillas work well for this recipe.
  • Cheese- It’s always best to shred your own cheese but sometimes we need a little help when preparing dinner. For convenience use pre-shredded cheese. Mexican blend, Monterey Jack, pepper Jack, or Colby Jack.
 
Common Questions: 
 
Can I make this recipe in the oven?
Yes! Heat oven to 350℉ and assemble ingredients in a 9×13 inch baking dish. Make sure to spray pan well before assembling. Bake uncovered for 30-35 minutes. Garnish with green onions and serve with additional toppings.
Can I freeze leftovers?
Yes! Place cooled leftovers in a freezer safe container. Freeze for up to 2 months for best results. Allow to thaw then reheat in the microwave or oven.
How long do leftovers last?
Any leftovers can be placed in the refrigerator in a sealed container and kept fresh for 4-5 days.
What can I serve with chicken enchilada casserole?
This recipe would be awesome with my Southwestern Corn Bread Salad, Hot Bean Dip, Cilantro Lime Rice, Mexican Rice, or my fresh Zesty Roasted Corn Salad.
 
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 365kcal | Carbohydrates: 40g | Protein: 27g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 980mg | Potassium: 544mg | Fiber: 9g | Sugar: 7g | Vitamin A: 826IU | Vitamin C: 4mg | Calcium: 215mg | Iron: 2mg

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