Why You’ll Love This Recipe
This chicken enchilada casserole is full of southwest flavor with minimal effort. The slow cooker does all the work, leaving you with juicy shredded chicken, tender corn tortillas, and melty cheese. The layers of enchilada sauce, tomatoes with green chiles, and taco seasoning infuse every bite with the authentic taste of enchiladas. Whether it’s a weeknight dinner or a crowd-pleaser for potlucks, this dish is sure to impress.
Ingredients
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Chicken breasts (boneless, skinless, or thighs)
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Taco seasoning (store-bought or homemade)
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Enchilada sauce (medium or hot)
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Tomatoes with green chiles
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Corn tortillas (cut into wedges)
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Fiesta blend cheese (or shredded cheddar, Monterey Jack)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Lightly coat the slow cooker insert with nonstick spray.
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Place chicken breasts at the bottom of the slow cooker. Sprinkle with taco seasoning, salt, and pepper.
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In a small bowl, combine enchilada sauce and tomatoes with green chiles, then pour evenly over the chicken.
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Cover and cook on low for 4-5 hours until chicken is tender. Shred the chicken with two forks in the slow cooker.
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Stir in half of the tortilla wedges and 1 cup of cheese. Spread evenly in the slow cooker.
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Top with remaining tortilla wedges and cheese, then cover and cook on low for an additional 30 minutes until hot and bubbling.
Servings and Timing
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Servings: 6
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Prep Time: 15 minutes
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Cook Time: 4 hours 30 minutes
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Total Time: 4 hours 45 minutes
Variations
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Add-Ins: Add corn, black beans, or rotisserie chicken for extra flavor.
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Toppings: Garnish with lettuce, tomatoes, olives, cilantro, or pickled jalapeños.
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Heat Level: Adjust the heat by using mild, medium, or hot enchilada sauce.
Storage/Reheating
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Storage: Leftover casserole can be refrigerated for up to 4 days.
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Reheating: Reheat in the microwave or oven until hot.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to cook it for an additional 1-2 hours on low to ensure they are fully cooked.
Can I substitute flour tortillas for corn tortillas?
Corn tortillas give this dish an authentic taste, but you can substitute flour tortillas if you prefer.
Can I make this casserole ahead of time?
Yes, prepare it up until the slow cooking step, refrigerate it, and then cook it the next day.
How do I make this casserole spicier?
Add diced jalapeños to the casserole or use a hot enchilada sauce for more heat.
What toppings should I serve with this casserole?
Sour cream, guacamole, salsa, or chopped cilantro all pair wonderfully with this casserole.
Can I cook this in an Instant Pot?
Yes, you can cook the casserole in an Instant Pot on the “slow cook” setting or pressure cook the chicken before layering the casserole.
Can I freeze this casserole?
Yes, you can freeze the casserole before adding cheese and tortilla wedges. Thaw and add the remaining ingredients before cooking.
How do I keep the tortillas from getting too soggy?
Layer the tortillas carefully and avoid over-saturating them with sauce before cooking.
How can I make this recipe vegetarian?
Substitute the chicken with beans or vegetables like zucchini and bell peppers.
Conclusion
This Slow Cooker Chicken Enchilada Casserole is the perfect make-ahead dinner for busy nights. It combines the delicious flavors of enchiladas with the ease of slow cooking, making it a family favorite in no time. Plus, it’s easy to customize with your favorite toppings and add-ins, ensuring everyone enjoys a hearty, flavorful meal.
Slow Cooker Chicken Enchilada Casserole
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dinner, Casserole
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Slow Cooker Chicken Enchilada Casserole is a deliciously easy way to enjoy the flavors of enchiladas without the fuss. With layers of tender chicken, corn tortillas, enchilada sauce, and melted cheese, this casserole is a crowd-pleasing comfort food. Perfect for busy weeknights or potlucks, it’s simple to prepare and delivers rich, savory southwestern flavors that everyone will love.
Ingredients
Boneless, skinless chicken breasts (or thighs)
Taco seasoning (store-bought or homemade)
Enchilada sauce (medium or hot)
Tomatoes with green chiles
Corn tortillas (cut into wedges)
Fiesta blend cheese (or shredded cheddar, Monterey Jack)
Instructions
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Lightly coat the slow cooker insert with nonstick spray.
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Place chicken breasts at the bottom of the slow cooker. Sprinkle with taco seasoning, salt, and pepper.
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In a small bowl, combine enchilada sauce and tomatoes with green chiles. Pour the mixture evenly over the chicken.
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Cover and cook on low for 4-5 hours, until the chicken is tender. Shred the chicken with two forks in the slow cooker.
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Stir in half of the tortilla wedges and 1 cup of cheese, spreading evenly in the slow cooker.
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Top with the remaining tortilla wedges and cheese. Cover and cook on low for an additional 30 minutes until hot and bubbly.
Notes
Add extra flavor by incorporating corn, black beans, or rotisserie chicken.
Adjust the heat level by choosing mild, medium, or hot enchilada sauce.
Toppings like lettuce, tomatoes, cilantro, or sour cream can elevate the dish.
For a vegetarian version, replace the chicken with beans or vegetables such as zucchini and bell peppers.
