Life with three teenagers is wild. The fridge is always empty, someone is always hungry, and I feel like I am cooking nonstop. That is why I love recipes that make dinner easier but still taste like real food. Slow cooker mexican recipes are honestly my lifesaver. You just throw it all in and by the time homework and sports are done, dinner is ready.
This dish gives me all the mexican flavors I grew up loving. It reminds me of authentic mexican food from my childhood, warm and comforting, but in a way that fits busy family life now. It is one of the best mexican crockpot recipes because it feels like mexican dishes authentic but with less work for me. And trust me, easy dinner ideas are gold when you are trying to feed a crowd of teenagers.
I love that crockpot recipes mexican food style can be cheap dinners for a family and still feel like the best mexican dinner recipes you could serve. It works for weeknights, potlucks, or even fall dinner recipes mexican nights when the weather gets chilly and everyone craves mexican cold weather food. These mexican meals for a crowd always bring my family to the table, and that is what matters most.
If you want mexican food recipes in crockpot form that taste like mexican recipes authentic, this one is for you. It is a one pot mexican recipes kind of meal that checks all the boxes—easy, filling, and full of flavor. Honestly, this might just be one of my favorite crockpot dishes ever.
Ingredients
- 2 pounds boneless skinless chicken breast or thighs
- 1 can (28 ounces) red enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 small onion diced
- 2 cups shredded cheddar cheese or Mexican blend cheese
- 10 small corn tortillas cut into strips
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 half teaspoon salt
- 1 half teaspoon black pepper
- Optional toppings like sour cream, diced avocado, cilantro, or green onion
Step by Step Instructions
Step 1. Put the chicken in
Place the chicken right in the slow cooker. Pour in the enchilada sauce, diced tomatoes with green chilies, onion, and all the spices. Mix it around a little so it all gets happy together.
Step 2. Let it cook
Put the lid on and cook on low for about 6 to 7 hours or on high for 3 to 4 hours. The chicken will get soft and easy to shred.
Step 3. Shred the chicken
Use two forks and shred the chicken right there in the slow cooker. No need to dirty another bowl.
Step 4. Add tortillas and cheese
Stir in the tortilla strips and one cup of cheese. The tortillas soak up the sauce and it gets all melty.
Step 5. Add more cheese
Sprinkle the rest of the cheese right on top. Cover again and cook for another 20 to 30 minutes until the cheese is melted and gooey.
Step 6. Serve it up
Scoop it into bowls and add your favorite toppings. My kids like sour cream, I love avocado, and sometimes I toss on extra cilantro for me.
Tips from my kitchen
- You can use ground beef or turkey if you do not have chicken.
- Add black beans or corn to make it even heartier.
- If your family likes spicy food use hot enchilada sauce. Mine does not so we stick with mild.
- Leftovers taste even better the next day.
FAQs About Slow Cooker Chicken Enchilada Casserole
Can I use flour tortillas instead of corn tortillas?
You can, but corn tortillas really give this dish that authentic Mexican food flavor. Flour tortillas can get a little soggy in the crockpot, but if that is all you have, just cut them smaller and add them right before serving.
How spicy is this recipe?
It is mild as written, which makes it kid friendly. If you love spicy Mexican soup recipes or stews, you can use hot enchilada sauce, diced jalapeños, or even a splash of hot sauce for that extra kick of Mexican flavors.
Can I make this ahead of time?
Yes, this is one of those crockpot dishes that tastes even better the next day. You can store leftovers in the fridge for up to 3 days and just reheat. It is one of my favorite cheap dinners for a family because it stretches into lunch the next day too.
Can I freeze this casserole?
Yes! You can freeze it after cooking. Just cool it completely, portion it out, and freeze in airtight containers. When you reheat, it still has those homemade Mexican soup and casserole vibes, super cozy and perfect for Mexican cold weather food nights.
Slow Cooker Chicken Enchilada Casserole Recipe Card
Slow Cooker Chicken Enchilada Casserole
Equipment
Ingredients
- 2 pounds boneless skinless chicken breast or thighs
- 1 can red enchilada sauce 28 ounces
- 1 can diced tomatoes with green chilies 10 ounces
- 1 small onion , diced
- 2 cups shredded cheddar cheese or Mexican blend
- 10 small corn tortillas , cut into strips
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: sour cream, diced avocado, fresh cilantro, green onions
Instructions
Step 1. Add chicken and sauce
- Place chicken breasts in the slow cooker. Add enchilada sauce, diced tomatoes with green chilies, onion, garlic powder, chili powder, cumin, salt, and pepper. Stir lightly.
Step 2. Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
Step 3. Shred chicken
- Shred chicken with two forks directly in the slow cooker.
Step 4. Add tortillas and cheese
- Stir in tortilla strips and 1 cup of cheese. Mix until tortillas are coated with sauce.
Step 5. Top with more cheese
- Sprinkle the remaining cheese on top. Cover and cook another 20–30 minutes until the cheese is melted.
Step 6. Serve
- Scoop into bowls and add your favorite toppings like sour cream, avocado, cilantro, or tortilla chips.
Notes
Tips
- Corn tortillas hold up better than flour in the slow cooker.
- Shred chicken while it’s warm—it comes apart easier.
- Spray your crockpot with cooking spray first to make cleanup easier.
- If serving for a crowd, keep the crockpot on warm and let everyone scoop their own.
Variations
- Protein Swap: Use ground beef or turkey instead of chicken for a different twist.
- Add Beans & Veggies: Black beans, corn, or bell peppers make it heartier and stretch the servings.
- Spice It Up: Use hot enchilada sauce, diced jalapeños, or extra chili powder for more heat.
- Cheese Lovers: Try a mix of cheddar, Monterey Jack, and queso fresco for more authentic Mexican flavors.
- Make Ahead: Cook and refrigerate up to 3 days or freeze portions for easy weeknight dinners.
Feeding three teenagers is not easy at all. They eat like bottomless pits and most nights I just need easy dinner ideas that keep everyone full and happy. That is why I love slow cooker mexican recipes like this enchilada casserole. It feels like authentic mexican food without me spending forever in the kitchen. Honestly it is one of the best mexican crockpot recipes I have tried and it tastes like real mexican food with all the cheesy mexican flavors my kids love.
When the weather turns cold, this recipe feels like mexican cold weather food at its best. It is cozy, filling, and honestly one of those fall dinner recipes mexican style that brings everyone to the table fast. I grew up around sopas mexican and authentic mexican food recipes, so meals like this always feel like home.
If you are looking for cheap dinners for a family or mexican meals for a crowd, this one pot mexican recipes idea is a total winner. It also works great for mexican food pot luck ideas because it is easy to scoop and serve right out of the crockpot. You can even call it one of the best mexican dinner recipes for busy moms like me who need simple cooking recipes that still taste like mexican dishes authentic.
I promise this slow cooker mexican hot dish recipe is going to be on repeat in my house. It is one of those crockpot dishes that fits in with mexican food recipes in crockpot collections and belongs with the classics of mexican recipes authentic. Family approved, mom approved, and always a hit at dinner.
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