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Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole is cozy, cheesy, and full of authentic Mexican flavors without all the work of rolling tortillas. Just toss everything in the crockpot, let it cook, and come back to a family-friendly dinner that feels homemade and comforting. Perfect for busy nights, fall dinners, or when you need cheap dinners for a family that still taste amazing.
Prep Time 15 minutes
Cook Time 5 hours
Servings 4
Author Fareeha

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.