Slow Cooker Chicken Enchilada Casserole – Easy & Flavorful

Introduction

If you love the flavors of enchiladas but want a hands-off, easy dinner, this Slow Cooker Chicken Enchilada Casserole is your new go-to recipe! 🌶️🥘🧀 Tender shredded chicken, layers of tortillas, creamy enchilada sauce, and melted cheese all come together in a slow cooker to create a comforting, crowd-pleasing meal.

Perfect for busy weeknights, meal prep, or family dinners, this casserole is packed with flavor and requires minimal effort. No rolling individual enchiladas—just layer, cook, and serve. It’s cheesy, savory, and perfect with a side of guacamole, sour cream, or fresh cilantro.

Slow Cooker Chicken Enchilada Casserole

Hands-off Mexican comfort food 🌶️🧀🥘 — tender chicken layered with tortillas, enchilada sauce, and melted cheese, all cooked in a slow cooker for an easy weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 4 servings

Course: Comfort Food, Dinner, Lunch

Cuisine: Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Chicken & Base

• 2 lbs boneless skinless chicken breasts
• 1 small onion, diced
• 2 cloves garlic, minced

Enchilada Layers

• 8 small flour tortillas, cut into strips or rounds
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 10 oz green enchilada sauce
• 10 oz red enchilada sauce
• 4 oz diced green chiles (optional)

Optional Add-ins

• 1 cup black beans, rinsed
• 1 cup corn kernels
• chopped fresh cilantro, for garnish
• sour cream or guacamole, for serving

Equipment

• Slow cooker
• Mixing bowl
• Whisk
• Knife and cutting board
• Measuring cups and spoons

Method

 

1. Season chicken breasts with salt and pepper. Place in slow cooker with diced onion and garlic.
2. Pour green and red enchilada sauces evenly over chicken. Add diced green chiles if using.
3. Tear tortillas into strips or rounds and layer over chicken. Sprinkle with shredded cheddar and Monterey Jack cheese. Repeat layers until all ingredients are used, ending with cheese on top.
4. Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is cooked and cheese is melted.
5. Remove chicken breasts and shred using two forks. Return shredded chicken to casserole and stir gently to combine with layers.
6. Serve portions onto plates and garnish with fresh cilantro. Add sour cream or guacamole if desired.

Notes

Store leftovers in airtight container in fridge for up to 3 days. Reheat in microwave or oven before serving.

Why You’ll Love This Recipe

✅ Hands-off cooking – Just layer ingredients in the slow cooker.
✅ Family-friendly – Mild enough for kids, flavorful for adults.
✅ Customizable – Make it spicy, add beans, or swap chicken for turkey.
✅ Meal prep-friendly – Easy to make ahead and reheat.
✅ Comfort food magic – Creamy, cheesy, and satisfying.

Ingredients You’ll Need

Chicken & Base:

• 2 lbs boneless skinless chicken breasts
• 1 small onion, diced
• 2 cloves garlic, minced

Enchilada Layers:

• 8 small flour tortillas, cut into strips or rounds
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 (10 oz) can green enchilada sauce
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles (optional)

Optional Add-ins:

• 1 cup black beans, rinsed
• 1 cup corn kernels
• Chopped fresh cilantro, for garnish
• Sour cream or guacamole, for serving

Step-by-Step Instructions

1. Prep the chicken: Season chicken breasts with salt and pepper. Place them in the slow cooker with diced onion and garlic.
2. Add enchilada sauce: Pour the green and red enchilada sauces evenly over the chicken. Sprinkle diced green chiles if using.
3. Layer tortillas & cheese: Tear tortillas into strips or rounds and place a layer over the chicken. Add a layer of shredded cheddar and Monterey Jack. Repeat layers until all ingredients are used, ending with cheese on top.
4. Cook in slow cooker: Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is fully cooked and cheese is melted.
5. Shred chicken: Remove chicken breasts and shred them using two forks. Return shredded chicken to the casserole and stir gently to combine with layers.
6. Serve: Scoop portions onto plates and garnish with fresh cilantro. Serve with sour cream, guacamole, or extra enchilada sauce if desired.

Tips & Variations

• Make it spicy: Add diced jalapeños or extra red enchilada sauce.
• Vegetarian version: Swap chicken for extra beans, mushrooms, or roasted vegetables.
• Meal prep: Layer everything in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking.
• Cheese options: Use a mix of pepper jack and mozzarella for a different flavor profile.
• Tortilla choice: Corn or whole wheat tortillas work well too.

FAQs

Can I make this in the oven instead of a slow cooker?
Yes! Layer ingredients in a greased casserole dish, cover with foil, and bake at 375°F (190°C) for 30–40 minutes, until chicken is cooked and cheese is melted.

Can I freeze leftovers?
Absolutely. Cool completely, store in an airtight container, and freeze for up to 2 months. Thaw overnight and reheat in the oven.

How do I make it low-carb?
Use low-carb or high-fiber tortillas, or substitute with thinly sliced zucchini or eggplant layers.

Nutritional Info (per serving, approx.)

• Calories: 480
• Protein: 38g
• Carbs: 35g
• Fat: 22g
• Saturated Fat: 10g
• Fiber: 4g
• Sugar: 3g
• Sodium: 850mg