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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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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.