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Slow Cooker Chicken Enchilada Casserole Recipe

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This slow cooker chicken enchilada casserole is the perfect weeknight dinner—tender chicken, cheesy goodness, and all the flavors of enchiladas, without the fuss!

  • Total Time: 5 hours 10 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 2 to 3 chicken breasts boneless & skinless
  • 1 Tablespoon taco seasoning
  • Salt and black pepper to taste
  • 2 10 ounce cans red enchilada sauce
  • 1 10 ounce can tomatoes with diced green chiles drained
  • 12 ounces corn tortillas cut into wedges
  • 2 cups shredded fiesta blend cheese divided

Instructions

  • Prep your slow cooker: First things first, spray the inside of your slow cooker with non-stick spray. Trust me, you don’t want to skip this step, or you’ll be scrubbing melted cheese off for days.
  • Season the chicken: Lay the chicken breasts in the bottom of the slow cooker and sprinkle them with taco seasoning, salt, and pepper. Be generous with the seasoning—it’s what flavors the chicken as it cooks.
  • Add the sauce and tomatoes: Pour the red enchilada sauce and drained tomatoes with green chiles over the chicken. The tomatoes add a nice touch of acidity that balances the rich enchilada sauce.
  • Cook low and slow: Cover the slow cooker and cook on low for 4 to 5 hours. This slow cooking time is what makes the chicken super tender and easy to shred.
  • Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. At this point, your kitchen will smell amazing, and you’ll probably be tempted to sneak a taste (go ahead, I won’t tell!).
  • Add tortillas and cheese: Stir the tortilla wedges and half of the shredded cheese into the shredded chicken mixture. This is where the magic happens—the tortillas soak up the sauce and become soft, while the cheese melts and binds everything together.
  • Top and finish: Press the mixture into an even layer, sprinkle the remaining cheese on top, and cover the slow cooker again. Cook for another 30 minutes until the cheese is fully melted and gooey.

Notes

Serving and presentation: because we eat with our eyes too

When it comes to serving, I like to scoop big, cheesy portions right out of the slow cooker. A sprinkle of fresh cilantro on top adds a nice pop of color and freshness. If you’re feeling fancy, serve it with a side of Mexican rice, refried beans, or even a simple green salad to cut through the richness. A few lime wedges on the side never hurt, either!

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Category: Dinner

Find it online: https://savoryrecipe.com/slow-cooker-chicken-enchilada-casserole-recipe/