Description
Cheesy, comforting Slow Cooker Chicken Enchilada Casserole with tender shredded chicken, corn tortillas, and melty fiesta cheese. Just 15 minutes of prep, then the crockpot does the work—perfect for busy weeknights or feeding a crowd.
Ingredients
Scale
- 2–3 boneless skinless chicken breasts
- 1 Tbsp taco seasoning, plus salt & black pepper
- Two (10 oz) cans red enchilada sauce
- One (10 oz) can diced tomatoes with green chiles, drained
- 12 oz corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
- Grease the slow cooker insert. Place chicken in the bottom; season with taco seasoning, salt, and pepper.
- Stir enchilada sauce with tomatoes; pour over chicken. Cover and cook on Low 4–5 hours.
- Shred chicken with two forks directly in the crock.
- Stir in half the tortilla wedges and 1 cup cheese. Smooth into an even layer.
- Top with remaining tortillas and cheese. Cover and cook 30 minutes, until hot and bubbling.
- Rest 5–10 minutes. Garnish with cilantro, sour cream, pico, and lime.
Notes
For an 8-hour day: cook on Low 6–7 hours, switch to Keep Warm, then add tortillas + cheese for the final 30 minutes. Leftovers keep 4 days refrigerated; freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 3g
- Sodium: 598mg
- Fat: 13g
- Saturated Fat: 3g
- Trans Fat: 0.01g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 41mg
Keywords: easy crockpot dinner, crockpot casseroles, slow cooker chicken enchilada casserole, mexican food recipes in crockpot, dinner family of 4, crockpot recipes no cream cheese