Slow Cooker Chicken Enchilada Casserole Recipe

Introduction

This Slow Cooker Chicken Enchilada Casserole is a comforting, hands-off meal perfect for busy weeknights. Tender chicken, savory enchilada sauce, and melted cheddar come together in layers of corn tortillas for an easy, satisfying dish the whole family will love.

Ingredients

• 3 boneless skinless chicken breasts
• 29.2 ounce jar enchilada sauce
• 4 ounce can diced green chiles
• 12 ounces grated cheddar cheese, divided
• 15 corn tortillas, torn or cut into pieces
• Sliced olives, drained
• Chopped cilantro for garnish

Instructions

1. Step 1: Place chicken breasts in a single layer across the bottom of the slow cooker.
2. Step 2: Pour enchilada sauce and diced green chiles over the chicken.
3. Step 3: Cover and cook on HIGH for 3 hours. Once cooked, shred the chicken with two forks and stir to mix the sauce evenly throughout.
4. Step 4: Stir in about half of the grated cheddar cheese along with the torn corn tortilla pieces. Add sliced olives now if you like.
5. Step 5: Spread the remaining cheese on top and sprinkle with more olives.
6. Step 6: Continue cooking on HIGH for another hour, until the cheese is melted, tortillas are fully cooked, and the edges begin to brown.
7. Step 7: Garnish with fresh chopped cilantro before serving.

Tips & Variations

• For extra flavor, add a teaspoon of cumin or chili powder to the sauce mixture before cooking.
• Substitute shredded rotisserie chicken to save time on cooking and shredding.
• Use pepper jack cheese instead of cheddar for a spicier kick.
• To make it vegetarian, replace chicken with black beans or sautéed vegetables.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For longer storage, freeze portions for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas, but they may make the casserole softer and less authentic in flavor. Corn tortillas hold up better during slow cooking.

What if I don’t have a slow cooker?

You can layer the ingredients in a baking dish and bake at 350°F for about 45 minutes to an hour, until the chicken is cooked through and cheese is melted.

Slow Cooker Chicken Enchilada Casserole Recipe

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4.6 from 119 reviews

This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful Mexican-inspired dish that layers tender shredded chicken, savory enchilada sauce, diced green chiles, corn tortillas, and melted cheddar cheese. Prepared in a slow cooker, this casserole is easy to make and perfect for a family dinner or casual gathering, delivering rich, cheesy goodness with minimal hands-on time.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 3 boneless skinless chicken breasts
• 29.2 ounce jar enchilada sauce
• 4 ounce can diced green chiles

Casserole Layers

• 15 corn tortillas, torn or cut into pieces
• 12 ounces grated cheddar cheese, divided
• Sliced olives, drained (optional)

Garnish

• Chopped cilantro for garnish

Instructions

1. Prepare the Chicken: Place the chicken breasts in a single layer at the bottom of the slow cooker to ensure even cooking.
2. Add Sauce and Chiles: Pour the enchilada sauce and diced green chiles evenly over the chicken breasts, distributing the flavors.
3. Cook Chicken: Cover the slow cooker and cook on HIGH for 3 hours until the chicken is fully cooked and tender.
4. Shred Chicken and Mix: Using two forks, shred the chicken directly in the slow cooker, then stir well to mix the shredded chicken thoroughly with the sauce.
5. Add Cheese and Tortillas: Stir in about half of the grated cheddar cheese and the torn pieces of corn tortillas. Optionally, stir in sliced olives for added flavor.
6. Top and Continue Cooking: Sprinkle the remaining cheese on top of the mixture, add sliced olives if desired, then cover and continue cooking on HIGH for an additional hour until the cheese is melted, tortillas are cooked through, and the casserole is slightly browned along the edges.
7. Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve warm for a delicious and hearty meal.

Notes

• For a spicier dish, use a hot enchilada sauce or add extra jalapeños.
• If you prefer a thicker sauce, reduce the enchilada sauce amount slightly or add a thickening agent like cornstarch before cooking.
• To make this recipe gluten-free, ensure the enchilada sauce and tortillas are labeled gluten-free.
• You can prepare this casserole a day ahead and reheat it in the slow cooker on low for a few hours before serving.
• Adding sliced olives is optional but adds a nice briny flavor and texture contrast.

Keywords: slow cooker, chicken enchilada casserole, slow cooker Mexican casserole, shredded chicken, enchilada sauce, cheddar cheese, easy Mexican dinner