Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Cuisine: Mexican
Ingredients: 2 to 3 boneless, skinless chicken breasts; 1 tablespoon taco seasoning; Salt and black pepper, to taste; 2 (10-ounce) cans red enchilada sauce; 1 (10-ounce) can diced tomatoes with green chiles, drained; 12 ounces corn tortillas, cut into wedges; 2 cups shredded fiesta blend cheese, divided

Why You’ll Love Slow Cooker Chicken Enchilada Casserole Recipe

This casserole is the perfect blend of convenience and comfort. There’s no need to roll individual enchiladas—just layer everything in the slow cooker and let it work its magic. It’s a family-friendly meal, easy to customize with your favorite toppings, and makes enough to feed a crowd or provide leftovers. Plus, the slow cooker does most of the work for you, making it ideal for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Prepare the Slow Cooker: Lightly coat the inner crock of the slow cooker with nonstick cooking spray.
Season the Chicken: Place the chicken breasts at the bottom of the slow cooker. Sprinkle with taco seasoning, salt, and black pepper.
Add Sauces: In a small bowl, mix the enchilada sauce with the drained diced tomatoes and green chiles. Pour over the chicken.
Cook: Cover and cook on low for 4 to 5 hours, or until the chicken is tender and shreds easily.
Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker.
Incorporate Tortillas and Cheese: Stir in half of the tortilla wedges and 1 cup of shredded cheese until evenly mixed. Spread into an even layer.
Top with Remaining Ingredients: Layer the remaining tortilla wedges on top, then sprinkle with the remaining cheese.
Continue Cooking: Cover and cook on low for another 30 minutes, or until the cheese is melted and everything is heated through.
Serve: Serve warm with your favorite toppings like sour cream, chopped cilantro, or sliced jalapeños.

Servings and timing

This recipe yields approximately 6 to 8 servings.
Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes (including the final 30-minute cheese melt)
Total Time: About 5 hours 40 minutes

Variations

Spicy Kick: Add chopped jalapeños or hot sauce to the enchilada sauce mixture for extra heat.
Creamy Texture: Stir in a half cup of sour cream or cream cheese before the final cheese topping for a creamier consistency.
Different Meats: Use cooked ground beef or rotisserie chicken instead of chicken breasts for a quick alternative.
Vegetarian Option: Substitute chicken with black beans, corn, and bell peppers for a vegetarian version.
Green Enchilada Sauce: Swap red enchilada sauce for green for a tangier flavor profile.

Storage/Reheating

Storage: Let the casserole cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in individual portions or in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in the microwave or oven until heated through. If microwaving, cover loosely with a damp paper towel to retain moisture. For oven reheating, cover with foil and warm at 350°F for 20–25 minutes.

FAQs

How do I prevent the casserole from becoming soggy?

Using corn tortillas instead of flour helps reduce sogginess, and layering them at the right time (after the chicken is shredded) prevents them from overcooking.

Can I make this recipe ahead of time?

Yes, you can assemble the layers in the slow cooker insert, cover, and refrigerate overnight. Start cooking the next day as directed.

Is it necessary to shred the chicken in the slow cooker?

Shredding the chicken directly in the slow cooker helps it absorb more flavor and makes cleanup easier.

Can I use pre-cooked or rotisserie chicken?

Absolutely. Add the cooked chicken after the sauce mixture and reduce cooking time to about 2 hours on low.

What toppings go best with this casserole?

Sour cream, chopped cilantro, sliced jalapeños, avocado, green onions, or even a squeeze of lime all make great toppings.

How do I know when the chicken is fully cooked?

The chicken should be tender and easily shred with a fork. An internal temperature of 165°F confirms it’s done.

Can I use flour tortillas instead of corn?

Corn tortillas are recommended for their texture, but flour tortillas can be used—they may just become softer or a bit gummy.

Is this recipe spicy?

The base recipe is mildly spicy. You can increase or decrease the heat depending on the brand of enchilada sauce or by adding spicy toppings.

Can I double the recipe?

Yes, but make sure your slow cooker is large enough. You may need to increase the cooking time slightly to accommodate the larger volume.

How do I make this casserole gluten-free?

Ensure your enchilada sauce and taco seasoning are gluten-free, and use certified gluten-free corn tortillas.

Conclusion

This Slow Cooker Chicken Enchilada Casserole delivers all the deliciousness of enchiladas with far less effort. It’s a set-it-and-forget-it meal that’s rich, cheesy, and customizable to your family’s tastes. Whether you’re serving it on a weeknight or bringing it to a potluck, it’s sure to be a hit. Enjoy the warm, comforting layers and let the slow cooker do the heavy lifting.