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Our family loves this quick and easy Crock Pot Chicken Enchilada Casserole Recipe. It is perfect for the warmer months because you can enjoy your favorite chicken enchiladas without heating up the kitchen.
Easy Crockpot Chicken Enchilada Casserole:
I love enchiladas but they can be a lot of work to make. Now you can easily enjoy all the flavors of traditional chicken enchiladas without all the work. You will love this delicious and easy lazy day crock pot chicken enchiladas casserole recipe.
I hope you enjoy this recipe as much as my family and I do. Slow cooker chicken enchilada casserole is easily a one pot casserole slow cooker recipe. Layers of tortilla’s chicken, cheese and simple seasoning makes this a crowd pleasing casserole.
This is the perfect meal to use leftover cooked chicken or a rotisserie chicken. It is flavorful and easy to make. This would be perfect meal for the big game or when having friends over. Top with sour cream and your meal is complete.
Easy Chicken Enchilada Casserole:
This one pot chicken enchilada casserole is one you will make week after week. Since it is so easy to make, it is on a weekly rotation. I like to prepare the chicken the night before to easily shred so I can add to this recipe.
Once I ready to make this casserole, I prepared the tortilla by cutting in triangles. This allows them to easily fit in the slow cooker. Then I begin layering the ingredients in the slow cooker and top with cheese.
This recipe is perfect for a busy weeknight or to feed a crowd on the weekends. Everyone always loves it and I love it because you only need 6 ingredients.
Ingredients:
You only need 6 ingredients to make this delicious and easy crockpot chicken. Simple enchilada ingredients to enjoy this delicious casserole recipe that has all the flavors of a traditional enchiladas.
- Cooked Chicken, shredded
- Homemade Taco Seasoning
- Diced Tomatoes with Green Chiles
- Green Enchilada Sauce
- Monterey Jack Cheese, shredded
- Corn Tortillas
How to Make Crockpot Chicken Enchilada Casserole:
- Step 1 – First cook the chicken or use leftover chicken. I boiled the chicken until cooked through. Shred using a stand-up or hand mixer.
- Step 2 – Then slice the corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
- Step 3 – Next in a large bowl, combine your chicken with the taco seasoning and rotel and mix well. Set aside.
- Step 4 – Spray the inside of your crock pot with non-stick cooking spray.
- Step 5 – Pour a little enchilada sauce on the bottom of your crock pot, then start your layering.
- Step 6 – Cover the bottom of the pan with tortillas (you don’t have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
- Step 7 – Top with shredded cheese.
- Step 8 – Continue layering tortillas, chicken, sauce, and cheese.
- Step 9 – You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
- Step 10 – Cover and cook on low for 2-3 hours or cook on high for 1-2 hours. Cook until the ingredients are heated through.
- Step 11 – Cut and serve with sour cream, tomatoes, cilantro, and cheese on top.
Recipe Variations:
- Rotisserie Chicken – We have made this same casserole recipe but used a rotisserie chicken to save even more time.
- Add in Beans – You can add in white beans or black beans for added flavor or texture.
- Add Vegetables – Add in onions, bell peppers, or other vegetables inside the casserole to sneak in those veggies.
- Change the Meat – Try it with ground beef instead of chicken. You can even use ground turkey. Chicken thighs is also a good option.
- Add a Topping – Top it with crushed tortillas chips or tortillas strips for a crunch.
- Change the Sauce – Use red enchilada sauce instead of a green enchilada for a different flavor and variety.
- Tortilla – We used corn tortillas, but you can use flour tortillas if you prefer.
My family loves this recipe just the way it is but you can easily alter it to make it your own. Make sure you come back and let us know if you try any other variations by leaving a comment.
What to Serve with Crockpot Chicken Enchilada Recipe?
- Easy Spanish Rice – Keep your sides easy with this simple Spanish Rice recipe.
- Chipotle Cilantro Rice – Delicious and easy copycat cilantro rice.
- Refried Beans – Easily make this crock pot refried beans recipe.
Can I use Rotisserie Chicken?
Yes, you can use a rotisserie chicken, or leftover shredded chicken. This is the perfect meal to use up leftover chicken. I like to prepare my meals for the week and make boil boneless skinless chicken breast on the weekends.
This allows me to use this shredded chicken in many different recipes.
Topping Ideas:
- Sour Cream
- Diced Tomatoes
- Guacamole
- Onion
- Cheese
- Fresh Lime Juice
- Fresh Cilantro
- Hot Sauce
How to Store Leftovers:
Storing Chicken Enchilada Casserole leftovers is easy to do. It even makes a great lunch the next day. Simply, place the leftovers in an air tight container and place in the fridge.
The leftovers will stay fresh for up to 3 to 4 days. Reheat in the microwave in 30 second intervals.
Print Crockpot Chicken Enchiladas Casserole recipe below:
Crock pot Chicken Enchilada casserole
Ingredients
- 3 chicken breasts
- 2 tablespoons Taco Seasoning
- 1 can diced tomatoes with green chilis (Rotel – 10 oz can)
- 1 can green enchilada sauce (28 oz can)
- 16 ounces Monterey jack cheese (shredded)
- 16 corn tortillas (taco size)
Instructions
- Boil chicken until cooked through. Shred the chicken with 2 forks.
- Slice corn tortillas into quarters each using a large knife or pizza cutter.
- In a large mixing bowl, combine the chicken with the taco seasoning and diced tomatoes with green chiles and mix well. Set aside.
- Spray the inside of your crock pot with non-stick cooking spray.
- Pour a little enchilada sauce on the bottom of your crock pot, then start layering the ingredients.
- Cover the bottom of the crock pot with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
- Top with shredded cheese.
- Continue layering tortillas, chicken, sauce, and cheese.
- You should have enough chicken for about 3 full layers. Top the casserole with a layer of tortillas, the rest of the enchilada sauce and cheese.
- Place the lid on the casserole and cook on low for 2-3 hours or on high for 1-2 hours.
- Cut and serve with sour cream, tomatoes, cilantro and onions.
Recipe Notes
Nutrition Facts
More Crock Pot Chicken Recipes to Try:
- Crock Pot Creamy Chicken Parmesan Soup
- Slow Cooker Chicken Pot Pie Soup Recipe
- Crock Pot Chicken and Rice Recipe
Can you use flour tortillas?
If they chicken was cooked the day before and put in cold would this be okay?
yes that would work great
This was really good, thanks!
Is there a way to cook this in the oven?
Oriana – Yes, I would layer all the ingredients in a 9X13 pan and bake it at 350 for 20-25 minutes. Thank you!
What temp should I set my crockpot at?
I cook this recipe on low. Thank you!
This looks amazing! Can I prepare this in a standard crock pot? How would that affect the cooking instructions? Thanks!
Can u use canned chicken?
Can I use red enchilada sauce instead of green?
Yes, I think that would taste great. Thank you.
You can make it in a regular crock pot. I would layer the ingredients the same and the cooking time would be the same as well. Thank you.
Yes, I think that would work great. Thank you.
I wonder if it could be made in the Instant Pot?? Anyone try it??
This sounds amazing, however, I wondered what you mean by a can of Rotel? I live in Canada and not sure if it’s diced tomatoes or perhaps purée? Thank you for what sounds like a delicious recipe ?
I rarely leave reviews but I simply must leave a comment for this recipe. It was wildly successful. Although I cooked the chicken breasts using may favorite slow-cooker method, I used a baking dish to build the casserole and baked it in the oven. I followed the ingredient list exactly, using the lesser amount of cheese (8 oz.). The only change I made, other than oven vs. slow-cooker, was to prepare the tortillas as I would for traditional enchiladas: I spread a very small amount of oil over both sides of each tortilla, then toast them lightly on a griddle on the stove top. It seems to bring out the flavor of the corn and makes them less prone to mushiness. I covered the casserole and baked it at 375 for 45 minutes, then uncovered for an additional 10 minutes. My husband said it was one of the best things I’ve ever made, and that’s saying something because a cook a LOT! This will be on our regular dinner rotation from now on. Thank you for this lovely recipe.
Rotel is canned diced tomatoes with green chiles in it. Thank you!
I made this today and grabbed the wrong enchilada sauce so I used red enchilada sauce and layered the same way using cheddar cheese. I topped it with green onions, cilantro, and Serrano peppers. I also used flour tortillas and it was wonderful!!!!
What size or type of crockpot are you using that has an oblong cooking dish, in it, such as in the picture accompanying the recipe. It looks great & I am always looking for new simple recipes, for my little patient’s mother, to make for her family. In addition, I plan to make this as well. Can’t wait to try it out.
I used boneless chicken thighs, red enchilada sauce, & used the oven instead of my crockpot (350 degrees for about 25-30 minutes). It turned out delish!
What would you say about using flour tortillas?
I find that the flour tortillas get mushy in the crock pot so I prefer the corn tortillas for this recipe. Thanks!
Could you make this ahead and freeze it?
You can freeze this after it’s cooked but it can be challenging since it’s made in the crock pot. I love making this chicken enchilada casserole ahead of time as it’s made in a 9X13 pan – https://www.eatingonadime.com/easy-chicken-enchilada-casserole/.
Recipe calls for can of Rotel. Rotel what???
This is a can of diced tomatoes with green chilies. Rotel is a popular brand name for this. Thank you.
Which is spicer the green or red enchilada sauce?? Thank you!!!
I think that red enchilada sauce is slightly spicer but neither are too spicy in my opinion.
Making this tonight. I love it. So easy and yummy.
What size can of Rotel? How many ounces?
I use a 10 oz can of Rotel for this recipe. Thank you!
Can this be done in a air fryer
I’m not sure as I haven’t tried it in an air fryer yet. If you try it out, please let us know how it goes!
Can a regular crock pot be used for this recipe? I’ve wanted to try something g like this for a long time.
I love all of you’re recipes phenomenal!
Delicious and so easy to make!
I added pinto beans and a 1/2cup of cream cheese
I made the mistake of using flour tortillas and they turned into dumplings which wasn’t all that bad. But I did put in two cans of beans, a black bean and a red bean then dressed it with chopped tomatoes, onions, sour cream and crushed some Torritos with lime over the top. Delicious! And I am about to eat some leftovers right now. Will be making this more often.
Yes I think the corn tortillas work much better, but I’m so glad you liked it!