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–+ servings
Bowl of cheesy chicken topped with jalapenos, olives, tomatoes, and sour cream.
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Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole combines tender chicken, tortillas, enchilada sauce, tomatoes, and melted cheese for an easy dinner.
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Main Dishes
Cuisine: Mexican
Servings: 5 Servings
Author: Kim Schob

Equipment

Ingredients

  • 1 to 2 pounds boneless skinless chicken breasts skinless chicken breasts
  • 3 tablespoons taco seasoning or one packet
  • ½ medium onion diced
  • 10 ounces enchilada sauce
  • 10 ounces diced tomatoes and green chiles undrained
  • 10 corn tortillas cut into strips
  • 8 ounces shredded Mexican blend cheese

Instructions

  • Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
  • Sprinkle the taco seasoning evenly over the chicken.
  • Add the diced onion.
  • Pour the enchilada sauce and undrained diced tomatoes and green chiles over the chicken.
  • Cover the slow cooker with the lid.
  • Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, until the chicken is tender and reaches an internal temperature of 165°F.
  • About 30 minutes before serving, carefully remove the chicken from the slow cooker.
  • Shred the chicken using two forks.
  • Return the shredded chicken to the slow cooker.
  • Add the corn tortilla strips and stir until the chicken, tortillas, and sauce are evenly combined.
  • Sprinkle the shredded Mexican blend cheese evenly over the top.
  • Cover and continue cooking for approximately 30 minutes, or until the tortillas have softened and the cheese is completely melted.
  • Spoon the chicken enchilada casserole onto plates or into bowls.
  • Top with shredded lettuce, diced tomatoes, black olives, jalapeños, avocado, sour cream, cilantro, or your favorite enchilada toppings. Serve warm.

Notes

  • Keep the lid on: Every time you lift it, heat escapes and adds 15–20 minutes to the cook time — wait until you're ready to shred before opening.
  • Drain some liquid from the Rotel: If you prefer a thicker casserole, pour off a little of the liquid from the can before adding it to the pot.
  • Taste the sauce before adding tortillas: The moment you shred the chicken is the best time to adjust salt, cumin, or chili powder to your liking.
  • Stir the tortillas in quickly and replace the lid: The longer the lid stays off, the more steam escapes in those final 30 minutes — work fast.

Nutrition

Serving: 1Serving