Slow Cooker Chicken Enchilada Casserole

Chicken Enchilada Casserole made in a slow cooker is a delicious and easy-to-make Mexican-inspired dish. It typically consists of shredded chicken, tortillas, cheese, and a flavorful enchilada sauce. The ingredients are layered in the slow cooker, starting with a layer of tortillas, followed by a layer of chicken, cheese, and enchilada sauce. Up until all the ingredients have been consumed, this procedure is repeated. The slow cooker is then set to cook for several hours, during which the flavors of the ingredients will blend together to create a rich and delicious casserole. Once finished, the casserole can be garnished with fresh cilantro, sour cream, or avocado, and served with rice or beans.

Slow Cooker Chicken Enchilada Casserole

What kind of tortillas do I use?

Typically, corn tortillas are used in Chicken Enchilada Casseroles, but flour tortillas can also be used. The choice of tortilla is largely a matter of personal preference and the type of enchilada sauce that is being used. Corn tortillas have a slightly sweeter and more authentic taste, while flour tortillas are a bit softer and more pliable, making them easier to work with when layering the casserole. It is also worth noting that some people like to slightly fry or toast their tortillas before layering them in the slow cooker to help prevent them from getting soggy during cooking.

 Assembling the Slow Cooker Chicken Enchilada Casserole:

Slow Cooker Chicken Enchilada Casserole is a delicious, flavorful, and convenient meal that is perfect for busy weeknights. Made with tender shredded chicken, soft tortillas, melted cheese, and a rich and flavorful enchilada sauce, this casserole is sure to be a hit with the whole family. And the best part is that it's made in the slow cooker, so all you have to do is assemble the ingredients and let the slow cooker do the work.

Can I use a different kind of meat?

You can definitely use a different kind of meat in a slow-cooker chicken enchilada casserole. Some popular alternatives include beef, pork, and turkey. Keep in mind that different meats will have different cooking times, so you may need to adjust the recipe accordingly. Additionally, the flavor of the dish will be slightly different, so feel free to experiment with different seasonings and spices to suit your taste preferences.

Can I use green sauce?

You can certainly use the green sauce in a slow-cooker chicken enchilada casserole. The green sauce is a type of salsa made with green chili peppers, cilantro, and other ingredients. It is a popular alternative to the red enchilada sauce and can give the dish a tangy, fresh flavor. Simply substitute green sauce for the red enchilada sauce in your recipe and adjust the other ingredients to taste. Enjoy your delicious and creative take on a classic dish!

What to serve with Chicken Enchilada Casserole:

Chicken enchilada casserole is a hearty and flavorful dish that pairs well with many different sides. Here are some popular options to consider serving with your chicken enchilada casserole:
Rice: A simple and classic side dish that complements the bold flavors of the enchiladas.
Beans: Black beans or refried beans are a staple side dish in Mexican cuisine and pair well with the casserole.
Salad: A light and refreshing green salad can balance out the richness of the casserole.
Guacamole: Avocado-based dips like guacamole add a cool, creamy texture to the dish.
Corn: Corn on the cob or corn tortillas can add sweetness and crunch to the meal.
Chips and salsa: Serve a bowl of tortilla chips and salsa alongside the casserole for a fun and casual meal.
Roasted vegetables: Roasted veggies like zucchini, bell peppers, or sweet potatoes provide a healthy and delicious contrast to the casserole.
These are merely a few suggestions to get you going. You are welcome to use your imagination to develop your own special matches for your chicken enchilada casserole.


  • 4 boneless, skinless chicken breasts
  • 2 cups red enchilada sauce
  • 1 cup salsa
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 8-10 corn tortillas
  • 2 cups shredded Mexican cheese blend

Slow Cooker Chicken Enchilada Casserole


In a slow cooker, combine the chicken, enchilada sauce, salsa, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
Stir to combine and cover with the lid. Cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken, is cooked through and tender.
Preheat the oven to 375°F (190°C).
With two forks, remove the chicken from the slow cooker. Return the shredded chicken to the slow cooker.
Grease a 9x13-inch baking dish. Place a layer of torn tortillas on the bottom of the dish. Spoon a third of the chicken mixture over the tortillas and sprinkle with a third of the cheese. Repeat layering two more times, ending with a layer of cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges are crispy.
Serve hot with your favorite sides and toppings, such as sour cream, chopped cilantro, diced tomatoes, or sliced jalapenos. Enjoy!

Note: You can adjust the spices and seasonings to your liking, and feel free to use different types of cheese or add other ingredients such as diced green chilies or sliced black olives.
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