Crockpot Chicken Enchilada Casserole is the ultimate EASY recipe that’s packed with big, comforting Tex Mex flavors! Tender chicken breasts slow cooked in flavorful seasonings and enchilada sauces, then combined with torn corn tortillas, melted shredded cheese and toppings of your choice will make this meal everyone’s new favorite Mexican-inspired dinner!
I love this slow cooker meal so much because it has the exact same flavors as cheesy, chicken enchiladas, but without the prep work and rolling the traditional dish requires. It’s easy to prep and my family is always so excited when this is on the menu. It’s perfect for busy weeknights, potlucks or feeding a crowd you’ve invited over. The most fun part for my kids are the variety of toppings I offer which allows them to each customize it and make it their own.
Why I LOVE this recipe!
- Perfect dinner for busy nights – I love any meal that tastes delicious with only a handful of ingredients and minimal prep. THIS is that meal!
- Simple recipe – There’s nothing complicated about this recipe. Place in crockpot, cook, shred chicken, add the extras and prepare to serve. It’s one of the easiest one-pot recipes.
- Made with everyday pantry ingredients – This recipe uses only common ingredients that you likely already have in your pantry.
- Crowd-pleasing Mexican-inspired flavors – Any crowd-pleasing, kid-friendly meal is a winner in my book! This recipe is packed with delicious, cozy Tex Mex ingredients and flavors that everyone loves.
Recipe Notes
This Crockpot Chicken Enchilada Casserole recipe is as simple as promised! Just a handful of common ingredients and a crockpot are all it takes for a family friendly Mexican-inspired meal.
In this section I am going to go through a few tips and tricks I use for how to make this easy crockpot Mexican chicken recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken breasts – You can easily substitute boneless, skinless chicken thighs or chicken tenders.
- Taco seasoning – You’ll need one packet (about 2 tablespoons). I also love to make my own taco seasoning that I keep in a jar to have on hand. There’s something about homemade taco seasoning that just tastes better!
- Red enchilada sauce – One large, 28oz can. If you prefer the tangy flavor of tomatillos, you could substitute the red sauce for green enchilada sauce.
- Diced green chiles – You could also substitute with a small can of diced jalapeños.
- Corn tortillas
- Shredded cheddar cheese – Buying a block of cheese and shredding it on your own will give you cheese that will melt easier and become more creamy. My favorite cheese for this recipe is sharp cheddar, but Monterey Jack or Colby Jack would also be great.
- Pico de gallo – You can buy this pre-made from the grocery store, often in the produce section, or try making your own easy pico de gallo!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Creamy Chicken Enchilada Casserole– Mix cream of chicken soup and sour cream with the shredded chicken and sauce.
- Chicken and Veggie Enchilada Casserole – Kick up the nutrition in this recipe by adding some of your favorite veggies to the crockpot with the chicken. You could use a fajita blend of onions and peppers, zucchini or any other favorites.
- Ground Chicken or Turkey Enchiladas– Crumble ground chicken or ground turkey and place in the bottom of your crockpot, then continue following the remaining recipe instructions.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Crockpot Shredded Chicken Enchilada Casserole.
Lay the chicken breasts in the bottom of the crockpot. Sprinkle with taco seasoning, then pour enchilada sauce and green chilis over the top.
Once done, use forks to shred the chicken breast and stir back into the enchilada sauce.
Add cheddar cheese, top with lid to let melt.
Tear the tortillas in pieces and mix into the saucy chicken.
Recipe Tips
- Corn tortillas are key – The texture of corn tortillas are perfect for this recipe. Flour tortillas are too soft and would become mushy.
- Cook on low (if you have time) – I always prefer to cook on low when I use my crockpot. The meat will be more tender and the flavors will be more melded together for better flavor!
- Customize your toppings – I love recipes like this because it allows everyone to put their favorite toppings on top to make it their own! Try sour cream, chopped green onions, black olives, sliced avocado, cilantro, guacamole and of course, pico de gallo.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make in advance and store – Assemble and cook this enchilada casserole recipe ahead of time, let it cool completely, then store in the fridge or freezer.
- Cook on high – As I mentioned, I prefer to cook on low when using my crockpot. But you can absolutely cook on high to cut down on cooking time. You will still get delicious flavors!
- Bagged shredded cheese – Grabbing a bag of shredded cheddar cheese will cut down on time used for shredding the cheese on your own.
- Prep toppings – Most of the toppings you can use for this recipe can be prepped a day or two before. Simply store in the fridge and pull out when you’re ready to serve.
Freezer Meal Instructions
Making this Slow Cooker Chicken Enchilada Casserole recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Chicken Enchilada Casserole After Cooking
- Assemble and cook enchiladas in crockpot as instructed.
- Allow to cool completely, then transfer to a freezer-safe container and place in freezer.
- When ready to serve, take out of freezer and allow to thaw in the refrigerator overnight. Reheat at 350° until warmed through.
What to Serve with Slow Cooker Enchilada Casserole
Since this protein based dinner has the delicious flavors of classic chicken enchiladas, it will pair well with many of your favorite Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Mexican Style Crock Pot Refried Beans– Made from dried pinto beans.
- Easy Mexican Rice– This one pan side dish is easy to make and loaded with flavor.
- Easy Mexican Cornbread
- Mexican Roasted Vegetables
- Crockpot Black Beans– These have so much more flavor than a can of beans! It makes a lot so freeze leftovers for your next Mexican food meal.
- House salad with Jalapeño Ranch Dressing
- Tortilla chips and Easy Homemade Guacamole
Chicken Enchilada Casserole Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
What is in a typical chicken enchilada?
A classic chicken enchilada is made with a corn tortilla filled with chicken and cheese, sometimes beans and other veggies, then covered in an enchilada sauce and baked.
Can I make this same recipe in the oven?
Yes! You can easily turn this crockpot meal into a baked casserole. Instead of using chicken breasts, use 4 cups of shredded, cooked chicken. Combine the chicken with the sauces. Layer the corn tortillas, chicken mixture and cheese. Bake in the oven at 425° for 20 minutes. Take a look at this easy Chicken Enchilada Casserole recipe for more tips!
What is a common mistake when making enchilada casserole?
Using the wrong tortillas! Although flour tortillas are delicious, corn tortillas are superior for this recipe. Flour tortillas absorb liquid quickly and turns mushy. Corn tortillas hold their structure and provide authentic flavor.
More EASY Enchilada Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy enchilada recipes here, or see a few of our readers favorite recipes below.
- Chicken and Spinach Enchiladas with Sour Cream Sauce
- Tex Mex Cheese Enchiladas
- Carnitas Enchiladas
- Loaded Beef Enchilada Soup
- BBQ Chicken Enchiladas
Crockpot Chicken Enchilada Casserole
Ingredients
- 2 pounds boneless skinless chicken breast
- 1 ounce taco seasoning, (1 packet, or about 2 tablespoons)
- 28 ounce can red enchilada sauce, (1 large can)
- 4 ounces diced green chiles, (1 can)
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- ¼ cup pico de gallo
Instructions
- Lay the chicken breast in the bottom of the crockpot. Sprinkle with taco seasoning then pour the green chilis and enchilada sauce over the beef.
- Cover and cook on low for 2.5-3 hours, or low for 3-3.5 hours.
- Once done, use forks to shred the chicken breast and stir back into the enchilada sauce. Then tear the tortillas in pieces and mix into the saucy chicken.
- Top with cheddar cheese and replace the lid. Let sit for 15-30 minutes, or until the tortillas have absorbed the sauce and the cheese is melted. Garnish with pico de gallo.
Recipe Notes
- chopped green onions
- black olives
- sour cream
- sliced avocado
- guacamole
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