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Crockpot Enchilada Chicken Casserole with a side of rice on a white dish.
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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole has tender chicken breasts slow cooked in flavorful seasonings and enchilada sauces, then combined with corn tortillas, melted shredded cheese and toppings of your choice will make this meal everyone's new favorite Mexican-inspired dinner!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Servings: 6 Servings
Calories: 395kcal

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.

Notes

You can easily substitute boneless, skinless chicken thighs, or chicken tenderloins in this recipe. 
Other optional toppings:
  • chopped green onions
  • black olives
  • sour cream
  • sliced avocado
  • guacamole

Nutrition

Calories: 395kcal | Carbohydrates: 32g | Protein: 41g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 1984mg | Potassium: 660mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1629IU | Vitamin C: 14mg | Calcium: 176mg | Iron: 2mg