Crockpot Chicken Enchilada Casserole

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This Crockpot Chicken Enchilada Casserole is an easy dump-and-go dinner that tastes just like rolled enchiladas without all the work. Tender chicken, tortillas, enchilada sauce, and cheese cook together in the slow cooker for a family-friendly meal that’s ready when you are.

Enchilada casserole in gray bowl garnished with sour crema and jalapeno slices — Photo Credit: Binky’s Culinary Carnival.

What You Need

Tomato Sauce: The tomato sauce acts as the base for your enchilada sauce.
Garlic: Use either freshly minced or garlic powder.
Cumin: An earthy-flavored essential spice for enchilada sauce.
Coriander: Bright, citrusy spice that balances the cumin.
Chili Powder: Adds a gentle heat and earthy spice.
Salt: Enhances the flavors of everything.
Pepper: Adds a mild heat and sharpness.
Onion: Sweetens the dish as it cooks down.
Jalapeño: Adds a bright heat to the dish.
Chicken: Use leftover chicken or rotisserie chicken. Instructions for using fresh chicken are below.
Corn Tortillas: You could use flour but they tend to get soggy. The corn tortillas are a better choice.
Cheese: Monterey Jack, Colby and Mild Cheddar Cheese are all good choices.

How to Make Crockpot Chicken Enchilada Casserole

Spices added to tomato sauce in a crockpot. — Photo Credit: Binky’s Culinary Carnival.

Pour tomato sauce into the slow cooker insert. Add the spices.

Onion and jalapeno added to the pot. — Photo Credit: Binky’s Culinary Carnival.

Add the onions and jalapeños. Cook the sauce down for about two hours until the vegetables are tender.

Chopped chicken on a cutting board. — Photo Credit: Binky’s Culinary Carnival.

Chop the cooked chicken. When the vegetables are tender, add the chicken to heat through.

Stack of tortillas on a cutting board. — Photo Credit: Binky’s Culinary Carnival.

Stack the enchiladas.

Stack of tortillas cut into squares. — Photo Credit: Binky’s Culinary Carnival.

With a sharp knife, cut the enchiladas into bite-sized squares. Add the tortillas to the crockpot. Cook for half an hour to soften.

Cheese added to the casserole. — Photo Credit: Binky’s Culinary Carnival.

Mix about one and a half cups of cheese into the casserole. Top the casserole with the remaining cheese. Cook another 15 minutes to melt the cheese.

Toppings

Serve it with any toppings you usually have on enchiladas.

Shredded lettuce
Sliced avocado
Sour cream
Hot Sauce
Salsa

What to Serve With the Casserole

That’s all there is to it! Easy peasy! Serve with shredded lettuce, avocado, sour cream, hot sauce, whatever you like on enchiladas! Add a can of black beans or pinto beans to stretch it even further and add more protein and fiber!

Variations

For this recipe, we are making a quick enchilada sauce right along with the casserole. You can use our Authentic Red Enchilada Sauce or a store-bought brand of sauce and eliminate the spices. This will eliminate the two-hour cooking time at the beginning of the recipe.
Use fresh chicken breasts. Cut the raw chicken breasts into bite-sized pieces. Add the pieces to the tomato sauce mixture. Cook for two hours. Use an instant-read thermometer to ensure the chicken has reached 165°F. Then proceed with the recipe.
Add canned black beans or pinto beans to the sauce for added protein.

Gray bowl filled with enchilada casserole and topped with sour cream. — Photo Credit: Binky’s Culinary Carnival.

FAQs

Can I use rotisserie chicken?

Yes! Just shred the meat and add it during the last 30 minutes of cooking to warm through.

What kind of tortillas work best?

Corn tortillas hold their texture better than flour, but you can use either.

Can I make this ahead?

Yes, assemble everything in the crockpot insert, cover, and refrigerate up to 24 hours. Then cook as directed.

If you love easy dump-and-go crockpot chicken recipes, don’t miss this Honey Garlic Chicken from Bagels and Lasagna. It’s a nod to Chinese take-out in your own kitchen!

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