Crockpot chicken enchilada casserole in grey bowl with jalapenos and sour cream garnish
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5 from 11 votes

Crockpot Chicken Enchilada Casserole

What is a girl to do when she is craving Chicken Enchiladas but she doesn’t have the ambition to make them? Why come up with an awesome, easy recipe for Crockpot Chicken Enchilada Casserole, of course!
Course entree, Main Course
Cuisine American, Mexican
Keyword chicken enchiladas,, crockpot chicken enchiladas,, slow cooker chicken enchiladas,
Prep Time 10 minutes
Cook Time 3 hours
slow cook time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings
Calories 258kcal
Author Beth Neels


  • 2 15 oz can tomato sauce
  • 2 tsp granulated garlic
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili powder, increase if you like spicy foods
  • 1 tsp salt & pepper to taste
  • 1/2 large onion, diced
  • 1/2 minced jalapeno
  • 4 cups diced cooked chicken or use a rotisserie chicken
  • 7 corn tortillas
  • 2.5 cups cheese, 1.5 cups mixed into casserole, plus 1 cup evenly spread over the top Monterey Jack, Colby, Cheddar, etc.


  • Place tomato sauce and spices in crockpot. Add Onion and jalapeno. Cook on high for approximately 2 hours, until the vegetable are cooked.
  • Add diced chicken, cook for another 30 to 1 hour to heat chicken through.
  • Cut tortillas into bite sized pieces. Add to casserole and mix. Cook another 30 minutes until soft.
  • Mix in cheese and then top with more cheese. Cook until cheese is melted.



Calories: 258kcal | Carbohydrates: 12g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 547mg | Potassium: 162mg | Fiber: 1g | Vitamin A: 510IU | Vitamin C: 2.4mg | Calcium: 282mg | Iron: 1.2mg