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
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
Cost $4




  • 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 minutes 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.



Leftovers last, if refrigerated for 3-4 days.
Can not be frozen.
It is not necessary to saute onions and jalapenos first. If you do, it will cut the cooking time by at least 1 hour. For nights you are in a hurry.


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