SPREAD LOVE

If you’re looking for an easy, flavorful, and comforting dinner that practically cooks itself, this Crockpot Chicken Enchilada Casserole is your new go-to recipe. It takes all the rich, cheesy goodness of enchiladas and simplifies it into a no-fuss slow cooker dish that your family will love.

Unlike traditional enchiladas that require rolling tortillas and baking them, this version layers everything directly in the crockpot. It’s perfect for busy weeknights, feeding a crowd, or meal prepping. And yes — it’s as cheesy and satisfying as it sounds.

With a short list of ingredients and minimal hands-on time, this casserole is proof that comfort food doesn’t have to be complicated. Want to make your own enchilada sauce from scratch? Try this Red Enchilada Sauce Recipe for an extra boost of flavor that beats store-bought options.

If you’re wondering how to get perfectly shredded chicken without burning your fingers or wasting time, this quick guide on how to shred chicken is a game-changer.

What Is Crockpot Chicken Enchilada Casserole?

Crockpot Chicken Enchilada Casserole is a deconstructed enchilada dish made in the slow cooker. Instead of rolling tortillas, everything is layered or mixed together into a casserole-style meal that is:

Hearty and protein-rich
Bursting with Mexican-inspired flavors
Simple to assemble and easy to clean up
A true dump-and-go dinner solution

This dish is great for when you want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

Requires just 8 easy-to-find ingredients
No rolling or baking necessary
Great for meal prep or feeding a crowd
Kid-friendly and fully customizable
Clean-up is a breeze, especially with a slow cooker liner

Ingredients You’ll Need

Here’s what you’ll need to get started:

1½ lbs boneless, skinless chicken breasts (or thighs)
28 oz red enchilada sauce (store-bought or homemade)
10 oz Rotel (diced tomatoes with green chilies)
2 tbsp taco seasoning (make your own with this recipe)
16 corn tortillas, cut into strips or pieces
2 cups shredded cheddar cheese
Optional garnish: chopped tomatoes, sliced green onions, chopped cilantro, sliced olives

Step-by-Step Instructions

1. Prepare the Chicken

Place the chicken, enchilada sauce, Rotel, and taco seasoning in a 6-quart crockpot.
Cover and cook on LOW for 6–7 hours or HIGH for 2½–3½ hours.

2. Shred the Chicken

Remove the chicken once fully cooked (internal temp of 165°F).
Shred using two forks or follow this fast shredding method.

3. Assemble the Casserole

Add shredded chicken back into the crockpot.
Stir in tortilla pieces and 1 cup of shredded cheese.
Top with remaining cheese, green onions, and diced tomatoes.

4. Final Cook

Cover and cook for another 30–45 minutes, until the tortillas are soft and the cheese is melted.

Recipe Tips & Substitutions

Use rotisserie chicken for a faster version.
Don’t have enchilada sauce? Use green enchilada sauce or even salsa.
Make it creamy by mixing in sour cream or Greek yogurt.
Swap chicken for ground beef, turkey, pork, or shrimp.
Make it vegetarian by using black beans or chickpeas.

Serving Suggestions

Pair this hearty dish with:

Spanish rice
Refried beans
Side salad with avocado
Tortilla chips and guacamole
Pico de gallo or salsa verde
A drizzle of sour cream

Storage, Freezing & Reheating

Storing:
Cool completely, then store in an airtight container for up to 4 days in the fridge.

Freezing:
Freeze in portions in airtight containers or freezer bags. It lasts up to 3 months.

Reheating:

Microwave: Heat in 1-minute intervals until hot.
Oven: Cover with foil and heat at 350°F for 15–20 minutes.

No Slow Cooker? Use the Oven Instead!

You can easily bake this dish if you don’t have a crockpot:

Preheat oven to 350°F
Use a casserole dish to layer ingredients.
Bake for 25–30 minutes until heated through and cheese is bubbly.

Make-Ahead Tips for Meal Prep

Assemble the uncooked casserole the night before and refrigerate.
Reheat portions during the week for fast lunches or dinners.
Freeze leftovers for future use.

Nutritional Info & Health Tips

Here’s a rough breakdown (per serving):

Calories: 499
Protein: 40g
Fat: 18g
Carbs: 46g
Fiber: 7g

Healthier variations:

Use low-fat cheese and reduced-sodium enchilada sauce
Replace some cheese with nutritional yeast for flavor
Skip the tortillas for a keto-friendly version

FAQs

Can I make this ahead of time?

Yes! You can prep everything the night before, refrigerate it, and cook the next day.

What can I use instead of chicken?

Try ground beef, pork, shrimp, or even beans for a vegetarian option.

Can I make this in the oven?

Absolutely — just follow the crockpot layering instructions and bake at 350°F for 25–30 minutes.

How do I make it creamier?

Stir in sour cream, cream cheese, or Greek yogurt before adding the cheese topping.

Is this recipe gluten-free?

Yes — just ensure your corn tortillas and enchilada sauce are labeled gluten-free.

Try These Similar Recipes

If you love this dish, you might also enjoy:

Crockpot Chicken Tortilla Soup
Crockpot Salsa Verde Chicken
Slow Cooker Chicken Fajitas

Final Thoughts

This Crockpot Chicken Enchilada Casserole is everything a weeknight dinner should be — easy, comforting, and full of flavor. Whether you’re cooking for your family or meal-prepping for the week, this dish delivers. Customize it with your favorite toppings and sides, and you’ll have a recipe on repeat all year long.

Have leftovers? Lucky you. This is one of those meals that tastes even better the next day.