Let the slow cooker do all the work with this recipe for crock pot chicken enchilada casserole. Layered with shredded chicken, corn tortillas, and melty cheese. The homemade enchilada sauce has smoky, rich, bold flavors. Totally worth the extra five minutes it takes to make it!
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Why You'll Love This Recipe
- Crock Pot Recipe
- Easy Steps With Simple Ingredients
- Easily adapted to be gluten free and low FODMAP
Featured Ingredients
- Chicken Breasts - Boneless, skinless chicken breasts.
- Enchilada Sauce - Homemade is the best; however, if you want to use red enchilada canned sauce, it will work, too.
- Taco Seasoning - Homemade or what is in the cupboard.
- Corn Tortillas - Yellow or white corn tortillas. It is a great way to use up leftover tortillas from chicken fajitas!
- Shredded Cheese - Use cheddar cheese for a classic flavor.
- Toppings - Add a bit of freshness, something creamy, and more spice if desired.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a 6-quart Crock Pot, spray with nonstick cooking spray for easy cleanup. Add the enchilada sauce. Nestle the chicken breasts into the sauce.
Sprinkle the taco seasoning over the chicken. Cook on low for 2-3 hours or until chicken reaches an internal temperature of 165 degrees F with a digital thermometer.
Step 2: Carefully remove the cooked chicken and shred it with two forks. Once shredded, add the chicken back into the crock pot. Stir so the chicken is coated in sauce.
Step 3: Next, cut the corn tortillas into fourths and add on top of the chicken. Push down the tortillas into the sauce but not below the chicken. The tops of the corn tortillas need to be covered in sauce.
Sprinkle the shredded cheese over it all and cover.
Cook on low heat for thirty minutes or until cheese is melted.
Step 4: Once the cheese is melted, turn off the heat. Scoop out individual servings, add toppings, and enjoy.
Tips and Tricks
- Don't overcook the chicken. It will become tough and chewy.
- Spray the crock pot liner with nonstick spray for easy cleanup.
- Shred the cooked chicken with an electric mixer or a stand mixer with a paddle attachment for a quicker method.
Ingredient Swaps
- Chicken Options- Swap out the chicken breasts and use boneless, skinless chicken thighs.
- Enchilada Sauce- Swap out the red enchilada sauce for a green enchilada sauce.
Variations
Ground Beef Enchiladas: Use cooked ground beef instead of chicken.
No Slow Cooker Enchiladas: No worries if you do not have a slow cooker. Make this recipe for chicken enchiladas using the oven! Want to use rotisserie chicken as a shortcut? Use this recipe, too.
Toppings
- Veggie Options: Diced Tomatoes, Bell Peppers, Diced Avocado, Chopped Green Onions, and Sliced Jalapenos
- Creamy Options: Avocado Lime Crema, Homemade Guacamole, and Sour Cream
- Salsa Options: Fresh Corn Salsa, Restaurant-Style Salsa, Roasted Tomatillos Salsa Verde
Storing and Reheating
Store: Keep any leftovers in an airtight container in the refrigerator. Enjoy as soon as possible because the corn tortillas become mushy over time.
Reheat: Heat any leftovers on a microwave-safe dish for 1-2 minutes or until warmed.
Freeze: I do not recommend freezing leftovers. If you want a shortcut, make the homemade enchilada sauce in advance and freeze it. Defrost the sauce before adding it to the crock pot.
Special Diet Variations
Gluten Free Enchiladas: Use a gluten free enchilada sauce. Also, use gluten free corn tortillas.
Dairy Free Enchiladas: Swap out the cheese for dairy free cheese shreds or skip the cheese completely.
Low FODMAP Enchiladas: Use a low FODMAP enchilada sauce and add half the amount of cheese. Use lactose-free sour cream as a topping.
FAQs
Halfway between the cooking time, add a can of corn and diced bell peppers. This will allow the veggies time to soften but not turn to mush.
Add the enchilada sauce to the chicken in advance. Do not add the tortillas until ready to cook. They will get soggy.
You can; however, they will be mushier than corn tortillas.
What To Serve With Enchiladas
This slow cooker meal is great for days when you need dinner on the table within thirty minutes of walking in the door. Serve it with a side of cilantro lime rice, brown rice, or white rice. Add a handful of tortilla chips and corn salsa for a bit of crunch. It is a great way to add some texture.
Additional Crock Pot Recipes
- Crockpot Corn Casserole - A great side dish option for Mexican dishes!
- Crockpot Mexican Street Corn Dip - Love this dip as an appetizer.
- Low FODMAP Taco Soup - This is a delicious soup with all the flavors of tacos but in soup form.
- Chuck Roast Tacos - Tender, juicy shredded beef perfect for tacos!
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Crock Pot Chicken Enchilada Casserole
Equipment
Ingredients
- 1 pound chicken breasts boneless, skinless (2-3 pieces)
- 2 cups red enchilada sauce (Note 1)
- 1 teaspoon taco seasoning
- 8 corn tortillas cut into fourths
- 1 ½ cups shredded cheddar cheese
- Toppings: diced tomatoes, avocado, tortilla strips, sour cream, fresh cilantro leaves
Instructions
- Grease a 6-quart slow cooker liner with nonstick cooking spray for easy cleanup.
- Pour in the enchilada sauce.
- Add the chicken breasts.
- Sprinkle chicken with taco seasoning.
- Cover and cook on low heat for 2-3 hours.
- With tongs, remove the cooked chicken and shred with two forks.
- Add shredded chicken back into the sauce.
- Cut the corn tortillas into fourths and drop into the sauce. Cover the tortillas with sauce.
- Sprinkle all of the cheese over the tortilla and chicken.
- Add the cover back and cook on low for thirty minutes or until cheese is melted.
- Serve with favorite toppings.
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