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Crockpot Chicken Enchilada Casserole, a delicious and easy dinner, is showcased in this featured image.

Easy Crockpot Chicken Enchilada Casserole

This easy crockpot chicken enchilada casserole is a flavorful and satisfying dish perfect for a weeknight meal. It features layers of tender chicken, enchilada sauce, tortillas, and cheese, all cooked to perfection in a slow cooker and finished in the oven for a bubbly, cheesy top.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 10-12 corn or flour tortillas 6-inch
  • 2 cups shredded cheese Monterey Jack, cheddar, or a blend
  • Optional: sour cream, chopped cilantro, avocado for topping

Equipment

  • Slow cooker
  • skillet
  • 9x13-inch baking dish
  • measuring cups and spoons
  • fork
  • knife
  • cutting board
  • spatula
  • aluminum foil

Method
 

  1. Sear the Chicken (Optional): Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, just until lightly browned.
  2. Prepare the Slow Cooker: Place chopped onion and minced garlic in the bottom of the slow cooker.
  3. Layer the Ingredients: Place the seared (or raw) chicken breasts on top of the onion and garlic. Pour diced tomatoes and green chilies and enchilada sauce over the chicken. Sprinkle with chili powder, cumin, smoked paprika, salt, and pepper.
  4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  6. Assemble the Casserole: Lightly grease a 9x13 inch baking dish. Spread a thin layer of the chicken mixture in the bottom of the dish. Arrange a layer of tortillas over the chicken mixture, overlapping as needed to cover the bottom of the dish. Spread another layer of chicken mixture over the tortillas, followed by a layer of shredded cheese. Repeat layers until all ingredients are used, ending with a layer of cheese.
  7. Bake (Optional): Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly. Alternatively, you can broil for 1-2 minutes, watching carefully to prevent burning.
  8. Serve: Let the casserole cool slightly before cutting into squares and serving. Top with sour cream, chopped cilantro, and avocado, if desired.

Notes

Searing the chicken before slow cooking adds flavor and helps prevent dryness. Spreading a thin layer of chicken mixture on the bottom of the baking dish before layering the tortillas prevents sogginess. For a spicier casserole, use hot enchilada sauce or add a pinch of cayenne pepper to the chicken mixture. Leftovers can be stored in the refrigerator for up to 3 days.