Go Back
Crockpot Chicken Enchilada Casserole is displayed as a featured image, showcasing its cheesy, layered goodness.

Ultimate Crockpot Chicken Enchilada Casserole

This slow cooker chicken enchilada casserole recipe solves the common issues of sogginess and blandness. By focusing on moisture management, flavor layering, and strategic ingredient additions, this recipe delivers a flavorful and structurally sound casserole perfect for an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1 packet taco seasoning
  • 12 corn tortillas, cut into quarters
  • 2 cups shredded cheddar cheese, Monterey Jack cheese, or a Mexican blend
  • Optional: sour cream, for topping
  • Optional: guacamole, for topping
  • Optional: salsa, for topping
  • Optional: chopped cilantro, for topping

Equipment

  • Slow Cooker (Crockpot)
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • fork
  • Spoon
  • Can opener

Method
 

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Top with the chopped onion, bell pepper, black beans, corn, and diced tomatoes and green chiles.
  3. Sprinkle with taco seasoning.
  4. Pour 1 cup of the enchilada sauce over the chicken and vegetables.
  5. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and shreds easily.
  6. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  7. Stir in the remaining enchilada sauce, reserving about 1/2 cup for topping.
  8. Gently fold in the tortilla quarters.
  9. Top with the shredded cheese and drizzle with the reserved enchilada sauce.
  10. Cover and cook on high for 30 minutes, or until the cheese is melted and bubbly.
  11. Let stand for 10 minutes before serving.
  12. Garnish with your favorite toppings, such as sour cream, guacamole, salsa, and chopped cilantro.

Notes

For optimal results, use raw chicken breasts and drain canned goods thoroughly to minimize excess liquid. Layer tortillas gently throughout the casserole, ensuring they are coated in sauce but not completely submerged. Don't be afraid to be generous with your seasonings. Add cheese during the last 30 minutes of cooking. Leftovers can be stored in the refrigerator for up to 3 days.