Slow Cooker Chicken Enchilada Casserole That Feeds a Crowd

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Last Sunday, I tossed this slow coocker chicken enchilada casserole into the slow cooker before heading out for errands. Five hours later, we came home to that unmistakable, warm, saucy smell that makes your stomach do a happy little dance. This casserole doesn’t just fill your home with joy—it brings everyone to the table without even calling them. It’s magic, really.

Why You’ll Love This Chicken Enchilada Casserole

This chicken enchilada casserole is pure comfort made simple. It takes just 10 minutes to prep, and the slow cooker does all the work. The chicken turns tender and juicy, soaking up the rich enchilada sauce while the tortillas soften into flavorful layers. Melty cheese finishes it off with a golden, gooey top. It feeds a crowd, reheats beautifully, and delivers that bold, familiar enchilada flavor—without rolling a single tortilla.

Plus, it lives in the cozy land of Crock Pot recipes , which means less cleanup and more flavor.

Ingredients You’ll Need

Main Ingredients

You’ll need just a handful of pantry staples:

• Chicken breasts (2 to 3, boneless and skinless)
• Red enchilada sauce (two 10-ounce cans)
• Diced tomatoes with green chiles (drained)
• Corn tortillas (about 12 ounces, cut into wedges)
• Shredded fiesta blend cheese (2 cups total)

Seasoning & Extras

Sprinkle in:

• Taco seasoning
• Salt and black pepper
  Optional: Lettuce, cilantro, pickled jalapeños, olives, or any toppings you love.

Step-by-Step Instructions

Start with the Chicken

Spray your slow cooker insert with nonstick cooking spray to make cleanup easier and keep things from sticking. Then, lay the chicken breasts flat across the bottom of the cooker. You’ll want to use 2 to 3 boneless, skinless breasts, depending on their size and how many people you’re feeding.

Sprinkle the taco seasoning evenly over the chicken, followed by a generous pinch of salt and a few good cracks of black pepper. This first layer of seasoning sets the stage for all that savory flavor to soak in as the chicken cooks low and slow.

Next, open up both cans of red enchilada sauce and pour them over the chicken. Then add the drained can of diced tomatoes with green chiles. You can stir it a bit to mix the sauces together, but honestly, it’s just fine if you leave it layered—the slow cooker will take care of blending all those flavors beautifully.

Now cover the slow cooker with the lid and cook everything on low for about 4 to 5 hours. You’ll start to smell the delicious aroma well before it’s done. The chicken is ready when it becomes so tender you can shred it easily with two forks right inside the pot. At this point, your kitchen will smell like a cozy, saucy hug.

Shred and Build the Casserole

Using two forks, shred the chicken right in the cooker—no need to take it out.

Stir in half the tortilla wedges and 1 cup of shredded cheese. Give it a good mix until everything is combined and evenly coated.

Now press it into a smooth layer. Top with the remaining tortilla wedges and the other cup of cheese. Cover it again and let it cook on low for another 30 minutes.

By the end, it should be hot, bubbling, and ready to scoop. The cheese melts into every bite, and the tortillas absorb all that saucy goodness.

Pro Tips for the Best Casserole

• Shred the chicken while it’s still hot—it falls apart more easily that way.
• Use medium heat enchilada sauce for a flavor that has a little zip but won’t overpower.
• Add extras like black beans, corn, or chopped bell peppers if you have them on hand.
• For a shortcut, use rotisserie chicken instead of raw breasts—just reduce the initial cook time.

Storage and Reheating Tips

LLet your saucepan cool down completely before you store it. This helps prevent condensation, which can make leftovers soggy.

Once cooled, transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for up to 4 days, ready for quick lunches or easy weekend dinners.

When you’re ready to enjoy it again, reheat individual portions in the microwave or warm larger amounts in the oven until everything is hot and the cheese is melty again.

Want to freeze it? Absolutely. Just portion it out into freezer-safe containers. It’s perfect for stocking your freezer with cozy, ready-to-eat meals.

This casserole isn’t just tasty the first time around—it’s a bit of a chameleon. You can roll the leftovers into burritos, stuff them into quesadillas, or stir them into a pot of black beans and rice for a spicy enchilada-style stew. It’s a comforting base that plays well with whatever’s in your fridge.

Perfect Pairings & Toppings

Favorite Sides

Serve this with Spanish rice, refried beans, or even corn on the cob for a complete meal. It’s also great with romaine salad or fruit salad on the side.

Fun Toppings

Try guacamole, sour cream, pico de gallo, and fresh lime wedges. Or go wild with crushed tortilla chips on top for a crunchy finish.

Explore Similar Recipes

If you love this slow cooker casserole, you’ll also love:

• Crockpot Cheesy Chicken Spaghetti for Busy Weeknights
• Creamy Crockpot Crack Chicken for a Crowd
• Leftover Rotisserie Chicken Recipes with Pasta

Slow Cooker Chicken Enchilada Casserole Recipe Card

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