Can chicken enchilada casserole be frozen?

Yes! After it cools completely, portion it into freezer-safe containers. Freeze for up to 3 months. Reheat in the oven or microwave until hot.

How do you know when chicken enchiladas are done?

In this casserole, the chicken should shred easily and the cheese should be melted and bubbling. If you're using raw chicken, cook on low for at least 4 hours until it's tender and fully cooked.

Why is my enchilada casserole soggy?

It's usually because of too much moisture. Make sure your tomatoes are drained, and don't add extra sauce beyond what the recipe calls for. Using corn tortillas also helps—they hold up better than flour.

Can enchilada casserole be made ahead?

Absolutely. You can assemble everything after shredding the chicken, then refrigerate it overnight. The next day, just heat on low for 30–45 minutes until bubbly.

Chicken Enchilada Casserole – Easy & Comforting Recipe

Name: Slow Cooker Chicken Enchilada Casserole That Feeds a Crowd
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 2 to 3 boneless, skinless chicken breasts; 1 tablespoon taco seasoning; Salt and black pepper to taste; 2 (10 oz) cans red enchilada sauce; 1 (10 oz) can diced tomatoes with green chiles, drained; 12 oz corn tortillas, cut into 1-inch wedges; 2 cups shredded fiesta blend cheese, divided

Description

This slow cooker chicken enchilada casserole is a cozy, cheesy, crowd-pleasing dinner. It’s full of bold flavor, tender chicken, melty cheese, and saucy corn tortillas—all with only 10 minutes of prep time.

Ingredients

Scale

2 to 3 boneless, skinless chicken breasts

1 tablespoon taco seasoning

Salt and black pepper to taste

2 (10 oz) cans red enchilada sauce

1 (10 oz) can diced tomatoes with green chiles, drained

12 oz corn tortillas, cut into 1-inch wedges

2 cups shredded fiesta blend cheese, divided

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Instructions

1. Spray the slow cooker liner with nonstick cooking spray.

2. Place chicken breasts in the bottom of the slow cooker.

3. Sprinkle taco seasoning, salt, and pepper over chicken.

4. Pour enchilada sauce and tomatoes over chicken.

5. Cover and cook on low for 4–5 hours.

6. Shred the chicken with two forks inside the slow cooker.

7. Stir in half the tortilla wedges and 1 cup of cheese; mix well.

8. Press into an even layer and top with remaining tortillas and cheese.

9. Re-cover and cook on low for an additional 30 minutes until hot and bubbling.

Notes

Shred the chicken while still hot for best texture.

Use medium enchilada sauce for a balanced kick.

Add beans, corn, or leftover veggies if you’d like.

Swap in rotisserie or leftover turkey to save time.

Leftovers are delicious in tacos, burritos, or over rice.

Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Category: Crock Pot Recipes
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 274
Sugar: 3g
Sodium: 598mg
Fat: 13g
Saturated Fat: 3g
Carbohydrates: 23g
Fiber: 3g
Protein: 17g
Cholesterol: 41mg