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Crockpot Chicken Enchilada Casserole: Set It and Forget It Meal

Close-up of a serving of moist crockpot chicken enchilada casserole topped with melted white and cheddar cheese.
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Make this easy Crockpot Chicken Casserole for a simple weeknight dinner. This dump and go recipe uses shredded chicken and cheese for a comforting Tex Mex bake.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (19 ounce) can red or green enchilada sauce
  • 1 (10 ounce) can mild red or green enchilada sauce
  • 1 (10 ounce) can cream of chicken soup
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 12 corn tortillas, cut into strips or 1 bag of sturdy corn chips (for a King Ranch style variation)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream (for topping, optional)
  • 1/4 cup sliced black olives (for topping, optional)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. In a separate bowl, mix together the enchilada sauces, cream of chicken soup, green chiles, cumin, chili powder, salt, pepper, and water. Pour this mixture over the chicken.
  3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  5. If using tortillas, layer half of the tortilla strips or chips in the bottom of the slow cooker (if your slow cooker insert is oven-safe, you can transfer the mixture to a baking dish for the final step, otherwise, keep it in the slow cooker). Top with half of the shredded cheese.
  6. Spoon half of the chicken mixture over the cheese layer. Repeat the layering process with the remaining tortillas/chips, chicken mixture, and the remaining cheese.
  7. Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
  8. Serve warm. Top each serving with a dollop of sour cream and sliced black olives, if desired.

Notes

  • For a thicker casserole, drain off some of the excess liquid before adding the tortillas or chips in step 5.
  • You can prepare the chicken and sauce mixture the night before and place it in the slow cooker before you go to bed, setting it to cook on low.
  • If you prefer a spicier dish, use hot enchilada sauce or add a dash of cayenne pepper with the spices.

Nutrition

Find it online: https://cookingbycarla.com/crockpot-chicken-enchilada-casserole-recipe/