Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole is one of those no-fuss meals I love when I want something warm, cheesy, and packed with Tex-Mex flavor. It’s layered with tender chicken, gooey cheese, corn tortillas, and a rich enchilada sauce—all made right in the slow cooker. No rolling, no baking trays, just bold flavor and minimal cleanup.

Why You’ll Love This Recipe

I love how easy this is to throw together—just layer the ingredients and let the slow cooker do all the work. The chicken turns out incredibly moist and flavorful, and the tortillas soak up all the saucy goodness. It’s a perfect make-ahead meal that’s comforting, satisfying, and always a hit with the whole family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
enchilada sauce (red or green)
corn tortillas
shredded cheddar or Mexican blend cheese
black beans (optional)
corn (optional)
diced green chiles (optional)
taco seasoning or cumin, garlic powder, chili powder
salt and pepper

Directions

1. I spray the inside of the slow cooker with nonstick spray.

2. I season the chicken with salt, pepper, and a bit of taco seasoning, then place it in the bottom of the slow cooker.

3. I pour half of the enchilada sauce over the chicken, cover, and cook on low for 5–6 hours or high for 2.5–3 hours, until the chicken is tender and easy to shred.

4. I remove the chicken, shred it with two forks, then return it to the slow cooker.

5. I stir in the black beans, corn, and green chiles if I’m using them.

6. I cut the corn tortillas into strips or quarters and layer them on top of the chicken mixture.

7. I pour the remaining enchilada sauce over the tortillas and stir gently to coat everything.

8. I sprinkle the shredded cheese evenly over the top.

9. I cover and cook on low for another 30–45 minutes, or until the cheese is melted and bubbly.

10. I let it sit for 10 minutes before serving, then garnish with fresh cilantro, green onions, or a dollop of sour cream if I like.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cooking Time: 6 hours (on low)
Total Time: About 6 hours 10 minutes
Calories: Around 420 kcal per serving

Variations

Sometimes I add a layer of sliced jalapeños or olives for extra flavor. If I want a creamier casserole, I mix in a few tablespoons of sour cream or cream cheese after shredding the chicken. I’ve also made a green version with salsa verde and Monterey Jack cheese—it’s just as good.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven, and the flavors are even better the next day. I also freeze individual portions for quick lunches—just thaw overnight in the fridge and reheat until warm.

FAQs

Can I use rotisserie chicken?

Yes, I’ve used cooked rotisserie chicken to speed things up. I skip the first cooking step and layer it directly with tortillas, sauce, and cheese, then heat for about 2–3 hours on low.

Do I need to cook the tortillas first?

No, I use them straight from the package. They soften perfectly in the slow cooker and absorb all the flavor from the sauce.

Can I make this spicier?

Definitely. I use hot enchilada sauce or add chopped jalapeños or chipotle peppers to the sauce for a kick.

What type of cheese works best?

I usually use shredded cheddar or a Mexican blend, but pepper jack adds a nice spicy touch, too.

Can I double the recipe?

Yes, if I’m feeding a crowd. I just use a larger slow cooker (6–7 quarts) and increase the layering. Cooking time stays mostly the same.

Conclusion

This Slow Cooker Chicken Enchilada Casserole is everything I want in a comfort meal—rich, cheesy, flavorful, and incredibly easy to make. It’s perfect for busy nights or whenever I need something hearty without the hassle. Every bite is packed with that enchilada flavor I love, and it’s even better the next day.