Chicken Enchilada Crockpot Casserole

No more stressing over what to make for dinner, because this crockpot chicken enchilada casserole is a fool-proof meal that can be thrown together quickly with minimal effort.

Imagine coming home after a long day and having your entire dinner ready to enjoy. With this scrumptious one-pot dish, you get the flavors of chicken enchiladas in an easy, comforting casserole.

Plus, the slow cooker makes clean up incredibly simple so you don’t have to worry about spending precious time scrubbing pots and pans.

• Easy to make: Simply add all of the ingredients to your slow cooker and let it do the work for you.
• Versatile: You can add or remove ingredients to suit your taste. For example, you could add black beans, corn, or rice to make the dish more filling. You could also add different types of cheese, such as cheddar or pepper jack.
• Affordable: Chicken enchilada crockpot casserole is a very affordable meal to make. The ingredients are all relatively inexpensive and you can easily make a large batch that feeds a crowd.
• Delicious: Chicken enchilada crockpot casserole is a crowd-pleasing dish that is sure to satisfy everyone at the table. The chicken is tender and juicy, the sauce is flavorful, and the cheese is gooey and delicious.

With all of its bold Mexican flavors, creamy cheese and crunchy toppings - not to mention minimal ingredients - this Crockpot Chicken Enchilada Casserole will quickly become your go-to meal when time (or energy) is running low.

• Chicken - Boneless, skinless chicken breasts.
• Red enchilada sauce - 28 can of red enchilada sauce.
• Garlic powder
• Cumin - Ground.
• Corn tortillas - Uncooked. Don't substitute with flour tortillas, you have to use corn tortillas!
• Cheese - Shredded. You can use cheddar, Monterey Jack, or any cheese you like.
• Black olives - Get a 4 oz can of sliced black olives.
• Sour cream - For garnish.
• Cilantro - Fresh, chopped for garnish.

5. Cut the corn tortillas into strips and add them to the slow cooker with the shredded chicken and sauce, stirring to coat all the tortilla strips.

PRO TIP: Corn tortillas are a must. You can not use flour tortillas for this recipe.

This simple slow-cooker meal contains all of the flavor, spice, and comfort of a Mexican restaurant entrée but with minimal effort on your part.

Loaded with tender chicken, spicy enchilada sauce, cheese, and topped with some sour cream - this hearty casserole guarantees smiles all around.

Some great side dishes to serve with it are:

• Mexican Pickled Red Onions
• Blackstone Steak Quesadillas
• Instant Pot Cilantro Lime Rice
• Cuban Fried Plantains (Tostones)
• Easy 4-Ingredient Guacamole Recipe

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Here are a few substitutions and variations using this recipe as a chicken enchilada crockpot casserole:

• To make a vegetarian casserole, omit the meat and add black beans.
• Instead of chicken, you can use ground beef, turkey, or pork.
• If you want a thicker sauce, you can add a can of cream of chicken soup to the slow cooker along with the other ingredients.

Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this Chicken Enchilada Casserole dish.

As an Amazon Associate I earn from qualifying purchases.

• Crockpot 6 quart
• Crockpot 4.5 quart
• Crockpot Smart Pot, 6 quart
• Crockpot 8 qt Slow Cooker

Here are a few tips for making this crock pot chicken enchilada casserole recipe:

• If you want a spicier casserole, add a diced jalapeño pepper or a pinch of cayenne pepper.
• To make the casserole ahead of time, simply assemble it in the slow cooker and store it in the refrigerator overnight. In the morning, cook the casserole on low for 6-8 hours.
• If you are freezing the casserole, assemble it in the slow cooker and freeze it without cooking. When you are ready to cook the casserole, thaw it overnight in the refrigerator and then cook it on low for 6-8 hours.