Slow Cooker Chicken Enchilada Casserole Recipe to Enjoy

Comfort meets convenience in this mouthwatering slow cooker chicken enchilada casserole that brings zesty Mexican flavors right to your dinner table.

Layers of tender shredded chicken, melted cheese, and rich enchilada sauce create a hearty meal that everyone will love.

With a slow cooker, blending spices and ingredients into a creamy, satisfying dish is a simple task.

Packed with robust flavors and minimal prep time, this casserole transforms weeknight dinners into a fiesta of taste.

No need to slave over the stove when you can let the slow cooker do the heavy lifting.

Serve this crowd-pleasing casserole and watch smiles spread around the table.

Why Chicken Enchilada Casserole Hits the Spot

• Slow cooker method transforms ordinary chicken into a mouthwatering enchilada casserole with minimal kitchen work.
• Easily personalize the dish by adding extra spices like smoked paprika or chipotle powder to match your taste preferences and create a unique culinary experience.
• Perfect for gathering loved ones around the table, this one-pot wonder delivers comfort food that appeals to both kids and adults with its cheesy, hearty goodness.
• Requires just basic ingredients and simple steps, making it an ideal recipe for busy home cooks who want a tasty meal without spending hours in the kitchen.

Enchilada Casserole Ingredients List

• Chicken Breasts: The star protein that provides a tender and flavorful base for the enchilada casserole.

• Taco Seasoning, Salt, Pepper: A blend of spices that adds robust flavor and enhances the overall taste of the chicken.
• Smoked Paprika, Chipotle Powder: Optional spices that introduce a smoky and slightly spicy dimension to the dish.

• Red Enchilada Sauce: A classic Mexican-style sauce that creates a rich and sour base for the casserole.
• Diced Tomatoes with Green Chilies: Adds texture and a mild heat to the sauce, creating depth of flavor.

• Corn Tortillas: Traditional Mexican tortillas that provide structure and additional texture to the casserole.
• Shredded Cheese: Melts beautifully, creating a creamy and gooey layer that binds the ingredients together.

• Nonstick Spray: Ensures easy removal and prevents ingredients from sticking to the slow cooker.

Making Chicken Enchilada Casserole

Tips for Better Chicken Enchiladas

• Spray your slow cooker generously with nonstick spray to save yourself from tough post-meal cleanup.
• Experiment with extra spices like smoked paprika or chipotle powder to elevate the chicken’s seasoning beyond basic taco mix.
• Use a hand mixer for lightning-fast chicken shredding, saving time and effort compared to traditional fork method.
• Divide cheese into two portions – mix half into the casserole and sprinkle remaining on top for perfect melty coverage.
• Keep slow cooker lid closed during cooking to maintain consistent temperature and preserve essential moisture and flavor.

How to Store Enchilada Casserole

• Transfer leftovers to an airtight container, seal tightly, and store in the refrigerator for up to 3-4 days. Cool completely before storing to prevent moisture buildup.
• Pack cooled casserole in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2-3 months for best quality and taste.
• Place individual portions on a microwave-safe plate, cover with a damp paper towel to prevent drying. Heat in 30-second intervals, stirring between each, until thoroughly warmed.
• Preheat oven to 350°F, place casserole in a baking dish, cover with foil to retain moisture. Warm for 15-20 minutes, removing foil in the last 5 minutes to crisp the cheese.

What to Serve with Chicken Enchiladas

• Pair Zesty Mexican Lager: Grab a crisp Mexican beer like Modelo Especial or Corona Extra to cut through the rich, spicy flavors of the enchilada casserole. The light, refreshing beer balances the hearty dish perfectly.
• Complement with Fresh Cilantro Lime Slaw: Whip up a quick side of shredded cabbage tossed with chopped cilantro, lime juice, and a touch of olive oil. This sour slaw provides a cool contrast to the warm, cheesy casserole.
• Serve with Creamy Avocado Crema: Blend ripe avocados with sour cream, lime juice, and a pinch of salt to create a smooth, cooling sauce. Drizzle this over the casserole for an extra layer of creamy richness that mellows the spicy heat.
• Toast with Sparkling Margarita: Mix up a classic margarita with tequila, fresh lime juice, and a splash of orange liqueur. The citrusy, bubbly cocktail cuts through the dish’s richness and complements its Mexican-inspired flavors.

Twist Ideas for Chicken Enchilada Casserole

• Gluten-Free Enchilada Casserole: Replace corn tortillas with gluten-free corn tortillas or cauliflower rice for a low-carb alternative. Use gluten-free taco seasoning to ensure complete dietary compliance.
• Vegetarian Protein Option: Swap chicken with black beans, firm tofu, or jackfruit. Season the plant-based protein with the same spices and follow the original cooking method for a protein-packed meatless version.
• Dairy-Free Cheese Alternative: Use dairy-free cheese shreds made from coconut, almond, or cashew. Choose brands that melt well and provide similar creamy texture to traditional cheese.
• Spicy Lovers’ Variation: Add diced jalapeños, increase green chili amount, or incorporate cayenne pepper into the seasoning mix. Include hot sauce directly in the cooking liquid for an extra kick of heat.

FAQs

Slow Cooker Chicken Enchilada Casserole Recipe

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4.7 from 37 reviews

• Total Time: 5 hours 45 minutes
• Yield: 6 1x

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Description

Slow cooker chicken enchilada casserole is stacked with tortillas, cheese, chicken, and sauce. Each layer soaks up flavor, creating a dinner that’s hearty, spicy, and easy to serve.

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Ingredients

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Main Ingredients:

• 2 to 3 chicken breasts (boneless & skinless)
• 12 ounces (340 grams) corn tortillas (cut into wedges)
• 2 cups (480 milliliters) shredded fiesta blend cheese (divided)

Sauce and Seasoning:

• 2 10-ounce (280-gram) cans red enchilada sauce
• 1 10-ounce (280-gram) can tomatoes with diced green chiles (drained)
• 1 tablespoon taco seasoning

Seasoning and Spices:

• Salt (to taste)
• Black pepper (to taste)

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Instructions

1. Prepare the slow cooker by coating the interior with nonstick spray to prevent stubborn sauce and cheese residue during cleanup.
2. Arrange chicken breasts at the bottom of the slow cooker, generously seasoning with taco seasoning, salt, pepper, and an optional pinch of smoked paprika or chipotle powder for enhanced flavor complexity.
3. Cascade red enchilada sauce and drained diced tomatoes with green chilies over the seasoned chicken, ensuring complete coverage and distributing texture and subtle heat.
4. Secure the slow cooker lid and cook on low temperature for 4-5 hours, maintaining consistent heat and avoiding lid removal to preserve steam and cooking efficiency.
5. During the final 30 minutes of cooking, slice corn tortillas into uniform wedges, preparing them for incorporation into the dish.
6. Once chicken reaches tender consistency and easily separates, shred directly within the slow cooker using two forks or a hand mixer for expedited preparation.
7. Gently fold tortilla wedges and half the shredded cheese into the chicken mixture, creating an even layer. Distribute remaining cheese across the top, then cover and allow an additional 30 minutes of cooking to achieve a perfectly melted, integrated casserole.

Notes

• Customize seasoning by experimenting with different spice blends like Cajun or Mexican-inspired mixes for varied flavor profiles.
• Ensure chicken stays moist by using boneless, skinless chicken breasts and not overcooking, which can make meat tough and dry.
• Swap corn tortillas with gluten-free alternatives or low-carb options like cauliflower tortillas for dietary restrictions.
• Add extra vegetables like bell peppers, zucchini, or spinach to boost nutritional value and create a more balanced one-pot meal.

• Prep Time: 15 minutes
• Cook Time: 5 hours 30 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 70mg