Chicken enchilada casserole has all the flavors of chicken enchiladas in an easy slow cooker casserole. This is the easiest one-pot chicken enchiladas recipe to make for dinner.
Slow Cooker Chicken Enchilada Casserole
Mexican food is a favorite in our house, however I do not always have the time to spend more then a few minutes getting dinner ready. On those nights, I plan ahead and take out my crockpot and let the meal cook all day long so it is ready in time for dinner. This Slow Cooker Enchilada Casserole was a big hit the first time I made it and has become a regular crockpot meal in our meal rotation.
If you love enchiladas but you are wanting a super easy to make chicken enchiladas recipe then you are going to love this enchilada casserole. It is seriously the easiest enchilada recipe ever!
If you are looking for a dessert to serve after dinner, we love making cinnamon sugar tortilla chips and dipping them in strawberry salsa!
Easy Mexican Dinner recipes
- Slow Cooker chicken Tacos
- Chicken Enchilada Spaghetti Squash
- Slow Cooker Mexican Stir Fry
- Chicken Taco Salad
- Slow Cooker Taco Meat
- White Chicken Enchiladas
- Beef Enchiladas Recipe
Variations of this recipe
Add Tortillas. If you would like to have tortillas in your casserole, after you are done cooking and have shredded the chicken, add cut up tortillas and then more cheese on top of the tortillas and cook until the cheese is melted.
Turn into Enchiladas. You can use this Crockpot Enchilada Casserole as a filling for chicken enchiladas. Cook the chicken and then shred it. Once the chicken is shredded fill flour tortillas with the chicken and roll them up, leaving the red sauce in the crockpot. Place the rolled up tortillas in a greased baking dish. Pour the enchilada sauce from the crockpot on top, top with cheese and bake at 350 for 10 minutes.
Change up the enchilada toppings. We normally stick to a dollop of sour cream and chopped cilantro on top but sometimes we like to add slices of avocado, homemade guacamole, homemade salsa, or green onions.
Cheese. I use cheddar cheese, but you can also use pepper jack, white cheddar or Monterey Jack.
What to Serve with Crockpot Enchilada Casserole
Easy Mexican rice and some tortilla chips with homemade restaurant style salsa or homemade guacamole are my go to side dishes when making chicken enchilada casserole. But you could also serve a leafy green salad, mexican cauliflower rice or cheese quesadillas as well.
This easy slow cooker chicken casserole is a low carb dish (even though it does not taste low carb at all!) If you leave off the optional tortialls. If you are wanting to keep the dish low carb then I suggest serving it with Mexican Cauliflower Rice and a salad.
Crockpot Enchilada Casserole Ingredients
- Tomato sauce
- Boneless skinless chicken breast
- lime
- onion
- ground cumin
- garlic powder
- chili powder
- cheddar cheese
- sour cream
- cilantro
- Flour tortillas (optional)
How to Make Crockpot Enchilada Casserole
Add the chicken, tomato sauce, onion and spices to the crockpot.
Cook until chicken is done cooking. Shred the chicken with a fork.
Add in the cheese and tortillas if adding them.
Cook for a few minutes with the lid on.
Serve.
Chicken Dinner Recipes
If you have chicken you are needing to use up, check out these delicious chicken dinner recipes.
- Cracker Barrel Chicken and dumplings recipe
- Chicken Bacon Ranch Casserole
- Lemon Garlic Chicken
- Garlic Parmesan Chicken
Chicken enchilada casserole
Ingredients
- 28 ounces tomato sauce
- 2 pounds chicken breast
- 1 lime juiced
- 1 large onion thinly sliced
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup cheddar cheese shredded
- 1/3 cup sour cream
- 1/4 cup cilantro chopped
- 6 flour tortillas optional
Instructions
- Slice the onion.
- Spray the slow cooker with nonstick cooking spray or line with a slowcooker liner.
- Combine the tomato sauce, chicken, sliced onion, lime juice, onion, cumin, garlic powder, and chili powder together.
- Place on low for 8 hours or high for 6 hours.
- Using two forks shred the chicken into bite-size pieces.
- Top the mixture with the cheese and place the lid back on until the cheese has melted about 5 minutes.
- Serve with sour cream and cilantro.
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