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Hearty Slow Cooker Chicken Enchilada Casserole

This hearty slow cooker chicken enchilada casserole is an easy and delicious meal, perfect for a busy weeknight or feeding a crowd.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Slow Cooker
  • Medium bowl

Ingredients
  

Main Ingredients

  • 3-4 cups Cooked Chicken shredded
  • 12-15 Corn Tortillas cut into 1-inch strips or torn
  • 28 ounce can Enchilada Sauce red or green
  • 1/2 cup Chicken Broth
  • 4 ounce can Canned Diced Green Chiles undrained
  • 1/2 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • Salt & Pepper To taste
  • 2 cups Shredded Cheese Cheddar, Monterey Jack, or Mexican blend

Optional Toppings

  • Sliced green onions
  • sour cream
  • cilantro
  • diced avocado

Instructions
 

Preparation

  • In a medium bowl, whisk together the enchilada sauce, chicken broth, diced green chiles, chopped onion, minced garlic, cumin, chili powder, salt, and pepper to create the sauce.

Layering

  • Lightly grease the slow cooker, then spread one-third of the sauce mixture on the bottom.
  • Place one-third of the torn corn tortillas over the sauce.
  • Follow with one-third of the shredded chicken and one-third of the shredded cheese.
  • Repeat the layering process two more times, ensuring the final layer is sauce and cheese.

Cooking and Serving

  • Cover and cook on low for 3-4 hours or on high for 2-2.5 hours, until bubbly with melted, golden cheese.
  • Let the casserole rest for 10-15 minutes before serving to allow it to set, then garnish with desired toppings.

Notes

For extra heat, add a pinch of cayenne pepper to the sauce mix. This casserole freezes well; simply thaw and reheat in the oven or microwave. Serve with a dollop of sour cream and fresh cilantro for a complete meal.