Imagine a dish that effortlessly blends the savory goodness of shredded chicken with the creamy richness of chicken soup, the subtle heat of fire-roasted green chile peppers, all brought together with a luscious sour cream and cheddar cheese topping, and then perfectly finished with corn tortilla strips and fresh green onions. These Slow Cooker Chicken Enchiladas aren’t just a meal; they’re an experience, a true family favorite that delivers ultimate comfort with minimal effort.
Since its debut in our kitchen back in 2015, this enchilada casserole has become a beloved staple for my family. The beauty of this recipe lies in its simplicity and the magic of the slow cooker. I often prepare the chicken by marinating it overnight directly in the crock pot with the delectable sauce. Then, in the morning, I simply plug it in and let the slow cooker work its wonders throughout the day. Returning home to a kitchen filled with the inviting aroma of this delicious meal is truly one of life’s simple pleasures. Once the chicken is tender and cooked through, all that’s left is to shred it and incorporate the remaining delightful ingredients to complete this hearty dish.
We love serving this casserole by scooping generous portions into individual crocks and letting everyone customize their toppings to their heart’s content. The photos you see capture the very first time I made this dish, served alongside Tostitos Rolls – oh, how I wish they still made those! But fear not, classic tortilla chips make an equally fantastic accompaniment, adding that perfect crunch to every creamy bite.
This recipe’s popularity was quickly recognized, even gracing The Today Show Food website shortly after its creation, where it was proudly featured and hailed as a Slow Cooker Recipe Favorite. This recognition solidified its status as a must-try for anyone seeking a comforting, easy, and undeniably delicious meal.
Effortless Comfort: Slow Cooker Green Chile Chicken Enchiladas
Indulge in the ultimate comfort food with our creamy, cheesy, and oh-so-appetizing Slow Cooker Green Chile Chicken Enchilada Casserole. This dish is a hearty and filling meal guaranteed to be loved by the entire family, making weeknight dinners a breeze and special occasions even more memorable. Its rich flavors and satisfying texture are sure to become a new household favorite.
What makes this recipe truly stand out is how the slow cooker takes the majority of the work out of preparation. For me, it means less time in the kitchen and more time enjoying family. For the kids, it simply means a wonderfully delicious meal that they can’t get enough of. It’s a win-win situation for busy parents and hungry appetites alike.
The Versatility of Slow Cooker Chicken Enchilada Casserole
This Slow Cooker Chicken Enchilada Casserole is incredibly versatile, making it ideal for a variety of occasions. Whether you’re planning a hassle-free weeknight dinner, need a crowd-pleasing dish for a potluck, or simply crave a warm and comforting weekend lunch on a chilly fall or winter’s day, this recipe fits the bill perfectly. Its adaptable nature allows you to easily modify it to suit your specific tastes and dietary preferences.
Feel free to adjust the spice level, from mild to fiery, by choosing different types of green chile peppers or adding a dash of your favorite hot sauce. Experiment with various cheeses beyond cheddar, such as Monterey Jack or a Mexican blend, to discover new flavor profiles. For a different twist, you can substitute chicken with ground turkey or even shredded beef. To make it an even heartier meal, consider adding a can of black beans, pinto beans, or refried beans. For those seeking a vegetarian option, simply omit the chicken and load up on your favorite veggies and beans. If you’re using canned refried beans, be sure to read more here about how to elevate their flavor to restaurant quality.
If you find yourself falling in love with this slow cooker enchilada recipe, we’re confident you’ll also adore these other flavorful options: White Chicken Enchiladas for a milder, creamier take, Brunch Enchiladas With Ham for a unique breakfast or lunch idea, or the rich and satisfying recipe for Shredded Beef Enchiladas. Each offers a delicious twist on the classic, ensuring there’s an enchilada for every craving.
The Ultimate Crock Pot Chicken Enchiladas for Busy Lifestyles
For those perpetually busy weeknights, when time is a luxury and a delicious, homemade meal feels like an impossible dream, these Crock Pot Chicken Enchiladas come to the rescue. Make sure to bookmark this recipe; you absolutely won’t be disappointed. It’s a genuine crowd-pleaser that is most definitely family-friendly, appealing to even the pickiest eaters.
One of the greatest advantages is the convenience of leftovers. This casserole tastes even better the next day, making it perfect for an easy, flavorful lunch. Plus, the fact that it’s a one-pot meal is a game-changer – meaning significantly less cleanup, allowing you to spend more precious moments with your loved ones rather than scrubbing dishes.
To complete the Mexican-inspired dining experience, we love to serve this crockpot enchilada casserole with a side of fluffy Mexican rice and a refreshing Deconstructed Guacamole Salad. The vibrant flavors and textures create a perfectly balanced and satisfying meal.
Key Ingredients for Your Delicious Enchilada Casserole
Crafting this incredible slow cooker enchilada casserole requires a handful of simple, readily available ingredients that come together to create a symphony of flavors. For a complete list of ingredients and detailed instructions, remember to scroll to the bottom of this post for the full printable recipe card.
- Chicken breasts: Boneless, skinless chicken breasts are ideal for this layered casserole. They cook down to be incredibly tender and shred effortlessly, absorbing all the wonderful flavors of the sauce.
- Green enchilada sauce: A good quality canned green enchilada sauce provides the foundational flavor. For an extra special touch, you can make your own green enchilada sauce from scratch, or even opt for homemade red enchilada sauce if you prefer its rich, earthy tones.
- Cream of chicken soup: This ingredient is key to achieving that signature creamy, comforting texture. Any brand of cream of chicken soup will work beautifully to bind the flavors.
- Fire-roasted green chile peppers: Canned fire-roasted green chiles add a smoky depth and a mild, authentic Southwestern flavor without overpowering the dish. If you like a bit more heat, a diced jalapeño can also be substituted.
- Green onion: Both sliced green onions incorporated into the casserole and reserved for garnishing provide a fresh, pungent counterpoint to the rich, creamy elements.
- Sour cream: Sour cream is essential for its tangy creaminess, which enriches the casserole and balances the spices. Full-fat sour cream offers maximum richness, but a low-fat option will also work. Be sure to have a little extra on hand for serving!
- Cheddar cheese: Freshly grated sharp cheddar cheese melts into a glorious, gooey layer, adding a robust, salty, and satisfying flavor. Grating your own is highly recommended for superior taste and texture.
- Corn tortillas: Cut into convenient 1″x 2″ strips, these tortillas soften beautifully in the slow cooker, creating a delightful texture that melds seamlessly with the other ingredients, transforming into a true casserole.
- Optional garnishes for serving: Elevate your enchilada experience with toppings like crunchy corn chips or tortilla chips, creamy avocado slices, extra dollops of sour cream, and additional fresh green onions. Don’t hesitate to add any other garnishes your heart desires!
Simple Steps to Making This Delicious Crockpot Enchilada Casserole
Preparing this flavorful enchilada casserole in your slow cooker is incredibly straightforward, requiring just a few simple steps to achieve a truly delicious result. Follow these instructions to bring this family favorite to your table with ease.
**First:** Begin by placing your boneless, skinless chicken breasts evenly in the bottom of your slow cooker. For easier cleanup later, you might consider lightly spraying the inside of your slow cooker with cooking spray before adding the chicken.
**Second:** In a separate bowl, combine the green enchilada sauce, cream of chicken soup, and fire-roasted green chile peppers. Whisk these ingredients together until well blended. Once thoroughly mixed, pour this creamy, flavorful mixture evenly over the chicken breasts in the slow cooker.
**Third:** Securely cover your slow cooker with its lid. Set the cooker to the LOW setting and allow it to cook undisturbed for 8 hours. It’s crucial not to remove the lid during this cooking period, as lifting it can significantly extend the cooking time and impact the tenderness of the chicken.
**Fourth:** After the initial 8 hours of cooking on LOW, carefully uncover the slow cooker enchilada casserole. Remove the now incredibly tender chicken breasts and shred them using two forks. Return the shredded chicken back into the slow cooker with the sauce. Stir in the sliced green onion, sour cream, 1 cup of the shredded cheddar cheese, and the cut corn tortilla strips. Gently pat the mixture down to create an even layer. Then, sprinkle the remaining shredded cheese generously over the top. Cover the slow cooker once more, switch the setting to HIGH, and continue cooking for an additional hour, allowing the cheese to melt into a bubbly, golden topping and all the flavors to meld together perfectly.
**Fifth:** Once the casserole is ready, scoop generous portions into your serving dish of choice. Garnish with your desired toppings, such as extra sour cream, fresh green onions, avocado slices, or a sprinkle of cilantro. Serve immediately and enjoy!
Any leftover enchiladas can be stored in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep throughout the week. For longer storage, you can freeze leftovers for up to 3 months. When ready to enjoy, simply defrost them overnight in the fridge and then reheat gently in the oven until warmed through.
Love it? Pin it!
If you’re as smitten with this crockpot chicken enchilada casserole as we are, make sure you don’t lose track of this amazing recipe! Pin it to your favorite Pinterest recipe board before you leave, so it’s always just a click away for your next meal planning session.
Frequently Asked Questions (FAQs) About Slow Cooker Enchiladas
- Why is my enchilada casserole soggy? A soggy enchilada casserole often occurs when the corn tortillas absorb too much moisture from the sauce. This can happen if the casserole sits too long before baking, or if too much liquid is added.
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How do you make enchilada casserole not soggy? To prevent a soggy casserole, consider these tips:
- **Lightly Fry Tortillas:** Briefly frying your tortillas in a little oil before layering them helps them hold their structure better and prevents them from becoming mushy.
- **Preheat Pan:** If transferring to a baking dish after slow cooking, preheating your casserole pan can create a slightly crispier base for the tortillas.
- **Control Sauce Distribution:** Instead of pouring all the enchilada sauce directly into the pan for tortillas to sit in, try brushing or spooning the sauce onto each tortilla as you layer it. This ensures even coating without excess liquid pooling.
- **Bake Tortillas Separately:** For ultimate crispiness, you can bake the tortillas briefly on their own to firm them up before incorporating them into the casserole, then add the sauce during assembly.
- How to keep tortillas from getting soggy in chicken enchiladas? Refer to the detailed tips in the question above for comprehensive strategies to maintain tortilla texture in your enchiladas. The key is often a combination of pre-treatment and careful layering.
- Can I put frozen chicken in the crockpot? Yes, you absolutely can use frozen chicken breasts in your slow cooker for this recipe. However, it’s important to adjust the cooking time accordingly. Frozen chicken will require approximately 2-4 hours longer on LOW or 1-2 hours longer on HIGH to reach a safe internal temperature and become tender enough for shredding. Always ensure chicken is fully cooked before proceeding.
- Can I prepare this casserole ahead of time? Yes, you can assemble the chicken and sauce mixture in the slow cooker the night before, cover it, and refrigerate. In the morning, simply place it in the slow cooker and begin cooking. You can also shred the chicken and prepare the full casserole, then refrigerate or freeze as described for leftovers.
Creative Substitutions to Customize Your Enchiladas
When it comes to culinary creations, remember that recipes are a starting point. Don’t be afraid to unleash your creativity and tailor this dish to perfectly match your personal taste, dietary needs, and what you have on hand. Make it uniquely your own!
If green enchilada sauce isn’t available, or you’re looking for a different flavor profile, you can easily use tomatillo salsa or salsa verde as a fantastic alternative. These will offer a similar tangy, zesty base.
While corn tortillas are traditional, feel free to change up the tortillas! Flour tortillas will give you a softer, chewier texture, while gluten-free tortillas are an excellent option for those with dietary restrictions.
Beyond sharp cheddar, explore other cheese options for a new twist. Monterey Jack cheese is wonderfully melty and mild, Colby Jack offers a pleasant combination, or you could even use a Mexican blend cheese for added complexity. A combination of cheeses always works well!
For a leaner protein option, ground turkey or even leftover cooked turkey can be used in place of chicken. Simply stir it in at the shredding stage.
Pro Tips & Tricks for Perfect Slow Cooker Enchiladas
Achieving a perfect, flavorful, and hassle-free slow cooker enchilada casserole is easy with these helpful tips and tricks designed to enhance both flavor and convenience.
**Easy Cleanup:** Always lightly spray the inside of your slow cooker with cooking spray before adding any ingredients. This simple step creates a non-stick surface, making cleanup significantly easier after your meal.
**Utilize Leftover Chicken:** This recipe is fantastic for using up leftover chicken of any kind! Whether you have remnants from a roasted chicken or even a store-bought rotisserie chicken, it will work wonderfully. Keep a stash of pre-shredded cooked chicken in your freezer for ultimate convenience, so you’re always ready to whip up this dish without an extra trip to the grocery store. Shred the chicken before freezing to save time later.
**Authentic Mexican Flavors:** For an authentic burst of Mexican flavor, generously garnish your casserole with fresh cilantro and a squeeze of fresh lime juice just before serving. The brightness from the lime perfectly complements the rich, savory notes of the enchiladas.
**Superior Cheese:** For the absolute best flavor and melt, grate your own cheddar cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can affect how smoothly they melt. Learn more about why grating your own cheese makes a difference here.
**Salty Kick:** For an extra layer of savory depth and a slightly salty flavor, consider topping your casserole with a sprinkle of sliced black olives just before serving.
**Tortilla Alternatives:** If you find yourself without corn tortillas, don’t despair! You can mix in crushed tortilla chips instead for a similar texture and flavor profile, adding a delightful crunch.
**Add More Veggies:** Boost the nutritional content and add more texture by incorporating some diced bell peppers (red, green, or yellow) or finely chopped red onion into the mixture along with the chicken and sauce. They will soften beautifully in the slow cooker.
**Spice it Up:** For those who love a bit of heat, a drizzle of your favorite hot sauce over each serving before digging in is a fantastic way to customize the spice level.
**Extra Richness:** Stir in a few ounces of cream cheese along with the sour cream and shredded cheese for an even richer, more indulgent casserole with an incredibly velvety texture.
More Mexican-Inspired Recipes to Love
We absolutely adore Mexican food in our home, and we’re always excited to share our favorite recipes with you! You can explore all of our Mexican Recipes Here. Below are a few hand-picked favorites that we’re sure you’ll enjoy just as much as we do:
Baked Double Decker Tacos: A fun and hearty twist on classic tacos.
Copycat Taco Bell Enchirito Recipe (pictured above): Recreate a nostalgic fast-food favorite at home.
Mom’s Taco Casserole: A comforting and easy casserole perfect for family dinner.
Brunch Enchiladas with Ham: A delightful and savory dish perfect for a weekend brunch.
Slow Cooked Chicken Enchilada Soup: All the flavors of enchiladas in a warm, satisfying soup.
- Bean, Cheese and Onion Enchiladas: A classic vegetarian option that’s incredibly flavorful.
- Cheesy Beef Enchiladas: A hearty and delicious take using seasoned ground beef.
See All of my Slow Cooker Recipes for more convenient and delicious meal ideas!
With its simple ingredients and minimal effort, this slow cooker chicken enchilada casserole recipe is not only easy to prepare but also delivers a cheesy, comforting, and incredibly satisfying meal. It truly makes the perfect, stress-free alternative for your next Taco Tuesday or any busy weeknight when you crave delicious, homemade comfort food.
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Print Recipe
Slow Cooker Green Chile Chicken Enchilada Casserole
Shredded chicken, cream of chicken soup, fire-roasted green chile peppers topped with sour cream, and cheddar cheese, and then sprinkled with corn tortillas and green onions make these Slow Cooker Chicken Enchiladas one of our favorite meals.
5 minutes
9 hours
9 hours
5 minutes
Chicken
Mexican
chicken enchilada casserole, chicken enchiladas, crockpot, green chile, slow cooker, Slow Cooker Green Chile Chicken Enchilada Casserole
6
-8
939
kcal
Michaela Kenkel
Equipment
- The Magical Slow Cooker: Recipes for Busy Moms
- 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
- Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker
Ingredients
-
1.5
pounds
boneless skinless chicken breasts -
1
10 oz can green enchilada sauce -
1
10.75 oz can cream of chicken soup -
1
4 oz can fire roasted green chili peppers -
1/2
cup
sliced green onion + more for serving -
1/2
cup
sour cream + more for serving -
3
cup
shredded sharp cheddar cheese -
16
corn tortillas
cut into 1″x2″ strips (3 cups total) -
For serving: Corn chips
avocado, sour cream, green onions (or anything else you desire!)
Instructions
- Lay chicken in the bottom of your 6 quart slow cooker.
- In a bowl, whisk together enchilada sauce, soup, and peppers. Pour over chicken.
- Cover and cook on LOW for 8 hours. Do not remove the lid during cooking time.
- Uncover, shred the chicken. Return it to the slow cooker, stir in green onion, sour cream, 1 cup of cheese, and sliced tortillas. Pat the mixture down, top with remaining cheese. Cover, turn slow cooker to HIGH and cook for one more hour. Serve with desired garnishes!
Nutrition
Serving:
1
|
Calories:
939
kcal
|
Carbohydrates:
41
g
|
Protein:
69
g
|
Fat:
56
g
|
Saturated Fat:
27
g
|
Polyunsaturated Fat:
22
g
|
Trans Fat:
2
g
|
Cholesterol:
223
mg
|
Sodium:
1056
mg
|
Fiber:
7
g
|
Sugar:
3
g
This recipe was originally posted on April 10, 2015, as a treasured part of a cookbook tour hosted by Sarah of The Magical Slow Cooker. You can purchase her wonderful cookbook on Amazon. This particular recipe has since been updated to further enhance user experience and was reshared on September 5, 2023, bringing its timeless comfort to even more home cooks.