Enjoy the ultimate comfort food with our Slow Cooker Chicken Enchilada Casserole, featuring tender chicken, vibrant veggies, and melted colby jack cheese. With bold flavors and easy prep, this dish is perfect for back to school.
I love enchiladas, but I don’t always have the time or patience to roll each tortilla. This casserole captures all the classic flavors in a simpler, more convenient way.
If you want a more classic take on enchiladas, try my Easy Chicken Enchiladas with Green Sauce or my Green Chili Beef Enchiladas with White Sauce.
My Creamy Beef Enchilada Soup can be made in the slow cooker or on the stovetop and is always a huge hit.
If you don’t have a slow cooker, try my Baked Walking Taco Casserole with Enchilada Sauce instead.
Table of Contents
Why You’ll Love This Recipe
- Easy To Make & Simple Ingredients: No need to roll individual enchiladas or meticulously layer a traditional casserole—just add everything to the slow cooker and enjoy.
- Bold Mexican Flavors: Featuring enchilada sauce, green chiles, and a blend of spices, this casserole is anything but bland.
- Extra Cheesy: With 2 full cups of cheese, this dish is irresistibly ooey-gooey and full of cheesy goodness.
Ingredients & Substitutions
- Chicken Breasts: Substitute with boneless chicken thighs.
- Yellow Onion: Adds essential flavor and sweetness to the dish.
- Green Bell Pepper: Enhances the dish with a mild, sweet flavor and adds color.
- Corn or Beans: I recommend choosing either corn or beans to avoid diluting the seasoning. If you prefer to use both, consider increasing the seasoning to maintain a robust flavor. My husband dislikes beans, so I always use corn for its added sweetness. If you opt for beans, black beans or pinto beans are excellent choices.
- Green Chiles: Choose medium or hot chiles if you want to add some heat. Otherwise, use mild.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Spices: These reinforce the Mexican flavors in the enchilada sauce, adding depth and warmth.
- Enchilada Sauce: I prefer green enchilada sauce but red enchilada sauce can also be used. I also like to use salsa verde.
- Corn Tortillas: Traditionally, enchiladas are made with corn tortillas, but if you do not like them, you can use small flour tortillas.
- Cheese: Any cheese will work, such as pepper jack, Monterey Jack, or a Mexican blend for extra flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken Enchilada Casserole in the Slow Cooker
Quick Overview
- Slow-cook the chicken & shred.
- Stir in tortillas & cheese.
- Melt cheese.
Step by Step Instructions
Quick Tip From Bri
Be careful to not mash the tortillas when stirring them in.
Step 1: Add the chicken breasts, onion, bell pepper, corn/beans, green chiles, salt, cumin, paprika, chili powder, garlic, and enchilada sauce to the slow cooker.
Step 2: Cover and cook on LOW for about 6 hours or HIGH for about 3 hours. The chicken should be cooked through and tender.
Step 3: While the chicken is cooking, cut the corn tortillas into quarters. Set aside.
Step 4: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
Step 5: Return the shredded chicken to the slow cooker and stir to combine. Gently stir in about 1/3 of the cheese and all of the tortilla quarters, mixing just until evenly distributed. Smooth the mixture into an even layer.
Step 6: Sprinkle the remaining cheese over the top. Cover the slow cooker again and cook on HIGH for an additional 20-30 minutes, until the cheese is melted and bubbly.
Recipe Serving Suggestions
This chicken casserole isn’t complete without some delicious toppings. Here are a few of my favorites:
- Sauces: Greek yogurt, sour cream, hot sauce, Poblano Cream Sauce, Cilantro Garlic Sauce, Mango Habanero Salsa, Chipotle Crema Sauce, or Jalapeño Lime Crema
- Veggies: Sliced avocado, fresh cilantro, diced tomatoes, chopped green onions, lime wedges, jalapeños (raw or pickled), Mexican Pickled Onions, or Roasted Chili Corn Salsa
- Crunch: Crushed tortilla chips or fried tortilla strips
Expert Tips
- Stir Gently: You do not want to overmix the tortillas or they will fall apart completely. Aim to have large pieces throughout the casserole for better texture and flavor.
- Let it Rest: Allow the casserole to sit for a few minutes after cooking to let the flavors meld together and make it easier to serve.
- Customize Your Toppings: Offer a variety of toppings so everyone can customize their own serving to their taste.
Additions & Variations
- Swap the Protein: Use ground beef, chicken, or turkey for a different texture and taste.
- Sear the Chicken: For extra flavor, sear the chicken breasts in a hot skillet before adding them to the slow cooker.
More Slow Cooker Recipes
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Slow Cooker Chicken Enchilada Casserole
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 15-ounce can whole kernel corn or beans, drained*
- 1 4-ounce can green chiles
- 1 teaspoon EACH Morton kosher salt, cumin, smoked paprika, chili powder, & granulated garlic
- 2 cups green or red enchilada sauce or salsa
- 8 small corn tortillas
- 8 ounces colby jack cheese, shredded
Instructions
- Add the chicken breasts, onion, bell pepper, corn/beans, green chiles, salt, cumin, paprika, chili powder, garlic, and enchilada sauce to the slow cooker.1 pound boneless skinless chicken breasts, 1 yellow onion, diced, 1 green bell pepper, diced, 1 15-ounce can whole kernel corn or beans, drained*, 1 4-ounce can green chiles, 1 teaspoon EACH Morton kosher salt, cumin, smoked paprika, chili powder, & granulated garlic, 2 cups green or red enchilada sauce or salsa
- Cover and cook on LOW for about 6 hours or HIGH for about 3 hours. The chicken should be cooked through and tender.
- While the chicken is cooking, cut the corn tortillas into quarters. Set aside.8 small corn tortillas
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine. Gently stir in about 1/3 of the cheese and all of the tortilla quarters, mixing just until evenly distributed. Smooth the mixture into an even layer.8 ounces colby jack cheese, shredded
- Sprinkle the remaining cheese over the top. Cover the slow cooker again and cook on HIGH for an additional 20-30 minutes, until the cheese is melted and bubbly.
Notes
- Corn or Beans: I recommend choosing either corn or beans to avoid diluting the seasoning. If you prefer to use both, consider increasing the seasoning to maintain a robust flavor. My husband dislikes beans, so I always use corn for its added sweetness. If you opt for beans, black beans or pinto beans are excellent choices.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Enchilada Sauce: I prefer green enchilada sauce but red enchilada sauce can also be used. I also like to use salsa verde.
- Corn Tortillas: Traditionally, enchiladas are made with corn tortillas, but if you do not like them, you can use small flour tortillas.
- Stir Gently: You do not want to overmix the tortillas or they will fall apart completely. Aim to have large pieces throughout the casserole for better texture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
