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Slow cooker chicken enchilada casserole with melted cheese
Katie

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is the ultimate weeknight comfort food — loaded with tender shredded chicken, zesty enchilada sauce, gooey cheese, and soft tortilla pieces all cooked right in your slow cooker. So easy and so satisfying!
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 6 –8 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 –3 lbs boneless skinless chicken breasts
  • 1 packet taco seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 small onion diced
  • 1 large can red enchilada sauce
  • 6 flour tortillas cut into small pieces
  • 2 –3 cups shredded Mexican blend cheese

Method
 

  1. Place the chicken breasts in the bottom of the crockpot. Sprinkle with taco seasoning, garlic powder, onion powder, and the diced onion.
  2. Pour the red enchilada sauce over the top.
  3. Cover and cook on HIGH for 2½ hours, or until the chicken is tender.
  4. Shred the chicken directly in the crockpot and mix it into the sauce.
  5. Add the chopped tortilla pieces and the shredded Mexican cheese.
  6. Gently fold everything together until well combined and the tortillas begin absorbing the sauce.
  7. Cover and cook for 20 minutes more, just until hot, melty, and casserole-like.

Notes

Serve with your favorite toppings like sour cream, avocado, or chopped cilantro. Great for meal prep or casual entertaining!