Introduction

Oh, the comfort food! There’s something so special about a dish that feels like a warm hug on a plate, right? This Slow Cooker Chicken Enchilada Casserole is exactly that. It brings back all those cozy kitchen memories and the absolute joy of a simple, delicious meal that practically makes itself. You know those nights when you want something hearty and flavorful but don’t have a lot of time or energy? This recipe is your new best friend. It’s unbelievably easy to throw together, and the results are just chef’s kiss.

Why You’ll Love This Recipe

Fast: Seriously, most of the magic happens on its own in the slow cooker!
Easy: Minimal prep means maximum relaxation for you.
Giftable: Perfect for potlucks, busy friends, or new parents.
Crowd-pleasing: Even the pickiest eaters in your house will be asking for seconds!

Ingredients

Gathering your ingredients is super straightforward for this recipe. Here’s what you’ll need:

2-3 boneless, skinless chicken breasts: The star of our show! Boneless and skinless makes shredding a breeze.
1 Tablespoon taco seasoning: This little packet is packed with flavor and makes seasoning the chicken so easy.
Salt and black pepper to taste: Just a little to enhance all those yummy flavors.
2 (10 ounce) cans red enchilada sauce: The rich, savory backbone of our casserole.
1 (10 ounce) can diced tomatoes with green chiles, drained: Adds a little zesty kick and lovely texture. Make sure to drain off any extra liquid!
12 ounces corn tortillas, cut into wedges: These will soak up all that delicious sauce and become wonderfully tender.
2 cups shredded fiesta blend cheese, divided: Because who doesn’t love melted cheese? This blend has a great mix of flavors.

How to Make It

Alright, let’s get this deliciousness cooking! You’ll be amazed at how simple it is.

Prep the Chicken: First things first, place your chicken breasts right into your slow cooker. No need to chop or anything! Then, sprinkle them generously with the taco seasoning, along with a pinch of salt and pepper. Just eyeball it – you’ve got this!
Add the Liquids: Now, pour those two cans of enchilada sauce all over the chicken. Next, add the drained can of diced tomatoes with green chiles. This is where all the flavor is going to meld together beautifully.
Slow Cook to Perfection: Cover your slow cooker, set it to LOW, and let it do its thing for about 3-4 hours. You’ll know the chicken is ready when it’s cooked through and super tender. I like to peek around the 3-hour mark just to see how it’s doing.
Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker. You can use two forks to shred it right in a bowl, or even right in the slow cooker insert if you’re feeling brave and it’s not too hot!
Bring it All Together: Pop that beautifully shredded chicken back into the slow cooker. Now, it’s time to add the corn tortillas, cut into wedges. I usually just grab a few tortillas and slice them into quarters or sixths. Toss in about HALF of your shredded cheese. Give everything a good stir to make sure those tortilla wedges get coated in all that amazing sauce.
Melt the Cheese: Cover your slow cooker again and let it cook on LOW for another 30 minutes. This is just long enough for the cheese to get perfectly melty and for the tortillas to soften up nicely.
The Grand Finale: Before you serve, sprinkle the rest of that delicious shredded cheese right over the top. Let it sit for a minute or two until it’s all gooey and irresistible.

Substitutions & Additions

This recipe is fantastic as is, but you can totally play around with it! Here are a few ideas:

Chicken: If you have leftover rotisserie chicken, you can skip the slow cooking step for the chicken and just add it in step 5. You’ll only need about 2 cups of shredded cooked chicken.
Tortillas: Flour tortillas work too, though corn gives it a more authentic enchilada flavor. Just cut them into strips or wedges.
Cheese: Monterey Jack, cheddar, or a Mexican blend are all wonderful alternatives to fiesta blend.
Spice Level: For extra heat, add a pinch of cayenne pepper or some chopped jalapeños with the diced tomatoes. For less heat, use a mild enchilada sauce.
Veggies: Feel free to toss in some black beans or corn kernels in step 5 for extra texture and nutrition!

Tips for Success

A few little tricks can make this even better:

Don’t Overcrowd the Slow Cooker: Make sure there’s enough room for everything to cook evenly. If your slow cooker is on the smaller side, you might need to adjust the quantities slightly.
Drain Those Tomatoes: Seriously, don’t skip draining the diced tomatoes with green chiles. Too much liquid can make your casserole a bit watery.
Prep Ahead: You can season the chicken and add the liquids to the slow cooker insert the night before. Just pop it in the fridge, and then turn it on in the morning!
Low and Slow is Key: Resist the urge to crank up the heat to high. Cooking on low ensures the chicken is perfectly tender and the flavors meld beautifully.

How to Store It

Leftovers are a good thing, especially with this casserole! Let the casserole cool completely before storing. You can keep it in an airtight container in the refrigerator for up to 3-4 days. To reheat, I love to pop a portion in the oven at 350°F (175°C) until warmed through, or you can gently reheat it in the microwave. It’s also delicious reheated the next day for lunch!

FAQs

Q: Can I freeze this enchilada casserole?

A: Yes! This casserole freezes beautifully. Once it’s completely cooled, portion it into freezer-safe containers or wrap it tightly. It should last in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I serve with this casserole?

A: It’s a meal in itself, but it’s also fantastic with a side of sour cream, a dollop of guacamole, or a simple green salad to balance out the richness.

Q: How do I make sure my tortillas don’t get mushy?

A: The corn tortillas are meant to soften in the sauce, which is part of what makes it a casserole! If you prefer a bit more texture, you can briefly pan-fry the tortilla wedges before adding them in step 5, though it’s not necessary for this recipe.

Slow Cooker Chicken Enchilada Casserole

A comfort food dish that's easy to throw together, with minimal prep and delicious results. The slow cooker does most of the work, resulting in a hearty and flavorful meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6 servings

Equipment

Slow Cooker
Forks for shredding chicken
bowl for shredding chicken, optional
Oven for reheating leftovers
Microwave for reheating leftovers

Ingredients

Main ingredients

3 boneless, skinless chicken breasts Chicken breasts about 2-3
1 Tablespoon Taco seasoning
to taste Salt and black pepper
2 10 ounce cans Red enchilada sauce
1 10 ounce can Diced tomatoes with green chiles drained
12 ounces Corn tortillas cut into wedges
2 cups Shredded fiesta blend cheese divided

Instructions

Prep the Chicken: First things first, place your chicken breasts right into your slow cooker. No need to chop or anything! Then, sprinkle them generously with the taco seasoning, along with a pinch of salt and pepper. Just eyeball it – you've got this!
Add the Liquids: Now, pour those two cans of enchilada sauce all over the chicken. Next, add the drained can of diced tomatoes with green chiles. This is where all the flavor is going to meld together beautifully.
Slow Cook to Perfection: Cover your slow cooker, set it to LOW, and let it do its thing for about 3-4 hours. You'll know the chicken is ready when it's cooked through and super tender. I like to peek around the 3-hour mark just to see how it's doing.
Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker. You can use two forks to shred it right in a bowl, or even right in the slow cooker insert if you're feeling brave and it's not too hot!
Bring it All Together: Pop that beautifully shredded chicken back into the slow cooker. Now, it's time to add the corn tortillas, cut into wedges. I usually just grab a few tortillas and slice them into quarters or sixths. Toss in about HALF of your shredded cheese. Give everything a good stir to make sure those tortilla wedges get coated in all that amazing sauce.
Melt the Cheese: Cover your slow cooker again and let it cook on LOW for another 30 minutes. This is just long enough for the cheese to get perfectly melty and for the tortillas to soften up nicely.
The Grand Finale: Before you serve, sprinkle the rest of that delicious shredded cheese right over the top. Let it sit for a minute or two until it's all gooey and irresistible.

Notes

This casserole freezes well and can be stored in the refrigerator for 3-4 days. Reheat in the oven or microwave. Serve with sour cream, guacamole, or a green salad.