This Crock Pot Chicken Enchilada Casserole is an easy, family-friendly dinner loaded with tender shredded chicken, corn tortillas, enchilada sauce, Rotel tomatoes, and plenty of melted cheese.
With just a few simple ingredients and the slow cooker doing most of the work, it’s the perfect comforting meal for busy weeknights.
Why This Recipe is a Winner!
- Only a handful of simple, affordable ingredients required
- The slow cooker does most of the work for you
- Packed with classic chicken enchilada flavors
- Perfect for busy weeknights
- Kid-friendly and crowd-pleasing
Prep Time:
15 minutes
Cook Time:
4 hours
Yield:
Serves 4-6
Ingredients You’ll Need
- 1-2 lb. boneless skinless chicken breast
- 1 packet taco seasoning
- 1 medium onion, diced
- 1 (10 oz.) can enchilada sauce
- 1 (10 oz.) can of Rotel diced tomatoes & green chiles
- 10 corn tortillas, cut into strips
- 8 ounces Mexican blend cheese
- Optional Toppings
- lettuce
- tomatoes
- black olives
- jalapeno
- avocado
- sour cream
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions
STEP 1:
I poured some diced onions into the slow cooker and placed my boneless skinless chicken breasts on top.
I added a packet of taco season, a can of Rotel and a can of enchilada sauce to the pot.
STEP 2:
I cooked the ingredients on HIGH for 3.5 hours and then removed the chicken breasts from the pot.
I used two forks to shred the chicken breasts.
STEP 3:
I returned the shredded chicken to the slow cooker.
I also added some strips of corn tortilla to the pot.
STEP 4:
I stirred everything together well and then sprinkled shredded cheese on top.
I continued cooking for an additional 30 minutes.
STEP 5:
I topped the enchiladas with sliced olives, jalapenos and diced tomatoes just before serving.
Every bite of this Crock Pot Chicken Enchilada Casserole is loaded with tender shredded chicken, savory enchilada sauce, soft corn tortillas, and gooey melted cheese.
Topped with fresh lettuce, tomatoes, avocado, jalapeños, or your favorite garnishes, it’s the kind of warm, comforting meal that disappears fast and leaves everyone reaching for seconds.
Whether you’re serving it for a busy weeknight dinner or a casual family gathering, this easy slow cooker casserole delivers big Mexican-inspired flavor with very little effort.
If you are looking an easy chicken dinner recipe perfect for busy weeknights, then you need to try these Crock Pot Chicken Enchiladas!
FREQUENTLY ASKED QUESTIONS
Can I use chicken thighs instead of chicken breasts?
- Yes! Boneless, skinless chicken thighs work great in this recipe and often result in even more tender, juicy shredded chicken.
What kind of tortillas work best?
- Corn tortillas are recommended because they provide authentic enchilada flavor and hold up well in the slow cooker. Flour tortillas can be used, but they may become softer.
How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Crock Pot Chicken Enchiladas
This Crock Pot Chicken Enchilada Casserole is an easy, family-friendly dinner loaded with tender shredded chicken, corn tortillas, enchilada sauce, Rotel tomatoes, and plenty of melted cheese.
With just a few simple ingredients and the slow cooker doing most of the work, it's the perfect comforting meal for busy weeknights.
Ingredients
- 1-2 lb. boneless skinless chicken breast
- 1 packet taco seasoning
- 1 medium onion, diced
- 1 (10 oz.) can enchilada sauce
- 1 (10 oz.) can of Rotel diced tomatoes & green chiles
- 10 corn tortillas, cut into strips
- 8 ounces Mexican blend cheese
Optional Toppings
- lettuce
- tomatoes
- black olives
- jalapeno
- avocado
- sour cream
Instructions
- To your crock pot, add the diced onions and chicken breasts, followed by the taco seasoning packet.
- Pour in the enchilada sauce and rotel.
- Cook on HIGH for 3-4 hours or LOW for 6-8.
- About 30 minutes before cooking is finished, remove chicken from the pot and use two forks to shred.
- Add the chicken back to the pot, and add the tortilla strips. Stir everything together.
- Top with the shredded cheese, and let cook 30 minutes more, or until cheese is melted.
- Top with your favorite toppings.
- Serve and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 36mgSodium: 339mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 12g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!