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Easy hearty crockpot chicken enchilada casserole is a delicious and simple dinner recipe perfect for a busy weeknight, as shown in this featured image.

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is an easy and flavorful dish perfect for busy weeknights. It combines shredded chicken, enchilada sauce, tortillas, and cheese in a slow cooker for a comforting and satisfying meal that practically cooks itself.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • 12 corn tortillas, cut into bite-sized pieces
  • 2 cups shredded cheddar cheese
  • Optional: Sour cream, for topping
  • Optional: Guacamole, for topping
  • Optional: Chopped cilantro, for topping
  • Optional: Diced tomatoes, for topping
  • Optional: Black olives, for topping

Equipment

  • Crockpot (Slow Cooker)
  • Large bowl
  • Measuring cups and spoons
  • Two forks
  • Cooking spray
  • Can opener
  • Knife
  • Cutting board
  • Meat thermometer

Method
 

  1. Place the chicken breasts in the bottom of your crockpot.
  2. Pour the Rotel, taco seasoning, and chicken broth over the chicken.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork. Ensure chicken reaches an internal temperature of 165°F (74°C).
  4. Once the chicken is cooked through, shred it directly in the crockpot using two forks.
  5. In a large bowl, combine the enchilada sauce, cream of chicken soup, and diced green chilies. Mix well.
  6. Add the shredded chicken to the sauce mixture and stir to combine.
  7. Spray your crockpot with cooking spray.
  8. Spread a thin layer of the chicken mixture on the bottom of the crockpot.
  9. Layer about 1/3 of the tortilla pieces over the chicken mixture.
  10. Sprinkle about 1/3 of the cheese over the tortillas.
  11. Repeat layers twice more: chicken mixture, tortillas, and cheese.
  12. Cover and cook on low for 30-45 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  13. Carefully scoop out portions of the casserole and serve hot.
  14. Top with your favorite toppings like sour cream, guacamole, cilantro, diced tomatoes, and black olives.

Notes

To prevent tortillas from becoming soggy, avoid overcooking in the final step. You can also lightly brush the tortillas with olive oil before layering. For a spicier casserole, add a pinch of cayenne pepper or hot sauce to the chicken mixture. This casserole freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.