Slow Cooker Chicken Enchilada Casserole

Created on October 24th, 2025 at 09:20 pm

Comforting, Cheesy, & Crockpot-Easy!

Warm up your fall evenings with this Slow Cooker Chicken Enchilada Casserole—a comforting, cheesy dish that brings all the bold flavors of enchiladas without the hassle of rolling! This easy crockpot meal layers tender shredded chicken, melty cheese, and soft corn tortillas in a rich enchilada sauce, making it a perfect set-it-and-forget-it family favorite. Whether you’re prepping dinner before school pickup or feeding a hungry crowd, this dish guarantees big flavor with minimal effort. Just toss everything in the slow cooker and let it work its magic. Bonus? It reheats beautifully, making leftovers just as tempting as the first bite!

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💛 Why You’ll Love This Recipe

There’s something magical about this recipe—it’s cozy, satisfying, and so simple to make. You get the zesty taste of Mexican comfort food with the ease of crockpot cooking. No oven needed, no layering or rolling—just delicious results every time.

• Perfect for busy weeknights or Gratitude Gatherings
• Customizable with toppings like sour cream, avocado, or jalapeños
• A family-favorite with melty cheese and bold flavor
• Hearty, warm, and ideal for chilly fall evenings

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⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 5 hours + 30 minutes
• Total Time: 5 hours 40 minutes
• Servings: 8

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📝 Ingredients List

• 2 to 3 boneless, skinless chicken breasts
• 1 tablespoon taco seasoning
• Salt and black pepper, to taste
• 2 (10 oz) cans red enchilada sauce
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 12 oz corn tortillas, cut into wedges
• 2 cups shredded fiesta blend cheese, divided

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

• Slow cooker
• Measuring cups & spoons
• Mixing bowls
• Sharp knife
• Cutting board
• Wooden spoon or spatula

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👩‍🍳 Step-by-Step Instructions

1. Spray the inside of your slow cooker with nonstick cooking spray.
2. Place chicken breasts at the bottom.
3. Sprinkle with taco seasoning, salt, and black pepper.
4. Pour in enchilada sauce and drained tomatoes with green chiles.
5. Cover and cook on LOW for 4 to 5 hours.
6. While it cooks, cut tortillas into wedges.
7. After cooking, shred the chicken directly in the slow cooker using two forks.
8. Stir in the tortilla wedges and half of the cheese.
9. Press mixture into an even layer and top with remaining tortilla wedges.
   🔟 Sprinkle on the rest of the cheese, re-cover, and cook for another 30 minutes.
   🌮 Serve warm with optional toppings like sour cream or fresh cilantro!

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💡 Pro Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer-Friendly: Freeze portions in individual containers for easy weekday lunches.
• Toppings: Try with chopped green onions, hot sauce, or even a drizzle of lime crema.
• Tortilla swap: Sub with flour tortillas if preferred (but corn gives that authentic texture).
• Bulk it up: Add a can of black beans or corn for extra heartiness.

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🍽️ It’s Your Turn to Cook!

This slow cooker enchilada casserole is everything you love about comfort food—warm, cheesy, and full of bold, Mexican-inspired flavor—with the ease of a one-pot meal. It’s a dependable crowd-pleaser that’s perfect for weeknight dinners or cozy fall gatherings. No oven, no stress, just satisfying layers of flavor that feel like a hug in every bite. Try it once, and you’ll be adding this to your regular rotation—it’s just that good.

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📊 Nutrition Table (Estimated)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.