Crock Pot Chicken Enchilada Casserole

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There’s just something magical about a meal that practically cooks itself—and still tastes like a labor of love. This Crock Pot Enchilada Casserole brings all the bold, comforting flavors of Tex-Mex to your table with minimal effort and maximum flavor.

It’s one of those weeknight wonders that checks all the boxes: easy, cheesy, and guaranteed to bring everyone back for seconds.

If your house is anything like mine, Tex-Mex night is always a hit. But rolling individual enchiladas? Not tonight, friend. This slow cooker version gives you all the flavor with way less work, just layers of cheesy, saucy goodness that everyone loves.

I’ve taken my original version (just chicken, enchilada sauce, and cheese), tweaked it a bit, and given it a flavor boost with a few simple pantry staples. The result? A cozy, family-friendly meal that tastes like you spent hours, but didn’t, and I won’t tell a soul.

How to Make Chicken Enchiladas in the Slow Cooker

Step 1: Mix Up the Sauce
In the bottom of a 6-quart slow cooker, stir together the red enchilada sauce, salsa verde, cumin, salt, and pepper. This little flavor combo is where all the magic starts.

Step 2: Add the Chicken
Nestle the chicken breasts into the sauce mixture.

Make sure they’re nice and coated.

Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours, until the chicken is tender and cooked through.

Step 3: Shred & Stir
Remove the chicken to a plate and shred it using two forks.

Then stir the sour cream into the sauce left in the slow cooker—this adds a rich creaminess that makes the casserole extra luscious.

Step 4: Layer
Return the shredded chicken to the slow cooker.

Add in the tortilla strips (saving some for the top).

Also, add 1 cup of the cheese. Give it a good stir to mix everything together.

Step 5: Finish & Melt Cheese
Sprinkle the remaining tortilla strips on top, followed by the rest of the cheese and olives if you’re using them.

Cover and cook for another 30 minutes, or until everything is melty and delicious.

Variations and Substitutions

• Sauce Variation: Swap salsa verde with more enchilada sauce (just grab a 28 ounce can) or use a chipotle salsa for a smoky twist.
• Spice Level – Use hot enchilada sauce or add diced jalapeños or green chiles for a kick.
• Beef Enchilada Casserole: Substitute chuck beef for chicken. Cut it into large pieces and cook on low for 8 hours. You can also use stewed cubed beef.
• Ground Beef: Many have asked me if you can use ground beef. Yes, cook the ground beef first before adding it in place of the chicken. You won’t need to cook it as long, just cut the time in half.
• Extra Veggies: Stir in corn, black beans, pinto beans, or sautéed peppers for more texture and flavor.
• Cheese Choices – Try pepper jack, Monterey Jack, or a dairy-free cheese if needed.
• Low-Carb Version: Use low-carb tortillas or zucchini slices instead of tortillas.

Recipe Tips

• Stack or layer tortillas if you prefer a more structured casserole feel.
• Skip the olives if your crew isn’t a fan—no harm done!
• Double the recipe for a crowd or to save for leftovers.
• Use a slow cooker liner for easy cleanup (a busy cook’s best friend!).

Recipe FAQs

What to Serve with Slow Cooker Enchilada Casserole?

This casserole is hearty enough to stand on its own, but a few simple sides turn it into a complete, crowd-pleasing meal.

Fresh & Crunchy Sides

• Simple side salad with lime vinaigrette or creamy cilantro dressing
• Mexican coleslaw with cabbage, lime, and a hint of cumin
• Avocado and tomato salad – fresh, tangy, and perfectly cooling

Traditional Favorites

• Mexican rice or cilantro lime rice
• Refried beans or black beans (canned or homemade)
• Street corn (elote) or a simple corn-off-the-cob version

Toppings & Extras

• Guacamole or sliced avocado
• Sour cream or Mexican crema
• Chopped fresh cilantro, green onions, or jalapeños
• Tortilla chips and salsa or queso for a little crunch on the side