Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a comforting, flavorful slow-cooked meal perfect for an easy weeknight dinner. Layers of tender chicken, tortillas, cheese, and enchilada sauce create a deliciously cheesy Mexican-inspired casserole.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken
- 10 corn tortillas, cut into strips
- 2 cups enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Lightly grease the inside of the crockpot.
- Spread a thin layer of enchilada sauce at the bottom of the crockpot.
- Add a layer of tortilla strips over the sauce.
- Sprinkle some shredded chicken evenly over the tortillas.
- Add a layer of shredded cheddar and Monterey Jack cheeses.
- Sprinkle diced green chilies, green onions, cilantro, cumin, chili powder, garlic powder, salt, and pepper over the cheese.
- Repeat layering with remaining ingredients, ending with a cheese layer on top.
- Pour remaining enchilada sauce evenly over the top layer.
- Cover and cook on low for 4-5 hours, until heated through and cheese is melted.
- Let casserole rest for 10 minutes before serving to set.
Notes
Serve with sour cream, guacamole, or a fresh side salad to enhance the flavors and add a refreshing contrast.