Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a comforting, flavorful dish featuring tender shredded chicken, rich enchilada sauce, and melted cheese, all slow-cooked to perfection. Perfect for an easy weeknight dinner with a Mexican twist.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 small onion, finely chopped
- 2 cups shredded Mexican blend cheese
- 6 corn tortillas, cut into strips
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper, to taste
Instructions
- In the crockpot, combine shredded chicken, enchilada sauce, diced green chilies, chopped onion, cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine.
- Layer one-third of the tortilla strips over the chicken mixture in the crockpot.
- Sprinkle one-third of the shredded cheese evenly over the tortillas.
- Repeat layering two more times ending with cheese on top.
- Cover and cook on low for 3-4 hours, or until heated through and cheese is melted.
- Before serving, stir in sour cream for creaminess and garnish with fresh cilantro if desired.
- Serve warm, optionally with extra sour cream, avocado slices, or salsa.
Notes
For extra texture, add a layer of black beans or corn between the tortilla layers. You can also substitute chicken with shredded beef or turkey for variation.
Find it online: https://grilldrip.com/crockpot-chicken-enchilada-casserole/