Slow Cooker Enchilada Casserole
Slow Cooker Enchilada Casserole is the perfect busy day dinner. Dump it, shred it, stir it and you have creamy, cheesy and easy enchiladas. All the cozy, cheesy flavors of classic enchiladas without the rolling, layering, or oven time. Just add everything to your crockpot, let it cook low and slow, and come back to a hearty, family-friendly meal.
Why You’ll Love This Recipe:
- Easy dump-and-layer meal – no rolling enchiladas
- Slow cooker friendly – let it do the work
- Family-approved – cheesy, mild, and customizable
- Great for leftovers – reheats beautifully
Ingredients you’ll need:
- 3 large boneless, skinless chicken breasts
- Avocado or olive oil
- 1/2 medium onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1/2 tsp salt
- 15 oz can mild green enchilada sauce
- 12 oz jar salsa verde
- 1/2 c sour cream
- 8 small corn tortillas
- 2 cups shredded Mexican blend or Colby Jack cheese
- Toppings: Sour cream, fresh chopped cilantro, diced or sliced avocado, sliced jalapenos, chopped green onions, chopped tomatoes (customize toppings to your liking)
How to make Slow Cooker Enchilada Casserole:
- Place chicken breasts in the bottom of the slow cooker.
- In small skillet heat olive oil and add onion, garlic, cumin, and salt and cook, stirring until onion is softened.
- Pour onion mixture over the chicken.
- Mix enchilada sauce, salsa verde and sour cream together and pour over chicken and onions. Stir gently to combine everything.
- Cover and cook on low 6-7 hours or on high 3-4 hours or until chicken shreds easily.
- Shred the chicken in the pot with 2 forks.
- Cut tortillas into strips and layer on top of the chicken mixture. Sprinkle on half of the cheese and press down gently.
- Sprinkle remaining cheese over the top. Cover and cook on low for an additional 20-30 minutes, or until the cheese is melted and bubbly.
- Serve your enchilada casserole hot with desired toppings: dollop of sour cream, fresh chopped cilantro, green onions, avocado slices or guacamole, jalapenos and tomatoes.
Notes:
- Hearty on its own but great with a side of rice or green salad.
- Add drained black beans or frozen corn to enchiladas when you add the tortillas and cheese.
- Add 1 tsp chili powder to onions when cooking for more spice.
- Add more cheese if you like it really cheesy.
- Store leftovers in an airtight container for up to 4 days.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Microwave individual portions or warm leftovers in a skillet over low heat.
Other delicious recipes to try:
- Chicken Ranch Quesadilla
- Slow Cooker Lasagna Soup
- Corn and Bean Chilaquiles
- Slow Cooker Beef Stew
- Crockpot Italian Beef Sandwich
Slow Cooker Enchilada Casserole
If you love enchiladas but don't love the prep, this Slow Cooker Enchilada Casserole is about to become your new favorite dinner.
Equipment
- 1 slow cooker
Ingredients
- 3 large boneless, skinless chicken breasts
- 1 tbsp avocado or olive oil
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 15 oz can mild green enchilada sauce
- 1 12 oz jar salsa verde
- 1/2 cup sour cream
- 8 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend or Colby Jack cheese
- Toppings: Sour cream, fresh chopped cilantro, diced or sliced avocado, sliced jalapenos, chopped green onions, chopped tomatoes (customize toppings to your liking)
Instructions
- NOTES: *Hearty on its own but great with a side of rice or green salad. *Add drained black beans or frozen corn to enchiladas when you add the tortillas and cheese. *Add 1 tsp chili powder to onions when cooking for more spice. *Add more cheese if you like it really cheesy. *Store leftovers in an airtight container for up to 4 days. *Freeze for up to 2 months. *Thaw overnight in the fridge before reheating. *Microwave individual portions or warm leftovers in a skillet over low heat.
Tried this recipe?Let us know how it was!