Can you do enchiladas in a slow cooker?

Yes! You can layer all the enchilada ingredients in the slow cooker like a casserole. It skips the rolling but keeps all the flavor.

Can I put raw chicken in a slow cooker?

Absolutely. This recipe starts with raw boneless, skinless chicken breasts, which cook slowly until tender and easy to shred.

How to do a slow cooker chicken casserole?

Start with seasoned chicken and sauce at the bottom, let it cook low and slow, shred the chicken, add tortillas and cheese, then cook again until bubbly.

What is the secret to good enchiladas?

It’s all about the sauce and the texture. Use flavorful enchilada sauce, layer everything evenly, and finish with melted cheese and fresh garnishes for balance.

Slow Cooker Chicken Enchilada Casserole

Description

A comforting, cheesy Slow Cooker Chicken Enchilada Casserole made with tender chicken, saucy layers, and melty cheese. All the flavor of enchiladas without any rolling required.

Ingredients

Scale

2 to 3 boneless, skinless chicken breasts

1 tablespoon taco seasoning

Salt and black pepper to taste

2 (10-ounce) cans red enchilada sauce

1 (10-ounce) can tomatoes with diced green chiles, drained

12 ounces corn tortillas, cut into 1-inch wide wedges

2 cups shredded fiesta blend cheese, divided

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Instructions

1. Lightly spray the slow cooker insert with nonstick cooking spray.

2. Place chicken breasts at the bottom of the slow cooker.

3. Sprinkle taco seasoning, salt, and pepper over the chicken.

4. Mix enchilada sauce and tomatoes in a bowl; pour over the chicken.

5. Cover and cook on LOW for 4–5 hours until chicken is tender.

6. Shred chicken with two forks directly in the slow cooker.

7. Stir in half of the tortilla wedges and 1 cup of the cheese.

8. Spread mixture evenly, then top with remaining tortilla wedges and cheese.

9. Re-cover and cook on LOW for 30 more minutes until hot and bubbly.

Notes

Shred chicken while it’s hot for the easiest texture.

Use medium heat enchilada sauce for balanced flavor.

Top with lettuce, tomatoes, olives, cilantro, or pickled jalapeños.

Use leftovers in tacos, nachos, burritos, soups, or salads.

Add-ins like black beans or corn make great customizations.

Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Category: Slow Cooker Recipes
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 274
Sugar: 3g
Sodium: 598mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0.01g
Carbohydrates: 23g
Fiber: 3g
Protein: 17g
Cholesterol: 41mg