For an extra layer of flavor, consider adding a can of drained and rinsed black beans or corn to the chicken mixture. If you prefer a spicier casserole, use a hot tomatillo salsa or add a pinch of cayenne pepper to the chicken seasoning. To prevent the tortillas from becoming too soggy, you can lightly toast them in a dry skillet before adding them to the crockpot. This casserole can be easily customized with your favorite ingredients. Feel free to add other vegetables, such as diced bell peppers or onions, to the chicken mixture. For easier cleanup, consider using a crockpot liner.
Easy Creamy Crockpot Chicken Enchilada Casserole
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PREP TIME10 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 10 mins
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SERVING8 People
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VIEWS25
Transform your weeknight dinner with this effortless and luscious Crockpot Chicken Enchilada Casserole. Tender, slow-cooked chicken bathed in a tangy tomatillo sauce, layered with soft corn tortillas and a generous blanket of melted pepper Jack cheese. It’s a symphony of flavors and textures that will leave everyone craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol72 mg
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Fiber2 g
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Protein23 g
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Saturated Fat7 g
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Sodium561 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace chicken breasts in the crockpot. Season generously with salt, pepper, garlic powder, and chili powder. Pour the tomatillo salsa or green enchilada sauce over the chicken, ensuring it's well coated. Cover and cook on High for 2 hours or Low for 3 1/2 hours. (Prep time: 5 minutes, Cook time: 2-3.5 hours)
02
StepOnce the chicken is cooked through and easily shredded, use two forks to shred it directly in the crockpot. Stir in the sour cream until the chicken is evenly coated in a creamy sauce. (Prep time: 5 minutes)
03
StepReserve approximately 1/4 of the tortilla wedges for topping. Add the remaining tortilla pieces to the chicken mixture, gently stirring to combine. Incorporate 1 1/4 cups of the shredded pepper Jack cheese into the mixture, ensuring everything is well distributed. (Prep time: 5 minutes)
04
StepArrange the reserved tortilla triangles on top of the chicken and cheese mixture. Sprinkle the remaining shredded pepper Jack cheese evenly over the tortillas. Cover the crockpot and cook on High for 1 hour, or until the cheese is melted and bubbly, and the casserole is heated through. (Cook time: 1 hour)
05
StepTurn off the crockpot and let the casserole stand for 5 minutes before serving. This allows the flavors to meld together and the casserole to set slightly. (Rest time: 5 minutes)
06
StepServe hot, garnished with your choice of toppings such as fresh salsa, chopped cilantro, and diced avocado. A dollop of extra sour cream is also a welcome addition.
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Dayana Renner
Jun 13, 2025I used leftover grilled chicken and it worked great!
Wilma Rodriguez
May 25, 2025I added a can of black beans and some corn to the chicken mixture for extra flavor and texture.
Damien Langworth
May 13, 2025This recipe is a lifesaver on busy weeknights! My family loves it.
Mohammed Lowe
May 10, 2025The spice level was perfect. I wouldn't change a thing!
Sibyl Oconner
Apr 23, 2025Next time I think I will try to add a can of diced green chiles.
Armando Hilpert
Apr 12, 2025My cheese was not melted enough after one hour.