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Crockpot Chicken Enchiladas Casserole

A comforting and easy-to-make dish that combines shredded chicken, zesty enchilada sauce, and melty cheese, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 3 cups shredded chicken Provides a hearty base for the casserole.
  • 1 cup enchilada sauce Adds a flavorful kick.
  • 6 pieces tortillas Corn or flour, based on preference.
  • 2 cups cheese Cheddar or a blend for added flavor.
Vegetables
  • 1 cup bell peppers Consider using red for sweetness.
  • 1 cup onions Enhance the overall flavor.

Method
 

Preparation
  1. Spray your crockpot with non-stick spray or add a liner for easy cleanup.
  2. Layer half of the tortillas at the bottom of the crockpot, tearing them to fit as needed.
  3. In a bowl, mix the shredded chicken with half of the enchilada sauce, ensuring everything is well coated.
  4. Spread the chicken mixture evenly over the tortillas.
  5. Top with bell peppers and onions for added texture and flavor.
  6. Pour the remaining enchilada sauce over the top, ensuring everything is covered.
  7. Finish with a generous sprinkle of cheese.
Cooking
  1. Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours, until everything is heated through and the cheese is bubbly.

Notes

Get creative by adding corn, black beans, or jalapeños for variation. Serve with a crisp side salad or homemade guacamole.