Chicken Enchilada Crock Pot Meal Recipe

If you’re looking for a meal that’s easy to make, full of bold Tex-Mex flavor, and sure to please the whole family, this Chicken Enchilada Crock Pot Meal is about to become your new weeknight hero.

🤔 Why Make Chicken Enchiladas in the Crock Pot?

Traditional enchiladas are amazing—but let’s be real, they can be a bit of a hassle. Cooking the chicken, assembling each roll, making the sauce, baking… it adds up.

That’s where this Crock Pot Chicken Enchilada Casserole shines:

• One pot (your slow cooker)

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• No rolling or layering

• Perfect for meal prep or feeding a crowd

• Hands-off cooking while you go about your day

🔥 How to Make Crock Pot Chicken Enchilada Casserole

Step 1: Prep Your Ingredients

Dice your onion and tear or cut your tortillas into 1–2 inch pieces. Drain and rinse your beans and corn. Everything else is pretty much ready to go.

Step 2: Add to Crock Pot

In a 6-quart slow cooker, layer in the following:

1. Chicken breasts (or thighs)

2. Enchilada sauce

3. Cream of chicken soup (if using)

4. Onion, beans, corn, green chilies

5. Spices (cumin, chili powder, salt, pepper)

Give it a gentle stir to coat everything in the sauce.

Step 3: Cook

Put the lid on and cook on:

• Low for 6–7 hours, or

• High for 3–4 hours

When it’s done, the chicken should shred easily with a fork.

Step 4: Shred Chicken & Add Tortillas

Use two forks to shred the chicken directly in the slow cooker. Stir in the torn tortillas and 1 cup of shredded cheese. Mix well.

Step 5: Final Melt

Sprinkle the remaining ½ cup of cheese on top and cover again for 10–15 minutes, just until it’s melted and gooey.

Step 6: Serve & Garnish

Scoop into bowls or plates and load up with your favorite toppings. A dollop of sour cream and some chopped cilantro really take it to the next level!

🧡 Why This Recipe Works

• Creamy & Saucy: Thanks to the enchilada sauce + optional cream of chicken soup.

• Cheesy Goodness: Because what’s an enchilada casserole without melted cheese?

• Taco Night Upgrade: A fun twist on your usual taco Tuesday.

• Family-Friendly: Mild spice, but easily customizable for heat lovers.

• Great Leftovers: Reheats beautifully for lunch or another dinner.

🥄 Serving Suggestions

This Chicken Enchilada Crock Pot Meal is a complete dish on its own, but here are some fun and flavorful ways to serve it:

• With Rice: Serve over a bed of Spanish rice or cilantro-lime rice.

• As Nachos: Scoop leftovers onto tortilla chips, add more cheese, and broil.

• In a Burrito: Roll it up in a large flour tortilla with some lettuce and sour cream.

• Over a Salad: Great way to lighten it up—especially with avocado ranch dressing!

• In a Bowl: Just spoon it in and top with all the fixings.

💡 Variations & Substitutions

Want to make this dish your own? Try some of these fun twists:

• Make It Spicy: Use medium or hot enchilada sauce, or add diced jalapeños or chipotle peppers.

• Green Enchilada Version: Swap red sauce for green and use Monterey Jack cheese.

• Add Rice: Stir in 1 cup of cooked rice at the end for a heartier dish.

• No Cream Soup?: Leave it out, or use sour cream or Greek yogurt instead.

• Use Rotisserie Chicken: Cut the cook time by using pre-cooked shredded chicken—just reduce to 2 hours on low.

🧊 Storage, Freezing & Reheating

Storing:

Let the casserole cool, then transfer to an airtight container.

• Fridge: Keeps for up to 4 days

• Freezer: Freeze for up to 2–3 months (best without toppings)

Reheating:

• Microwave: Heat in 1-minute intervals, stirring between

• Oven: Cover with foil and bake at 350°F for 20–25 minutes

• Stovetop: Add a splash of water or broth and warm on low

📋 Nutrition (Per Serving)

Based on 6 servings and ingredients listed:

• Calories: 400–450

• Protein: 35g

• Carbs: 25g

• Fat: 18g

• Fiber: 6g

• Sugar: 4g
  (Note: Nutrition will vary based on your ingredients and toppings.)

👩‍🍳 Tips for Success

• Cut tortillas into small pieces so they mix well without clumping.

• Use block cheese and shred it yourself—melts better than pre-shredded.

• Don’t overcook after adding tortillas—they can get mushy.

• Let it sit for a few minutes before serving so it thickens and sets up.

❓ Frequently Asked Questions

Can I use frozen chicken?

Yes, but increase cooking time by 1 hour and make sure internal temp reaches 165°F.

Can I use flour tortillas instead of corn?

You can, but they’ll have a softer texture and may get a bit gummy. Corn holds up better.

Is this gluten-free?

Yes—if you use gluten-free cream of chicken soup and corn tortillas.

Can I make this vegetarian?

Totally! Skip the chicken and add extra beans (like pinto or refried), and use vegetable broth-based soup.

🎉 Final Thoughts

This Chicken Enchilada Crock Pot Meal is the kind of recipe that’ll slide right into your regular rotation. It’s easy, cozy, and full of bold, comforting flavors that make everyone at the table happy. Whether it’s a busy weekday, a potluck party, or a lazy Sunday, this slow cooker wonder has your back.