Easy & Cheesy Slow Cooker Green Chile Chicken Enchilada Casserole: A Family Favorite
Imagine tender, shredded chicken, creamy chicken soup, and vibrant fire-roasted green chile peppers, all perfectly melded together in a slow cooker. This hearty mixture is then layered with soft corn tortillas, generously topped with cool sour cream and a blanket of melted cheddar cheese, and finally garnished with fresh green onions. This description paints a vivid picture of our beloved Slow Cooker Chicken Enchilada Casserole – a dish that effortlessly combines comfort, flavor, and convenience, making it a staple in countless homes. It’s more than just a meal; it’s an experience of rich, satisfying flavors that come together with minimal effort, thanks to the magic of slow cooking.
Why This Slow Cooker Chicken Enchilada Casserole is a Must-Try
Since its initial creation back in 2015, this enchilada casserole has consistently been a family favorite. The brilliance of this recipe lies in its simplicity and the depth of flavor it achieves with minimal hands-on time. One of my favorite techniques is to marinate the chicken overnight directly in the slow cooker with the savory sauce. This allows the flavors to truly infuse into the chicken, resulting in incredibly tender and flavorful meat. In the morning, I simply plug it in and let the crockpot work its magic throughout the day. Coming home to the warm, inviting aroma of a perfectly cooked meal is truly one of life’s simple pleasures, and then it’s just a matter of a few quick steps to shred the chicken and add the remaining creamy, cheesy ingredients.
Serving this casserole is part of the fun! We typically scoop generous portions into individual crocks, allowing everyone to customize their toppings just the way they like. The photos you see are from the very first time I prepared this dish, served alongside Tostitos Rolls – a nostalgic favorite I wish were still around! But rest assured, any sturdy tortilla chips or even a side of rice or salad make for fantastic accompaniments to this rich and satisfying meal. The versatility of serving options ensures it’s always a hit.
This recipe’s widespread appeal was quickly recognized when it was featured on The Today Show Food website shortly after its debut, earning the prestigious title of a Slow Cooker Recipe Favorite. This national recognition speaks volumes about its deliciousness and ease, solidifying its place as a go-to dish for busy families and comfort food enthusiasts alike.
The Ultimate Comfort Food: Creamy, Cheesy, and Appetizing
When it comes to comfort food, this Slow Cooker Green Chile Chicken Enchilada Casserole truly hits all the right notes. It’s wonderfully creamy, delightfully cheesy, and oh-so appetizing, making it the ultimate choice for a hearty and filling meal that the whole family will adore. The combination of succulent chicken, rich sauces, and gooey cheese creates a symphony of textures and flavors that is deeply satisfying. I personally love it because the slow cooker does the heavy lifting, drastically reducing prep time and effort. The kids, on the other hand, love it simply because it tastes fantastic – a win-win for everyone!
Versatile and Adaptable: Your Go-To Enchilada Casserole
This Slow Cooker Chicken Enchilada Casserole is incredibly versatile, making it ideal for a variety of occasions. Whether you’re planning a quick weeknight dinner after a long day, need a crowd-pleasing dish for a potluck, or simply desire a nice comforting weekend lunch on a cool fall or winter’s day, this recipe delivers. Its adaptability is another major advantage; you can easily modify it to suit your tastes. Want more spice? Add extra jalapenos or a dash of hot sauce. Prefer a milder flavor? Adjust the chile peppers. Feel free to experiment with different cheeses, use turkey instead of chicken for a lighter option, or incorporate a can of black beans, pinto beans, or refried beans for an even heartier meal. For those looking for a vegetarian alternative, simply omit the chicken and load up on beans and extra veggies. If you’re using canned refried beans, be sure to check out these tips on how to make them taste just like your favorite restaurant’s!
If you find yourself falling in love with this slow cooker enchilada recipe, you’re bound to enjoy these other delightful variations as well: White Chicken Enchiladas, Brunch Enchiladas With Ham, or this savory recipe for Shredded Beef Enchiladas.
Effortless Cooking with Your Crock Pot
For those busy weeknights when time is precious, having easy-to-prepare slow cooker recipes on hand is a lifesaver. This crockpot chicken enchilada casserole recipe is one you’ll want to bookmark immediately! It’s a true crowd-pleaser and undeniably family-friendly, ensuring smiles around the dinner table. One of its best features is that it’s a one-pot meal, meaning minimal cleanup – a huge bonus after a delicious dinner. Plus, leftovers are fantastic for lunch the next day, offering another convenient and tasty meal without extra cooking. We particularly love to serve this crockpot enchilada casserole with a side of fluffy Mexican rice and a refreshing Deconstructed Guacamole Salad, which perfectly complements its rich flavors.
Key Ingredients for Your Delicious Casserole
Crafting this flavorful slow cooker enchilada casserole requires a few simple yet essential ingredients. For a complete list with precise measurements and detailed instructions, please scroll to the bottom of this post where you’ll find the full printable recipe card.
- Chicken Breasts: Boneless, skinless chicken breasts are the ideal choice for this layered casserole, cooking down to tender perfection in the slow cooker and easily shredding for incorporation into the dish.
- Green Enchilada Sauce: A good quality canned green enchilada sauce works wonderfully for convenience. For an extra layer of homemade goodness, consider making your own green enchilada sauce from scratch, or even opt for homemade red enchilada sauce for a different flavor profile.
- Cream of Chicken Soup: This ingredient adds a rich, creamy base that helps bind the casserole together and contributes to its comforting texture. Any brand of cream of chicken soup will do the trick.
- Fire-Roasted Green Chile Peppers: Canned fire-roasted green chiles provide a fantastic smoky flavor with a mild kick. If you prefer more heat, fresh or canned jalapenos can be used as a substitute, or even a spicier variety of green chile.
- Green Onion: Sliced green onions are used both within the casserole mixture for a mild oniony bite and as a fresh, vibrant garnish when serving. Don’t forget their delicate flavor enhances the overall dish.
- Sour Cream: Sour cream is key to achieving that signature creaminess and tang in the enchiladas. While I typically use full-fat for maximum richness, low-fat sour cream works just as well. Always keep a little extra on hand for a dollop on top when serving!
- Cheddar Cheese: Sharp, freshly grated cheddar cheese is highly recommended for the best flavor and melt. Pre-shredded cheeses often contain anti-caking agents that can affect melt and texture.
- Corn Tortillas: These form the foundation of our casserole. Cut them into 1″x 2″ strips so they can be easily mixed into the chicken mixture and absorb the delicious sauces.
- Optional for serving: Elevate your serving experience with a variety of garnishes like crispy corn chips or tortilla chips, creamy avocado slices, additional sour cream, and extra green onions. Feel free to add anything else you desire to make each bite perfect!
How to Make This Hearty Crockpot Enchilada Casserole: A Simple Guide
Preparing this delectable enchilada casserole is surprisingly simple, broken down into just a few easy steps. The beauty of slow cooking means most of the work happens while you’re away, leaving you with more time to enjoy your evening.
Step One: Prepare the Chicken Base. Begin by placing your boneless, skinless chicken breasts evenly in the bottom of your slow cooker. A light spray of cooking oil beforehand can make cleanup even easier later.
Step Two: Mix and Pour the Sauce. In a separate bowl, whisk together the green enchilada sauce, cream of chicken soup, and fire-roasted green chile peppers until well combined. This creates the rich, flavorful base for your casserole. Gently pour this creamy mixture over the chicken breasts in the slow cooker, ensuring they are well coated.
Step Three: Slow Cook to Perfection. Cover your slow cooker with its lid and cook on the LOW setting for approximately 8 hours. It’s crucial not to remove the lid during this cooking time, as doing so releases heat and extends the overall cooking duration. The chicken will become incredibly tender and infused with flavor during this period.
Step Fourth: Shred, Mix, and Layer. Once the initial 8 hours of cooking are complete, carefully uncover the slow cooker. Remove the now incredibly tender chicken breasts and shred them using two forks. Return the tender chicken back into the slow cooker with the sauce. Stir in the sliced green onion, sour cream, one cup of the shredded cheddar cheese, and the cut corn tortilla strips. Mix everything together until evenly distributed. Gently pat the mixture down to create an even layer.
Step Fifth: Final Melt and Serve. Top the layered mixture with the remaining shredded cheddar cheese. Cover the slow cooker once more, switch the setting to HIGH, and continue cooking for another hour. This final hour allows the cheese to melt into a gooey, bubbly layer of deliciousness and ensures all the flavors are perfectly melded. Once finished, scoop the warm enchilada casserole into your serving dish of choice and serve with your desired garnishes!
Storing Leftovers for Future Enjoyment
One of the many benefits of this enchilada casserole is how well it stores. Leftovers will keep beautifully for up to 4 days when stored in an airtight container in the fridge. For longer storage, you can freeze leftovers for up to 3 months. When ready to enjoy, simply defrost the casserole in the fridge overnight and then reheat it in the oven or microwave until thoroughly warmed through. This makes it an excellent meal prep option for busy weeks!
Love it? Pin it!
If you’re as smitten with this crockpot chicken enchilada casserole as we are, make sure you don’t lose track of this fantastic recipe! Pin it to your favorite Pinterest recipe board before you go so you can easily find it whenever a craving strikes!
Frequently Asked Questions (FAQs)
- Why is my enchilada casserole soggy? If your enchilada casserole turns out soggy, the most common culprit is that the corn tortillas have absorbed too much moisture from the sauce. This can happen if they sit in the liquid for too long or if there’s excess liquid.
- How do you make enchilada casserole not soggy? To prevent a soggy casserole, try these tips: You can lightly fry the tortillas in a bit of oil before layering them to create a barrier against moisture. Alternatively, preheating your casserole pan can help crisp up the tortillas slightly when you lay them in. Instead of submerging the tortillas, aim to pour the enchilada sauce only over the tortillas, allowing them to absorb it without sitting in a pool of liquid at the bottom of the pan. Some even prefer to bake the tortillas separately and then add the sauce afterward to maintain their texture.
- How to keep tortillas from getting soggy in chicken enchiladas? For excellent tips on preventing soggy tortillas, please refer to the comprehensive answer provided in the question above. These methods will help ensure your tortillas remain structurally sound and delicious!
- Can I put frozen chicken in the crockpot? Yes, you absolutely can place frozen chicken breasts directly into the crockpot. However, it’s important to adjust your cooking time accordingly. Generally, you’ll need to add an extra 1-2 hours to the cooking time on low, or about 30-60 minutes on high, to ensure the chicken cooks thoroughly and reaches a safe internal temperature.
Substitutions & Customizations for Your Enchilada Casserole
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own unique creation!
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If you’re having trouble finding green enchilada sauce, you can easily substitute it with tomatillo salsa or salsa verde. These options offer a similar tangy and slightly spicy flavor profile.
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Feel free to change up the tortillas! While corn tortillas are traditional, flour tortillas can offer a softer texture, or you can opt for gluten-free tortillas to accommodate dietary needs.
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Instead of sharp cheddar, consider using Monterey Jack cheese for a milder, creamier melt, or Colby Jack cheese for a blend of flavors. A combination of cheeses, such as a Mexican blend, can also add complexity and visual appeal.
Helpful Tips & Tricks for the Best Casserole
Unlock the full potential of your slow cooker chicken enchilada casserole with these handy tips and tricks:
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Lightly spray the inside of your slow cooker with cooking spray before adding ingredients. This small step can make a big difference in making cleanup a little easier after you’ve enjoyed your meal.
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Don’t hesitate to use leftover chicken! Any type will do, even a store-bought rotisserie chicken works perfectly. Keep a stash of cooked and shredded chicken in your freezer so it’s ready to go for quick meals like this, saving you a trip to the grocery store.
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For an authentic Mexican-flavored dish, garnish your finished casserole with fresh cilantro and a squeeze of fresh lime juice. The bright, zesty notes really elevate the flavors.
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For the best flavor and to minimize your exposure to additives, always grate your own cheddar cheese from a block. Read more about why grating your own cheese is beneficial.
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Add some sliced black olives to the top of your casserole before the final cook for a subtle salty flavor and an extra layer of visual appeal.
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If you’re out of corn tortillas, or simply prefer a different texture, you can mix in crushed tortilla chips instead. They’ll add a satisfying crunch and absorb the sauce beautifully.
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Boost the vegetable content by stirring in some colorful bell peppers (red, green, or yellow) or finely diced red onion along with the chicken mixture. This adds freshness and a nutritional punch.
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For those who love extra heat, drizzle your favorite hot sauce over individual servings before digging in. It’s a great way to customize the spice level for each person.
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For an even richer and creamier casserole, consider stirring in a block of softened cream cheese along with the sour cream and shredded chicken. It will add an undeniable velvety texture.
More Delicious Mexican-Inspired Recipes to Love
We absolutely adore Mexican Food in our household! You can find all of my Mexican Recipes Here – here are a few favorites that are sure to tantalize your taste buds:
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Baked Double Decker Tacos
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Copycat Taco Bell Enchirito Recipe (pictured above)
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Mom’s Taco Casserole
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Brunch Enchiladas with Ham
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Slow Cooked Chicken Enchilada Soup
- Bean, Cheese and Onion Enchiladas
- Cheesy Beef Enchiladas
See All of my Slow Cooker Recipes for More Inspiration
With its combination of simple, wholesome ingredients and the minimal effort required, this slow cooker chicken enchilada casserole recipe stands out as an easy, cheesy, and incredibly satisfying meal. It truly makes for the perfect, flavorful alternative to your usual Taco Tuesday routine or any day you crave comforting Mexican flavors. Enjoy the ease and deliciousness!
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Print Recipe
Slow Cooker Green Chile Chicken Enchilada Casserole
Equipment
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The Magical Slow Cooker: Recipes for Busy Moms
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
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Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 10 oz can green enchilada sauce
- 1 10.75 oz can cream of chicken soup
- 1 4 oz can fire roasted green chili peppers
- 1/2 cup sliced green onion + more for serving
- 1/2 cup sour cream + more for serving
- 3 cup shredded sharp cheddar cheese
- 16 corn tortillas cut into 1″x2″ strips (3 cups total)
- For serving: Corn chips avocado, sour cream, green onions (or anything else you desire!)
Instructions
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Lay chicken in the bottom of your 6 quart slow cooker.
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In a bowl, whisk together enchilada sauce, soup, and peppers. Pour over chicken.
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Cover and cook on LOW for 8 hours. Do not remove the lid during cooking time.
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Uncover, shred the chicken. Return it to the slow cooker, stir in green onion, sour cream, 1 cup of cheese, and sliced tortillas. Pat the mixture down, top with remaining cheese. Cover, turn slow cooker to HIGH and cook for one more hour. Serve with desired garnishes!
Nutrition
This recipe was originally posted on April 10, 2015, as a part of a cookbook tour hosted by Sarah of The Magical Slow Cooker. You can purchase her wonderful cookbook on Amazon. This recipe has been updated to improve user experience and reshared on September 5, 2023, ensuring it continues to bring joy to your kitchen.