Slow Cooker Green Chile Chicken Enchilada Casserole

Shredded chicken, cream of chicken soup, fire-roasted green chile peppers topped with sour cream, and cheddar cheese, and then sprinkled with corn tortillas and green onions make these Slow Cooker Chicken Enchiladas one of our favorite meals.

Since the first time I made this recipe back in 2015, my family has loved this enchilada casserole.  I marinate the chicken in the sauce overnight, right in the crock pot and I plug it in and leave for the day.  When I come home, it’s to a wonderful-smelling kitchen. Then I shred the chicken and add the rest of the ingredients.

We scooped it into crocks and topped ours to our liking.  These are photos of the first time I made it, served with Tostitos Rolls. I wish they still made those. Tortilla chips work great, too. 

This recipe was featured on The Today Show Food website shortly after and deemed a Slow Cooker Recipe Favorite. 

Slow Cooker Chicken Enchiladas

Creamy, cheesy, and oh-so appetizing, this Slow Cooker Green Chile Chicken Enchilada Casserole is the ultimate comfort food. Definitely, a hearty and filling meal the whole family will love

I love it because the slow cooker takes most of the work out of preparing it and the kids love it because it tastes great. 

Slow Cooker Chicken Enchilada Casserole

Ideal as a weeknight dinner, potluck meal, or even a nice comforting weekend lunch on a cool fall or winter’s day.  Easily modifiable to suit your tastes you can spice it up or down, change up the cheese, use turkey instead of chicken, or add a can of black beans, pinto beans, or refried beans for an even heartier meal or as a substitute if you want to make this a vegetarian dish. If you’re using canned refried beans read more here about how to make them taste even better. 

If you love this recipe for slow cooker enchiladas, you are sure to love these too: White Chicken Enchiladas, Brunch Enchiladas With Ham,  or this recipe for Shredded Beef Enchiladas.

Crock Pot Chicken Enchiladas

If you’re looking for easy-to-prepare slow cooker recipes for those busy weeknights, bookmark this recipe. You won’t be disappointed.  It’s a real crowd-pleaser and is most definitely family-friendly. Leftovers are great for lunch the next day too and you can’t beat that it’s a one-pot meal which means only one dish to clean. 

We love to eat this crockpot enchilada casserole with a side of Mexican rice and this Deconstructed Guacamole Salad. 

Ingredients for low cooker enchilada casserole

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Chicken breasts – Boneless, skinless chicken breasts work best in this layered chicken enchilada casserole in the slow cooker.
• Green enchilada sauce – Canned green enchilada sauce is fine. Make your own green enchilada sauce (link to recipe) or make homemade red enchilada sauce instead. 
• Cream of chicken soup – Any cream of chicken soup is good.
• Fire-roasted green chile peppers – Canned green chilis are ideal but jalapenos will also work.
• Green onion – Sliced green onions for the casserole and for serving.
• Sour cream – Sour cream adds creaminess to the enchiladas. I used full fat but low fat will also work. Have a bit extra on hand for serving.
• Cheddar cheese – Sharp, freshly grated cheddar tastes the best in this casserole.
• Corn tortillas – Cut the tortillas into 1″x 2″ strips. 

• Optional for serving: Corn chips, tortilla chips, avocado, sour cream, green onions (or anything else you desire!)

How to make this crockpot enchilada casserole

You can prepare this enchilada casserole in just a few simple steps. 

First: Place chicken breasts in the bottom of your slow cooker.

Second: Combine the enchilada sauce, soup, and chile peppers, and then pour the mixture over the chicken. 

Third: Cook on low for 8 hours without removing the lid. 

Fourth: Once the slow cooker enchilada casserole has finished cooking, remove the chicken and shred it. Return the tender chicken to the slow cooker and stir in the green onion, sour cream, 1 cup of cheese, and sliced tortillas.

Pat the mixture down, and top with remaining cheese. Cover once again and cook on high heat for one more hour. 

Fifth: Scoop into your serving dish of choice and serve with desired garnishes!

Leftover enchiladas will keep for 4 days in an airtight container in the fridge. You can also freeze leftovers for up to 3 months. Defrost in the fridge overnight and then reheat in the oven. 

Love it? Pin it!

If you love this crockpot chicken enchilada casserole make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs 

• Why is my enchilada casserole soggy? If your enchilada casserole is soggy, it could be because the corn tortillas absorbed too much moisture. 
• How do you make enchilada casserole not soggy? There are a few things you can do to ensure your casserole doesn’t get soggy: Lightly fry the tortillas before you layer them in the casserole. Preheat your casserole pan so when you lay the tortillas in it they crisp up slightly. Only pour the enchilada sauce over the tortillas, don’t pour it into the pan. This way the tortillas don’t sit in the sauce. Bake the tortillas and then add the sauce afterward.
• How to keep tortillas from getting soggy in chicken enchiladas? If you are looking for a few tips see the question above. 
• Can I put frozen chicken in the crockpot? Yes, you can put frozen chicken in the crockpot. Just adjust the cooking time accordingly. 

Substitutions

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!

• If you can’t find green enchilada sauce you can use tomatillo salsa instead or salsa verde. 

• Change up the tortillas and use flour tortillas or gluten-free tortillas. 

• Instead of sharp cheddar choose Monterey Jack cheese or Colby Jack cheese. Or a combination of cheese.

Tips & Tricks

• Lightly spray the inside of the slow cooker with cooking spray so clean up is a little easier. 

• Use leftover chicken, any kind will do, even rotisserie chicken will work. Keep a stash of leftovers in the freezer and use them so you don’t have to run out and buy more. Shred the chicken before you freeze it so it’s ready to go.

• Garnish with fresh cilantro and lime juice for a real Mexican-flavored dish. 

• Grate your own cheddar cheese for the best flavor and to reduce your exposure to chemicals. Read more here. 

• Top the casserole with black olives for a saltier flavor. 

• If you don’t have any corn tortillas you can mix in tortilla chips instead. 

• Add some veggies like bell peppers and red onion. 

• Drizzle with your favorite hot sauce before serving. 

• Stir in some cream cheese for an even richer casserole. 

More Recipes to Love

We adore Mexican Food! You can find all of my Mexican Recipes Here – here are a few favorites:

• Baked Double Decker Tacos

• Copycat Taco Bell Enchirito Recipe (pictured above)

• Mom’s Taco Casserole

• Brunch Enchiladas with Ham

• Slow Cooked Chicken Enchilada Soup

• Bean, Cheese and Onion Enchiladas
• Cheesy Beef Enchiladas

See All of my Slow Cooker Recipes

With simple ingredients, this slow cooker chicken enchilada casserole recipe is easy, and cheesy, and makes the perfect alternative for your Taco Tuesday.  

Continue to Content

Yield: 6-8

Slow Cooker Green Chile Chicken Enchilada Casserole

Print

Shredded chicken, cream of chicken soup, fire-roasted green chile peppers topped with sour cream, and cheddar cheese, and then sprinkled with corn tortillas and green onions make these Slow Cooker Chicken Enchiladas one of our favorite meals.

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

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

1. Lay chicken in the bottom of your 6 quart slow cooker.
2. In a bowl, whisk together enchilada sauce, soup, and peppers. Pour over chicken.
3. Cover and cook on LOW for 8 hours. Do not remove the lid during cooking time.
4. 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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  The Magical Slow Cooker: Recipes for Busy Moms
• 
  12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• 
  Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 939Total Fat: 56gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 223mgSodium: 1056mgCarbohydrates: 41gFiber: 7gSugar: 3gProtein: 69g

Nutrition isn't always accurate.

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 cookbook on Amazon. This recipe has been updated to improve user experience and reshared on September 5, 2023.