Cheesy, saucy, and loaded with flavor, these Crockpot Chicken Enchiladas are pure comfort food made easy. With tender shredded chicken, layers of soft corn tortilla triangles, and plenty of gooey cheese, it’s the kind of slow cooker meal that shows up at potlucks, church gatherings, or weeknight family dinners and always gets scraped clean!
This dish isn’t the traditional rolled enchiladas you’d find in Mexican cuisine, but it has become a quick crockpot classic across the U.S. because it is just so simple and so good. With saucy chicken, soft tortilla pieces, and melted cheese cooked together in the slow cooker, it creates a cozy casserole-style dish that’s easy to scoop and serve.
No surprise it’s a go-to at potlucks and busy weeknights – it’s hearty, budget-friendly, and full of all the bold flavor you’d expect from a good chicken enchilada.
If you love Tex-Mex inspired comfort food, try my White Chicken Enchiladas, hearty Tamale Pie, cheesy Taco Soup, and sweet, tender Cafe Rio Pork.
Why you’ll love this family favorite recipe!
The crockpot turns simple ingredients into a cheesy, saucy casserole with almost no effort. Plus, it’s easy to customize with different sauces, beans, or cheeses to fit your taste.
Bonus: leftovers reheat well, making it perfect for meal prep or next-day lunches!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken Breasts – Boneless, skinless chicken that cooks until tender and shreds easily; boneless skinless thighs work well too for richer flavor.
- Taco Seasoning – Use a brand you know you like, or you can use 3 tablespoons of homemade taco seasoning.
- Onion – Adds sweetness and depth as it cooks; yellow or white both work.
- Red Enchilada Sauce – Use your favorite brand of jarred sauce, or make your own! The red sauce keeps everything saucy and flavorful; green enchilada sauce is a great swap for a different flavor.
- Corn Tortillas – Hold their shape better than flour tortillas in the slow cooker.
- Colby Jack Cheese – Gooey and creamy; cheddar, Monterey Jack, or mozzarella also work.
- Sour Cream, Shredded Lettuce, Diced Tomatoes, Avocado, Black Olives – Optional fresh toppings for serving; add what you like best.
How to Make Slow Cooker Chicken Enchilada Casserole
- Add chicken and seasoning. Place the chicken breasts in the bottom of your crockpot and sprinkle the taco seasoning evenly over the top.
- Add onion and sauce. Add the diced onion and pour in the enchilada sauce. Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
- Shred chicken. Once the chicken is fully cooked, use two forks to shred it into bite-sized pieces right in the slow cooker.
- Add tortilla triangles. Cut the corn tortillas into wedges and place them on top of the chicken mixture.
- Stir them in. Gently stir the tortilla pieces into the casserole, making sure they’re well coated in the sauce.
- Top with cheese. Sprinkle the shredded Colby Jack cheese over everything, cover again, and cook for another 15-20 minutes until the cheese is melted and bubbly.
- Serve and enjoy. Scoop into bowls or plates and pile on your favorite toppings like sour cream, shredded lettuce, diced tomatoes, avocado, or black olives.
Recipe FAQ’s
Technically yes, but I don’t recommend it. Flour tortillas tend to get gummy in the crockpot, while corn tortillas hold up much better in this kind of slow cooker recipe and gives it more of that classic, authentic enchilada flavor.
It depends on your enchilada sauce and taco seasoning. If you’re cooking for little ones, use mild versions of both – or spice it up with hot sauce, green chiles, or a spicy sauce if you like a little kick.
Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. When reheating, I like to add a splash of chicken broth if the sauce has thickened too much – it helps bring everything back to life.
Yes! Let it cool completely, then freeze in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Absolutely. You can cook the chicken and sauce ahead, then shred and refrigerate until you’re ready to finish the casserole. Just stir in the tortillas and cheese when you’re ready to warm it up and serve.
Tips for Success
- Stir gently after adding the tortillas to avoid breaking them down too much – this helps keep some texture in the final dish.
- Let the enchilada casserole rest for 5-10 minutes before serving so it thickens slightly and scoops more cleanly.
- Add fresh toppings just before serving to balance the richness and add contrast – things like cilantro, green onions, shredded lettuce, or a quick squeeze of lime go a long way.
- This holds beautifully on the warm setting for gatherings, so you don’t have to time it perfectly. Just keep toppings on the side and let people customize their plates.
What to Serve with This Recipe
To round out your meal, here are some of my favorite fresh, flavorful sides that pair perfectly with crockpot chicken enchiladas:
Substitutions and Variations
- If you’re short on time, use pre-shredded rotisserie chicken and just warm everything through before adding tortillas and cheese.
- Make it creamier by mixing in a few tablespoons of sour cream or cream cheese just before serving.
- Add frozen corn during the final 20 minutes of cooking for a little pop of sweetness and texture.
- Want a crispy top? Transfer the finished casserole to a baking dish, sprinkle on extra cheese, and broil for a few minutes before serving.
More Mexican-Inspired Recipes You’ll Love
- Slow Cooker Mexican Shredded Beef
- Birria Tacos
- Sheet Pan Shrimp Fajitas
- Pollo Asado
- Green Chili Egg Casserole
- Chorizo Con Papas
Crockpot Chicken Enchiladas
Equipment
Ingredients
- 1 1/2 pounds chicken breasts
- 1 (1-ounce) packet taco seasoning
- 1 medium onion diced
- 1 (28-ounce) can red enchilada sauce
- 10 corn tortillas cut into triangles
- 8 ounces colby jack cheese shredded
- Sour cream, shredded lettuce, diced tomatoes, sliced avocado, and sliced black olives for serving
Instructions
- Add your chicken, taco seasoning, onion, and enchilada sauce to your crockpot. Cover and cook on high for 3-4 hours or on low for 5-6hours.1 ½ pounds chicken breasts, 1 (1-ounce) packet taco seasoning, 1 medium onion, 1 (28-ounce) can red enchilada sauce
- Using two forks, shred the chicken into bite-sized pieces.
- Cut your tortillas into wedges and stir them into the chicken. Top with shredded cheese, cover, and cook for an additional 15-20 minutes, or until the cheese is melted.10 corn tortillas, 8 ounces colby jack cheese
- Serve with your favorite toppings and enjoy.Sour cream, shredded lettuce, diced tomatoes, sliced avocado, and sliced black olives for serving
Notes
- Don’t overmix once you add the tortillas. Stirring gently helps keep some texture.
- Let the casserole rest for 5-10 minutes before serving to help it set up.
- Keep it warm in the crockpot for serving at potlucks or gatherings.
- Add fresh toppings like lime, cilantro, or green onions for brightness.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for 3–4 days.
- Freeze: Let cool completely, then freeze for up to 3 months in a freezer-safe container.
- Reheat: Microwave single portions or warm on the stove with a splash of broth if the sauce has thickened.
