Slow Cooker Green Chicken Enchilada Casserole
This Slow Cooker Enchilada Casserole is filled with shredded chicken, green enchilada sauce, sour cream, corn, cheese, and corn tortillas, all cooked together in one crockpot. It's an easy, family friendly dinner that does most of the work for you on a busy weeknight.
Quick Look: Slow Cooker Green Chicken Enchilada Casserole
Ready In: 4 hours 30 minutes
Serves: 8
Calories: Calories Goes Here
Main Ingredients: chicken, green enchilada sauce, sour cream, cheddar cheese, corn tortillas
Why You'll Love It: Dietary Info Go Here
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Jump to:
- Quick Look: Slow Cooker Green Chicken Enchilada Casserole
- Why You'll Love This Recipe
- Key Ingredients
- Substitutions and Variations
- How to Make Slow Cooker Chicken Enchilada Casserole
- Expert Tips
- Slow Cooker Chicken Enchilada Casserole Recipe FAQs
- Other Recipes to Consider
- Slow Cooker Chicken Enchilada Casserole
All the flavor of chicken enchiladas without rolling a single tortilla? Count. Me. In. The chicken cooks right in the enchilada sauce, you shred it, stir in the rest, and let it finish in the slow cooker while you set the table or run to pickup your kids from soccer practice.
To be honest, I wasn't sure what my kids would think about this enchilada recipe. To my surprise, ALL THREE cleared their plates! Marc and I both went back for seconds, so I'm calling this one a huge win.
If you're like me and stocking up on crockpot dinners this month, try my Crockpot Marry Me Chicken Pasta, Slow Cooker French Onion Chicken, or Slow Cooker Creamy Lemon Herb Chicken next. For soup night, Crock Pot Creamy Chicken Noodle Soup is another easy one.
Why You'll Love This Recipe
Mostly Hands-Off - The chicken cooks in the sauce on its own, so your only real work is shredding and stirring.
One Pot - Everything happens in the slow cooker, from the chicken to the cheesy top.
Kid-Friendly Flavors - Chicken, cheese, corn, and tortillas are familiar ingredients most kids already like. There's no spice in it, so it is very kid friendly.
Flexible Timing - Cook on high for 3-4 hours or low for 6-7 hours, depending on your day.
Key Ingredients
Chicken Breasts - The main protein for this enchilada casserole. Two chicken breasts cook right in the enchilada sauce and shred easily.
Seasonings - Chili powder, cumin, and garlic powder season the chicken as it cooks.
Green Enchilada Sauce - 20 ounces is the flavor base for the whole casserole.
Sour Cream - Stirred in after the chicken is shredded to make everything creamy.
Frozen Corn - Goes in straight from the freezer.
Shredded Cheddar or Mexican Cheese - 2 cups get stirred in and 1 cup goes on top.
Please refer to the recipe card for the complete list of ingredients.
Substitutions and Variations
Red Enchilada Sauce - Swap it in for green if that's what your family prefers.
Add Beans - A can of drained black beans stirred in with the corn stretches it further.
Toppings - Cilantro, diced avocado, salsa, or an extra spoonful of sour cream.
Make it Spicy - you can add a pinch or two of cayenne pepper or use a spicy enchilada sauce if you'd like some spice in your enchilada casserole.
How to Make Slow Cooker Chicken Enchilada Casserole
Step 1.
Add the chicken breasts, chili powder, cumin, garlic powder, and green enchilada sauce to the slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.
Step 2.
Shred the chicken. Add the sour cream and frozen corn, and stir well to combine until creamy.
Step 3.
Stir in 2 cups of the shredded cheese and the corn tortillas, cut into 2-inch pieces. Top with the remaining cup of shredded cheese.
Step 4.
Sprinkle the remaining 1 cup of cheese on top and cook on high for 30-40 more minutes.
Expert Tips
Cut the tortillas ahead - Cut them into 2-inch pieces while the chicken cooks so the last step goes fast.
Stir until creamy first - Get the sour cream fully mixed in before adding the cheese and tortillas so everything is coated evenly.
Finish on High - Even if you cooked the chicken on low, the last 30-40 minutes are on high.
Storage - Keep leftovers in an airtight container in the fridge for 3-4 days and reheat in the microwave.
Slow Cooker Chicken Enchilada Casserole Recipe FAQs
Thaw it first. Frozen chicken can spend too long at an unsafe temperature in a slow cooker.
No it is not spicy at all. This will depend on the brand of enchilada sauce you use so the brand you choose makes the biggest difference.
No, it goes in frozen.
Other Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Chicken Enchilada Casserole
Ingredients
- 2 chicken breasts ~1 pound
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 20 ounces green enchilada sauce
- 1 cup sour cream
- 1 cup frozen corn
- 3 cups shredded cheese divided
- 10 corn tortillas cut into 2-inch pieces
Instructions
- Add the chicken breasts, chili powder, cumin, garlic powder, and green enchilada sauce to the slow cooker.
- Cook on high for 3-4 hours or low for 6-7 hours.
- Shred the chicken.
- Add the sour cream and frozen corn, and stir well to combine until creamy.
- Stir in 2 cups of the shredded cheese and the corn tortillas.
- Sprinkle the remaining 1 cup of cheese on top, cover with the lid, and cook on high for 30-40 more minutes.
