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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is easy but full of flavor. With green chilies and lots of cheese, this is a crowd pleaser that can feed a crowd.

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Crockpot Chicken Enchilada Casserole is easy but full of flavor. With green chilies and lots of cheese, this is a crowd pleaser that can feed a crowd.

Crock-Pot meals are a must for me. There are just some days that you want to be able to throw something in and come home later and have dinner all done. This Chicken Enchilada Crock-Pot Casserole is a home run.

Crockpot Chicken Enchilada Casserole is easy but full of flavor. With green chilies and lots of cheese, this is a crowd pleaser that can feed a crowd.

If you’re a Mexican food fan like everyone in our house, you might just have all these ingredients in your home right now. Otherwise, head to the store and gather all the ingredients, throw them in the crock-pot and you are all set. Before you know it dinner will be cooked and you’ll look like a hero. (Now where’s the mom of the year trophy?)

Crockpot Chicken Enchilada Casserole is easy but full of flavor. With green chilies and lots of cheese, this is a crowd pleaser that can feed a crowd.

I like to serve this with a green salad and homemade ranch dressing. So yummy!

Here’s the printable recipe

Crockpot Chicken Enchilada Casserole
 
Prep time
Cook time
Total time
 
You'll love this delicious crockpot Chicken Enchilada Casserole.
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 16 servings
Ingredients
  • 2-3 chicken breasts, cooked and cubed or shredded
  • 1 can cream of chicken soup
  • 2 (10oz) cans green enchilada sauce
  • 20 corn tortillas
  • 1 onion chopped
  • 1 can cream of mushroom soup
  • 1½ cup sour cream
  • 2 (4.5oz) cans peeled diced green chilies
  • 4 cups shredded Mexican cheese mix (can use cheddar cheese too)
Instructions
  1. Grease a 6 quart crockpot.
  2. Sauté the onion in 1 tablespoon of oil in a pot until translucent.
  3. Stir in soups, green enchilada sauce, sour cream and chilies.
  4. Heat until warm.
  5. Cut tortillas into bite size pieces.
  6. Layer in greased crockpot: sauce, chicken, tortillas, and cheese.
  7. Repeat 2-3 times.
  8. Cook on high 2-3 hours.
  9. This makes a lot so I will cut it in half if just serving my family.

This recipe makes a tons. So if I’m just feeding my family I will half it, only using one of can of the creamed soups. It doesn’t matter if it’s the chicken or the mushroom. I usually just use what I can grab quickest. We always have leftovers which is great cause this reheats nicely and is a great leftover, (even for the pickiest eaters).

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23 Comments

  1. Do I cook the chicken first? What do I do with the chicken? This looks great and can’t wait to make it tonight!

    1. Yes. The directions call for cooked an shredded, or cubed chicken. I usually shred mine.
      You can print the recipe off and it has all the instructions like this for the chicken. Enjoy!

  2. This needs some minor clarification. I assume that step 3 includes the enchilada sauce with the “soups.” And you’re right. It filled my crock pot to the top. That sauce tasted amazing when I sampled it! I sent the recipe to my son and since he has a smaller crock pot, suggested that he use just one can of cream of chicken. I can’t wait for dinner tonight!

    1. Yes sorry to leave that out. I’ll correct it now. You’ll have to tell me what you think. This is a family favorite around here. Thanks Dawn!

  3. Did a bit of change. Halved the ingredients, except tortilla. Only used 3 Cooked the chicken in my Ip, then sautes the onions.Mixed everything together and cooked 2 1/2-3 hrs on slow cooker setting. Also added black beans and olives. Thanks for the inspiration to experiment

  4. reading this after dinner but i know what is for tomorrow, shift the menu a bit since this sounds so great, thanks

    1. I’ve never used red before. I think it would alter the enchiladas. I’d stick with green, but if you try red and it’s good let us know.

  5. If you cut the recipe in half, does the cooking time go down as well? If so, any suggestions on the new cooking time, or perhaps use a lower cook setting? Thanks!

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  9. Stayed pretty close to the recipe (no onions, no chiles, 2 cans cream of chicken) and it was gone faster than it took to cook it. My mom even went back for seconds which she NEVER does. Huge success for our fam and i’m making another batch right now!
    Thank you!!

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