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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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.
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?)
I like to serve this with a green salad and homemade ranch dressing. So yummy!
Here’s the printable recipe
- 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)
- Grease a 6 quart crockpot.
- Sauté the onion in 1 tablespoon of oil in a pot until translucent.
- Stir in soups, green enchilada sauce, sour cream and chilies.
- Heat until warm.
- Cut tortillas into bite size pieces.
- Layer in greased crockpot: sauce, chicken, tortillas, and cheese.
- Repeat 2-3 times.
- Cook on high 2-3 hours.
- 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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Kelsey Elsberry says
Do I cook the chicken first? What do I do with the chicken? This looks great and can’t wait to make it tonight!
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!
Would flour tortillas work or only corn?
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!
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!
Juan Flores says
Can you cook this in the oven?
I’ve never made it in the oven, but I’m sure you could. Just layer in a 9×13 pan and cook 350 for about 30 minutes or so.
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
That sounds great! I’m gonna have to try it this way. Thanks for sharing!
reading this after dinner but i know what is for tomorrow, shift the menu a bit since this sounds so great, thanks
What did you think?
Would flour tortillas work?
Angela Farnell says
Probably, but they don’t hold up as well texturally.
Can you use red enchilada sauce instead?
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.
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!