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A plate with a serving of chicken enchilada casserole topped with jalapeños and pico de gallo, garnished with cilantro, next to tortilla chips, salsa, cheese, and sour cream—a perfect Crock Pot comfort meal.
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Crock Pot Chicken Enchilada Casserole Recipe

A cozy, family-friendly Crock Pot Chicken Enchilada Casserole made with layers of tender chicken, salsa verde, tortillas, sour cream, and cheese. Easy to assemble and perfect for weeknights, game days, or casual gatherings.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Servings: 8 servings
Calories: 238kcal
Author: Stephanie Wilson

Ingredients

  • 2 pounds boneless skinless chicken breasts (about 4 chicken breasts)
  • salt and pepper (about 1 teaspoon salt & 1/2 teaspoon pepper) or to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 15 6-inch corn tortillas (or desired amount to cover casserole)
  • 1 (28-oz) Salsa Verde or green chile enchilada sauce
  • 1 (16-oz) shredded Monterey Jack cheese
  • 1 (8-oz) reduced fat sour cream

Instructions

  • Place the chicken breasts in the crockpot and season with salt, pepper, garlic powder, chili powder, coriander, and cinnamon. Pour the salsa verde over the top, cover, and cook 1 ½ to 2 hours on HIGH or 3 hours on LOW.
  • Shred the chicken in the crockpot into large shreds; they are not finished cooking yet. Cut the tortillas into wedges and add 2/3 to the crockpot along with half of the cheese and all of the sour cream. Stir to combine. Top the casserole with the remaining tortillas and the remaining cheese. Cover and cook for another 45 to 1 hour.
  • Serve with your favorite toppings like avocado, pico de gallo, sliced green onions, etc.

Notes

  1. Chicken: Boneless, skinless chicken thighs also work well—they’re extra tender and flavorful.
  2. Tortillas: I prefer corn tortillas as they add the flavor of authentic enchiladas, but day-old flour tortillas can work too, as they absorb sauce without turning mushy.
  3. Cheese: Shred your own cheese if possible for the best melt.
  4. Salsa Verde: Use your favorite brand or homemade; adjust the heat to taste. You can also substitute green enchilada sauce if preferred.
  5. Toppings: Don’t skip fresh toppings—they balance the richness of the casserole. I love pico de gallo, avocado, and green onions.

Nutrition

Calories: 238kcal | Carbohydrates: 22g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 157mg | Potassium: 517mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg