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Slow Cooker Chicken Enchilada Casserole

A comforting and flavorful slow cooker dish made with layers of tortillas, shredded chicken, enchilada sauce, and cheese, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces tortillas
  • 2 cups shredded chicken (cooked) You can use rotisserie chicken for convenience.
  • 2 cups enchilada sauce Use a spicier sauce if you prefer more heat.
  • 2 cups shredded cheese (like cheddar or Monterey Jack)
  • 1 cup black beans (optional)
  • 1 cup corn (optional)
  • to taste chopped cilantro for garnish (optional)

Method
 

Preparation
  1. Layer 2 tortillas at the bottom of your slow cooker to create a sturdy base.
  2. Add half of the shredded chicken evenly over the tortillas.
  3. Pour 1 cup of enchilada sauce across the chicken, saturating it for maximum flavor.
  4. Sprinkle a layer of cheese to create that cheesy goodness.
  5. Repeat the layering process: more tortillas, chicken, sauce, and cheese until all ingredients are used.
  6. Finish with a generous layer of cheese on top.
  7. Cover the slow cooker and cook on low for 4 to 6 hours, or until the cheese is bubbly and the tortillas are tender.
  8. Serve hot, garnished with chopped cilantro.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat portions in the microwave or oven.