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chicken enchilada casserole in a Crockpot with a wooden serving spoon

Crockpot Chicken Enchilada Casserole

Slow cooked and shredded chicken with chopped corn tortillas and colby jack cheese.
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 10 Servings
Calories: 315kcal
Author: Mason Woodruff

Ingredients

  • 3 pounds Boneless Skinless Chicken Thighs
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Paprika
  • 1 Tablespoon Mexican Oregano
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Ground Cumin
  • 8 oz Diced Green Chiles
  • 1 cup Chicken Bone Broth

For the Casserole

  • 12 Corn Tortillas cut into strips
  • 6 oz Colby Jack or Monterey Jack Cheese freshly grated

Instructions

  • Toss the chicken in the spices, herbs, green chiles, and chicken broth inside a Crockpot or slow cooker.
  • Cook on high for 3-4 hours or low for 6-8 hours until the chicken shreds easily with forks.
  • Shred the chicken and set the Crockpot to its keep warm function.
  • Stack the tortillas and use a knife to cut them in half and 5-6 times across to create bite size strips. Add the tortilla strips and half the cheese to the chicken and fold everything together. (Optional: You can add ingredients like black beans, roasted corn, and fresh peppers to the casserole at this step.)
  • Top with the remaining cheese, cover, and cook for 15-20 minutes until the top layer of cheese is fully melted.
  • Garnish with cilantro and queso fresco before serving. I like to serve with rice, beans, and pickled onions or escabeche.

Nutrition

Calories: 315kcal | Carbohydrates: 14g | Protein: 31g | Fat: 16g | Fiber: 2g