Go Back
–+ servings
chicken enchilada casserole in a Crockpot with a wooden serving spoon
Print Recipe
No ratings yet

Crockpot Chicken Enchilada Casserole

Slow cooked and shredded chicken with chopped corn tortillas and colby jack cheese.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Slow Cooker Recipes
Cuisine: Tex-Mex
Keyword: crockpot casserole with chicken, crockpot chicken casserole, crockpot chicken enchilada casserole, crockpot enchilada casserole, crockpot shredded chicken enchiladas
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