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Try out a new take on enchiladas with my chicken enchilada casserole made in the crock pot with some sour cream and cheesy goodness!

One of the recipes my mom made growing up was enchiladas. The flavors of an enchilada are one of my favorites. You have to try out my classic healthy enchiladas, air fryer enchiladas, or enchilada stuffed peppers.

I think the classic chicken enchiladas can be a little complicated to make so I put a spin on it. This is your super easy version of chicken enchiladas, made in the crock pot as more of a casserole! This is the perfect recipe for a weekday when you are doing errands or a weeknight when you do not feel like cooking!

Ingredients

First things first is a crockpot or slow cooker for the chicken enchilada casserole. I use the original crock pot brand and I love using the liners for easy clean up; however, you do not have to.

• Enchilada Sauce
• Sour Cream
• Corn Tortillas
• Shredded Cheese
• Chicken Breast
• Taco Seasonings

Chicken Enchilada Casserole Ingredient Substitutions

However, we can go over some suggestions and substitutions.

Enchilada Sauce

Crock pot chicken enchilada casserole needs an important ingredient: the sauce!! You really can use any enchilada sauce that you like. I just picked up one in the size I needed. I do prefer a red enchilada sauce; however, if you like green, you can try that too.

Sour Cream

The sour cream really just makes the dish extra creamy. However, to make it even healthier, you can substitute plain, nonfat Greek yogurt. But, if you really need to, you can leave this out.

Corn Tortillas

Next, the corn tortillas. It does not matter too much which ones you get. I love these extra thin ones as they are easier to eat but the street corn ones work well too.

Before you ask, they do not get gross and soggy. They are really good in this recipe and you just need to trust me!

Shredded Cheese

You can use any cheese that you like; however, I just used this shredded Mexican blend from my local grocery store.

Chicken Breast

This recipe, how I cook the chicken, is specifically for two chicken breasts totaling one pound, or half a pound each. You can use any cut of chicken for the enchilada casserole; however, you need to be mindful or cooking times.

For an easier route, you can use rotisserie chicken, shred it up and add it to the crock pot. Then, you can skip cooking the chicken in the crockpot and just add it to the enchilada casserole.

taco seasonings 

This is the taco seasonings recipe that I live and breathe for, hey, I love tacos, and is perfect to season the chicken for this recipe. However, you can also buy a packet, just use 2/2.5 tablespoons of it!

• ¼ teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• ½ teaspoon oregano

Adjust any of these seasonings to your liking. This mix is not spicy; however, you can make it spicier with the addition of ground red pepper. However, if you are watching your salt, you can reduce that as well. But I do not think there is too much salt in this.

How to Make an Enchilada Casserole

There are two steps in this recipe, making the chicken and then making the enchilada casserole.

First things first is to grab a crock pot or slow cooker, of course. I use the original crock pot brand; however, you can try others. I love using the liners for easy clean up; however, you do not have to.

Place the chicken at the bottom of the crock pot, sprinkle with the taco seasonings and then pour the enchilada sauce on top.

Cover the pot and cook on low for 1.5 to 2 hours, it depends how thick the chicken breasts are, just monitor it until it is completely cooked (165 degrees). I suggest using a thermometer that you can keep in the closed crock pot.

Once the chicken is fully cooked, shred it using two forks, a hand mixer or meat masher. Add it back to the crock pot.

Pour in the cheese and the sour cream, mix to combine.

Cut the corn tortillas into 8 equal sized triangles. Add to the crock pot and carefully mix to combine.

Close the crock pot for 5-10 minutes to allow the cheese to melt.

Can I Use a Different Meat?

I love making this sour cream enchilada casserole with chicken breast; however, you can substitute a different meat.

Chicken - You can use a smaller cut of chicken such as tenderloins or cutlets; however, be mindful of the cooking time. Also, you can try chicken thighs, which will take a little longer to cook.

Ground Beef - Ground beef is also an amazing substitute it this recipe; however, will need to be cooked on the stovetop.

Pre-cooked Chicken - For an easier route, you can use rotisserie chicken, shred it up and add it to the crock pot. Then, you can skip cooking the chicken in the crockpot and just add it to the enchilada casserole.

How to Store Chicken Enchilada Casserole Leftovers

If you want to save this for another day, I suggest leaving out the corn tortillas until you are ready to eat. They will be fine as leftovers; however, I just prefer them fresher.

Store the rest of the enchilada casserole in the fridge, in an airtight container, for up to four days.

What If I Don't Have a Crock Pot?

If you do not have a crockpot, you can still make this enchilada casserole.

Cook the chicken however you like to, whether that is the oven, stovetop or grill. Then, shred the chicken.

Preheat your oven to 400 degrees. Add all of the ingredients to a casserole dish, mixing to carefully combine. Bake for 5-10 minutes, until the cheese is melted and everything is heated.

More Crock Pot Chicken Recipes

If you love this recipe, one of my favorite crock pot chicken recipes is my shredded taco chicken. You have to try that next.

Try out some of my popular recipes such as queso smothered chicken casserole, chicken con queso, Doritos bake or nacho casserole.

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Crock Pot Chicken Enchilada Casserole

Try out a new take on enchiladas with my chicken enchilada casserole made in the crock pot with some sour cream and cheesy goodness!

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