Main Dish/ Slow Cooker

Chicken Enchilada Bake (Slow Cooker)

crockpot enchilada casserole
crockpot enchilada casserole

Crockpot Chicken Enchilada Casserole

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 Tbsp olive oil
  • 1/2 onion, chopped
  • 2 tsp jarred minced garlic
  • 1 8- ounce can tomato sauce
  • 2 tsp chili powder
  • 2 tsp cumin
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  • 1 1/2 pounds boneless skinless chicken breast, cut into bite size pieces
  • 8 soft corn tortillas
  • 3/4 cup low sodium chicken broth
  • 1 1/2 cups shredded cheddar OR colby jack cheese, divided
  • Optional - black olives and sour cream, for topping


  1. In a medium sized bowl combine all ingredients except tortillas, chicken broth and cheese. Stir to combine, making sure to mix the spices into the mixture. Spray a round slow cooker with non-stick cooking spray.
  2. Spread half the chicken mixture in the pot. Top with 1⁄2 cup shredded cheese and 4 flour tortillas. Repeat another layer.
  3. Pour chicken broth on top, then top with remaining cheese.
  4. Cook on low for 6-7 hours or high for 3-4 hours. Let stand 10-15 minutes before serving.
Nutrition Information
Yield 6 Serving Size 1 grams
Amount Per Serving Calories 364Total Fat 16gSaturated Fat 7gUnsaturated Fat 0gCholesterol 102mgSodium 858mgCarbohydrates 20gFiber 3gSugar 3gProtein 35g

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  • Reply
    Theresa Swift
    February 5, 2020 at 8:23 am

    Can this be done in an Instant Pot?

    • Reply
      Deanne Frieders
      February 11, 2020 at 4:42 pm

      I would guess so Theresa. It would be similar to making a lasagna but a shorter cook time, I’m guessing. If you try it let me know!

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