Chicken Enchilada Bake (Slow Cooker)

crockpot enchilada casserole
crockpot enchilada casserole

Crockpot Chicken Enchilada Casserole

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 364kcal


  • 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


  • 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.
  • Spread half the chicken mixture in the pot. Top with 1⁄2 cup shredded cheese and 4 flour tortillas. Repeat another layer.
  • Pour chicken broth on top, then top with remaining cheese.
  • Cook on low for 6-7 hours or high for 3-4 hours. Let stand 10-15 minutes before serving.


Calories: 364kcal | Carbohydrates: 20g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 858mg | Potassium: 716mg | Fiber: 3g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 5mg | Calcium: 255mg | Iron: 2mg
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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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