Slow Cooker Chicken Enchilada Casserole {Recipe Box}

This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.

Inspiration for this recipe came from our family cookbook and from my favorite recipe for chicken enchiladas.

We’ve made this meal since Jacob was a toddler. It’s always been a favorite, and the best part is…. it’s easy peasy.

All the ingredients melt together and make a delicious enchilada casserole.

A printable recipe, without photos, is below for your convenience.

The first thing to do is cook the chicken; we make a batch of Instant Pot Taco Chicken.

Then mix the soups, cream cheese, salsa, and green chilies in a large bowl, adding the chicken, as well.

Cut tortillas into triangles, perfect for layering in the slow cooker.

Now it’s time to make the layers. First spray your slow cooker with cooking spray (this eliminates a hard, crusty ring around the side of the slow cooker when cleanup comes).

Start with a thin layer of the soup/chicken mixture on the bottom of the slow cooker.

Then add a layer of tortilla triangles.

Add another layer of the soup/chicken mixture, topping it off with cheese.

Continue with a second round of layers (tortilla triangles and soup/chicken mixture), topping it all off with a final layer of shredded cheese.

Finally, just let the slow cooker do its work, and enjoy!

Slow Cooker Chicken Enchilada Casserole

Ingredients

  • 1-2 pounds chicken cooked and shredded
  • 1 pack cream cheese
  • 2 cans cream of chicken soup
  • 1 cup salsa
  • 1 can green chilies
  • 5-6 to rtillas cut into triangles
  • Shredded cheese

Instructions

  1. Cook the chicken, and shred it with a fork. Then mix the soups, cream cheese, salsa, and green chilies in a large bowl, adding the chicken, as well. Cut tortillas into triangles, perfect for layering in the slow cooker.
  2. Now it's time to make the layers. Spray your slow cooker with cooking spray. Start with a thin layer of the soup/chicken mixture on the bottom of the slow cooker. Then add a layer of tortilla triangles. Add another layer of the soup/chicken mixture, topping it off with cheese. Continue with a second round of layers (tortilla triangles and soup mixture), topping it all off with a final layer of shredded cheese.
  3. Cook on low heat for 4-5 hours, making sure the cheese doesn't brown. Serve with sour cream, and enjoy!

 

9 thoughts on “Slow Cooker Chicken Enchilada Casserole {Recipe Box}”

  1. For busy parents, it doesn’t get any better. Only six simple ingredients to create a meal for a family? Yes, please! The best part is that most people already have the required ingredients in their kitchen. I know I sure do and I can’t wait to try this. Thank you for sharing and the pictures look delightful!

  2. This looks delicious and so easy! That’s my favorite combination. I can see making these to our garden parties! Thank you Mel :)

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.