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Crockpot Chicken Enchilada Casserole

This is a quick and easy way to enjoy the flavor of Chicken Enchiladas without having to stuff and roll each one individually.  
Prep Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken enchilada, crockpot, slow cooker


  • 3-4 C. Chicken Shredded
  • 10 oz. can Green Enchilada Sauce
  • 4 oz. can Diced Green Chiles
  • 1 can Cream of Mushroom soup
  • 1 can Cream of Chicken soup
  • 1 C. Sour Cream
  • 21 Corn Tortillas White or Yellow
  • 3-4 C. Shredded Cheese I use Colby Jack


  • Cook and Shred Chicken.  In a bowl, combine soups, sour cream, green enchilada sauce, and green chiles. Spread a small amount of soup mixture in the bottom of your slow cooker.  Tear 7 tortillas into small pieces and place over sauce.  Top with 1/2 of the shredded chicken, 1/3 of the sauce then 1/3 of the cheese. Repeat 2 more times ending with sauce and cheese on top. the chicken is only used in the first two layers. Cook on low for 5-6 hrs. or High for 2-3 hrs.