Crockpot White Chicken Enchilada Casserole

Imagine walking in the door and this Crockpot White Chicken Enchilada Casserole is waiting for you! It’s hot, cheesy, comforting, hearty, and easy to make for a family dinner.

Just when I thought I was done creating enchilada recipes, even white chicken enchiladas recipes, this one called my name! This is a slow cooker or crockpot White Chicken Enchilada Casserole and it’s divine. Chicken breast is shredded into tender pieces and then layered with tortillas, green chili sauce, and cheese. It all melts together into a delicious warm, creamy, cheesy dinner.

Scroll down for the details, but the steps for this recipe are simple. Cook and shred the chicken. Make the sauce creamy white sauce with onions, garlic, green chilis, and warm spices. In the crockpot, layer the tortillas, sauce, chicken, and cheese. Repeat until the top cheesy layer. Set for 4 hours and come home to a delicious dinner the whole family will love!

Do you meal plan your dinners?  It makes busy weeknights so much easier!  Check out my Meal Planning Theme Night Recipes and then add this one to your Taco Tuesdays!

Simple Ingredients and Substitutes

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Chicken Ingredients

Tip: you can also buy a rotisserie chicken to replace these ingredients

• Chicken Breast, Skinless and Boneless – I always have raw boneless skinless chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
• Extra Virgin Olive Oil – This is just to prevent sticking to the pan when roasting. You can substitute with any neutral oil, such as vegetable oil, avocado oil, or even coconut oil.
• Chili Powder – Chili powder brings warm spice and smokiness to the chicken. You can substitute with taco seasoning or a blend of ground smoked paprika and ground coriander.
• Salt – I used kosher salt, but any salt will work.
• Ground Black Pepper – You can use fine or coarse ground black pepper. I like fresh ground, but pre-ground is fine too.

White Enchilada Sauce

• Yellow Onion, diced – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions. If you don’t have fresh onion, you can also use a tablespoon of onion flakes or onion powder and add it with the other seasonings.
• Fresh Garlic cloves, minced – Fresh is best in this simple recipe, but you can buy the pre-minced garlic sold in a small jar or use dried garlic flakes or garlic powder.
• Green chiles – I used the 4oz can of green chiles found in my regular grocery store. You can substitute in hatch green chiles. You can also use jalapeno or poblano peppers finely diced.
• Chili Powder and Ground Cumin – These seasonings brings warm spice and smokiness to the enchiladas. You can substitute with taco seasoning or a blend of ground smoked paprika and ground coriander.
• Fresh Cilantro – Cilantro adds classic Mexican flavor and a touch of color to this casserole. You can substitute with parsley or just eliminate.
• Chicken Broth or stock – You can also use, vegetable broth or stock or beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
• Cornstarch – Cornstarch is mixed with cold milk to create a cornstarch slurry. This is the thickener for the sauce. You could substitute water in for the milk.
• Sour Cream – Sour Cream is what gives that creamy, tangy sauce. However, if you don’t want to or have it to use, then you can substitute with coconut milk, plain greek yogurt, or marscapone. You can also use cream cheese that you have thinned out a bit with milk.

Other

• Corn Tortillas – White Corn tortillas or yellow corn tortillas will work. Any size will work as well, just break them as needed to fit into the layers. You could use flour tortillas if that’s all you have, but they tend to melt into the casserole and won’t give you that traditional corn flavor of enchiladas.
• Cheddar Cheese, Shredded – I like sharp cheddar cheese in this recipe. White cheddar cheese, yellow cheddar, monterey jack cheese, pepper jack cheese, or even mozzarella are all great for this.
• Scallions (Green Onion) – You can use yellow onion, white onion, or red onion, or shallots.

Optional for Garnish

You can go crazy with your favorite toppings and garnishes, so these are just a few options.

• Tomato, diced
• Sour Cream
• Scallion, finely sliced
• Fresh Cilantro
• Black Olives, sliced
• Tortilla Chips, crushed

See recipe card for quantities.

Simple Equipment

To roast or bake the chicken, you need a large sheet pan.

For this sauce, you will need a small-medium pot or skillet.

I made this slow cooker chicken enchilada casserole in my Crockpot. However, you could also make it in the oven in a large casserole dish that’s approximately 10×12, 12×12, 10×13 or similar. In the casserole dish, this enchilada recipe will have more area to fill vs. the crockpot, so you will have less layers.

Oh, and mincing garlic is made super easy with a Garlic Press.

Time Saving Prep-Ahead Steps

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Cook and Shred the Chicken

For these enchiladas, you want to make sure that the chicken is fully cooked before layering it into the slow cooker. To do so, the easiest way is to roast it for 20-25 minutes. You can also boil it for about 10-15 minutes in seasoned boiling water. Or you can buy already cooked rotisserie chicken.

Once you have cooked tender chicken, just shred it with forks or your fingers into small pieces and mix it in a bowl with all of it’s juices and seasonings poured back over top from the pan.

While the chicken is roasting… Dice the onion, mince the garlic, chop the cilantro, and thinly slice the scallions (scallions are for adding into the layers). You can also make the cornstarch slurry by mixing the cornstarch into the cold milk until completely dissolved.

Make the Sauce, Assemble, and Cook

To a small sauce pot, add the olive oil and onions and cook on low heat for 5 minutes.

Then add the garlic, green chilis, chili powder, cumin, chicken broth, cilantro, and cornstarch slurry. Bring to a simmer over medium heat, stirring until it gets thick.

Turn off the heat and mix in the sour cream completely.

Spread a very thin layer of sauce on the bottom of the casserole dish, so that the tortillas don’t stick.

Next, place corn tortillas in a single layer to cover the bottom and making sure you have enough for 3 layers.

Spread a layer of the sauce over the tortillas.

Spread ⅓ of the shredded chicken mixture over the sauce. Then sprinkle scallions over the chicken. Add ¼ of the shredded cheese.

Repeat for 2nd and 3rd layers with tortillas, sauce, chicken, cheese, scallions. Then finally tortillas, sauce, cheese, and scallions on the top.

Set the slow cooker to 3-4 hours on high or 6-8 hours on low (default to the fewest hours for high/low depending on your slow cooker settings)

Serve and Enjoy!

Variations on this Chicken Enchilada Casserole

The slow cooker is such a great option for cooking, so here are some variations on this enchilada casserole so you can make it even more!

• Ground Beef – Try swapping in lean ground beef instead of chicken. You can just saute it in a pan. Check out this delicious Taco Meat Recipe to use.
• Added Veggies – There are so many great veggies that you can add into this. Some you may want to cook ahead and some you can just add raw to cook in the slow cooker. For easily adding raw, try a layer of sliced zucchini, diced tomatoes, diced green or red bell pepper, or shredded cabbage. You can roast in the oven and then add diced carrots or sweet potato.
• Red Sauce – Instead of the white sauce, you can add a very easy red sauce. Just mix together a 14 ounce canned tomato sauce with 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, and ½ teaspoon salt.

Storage for this Enchilada Casserole

There are 3 storage options for this casserole:

• Layer the ingredients in the crockpot and before cooking, store it in the fridge covered for 1-2 days.
• Cook the enchilada casserole and store in the fridge covered for up to 3-4 days.
• Cook and store in the freezer. For this option you may want to follow the ‘Cooking in the Oven’ instructions right below and use an aluminum casserole pan. It will keep in the freezer for 4-6 months in an airtight container.

FAQs about Crockpot Chicken Enchilada Casserole

Can I use ground meat in this layered chicken enchilada casserole?

You can use ground chicken, ground turkey, or ground beef in this Chicken Enchilada Recipe! Instead of roasting the chicken in ‘Prep-Ahead’ steps 1-3, you will brown the ground meat in a frying pan on the stove. Then follow the rest of the instructions.

Can I freeze this Crockpot Enchilada Casserole to enjoy later?

This enchilada casserole can be frozen after cooking, though if you go this route, then I suggest following the oven baking instructions (scroll up to the ‘Cooking in Oven’ section). It will be easier for you to store a casserole dish (freezer safe or aluminum pan) than the crockpot insert in the freezer. You could remove it carefully from the crockpot to a freezer safe storage container, it will just be a bit tricky. Cool it first in the fridge. Store it in an airtight container in the freezer and it will last for 3-4 months. To thaw, place in the refrigerator 24 hours in advance of cooking. Then place in a 400 degree oven for 30 minutes minutes covered then 10 minutes uncovered.

What can I serve with this Enchilada Casserole?

Here are some side dish ideas to go with this chicken enchilada casserole! Since it’s such a warm and heart dish, a cool and fresh side is a nice compliment.  A simple tomato salad with either a Basil Chive Yogurt Dressing or a Honey Mustard Dressing would be perfect!  Or how about Mexican Corn Pasta Salad with Tomatoes? I also love these Easy Refried Beans using black beans!  Mexican rice would also be great.

Want More Recipes like this?

If you like Mexican or just Chicken casseroles, here are a few more ideas to check out!

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Crockpot White Chicken Enchilada Casserole Recipe

Carrie Tyler

This Crockpot White Chicken Enchilada Casserole is easy to prepare ahead and then enjoy for a weeknight family dinner. Chicken breast is shredded into tender pieces and then layered with tortillas, sauce, and cheese. The sauce is a simple creamy white sauce with onions, garlic, green chilis, and warm spices. It all comes together in the slow cooker or crockpot for warm, creamy, cheesy and delicious family dinner!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 4 hours hrs 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 servings

Equipment

• Slow Cooker

Ingredients

  

Chicken (Tip: you can also buy a rotisserie chicken to replace these ingredients)

• 8 ounces Chicken Breast Skinless and Boneless
• ½ teaspoon Extra Virgin Olive oil
• 2 teaspoons Chili Powder
• 1 teaspoon Salt enough to season before roasting
• 1 teaspoon Pepper enough to season before roasting

White Enchilada Sauce

• 1 teaspoon Olive Oil
• ½ Yellow Onion, diced
• 2 cloves Garlic, minced
• 4 ounces Green Chilis ~or finely diced jalapeno or poblano pepper about ½ cup
• 2 teaspoons Chili Powder
• 2 teaspoons Ground Cumin
• ¼ cup Fresh Cilantro, Chopped
• ½ cup Chicken Broth
• 2 tablespoons Cornstarch
• ¼ cup Milk
• ¾ cup Sour Cream

Layering Ingredients

• 4 Scallions (Green Onions)
• 12-14 Corn Tortillas 6 inch
• 16 ounces Cheddar Cheese Shredded split into thirds to ensure enough for the 3 layers

Optional for Garnish

• 1 Tomato diced
• ½ cup Sour Cream
• 1 Scallion finely sliced

Instructions

 

Prep-Ahead

• Preheat oven to 400 degrees F
• Rub the chicken breast with olive oil, sprinkle with salt and pepper and roast in the oven for 20 minutes or until internal temp reaches 165 degrees F. Take the chicken out and let cool for 10-15 minutes until cool enough to shred. Shred into small bite-size pieces. TIP: buy a cooked rotisserie chicken so all you have to do is shred it!
• While the chicken is roasting… Dice the onion, mince the garlic, chop the cilantro, and thinly slice the scallions (scallions are for adding into the layers). You can also make the cornstarch slurry by mixing the cornstarch into the cold milk until completely dissolved.

Make the Sauce

• To a small sauce pot, add the olive oil and onions and cook on low heat for 5 minutes. Then add the garlic, green chilis, chili powder, cumin, chicken broth, cilantro, and cornstarch slurry. Bring to a simmer, stirring until it gets thick.
• Turn off the heat and whisk in the sour cream completely.
• At this point you can either move on to the assembly or put the scallions, sauce and the chicken in the fridge until you are ready to assemble.

Assemble the Enchilada Casserole

• Spread a very thin layer of sauce on the bottom of the casserole dish, so that the tortillas don’t stick. Next, place corn tortillas in a single layer to cover the bottom and making sure you have enough for 3 layers.
• Spread a layer of the sauce over the tortillas.
• Spread ⅓ of the shredded chicken over the sauce. Then sprinkle scallions over the chicken. Add ¼ of the shredded cheese.
• Repeat for 2nd layer. Add another layer of tortillas over the cheese, then sauce, and another ⅓ of the chicken, scallions, and ¼ of the cheese.
• Repeat for 3rd layer. Add another layer of tortillas over the cheese, then sauce, and the final ⅓ of the chicken, scallions, and ¼ of the cheese.
• Add the final layer of tortillas making sure to fill in any holes with broken tortillas. Spread the final layer of sauce over top and top with cheese and scallions.

Cook!

• Set the slow cooker to 3-4 hours on high or 6-8 hours on low (default to the fewest hours for high/low depending on your slow cooker settings)
• Serve and Enjoy!

Keyword chicken, chicken casserole, Chicken Enchiladas, crockpot, slow cooker