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Easy slow cooker green chile chicken enchilada casserole in a ceramic dish

Slow Cooker Green Chile Chicken Enchilada Casserole

A cozy meal featuring tender chicken, spicy green chiles, and cheesy layers cooked perfectly in a slow cooker.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Protein
  • 2 lbs boneless, skinless chicken breasts
Veggies
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup roasted green chiles, diced (canned Hatch green chiles recommended)
Sauce
  • 2 cups green enchilada sauce (store-bought or homemade)
Rice/Grains
  • 10-12 pieces corn tortillas, cut into 1-inch strips
Dairy
  • 2 cups shredded cheese (Monterey Jack and sharp cheddar blend)
Spices
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt
  • to taste Black pepper
Other
  • 1/4 cup chopped cilantro
  • Cooking spray

Method
 

Preparation
  1. Dice the onion and mince the garlic.
  2. In a mixing bowl, toss chicken breasts with diced onion, minced garlic, cumin, chili powder, salt, and pepper to season evenly.
Preparation of Tortillas
  1. Cut corn tortillas into 1-inch strips and warm them in the microwave for 20-30 seconds wrapped in a damp paper towel to prevent cracking.
Layer the Casserole
  1. Lightly spray the slow cooker pot with cooking spray.
  2. Spread a thin layer of enchilada sauce on the bottom.
  3. Layer half of the chicken mixture evenly over the sauce, followed by half of the tortilla strips and half of the remaining enchilada sauce.
  4. Sprinkle half of the shredded cheese and half of the diced green chiles over the sauce.
Complete the Layers
  1. Repeat the layering process with the remaining chicken mixture, tortilla strips, enchilada sauce, green chiles, and cheese, ending with cheese on top.
  2. Cover the slow cooker and cook on low for 4 to 5 hours until the chicken is tender.
Final Steps
  1. Remove the chicken breasts and shred them with two forks.
  2. Stir the shredded chicken back into the slow cooker mixture gently to distribute evenly.
  3. Switch the slow cooker to warm and sprinkle chopped cilantro on top.
  4. Let the casserole sit for 10 minutes to allow the cheese to set slightly before serving.

Notes

For perfectly shredded chicken, ensure it is cooked through before shredding. Don’t skip warming the tortillas; it prevents them from becoming too soggy. Adjust the heat level by adding more chili powder or jalapeños if you enjoy spice. Store leftovers in the fridge in an airtight container for up to 3 days.