Slow Cooker Creamy Chicken Enchilada Casserole

Chicken Recipes Reading Time: 4 minutes
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This Slow Cooker Creamy Chicken Enchilada Casserole is my favorite go to weeknight dinner that is always a crowd pleaser!

You layer tender chicken, corn tortillas and plenty of cheese with a delicious creamy white sauce.

This layered casserole cooks all day in the slow cooker to create one delicious dinner your whole family will love!

Slow Cooker Creamy Chicken Enchilada Casserole

Serves: 6
Prep time: 15 minutes
Cook time: 4 hours

A square slice of casserole topped with sour cream and herbs on a white plate, surrounded by avocado, lime, cilantro, green onion, and tortillas on a wooden surface.

How To Make Slow Cooker Creamy Chicken Enchilada Casserole

Assorted ingredients in small bowls on a white surface, including shredded chicken, shredded cheese, sour cream, green chilies, oil, flour, milk, spices, and corn tortillas.

Ingredients

  • 3 cups shredded cooked chicken
  • 1 teaspoon garlic salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried minced onion
  • 2 cloves garlic, minced
  • 4 ounce can green chilis
  • ½ cup chicken broth
  • 2 tablespoons cornstarch
  • 1 1/4 cups milk
  • ¾ cup sour cream
  • 12 corn tortillas
  • 2 1/2 cups pepperjack cheese, shredded, divided
Close-up of a cheesy casserole topped with chopped green onions and herbs, baked in a slow cooker.

Step-by-Step Guide

1. In a medium bowl mix the chicken with the garlic salt, chili powder, cumin and minced onion, set aside.

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2. In a saucepan over medium heat add your garlic, green chiles and chicken broth. Bring up to just a bubble.

A saucepan with chopped green chilies, a bowl of shredded chicken with spices, and a stack of corn tortillas on a marble surface.

3. In a small bowl whisk together the milk and cornstarch.

4. Whisk the milk mixture into the broth mixture until combined.

5. Bring back up to a bubble and add in your sour cream.

A pot of creamy sauce, a bowl of shredded chicken with spices, and a stack of corn tortillas on a white surface.

6. Remove from heat and set aside.

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7. Now it is time to assemble your enchilada casserole in the slow cooker.

8. Set aside ½ cup of the shredded pepper jack cheese.

9. Spray your slow cooker with non-stick spray.

10. Spread a thin layer of sauce down the bottom of the slow cooker.

A slow cooker containing a creamy mixture with chopped pickles on a light-colored countertop.

11. Next layer 4 of the tortillas down, then ⅓ of the chicken, then ⅓ of the remaining pepper jack cheese and ⅓ of the sauce.

A slow cooker with shredded cheese and ground meat layered inside, ready for cooking, on a white marble surface.
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12. Repeat until all your ingredients are gone.

13. Top with the ½ cup of pepper jack cheese.

Shredded cheese covering ingredients in a black slow cooker on a marble countertop.

14. Cover and cook on low for 4 hours.

15. Garnish with cilantro, jalapenos, scallions, anything you like!

A cooked casserole topped with melted cheese and chopped herbs inside a black slow cooker, viewed from above on a light surface.

16. Serve!

A slice of egg and cheese casserole topped with sour cream and chopped herbs is served on a white plate, with avocado and fresh greens in the background.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can serve this over rice, it is delicious.
  • You can use flour tortillas if you prefer but they tend to fall apart easier.
A spatula lifts a piece of cheesy, layered lasagna topped with chopped herbs from a slow cooker.

Slow Cooker Creamy Chicken Enchilada Casserole

Print Recipe
A slice of egg casserole topped with sour cream and chopped herbs on a white plate, with avocado, tortillas, and fresh greens in the background.
Prep Time:15 minutes
Cook Time:4 hours

Ingredients

  • 3 cups shredded cooked chicken
  • 1 teaspoon garlic salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried minced onion
  • 2 cloves garlic minced
  • 4 ounce can green chilis
  • ½ cup chicken broth
  • 2 tablespoons cornstarch
  • 1 1/4 cups milk
  • ¾ cup sour cream
  • 12 corn tortillas
  • 2 1/2 cups pepperjack cheese shredded, divided

Instructions

  • In a medium bowl mix the chicken with the garlic salt, chili powder, cumin and minced onion, set aside.
  • In a saucepan over medium heat add your garlic, green chiles and chicken broth. Bring up to just a bubble.
  • In a small bowl whisk together the milk and cornstarch.
  • Whisk the milk mixture into the broth mixture until combined.
  • Bring back up to a bubble and add in your sour cream.
  • Remove from heat and set aside.
  • Now it is time to assemble your enchilada casserole in the slow cooker.
  • Set aside ½ cup of the shredded pepper jack cheese.
  • Spray your slow cooker with non-stick spray.
  • Spread a thin layer of sauce down the bottom of the slow cooker.
  • Next layer 4 of the tortillas down, then ⅓ of the chicken, then ⅓ of the remaining pepper jack cheese and ⅓ of the sauce.
  • Repeat until all your ingredients are gone.
  • Top with the ½ cup of pepper jack cheese.
  • Cover and cook on low for 4 hours.
  • Garnish with cilantro, jalapenos, scallions, anything you like!
  • Serve!
Servings: 6 people
Close-up of a baked cheesy casserole topped with melted cheese and chopped green onions.

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