Slow Cooker Creamy Chicken Enchilada Casserole

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Slow Cooker Creamy Chicken Enchilada Casserole

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

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!

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.

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.

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 â…“ of the chicken, then â…“ of the remaining pepper jack cheese and â…“ of the sauce.

A slow cooker with shredded cheese and ground meat layered inside, ready for cooking, on a white marble surface.

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 â…“ of the chicken, then â…“ of the remaining pepper jack cheese and â…“ 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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