Last Updated September 5th, 2023 at 06:45 pm by Lisa
A big scoop of this layered chicken enchilada casserole defines cozy, yummy, comfort food. What makes this a great recipe, is you can cook the filling on the stovetop or simmer in a slow cooker all day.
Bake this casserole until it's bubbly and golden brown, and look at the shortcut timesaving ideas for crazy busy days when you gotta get dinner on the table even faster.
There are layers of soft tortillas, filled with tender juicy shredded chicken, melted cheeses, sliced black olives, and fire roasted salsa verde for added depth of authentic delicious flavors of this traditional Mexican dish...
Easy Chicken Enchilada Recipe
Once you make the easy chicken enchilada casserole filling either in a slow cooker, as a crock pot recipe, or on the stovetop, any extra leftover chicken filling can become tacos, taquitos, and many other meals. Also, this easy enchilada casserole reheats quickly in the microwave or oven.
Make Chicken Filling Mixture
- 4 lbs boneless skinless chicken breasts
- 2 cups diced yellow onion or red onion
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- Two 24 oz jars roasted Salsa Verde salsa - Old El Paso, San Antonio brand from Costco or any similar brand enchilada sauce. NOTE: Reserve 1 jar for dipping the tortillas.
Try my Homemade Green Enchilada Sauce, it is so easy and delicious. And freezes so well!
Enchilada Casserole Ingredients
- 1 lb white corn tortillas yellow corn or flour work too
- 3 cups grated Mexican cheese blend or cheddar cheese
- 10 oz Mexican Oaxaca cheese (wheel) optional diced into cubes
- 16 oz sliced black olives drained
- 1 jar of salsa verde salsa
- chicken enchilada filling
Slow Cooker Chicken Enchiladas Casserole Recipe
- In a slow cooker or in the bottom of the slow cooker place chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and one large jar of roasted salsa verde salsa. The other jar is to dip your tortillas in. Alternatively, you can use a jar or can of red enchilada sauce in place of the green salsa verde salsa.
- Cook on low heat for at least 4 hours of your slow cooker, but you can go up to 6-8 hours cook time on low. Shred the chicken with two forks, and mix the filling.
Stovetop Chicken Enchilada Filling
- Alternatively, you can make the chicken enchilada filling on the stove top for faster preparation. In a dutch oven or pot with a lid like chicken stock, add the boneless chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and a large jar of roasted salsa verde salsa.
- Cook on medium heat for about 30 minutes covered, for best results check occasionally and add a little more chicken broth if it dries out needed. Shred chicken with 2 forks once cooked and mix well.
Assemble Enchilada Casserole
- Preheat the oven to a high heat of 375 degrees. Spray the sides and bottom of the casserole dish with nonstick spray for easier cleanup and serving.
- Optional but so good: Heat olive oil or vegetable oil in a large skillet pan and quickly fry all the tortillas-this adds great flavor. Just cook the tortillas a minute or so on each side until they are turning a little golden.
- Pour the salsa verde (or enchiladas sauce) into a small pan or dish. Dip tortillas into the salsa/sauce and coat well. Place a scoop or large spoon of chicken mixture filling down the middle of the tortilla.
- Add a layer of cheese on top of chicken filling. Next fold tortillas inward and roll up, then place them seam side down into the bottom of the dish.
- Fill the pan with all rolled and filled tortillas.
- Pour remaining salsa verde salsa (or enchilada sauce) of the jar on top of rolled enchiladas. Now add plenty of cheese, and sprinkle it generously all over. Add small cubes of Mexican Oaxaca cheese, and a can of sliced drained black olives for the top layer.
- Bake 375 for 45 minutes until brown and bubbly.
- Garnish with chopped fresh cilantro or parsley. Serve with a big green salad, red rice, a side of Mexican rice brown rice, refried beans, tortilla strips, and any favorite toppings you love like sour cream or salsas.
- Store leftovers in an airtight container, and eat within 3 days.
Crockpot Chicken Enchilada Casserole Variations & Toppings
Time Savers: Instead of cooking the chicken, buy or make Diced Chicken. Or use the meat from a rotisserie chicken, and cook for 30 minutes until the onion is soft and spices all combine with the cooked chicken to make the filling. Then assemble the casserole.
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Toppings: Sprinkle on green onions, chopped pickled jalapenos, or a dollop of sour cream or Mexican crema. Be sure to open a big bag of restaurant style tortilla chips to have with this dinner!
Types Of Cheeses: Use the types of cheese you prefer. Mexican shredded cheese labeled queso fresco or Oaxaca gives authentic flavor. You can find Mexican Oaxaca cheese at local grocery stores. Colby Jack or Monterey Jack Cheese or pepper jack cheese would be really great too!
Beef Enchilada Recipe: Make this a ground beef enchilada casserole recipe simply swap out the chicken breasts for browned ground beef. Or use flank steak in the slow cooker for at least 4 hours with some taco seasoning.
Cheese Enchilada Recipe: Just leave out the chicken and add in lots of cheese. You could also add in more fire roasted green chiles or red bell pepper to keep it vegetarian for cheese enchiladas.
Make Homemade Enchilada Sauce: Try my Homemade Enchilada Sauce to dip the tortillas in, and pour it over the top of the casserole. Or a storebought one like Old El Paso green chile enchilada sauce, or a delicious enchilada red sauce.
Kind Of Tortillas: Flour tortillas, whole wheat tortillas, or yellow corn tortillas work in this recipe.
Add More Seasonings: If you prefer it spicier add more ancho chili powder, garlic powder, or onion powder.
PRO TIP: Make extra chicken filling in your slow cooker, and portion in ziplock bags for the freezer. Then you can make enchiladas anytime!
Chicken Enchilada FAQ
Yes, prepare two casserole dishes, bake one, and freeze the other. Wrap it tightly in heavy aluminum foil, and then a layer or two of cling wrap.
What a great fast dinner to take out of the freezer, you, and yes, you can bake from frozen.
Good side dish options are hot refried beans topped with melted grated cheese, black beans, Mexican red rice, or tortilla chips.
Take the extra chicken enchilada filling from your slow cooker and a portion in ziplock bags for the freezer. These are some of my favorite ways to use any extra filling for quick dinners any night of the week:
Tuck into crispy fried taco shells
Bake into Mexican casseroles
Wrap into burritos loaded with beans and cheese
Use to fill taquitos or quesadillas
Layer into nachos loaded with cheese and Mexican pickled onions and jalapenos
Add into a taco salad in place of the taco meat
Top on tostadas with crisp iceberg lettuce and salsa
Wrap into tamales with queso fresco cheese
A Mexican dish that is corn tortillas with a meat filling. The tortilla is rolled around and covered with a savory sauce and covered in cheese.
Enchiladas are filled with different ingredients like
meats, cheese, beans, potatoes, vegetables, or combinations.
Enchilada sauces can be red or green chili sauces like salsa roja, moles, tomatillo-based sauces, such as salsa verde. They can also be cheese-based sauces, such as chile con queso.
More Mexican Food Recipes
Any of these Mexican recipes are a great addition to your family dinner or Taco Tuesday feast!
Mexican Pickled Red Onions are an easy recipe with no canning skills needed and ready in 30 minutes. This tasty condiment for Mexican food is just like what they serve you in restaurants for street tacos.
Homemade Tomatillo Salsa has a fresh taste you will never get out of a jar or from any store. The fire-grilled flavor and medium heat in this homemade salsa will have people loving each and every bite.
There are so many different ways to make guacamole. This is an Authentic Guacamole recipe. It has fresh lime juice, grated onion (one of my top secrets), chopped tomato, hot sauce, and spices. Make it in a molcajete a traditional ancient cooking tool or in any bowl with just a couple of forks!
Avocado Salsa aka Taco Sauce is a great side dish to drizzle on Mexican foods. Try it on tacos, burritos, taquitos, or served with tortilla chips as a dip.
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Chicken Enchilada Casserole Recipe
Ingredients
Enchilada Chicken Filling
- 4 lbs boneless skinless chicken breasts
- 2 cups diced yellow onion or red onion
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 24 oz jars roasted Salsa Verde salsa (Old El Paso, San Antonio brand from Costco or any similar brand enchilada sauce. Reserve 1 jar for dipping the tortillas.)
Enchilada Casserole
- 1 lb white corn tortillas yellow corn or flour work too
- 3 cups grated Mexican cheese blend or cheddar cheese
- 10 oz Mexican Oaxaca cheese (wheel) optional diced into cubes
- 16 oz sliced black olives drained
- chicken enchilada filling
Instructions
Slow Cooker Chicken Enchiladas Casserole Recipe
- In a slow cooker or in the bottom of the crockpot place chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and one large jar of roasted salsa verde salsa. The other jar is to dip your tortillas in. Alternatively, you can use a jar or can of red enchilada sauce in place of the green salsa verde salsa.
- Cook on low heat for at least 4 hours of your slow cooker, but you can go up to 6-8 hours cook time on low. Shred the chicken with two forks, and mix the filling.
Stovetop Chicken Enchilada Filling
- Alternatively, you can make the chicken enchilada filling on the stove top for faster preparation. In a dutch oven or pot with a lid like chicken stock, add the boneless chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and a large jar of roasted salsa verde salsa.
- Cook on medium heat for about 30 minutes covered, for best results check occasionally and add a little more chicken broth if it dries out needed. Shred chicken with 2 forks once cooked and mix well.
Assemble Enchilada Casserole
- Preheat the oven to a high heat of 375 degrees. Spray the sides and bottom of the casserole dish with nonstick spray for easier cleanup and serving.
- Optional but so good: Heat olive oil or vegetable oil in a large skillet pan and quickly fry all the tortillas-this adds great flavor. Just cook the tortillas a minute or so on each side until they are turning a little golden.
- Pour the salsa verde (or enchiladas sauce) into a small pan or dish. Dip tortillas into the salsa/sauce and coat well. Place a scoop or large spoon of chicken mixture filling down the middle of the tortilla.
- Add a layer of cheese on top of chicken filling. Next fold tortillas inward and roll up, then place them seam side down into the bottom of the dish.
- Fill the pan with all rolled and filled tortillas.
- Pour remaining salsa verde salsa (or enchilada sauce) of the jar on top of rolled enchiladas. Now add plenty of cheese, and sprinkle it generously all over. Add small cubes of Mexican Oaxaca cheese, and a can of sliced drained black olives for the top layer.
- Bake 375 for 45 minutes until brown and bubbly.
- Garnish with chopped fresh cilantro or parsley. Serve with big green salad, red rice, a side of Mexican rice brown rice, refried beans, tortilla strips, and any favorite toppings you love like sour cream or salsas.
- Store leftovers in an airtight container, eat within 3 days.
Notes
Variations & Toppings
- Toppings: sprinkle on green onions, chopped pickled jalapenos, or a dollop of sour cream or Mexican crema. Be sure to open a big bag of restaurant style tortilla chips!
- Types Of Cheeses: use the types of cheese you prefer, the Mexican shredded cheese is great and so is queso fresco for an authentic flavor even Colby jack or Monterey jack would be really great.
- Beef Enchilada Recipe: to make this a ground beef enchilada casserole recipe simply swap out the chicken breasts and brown ground beef with some taco seasoning.
- Cheese Enchilada Recipe: just leave out the chicken and add in lots of cheese. You could also add in more fire roasted green chiles to keep it vegetarian for cheese enchiladas.
- Your Own Enchilada Sauce: Use your homemade enchilada sauce to dip the tortillas in, and pour it over the top of the casserole. Or a storebought one like Old El Paso green chile enchilada sauce, or a delicious enchilada red sauce.
- Kind Of Tortillas: flour tortillas or whole wheat tortillas will work in this recipe as well, and so will yellow corn tortillas.
- Add More Seasonings: if you prefer it spicier like chili powder, garlic, or onion powder.
Lisa, thanks for always giving us tips about how to make parts ahead and save time in the kitchen. These enchiladas were a hit with my family and I did make extra chicken filling so I could use it in lunches for the week. Definitely going to put this one on repeat!
These look amazing! The photos are gorgeous, I can't wait to make these.
Thanks Lidy...easy to make in the slow cooker, and yummy!