This Crockpot White Chicken Enchilada Casserole has a creamy sauce and uses pre-cooked chicken for an easy dinner idea!
I’m a busy mom, so any meal where I can add food to a crock pot and leave it for a few hours is my best friend. We have lots of busy weeknights, so my slow cooker has a permanent spot on my counter!
In fact, one of my favorite things to do is cook and shred chicken beforehand, and freeze them in a freezer bag for later. This really helps when I need a quick dinner and don’t have much time to cook.
That’s exactly what I did in this Slow Cooker Chicken Enchilada Casserole! It has a homemade creamy white sauce, lots of spices, and pre-cooked chicken to help save time. This is basically white chicken enchiladas, just deconstructed but still with that delicious flavor.
Scroll to the bottom of the post to get to the recipe card. Or keep reading for more tips and tricks!
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This recipe has pretty simple ingredients:
Pre-cooked and shredded boneless skinless chicken breasts (Chicken thighs would work too)
Shredded pepper jack cheese
Can of green chiles
Chicken: I also like using a pre-cooked rotisserie chicken to get the shredded chicken!
Cheese: Any cheese would work- monterey jack cheese, white cheddar cheese, etc.
Seasoning: You can use your own favorite taco seasonings: onion powder, garlic powder, chili powder, cumin, salt and black pepper, etc.
Sauce: This honestly has a LOT of sauce. If you like it less saucy, then halve the butter, flour, milk, and chicken broth. I may actually do this next time.
How to make
In a medium pot, melt butter on medium heat. Add flour and whisk together.
Add the chicken broth and whisk constantly, until it thickens slightly.
Add the milk, taco seasoning, and green chiles and continue to cook on low heat until thickened.
Add the sour cream and stir.
In the bottom of the slow cooker, add a bottom layer of tortillas. Then add 1/3 of the sauce, 1/3 of the chicken, and 1/3 of the cheese.
Continue until all the ingredients have been used up, ending with the remaining cheese. Cook on low for 5-6 hours until completely heated through.
How to store leftovers
Once this has cooled to room temperature, store leftover chicken casserole in an airtight container in the fridge. Use up within 3-5 days.
The next day, you can easily reheat leftovers in the microwave or on the stovetop.
Ideas for side dishes
I recommend serving this with some kind of vegetable side! I roasted some frozen green beans to go with this, but zucchini also makes an excellent side.
You could also serve this with a side salad.
Other slow cooker recipes
Need some other easy crockpot meals? Here are some of my tried-and-true recipes!
Print the recipe for this Crockpot Chicken Enchilada Casserole:
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 1 cup milk
- 3 cups chicken broth
- 1 packet taco seasoning
- 4-ounce can green chiles
- 1 cup sour cream
- 3 cups cooked and shredded chicken
- 2 cups shredded Pepper Jack cheese
- 9 fajita-sized flour tortillas
- In a medium pot, melt butter on medium heat. Add flour and whisk together.
- Add the chicken broth and whisk constantly, until it thickens slightly.
- Add the milk, taco seasoning, and green chiles and continue to cook on low heat until thickened.
- Add the sour cream and stir.
- In the bottom of the slow cooker, add a bottom layer of tortillas. Then add 1/3 of the sauce, 1/3 of the chicken, and 1/3 of the cheese.
- Continue until all the ingredients have been used up, ending with the remaining cheese. Cook on low for 5-6 hours until completely heated through.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 120mgSodium: 285mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 20g
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.