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Creamy Enchilada Casserole (slow cooker) — finished dish

Easy Creamy Enchilada Casserole Recipe

A rich, creamy slow cooker enchilada casserole loaded with tender shredded chicken, hidden veggies, and a velvety cream cheese enchilada sauce. This dump-and-go dinner is weeknight-approved and family-tested!
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Method Nutrition

Ingredients
  

For the Casserole
  • 2-3 chicken breasts
  • 1 zucchini diced
  • 1 onion diced
  • 1 red pepper diced
  • 1 cup corn fresh or frozen
  • 1 can enchilada sauce mild or medium heat
  • 6 oz cream cheese cubed
  • 4-6 corn or flour tortillas sliced into strips
  • 1 cup chicken broth low-sodium recommended
  • salt and pepper to taste

Method
 

Instructions
  1. Season chicken breasts generously with salt and pepper on both sides and place in the bottom of the slow cooker.
  2. Add the diced zucchini, onion, red pepper, and corn on top of the chicken.
  3. Pour the enchilada sauce and chicken broth over everything. Stir gently to combine.
  4. Cover and cook on low for 4–6 hours, until the chicken is cooked through and fall-apart tender.
  5. Remove the chicken breasts and shred using two forks, then set aside.
  6. Add the cubed cream cheese to the slow cooker and stir until fully melted and incorporated into the sauce.
  7. Return the shredded chicken to the slow cooker. Stir in the sliced tortillas and let everything sit on warm for 10–15 minutes so the tortillas soften and absorb the sauce.
  8. Serve hot topped with shredded cheese, sour cream, cilantro, jalapeños, or your favorite toppings.

Nutrition

Calories: 385kcal

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