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Welcome to the Cast Iron Lane Slow Cooker Series where I feature a delicious recipe that use a slow cooker to prepare the meal.

You can browse a wide selection of slow cookers here on Amazon, Best Buy, Target, Kohl’s, Macy’s, and Walmart.com.

Over the last ten years, I’ve noticed a significant difference in the heat and cook times of the various slow cookers available on the market. I feel like the newer slow cookers can tend to get a lot hotter than older models. (Maybe that’s just a combination of the age and level of use for each slow cooker.) You’ll need to adjust the heat levels and time according to your slow cooker.

Chicken Enchilada Casserole

The origins of enchiladas can be traced back to ancient Mayan and Aztec civilizations, where tortillas were used as a basic food source. However, it wasn’t until the Spanish conquest of Mexico in the 1500s that enchiladas, as we know them today, began to take shape.

The Spanish brought with them new ingredients such as chicken, pork, cheese, and various spices, which were quickly incorporated into the local cuisine. The first recorded recipe for enchiladas appeared in a Mexican cookbook in 1831, but it wasn’t until the 20th century that they became popular in the United States.

Today, chicken enchiladas can be found in restaurants and homes across America, with many variations on the original recipe. Some recipes call for the tortillas to be fried before filling and rolling, while others prefer to lightly toast them in a dry pan. Some recipes use a red enchilada sauce, while others use a green sauce made from tomatillos and green chilies.

One thing is for sure, no matter how you choose to make them, chicken enchiladas are a crowd-pleaser. They’re perfect for a weeknight dinner or for entertaining guests, and can be easily customized to suit your taste preferences.

And today, we’re going to put a Slow Cooker variation on the menu!

I hope you give it a try and let me know what you think in the comments below!

Kitchen Items for this Recipe

Enjoy and happy cooking! ?

How to Make Chicken Enchilada Casserole in a Slow Cooker

How to Make Chicken Enchilada Casserole in a Slow Cooker

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Prep: 45 minutes
Cook: 5 hours
Total Time: 5 hours 45 minutes
Servings: 7 people



  • 20 corn tortillas
  • 1 3 to 4 lb. chicken
  • 1 medium onion finely chopped
  • 1 Tbsp oil
  • 1 10 3/4 oz. can cream of mushroom soup
  • 1 10 3/4 oz. can cream of chicken soup
  • 1 cup sour cream
  • 10 oz. green enchilada sauce
  • 1 4.5 oz. can diced green chilies, peeled diced green chilies
  • 3 Cups cheddar cheese shredded


  • Boil chicken. Shred meat and discard bones and skin.
  • Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce, and chilies. Heat until warm.
  • Tear tortillas into small, bite-sized pieces.
  • Create layers by placing half of tortillas, then chicken then sauce then cheese in slow cooker.
  • Repeat until you run out of ingredients. End layers with cheese.
  • Place lid on slow cooker
  • Cook on Low 5-6 hours (or on high 2-3 hours)
Course: Main Course
Cuisine: American Mexican, Mexican, Tex Mex
Keyword: American, Casserole, chicken casserole, chicken enchilada, Crock Pot, enchilada, enchilada casserole, Mexican, one dish, Slow Cooker
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