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Forkful of cheesy green chile chicken enchilada casserole being lifted from a crockpot, topped with diced tomatoes and green peppers.
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Crockpot Green Chile Chicken Enchilada

This creamy enchilada recipe is an easy slow cooker meal made with shredded chicken, green chiles, and cheesy tortillas—no rolling required!
Course Lunch or Dinner
Cuisine TexMex
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 335kcal
Author Deb Clark

Equipment

  • Crockpot

Ingredients

  • 3-4 boneless skinless chicken breasts
  • 16 ounces salsa verde I used a jar of roasted salsa verde - delicious!
  • 10 ounces cream of chicken soup
  • 4 ounces roasted green chiles diced
  • 4 ounces cream cheese room temperature
  • 1 teaspoon chicken seasoning if you don't have that, use all purpose seasoning
  • 6-8 corn tortillas I use La Tortilla or the Mi Rancho brand, as they are so flavorful
  • 2 cups shredded cheese
  • Optional garnish - cilantro thinly sliced green chiles or diced red chilis.

Instructions

  • Prep the crockpot: Spray the inside of your slow cooker with nonstick cooking spray. Place the chicken breasts in a single layer on the bottom and sprinkle them evenly with your seasoning mix.
    Raw chicken breasts seasoned with taco seasoning in a white crockpot, surrounded by salsa verde, corn tortillas, and kitchen utensils.
  • In a small saucepan or microwave-safe bowl, warm the cream cheese until soft and easy to whisk. Stir in the cream of chicken soup, salsa, and green chiles until smooth and combined. Spoon the mixture over the chicken. Cover and cook on low for 6–8 hours (recommended for the most tender chicken) or on high for 4 hours if you're short on time.
    Green chile cream sauce being spooned over seasoned chicken breasts in a white crockpot, with tortillas and shredded cheese nearby.
  • Toast the tortillas: While the chicken is cooking, heat a dry skillet over medium heat. Toast the tortillas one at a time until they puff slightly and develop golden brown spots, about 30–60 seconds per side. Let them cool, then slice into strips.
    Toasted corn tortillas cut into strips on a white cutting board with a knife, next to a bowl of shredded cheese and a crockpot filled with green chile sauce.
  • When the chicken is fully cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it in the creamy sauce.
    Shredded chicken being stirred into green chile sauce in a white crockpot, surrounded by shredded cheese and toasted tortillas.
  • Stir in the toasted tortilla strips, then sprinkle the shredded cheese over the top. Cover and cook for another 5–10 minutes, just until the cheese is melted and gooey. Garnish and serve with a dollup of sour cream, fresh salsa or your favorite enchilada seasonings.
    Toasted corn tortilla strips being stirred into creamy shredded chicken and green chile sauce inside a white slow cooker.

Notes

Storage

Refrigerate - Cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm larger amounts in a 300°F oven until heated through.

Nutrition

Calories: 335kcal | Carbohydrates: 17g | Protein: 27g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 1040mg | Potassium: 540mg | Fiber: 1g | Sugar: 5g | Vitamin A: 849IU | Vitamin C: 8mg | Calcium: 188mg | Iron: 1mg
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