Slow Cooker Green Chicken Enchilada Casserole
18 Comments Sep 27, 2023
Updated Jun 11, 2025
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This slow cooker green chicken enchilada casserole brings bold green chile flavor and creamy texture together in one effortless, crowd-pleasing dish.
Enchilada recipes are so easy to cook in the crock pot. If you want to try even more variations, you’ll love my Vegetarian Enchilada Casserole or Lazy Enchiladas.
Making chicken enchiladas from scratch can be a lot of work—but this slow cooker version keeps things easy. With just a quick prep and simple ingredients, you’ll have tender shredded chicken in a creamy green enchilada sauce layered with corn tortillas and melty cheese. It’s the perfect hands-off meal to start early and enjoy by dinnertime.
Recipe Ingredients
Key Ingredients
Here’s what makes this creamy green enchilada casserole so flavorful and satisfying:
- Chicken Breasts – Cooked and shredded for a hearty base.
- Seasonings – Salt, pepper, garlic powder, and onion powder for added depth.
- Salsa Verde & Green Enchilada Sauce – Tangy and flavorful, forming the creamy sauce.
- Sour Cream – Adds richness, creaminess, and a subtle tang.
- Green Chiles & Green Onions – Bring extra flavor and texture.
- Monterey Jack Cheese – Melts smoothly and adds cheesy goodness.
- Corn Tortillas – Hold up well and round out the casserole layers.
How to make Green Chicken Enchilada Casserole
Step One – Add the chicken to the slow cooker. Sprinkle over the salt and pepper.
Step Two – Pour over the salsa verde.
Step Three – Cover and cook on LOW for 6 hours.
Step Four – Remove the chicken onto a plate and shred it with two forks.
Step Five – Discard the salsa and juices that were in the crockpot and pour in the remaining ingredients.
Step Six – Add the shredded chicken into the sour cream mixture and stir until well combined.
Step Seven – Cut the tortillas into strips (I cut them into eight pieces each) and place them on top of the casserole mixture. Stir the tortillas into the mixture.
Step Eight – Sprinkle the cheese over the chicken and tortilla mixture.
Step Nine – Return the lid to the slow cooker and cook on HIGH for 2 hours or until the enchilada casserole is hot and melty. Sprinkle with remaining green onions. Serve and enjoy!
What to serve with enchilada casserole?
- Since this casserole has all of the basic enchilada elements, you can easily serve it as is. Simply put a nice helping on a plate and serve warm.
- As for toppings, you can add extra sour cream, diced tomatoes, fresh cilantro, more green chilies, sliced black olives, hot sauce, red pepper flakes, and jalapenos.
- Make it the best sour cream chicken dish by serving it alongside refried beans, tortilla chips, or Mexican rice.
Featured Comment
“wow, and online slow cooker recipe works for a change. It was really good.”
– Mccory
Slow Cooker Green Chicken Enchilada Casserole
Ingredients
For the chicken:
- 1.5 lbs. boneless skinless chicken breasts
- 1 tsp. salt
- ¼ tsp. pepper
- 16 oz. salsa verde
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
For the casserole:
- 20 oz. green enchilada sauce, (two 10 oz. cans)
- 1 cup sour cream
- ¼ cup green onions
- 5 oz. can fire roasted green chiles
- 2 cups monterey jack cheese, shredded
- 10 corn tortillas
Instructions
- NOTE: This is an 8 hour recipe; 6 hours to cook the chicken and 2 hours to cook the casserole after it is assembled. Add the chicken to the slow cooker. Sprinkle over the salt and pepper. Pour over the salsa verde.
- Place the lid on the slow cooker and cook on low for 6 hours.
- When the cooking time is up. REMOVE the chicken on to a plate and shred with two forks.
- DISCARD all the salsa and juices in the slow cooker, this is TOO runny to use for the enchiladas.
- Add the shredded chicken to the dry slow cooker.
- Add the green enchilada sauce, green onions, green chiles and sour cream. Stir. Next, cut the tortillas into strips (I cut them into eight pieces each). Add the tortillas to the chicken mixtures and stir. Spread out into an even layer. Sprinkle over the cheese. (If desired you can layer this like lasagna instead).
- Place the lid back on the slow cooker and cook on HIGH for 2 hours longer. Or until the enchilada casserole is hot and melty. Sprinkle with remaining green onions.
- Serve and enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Enchilada Recipes
Try Chicken Enchilada Pasta or Chicken Enchilada Casserole for a cheesy twist on classic flavors.
Pork Enchiladas and Beef Enchilada Casserole are hearty options perfect for feeding a crowd.
If you’re in the mood for something cozy, go for Chicken Enchilada Soup or Beef Enchilada Chili.
Tasty but 6 hours on low was far too long for the chicken! Mine was at temperature within 3 hours.
When cooking in the slow cooker you can cook longer than temperature, especially if you want tender meats.
wow, and online slow cooker recipe works for a change. It was really good. Because of Shortcuts I had to make I had not cooked the chicken in the enchilada sauce and I’m sure it would’ve been even better… And I used no fat Greek yogurt instead of sour cream serve it with rice and a nice salad of greens, walnuts, blue cheese.
Hi! What do you recommend to keep the tortillas from becoming mushy? It especially happens with flour tortillas when oven baking. So I’m hesitant to try the recipe. Thank you!
Hi, I have a bag of 5 inch corn tortilla. How many of these would you use for this recipe. Thanks.
You can add them slowly you don’t want it to be dry. It’s hard to say without testing it.
I used 12
I’ve made your red enchilada crockpot recipe many times, which calls for 10 tortillas IF USING a 10-12 oz bag; since I buy the smaller 8 oz bag, I use 15-16 tortillas. This green enchilada recipe says 10 tortillas but doesn’t clarify the bag size. Go with 10-12 oz tortilla bag too (meaning 15-16 tortillas if using 8oz bags)?
I would go with the larger sized tortilla for this recipe (or use a few more like you are used to).
Seems like an additional 2 hours on high (approx. 4 hours on low) to basically reheat already cooked chicken/tortilla strips and melt cheese, is excessive, no?
It takes a long time for it to reheat in the middle, especially with the sour cream added. If you feel it needs less, definitely stop it.
Would Greek yogurt be okay to sub for the sour cream?
I’ve steered away from adding greek yogurt to hot recipes, it turns to water.
Not sure why you say to discard the salsa verde sauce. I used mine to make rice.
Yes, you can of course use it in another recipe.
Can ingredients be assembled in the crock pot ahead of time?
I prepare Meals for the Ronald McDonald House in Morgantown, West Virginia. I prepare a hot meal on the day that I’m there cooking and another meal to be either and/or assembled and baked 2 days later.
This one may be harder to prepare ahead of time since you have to add other things at the end of the cooking time. You could prepare it all and in the last steps put it into a casserole dish and have them bake it the next day.
I love Mexican food! Want your easy recipes!