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Cook this chicken enchilada casserole in the Crockpot and then serve up in tortillas, over greens for a salad, or my favorite way-in a crunchy taco salad bowl!
This tasty crockpot chicken enchilada recipe features a homemade enchilada sauce cooked together with both chicken and rice to create versatile dinner!
Trust me, I’m aware these aren’t actual enchiladas. But the flavor profile is exactly what you’d expect in chicken enchiladas, and you can serve it up so many ways!
I’m a firm believer in using the slow cooker all year long. In the colder months, it’s perfect for simmering those all-day comfort foods. In the warmer months, it’s a great way to avoid heating up the house.
To make them lighter for those hot summer days, these crock pot chicken enchiladas are delicious served over spinach or crisp romaine lettuce. You could even slice up some fresh bell peppers to top it.
Ingredients needed for Crockpot Chicken Enchilada Casserole
- boneless/skinless chicken breasts
- onion, chopped
- mini sweet peppers, chopped
- lime, zest and juice
- olive oil
- flour
- tomato sauce
- tomato paste
- cumin
- paprika
- garlic powder
- cayenne pepper (optional)
- Hot sauce to taste (optional)
- Chicken stock (if needed to thin sauce)
- 1 cup uncooked rice or quinoa
- Toppings: cheese, sour cream, guacamole, salsa, cilantro, etc.
Instructions
Chop the onions and peppers. Add to crockpot along with chicken. Season chicken generously with the lime zest and juice and salt and pepper. Turn slow cooker on low and set aside while you make the sauce.
In a pan over medium heat, add the oil and flour. Stir together until flour is golden and you have formed a paste. (You are making a quick roux to give your sauce some body.)
Sauce step 2
Add the tomato sauce and tomato paste and cook until the sauce is thick. Season with hot sauce, cayenne pepper, paprika, cumin and garlic powder. If the sauce is too thick, thin with chicken broth.
Pour the sauce over the chicken, onions and peppers. Add 1 cup of uncooked rice or quinoa. Cook on low for 5-6 hours or until rice is cooked and chicken is fork tender.
Shred the chicken and stir together. Serve in bowls, in tortillas, over salad or in taco shells. Top with cheese, sour cream, guacamole and cilantro.
What to serve with this enchilada casserole:
If you’d rather cook the rice on the side, this Crockpot Express Cilantro Lime Rice is a great side dish made in a pressure cooker. Or keep it more traditional with a simple Mexican Rice recipe.
Keep it in the Crockpot family (do you have more than one like I do?) and make a side of homemade Refried Beans on the side. There are instructions for slow cooking or pressure cooking the beans.
Keeping it on the lighter side? Serve the chicken over this Southwestern Chopped Salad with a fresh cilantro lime dressing.
Crockpot Chicken Enchilada Casserole
Ingredients
For the chicken
- 1 pound boneless/skinless chicken breasts
- 1 medium onion chopped
- 4-5 mini sweet peppers chopped
- 1 lime zest and juice
For the sauce
- 2 Tbsp olive oil
- 2 Tbsp flour
- 2 8 oz cans tomato sauce
- 1 Tbsp tomato paste
- 1 tsp cumin
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- ¼ tsp cayenne pepper optional
- hot sauce to taste optional
- chicken stock if needed to thin sauce
- 1 cup uncooked rice or quinoa
- optional toppings: cheese, sour cream, guacamole, salsa, cilantro, etc.
Instructions
- 1 pound boneless/skinless chicken breasts, 1 medium onion, 4-5 mini sweet peppers, 1 limeChop the onions and peppers. Add to crockpot along with chicken. Season chicken generously with the lime zest and juice and salt and pepper. Turn slow cooker on low and set aside while you make the sauce.
- 2 Tbsp olive oil, 2 Tbsp flourIn a pan over medium heat, add the oil and flour. Stir together until flour is golden and you have formed a paste. (You are making a quick roux to give your sauce some body.)
- 2 8 oz cans tomato sauce, 1 Tbsp tomato paste, 1 tsp cumin, 1 Tbsp paprika, 1 Tbsp garlic powder, ¼ tsp cayenne pepper, hot sauce to taste, chicken stockAdd the tomato sauce and tomato paste and cook until the sauce is thick. Season with hot sauce, cayenne pepper, paprika, cumin and garlic powder. If the sauce is too thick, thin with chicken broth.
- 1 cup uncooked rice or quinoaPour the sauce over the chicken, onions and peppers. Add 1 cup of uncooked rice. Cook on low for 5-6 hours or until rice is cooked and chicken is fork tender. Shred the chicken and stir together.
- optional toppings: cheese, sour cream, guacamole, salsa, cilantro, etc.Serve in bowls, in tortillas, over salad or in taco shells. Top with cheese, sour cream, guacamole and cilantro.
Nutrition
published 7/2013, updated 3/24
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