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    Home » Chicken

    May 2017 · Updated: Nov 2023

    Crock-Pot Green Chili Chicken Enchilada Casserole

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    Last updated on November 14th, 2023 at 01:10 am

    I have to start by saying nothing beats my mom’s Green Chili Chicken Enchiladas! They are my absolute favorite meal and anytime she makes them for me I’m elated! I make these for my family as well, but there’s just something about my mom’s home cooking, I swear she left out a key ingredient when she gave me the recipe because hers tastes better!

    That being said they can be a lot of work to make and are usually for a special occasion or family gathering. Since these are some of my favorite meals I wanted to try to simplify the preparation and tweak the recipe to make them more weeknight-friendly. My Mom gave me the idea when she made them for my Birthday, she mentioned she had made an extra pan of enchiladas, but instead of taking the time to roll up the enchiladas, she layered all the ingredients in a baking pan.

    I took that idea one step further and layered all of the ingredients in my programmable crockpot at our house and anything I can convert into a crockpot meal makes my life so much easier.

    {This post contains affiliate links. Please see my full Disclosure Page for details}

    Crock Pot Green Chili Chicken Enchilada Casserole

    Amber
    Green Chile Chicken Enchiladas turned into an easy weeknight crockpot meal.
    No ratings yet
    Print Recipe
    Prep Time 10 minutes mins
    Cook Time 5 hours hrs
    Total Time 5 hours hrs 10 minutes mins
    Course Dinner
    Cuisine Mexican
    Servings 6
    Calories 494 kcal

    Ingredients
      

    • 1- Shredded Whole Fryer Chicken or 3-4 Large Chicken Breasts Shredded
    • 1- Medium Onion Diced
    • 1- Tbs. Minced Garlic
    • 1-28 Oz Can Green Enchilada Sauce
    • 1-7 Oz Can Diced Green Chiles
    • Garlic Salt & Black Pepper to taste
    • 9-12 Corn Tortillas
    • 2- Cups Shredded Cheese Colby Jack, Sharp Cheddar, or your Favorite Cheese Blend

    Instructions
     

    • Place your shredded chicken in a stockpot.
    • Add diced onion, garlic, ½ a cup of green enchilada sauce, diced green chilies, and heat over medium heat until onions are soft and the mixture is warm.
    • Add Garlic Salt and Pepper to taste.
    • Layer 3-4 corn tortillas on the bottom of the crockpot.
    • Spoon a layer of the chicken mixture on the tortillas.
    • Repeat layers two more times.
    • Pour remaining enchilada sauce over the last layer.
    • Top with shredded cheese.
    • Cook on low for 4-5 hours.

    Optional:

    • Top with sour cream.
    • Serve with rice and beans.

    Nutrition

    Serving: 1gCalories: 494kcalCarbohydrates: 37gProtein: 42gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 8gCholesterol: 119mgSodium: 1200mgFiber: 6gSugar: 8g
    Tried this recipe?Let us know how it was!

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    Filed Under: Chicken

    Comments

    1. Vicki says

      May 18, 2017 at 1:53 pm

      Yum, love this idea Amber!

      Reply

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    Amber Hollis Head shot

    Hi, I’m Amber, sharing easy homemade recipes, food preservation, and modern homestead life from our one-acre homestead.

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