Crockpot White Chicken Enchilada Casserole
If you love creamy white chicken enchiladas but don’t love the whole filling-and-rolling situation, this easy crockpot casserole is about to become a new favorite! It’s layered with tender chicken, soft corn tortillas, creamy white enchilada sauce, and plenty of melted pepper jack cheese for a comfort food dinner that’s almost like a Tex-Mex style lasagna. Just add your favorite toppings and dinner is sorted!
By the way, I absolutely LOVE an easy crockpot dinner, and I’ve got loads more for you to check out! I think you’ll also enjoy my crockpot ravioli lasagna, crockpot Tex-Mex chili, crockpot sweet chili sloppy Joes, and crockpot Mexican meatballs!
What You’ll Need
For the chicken layer, you’ll need shredded cooked chicken along with garlic salt, chili powder, cumin, and dried minced onion for that classic cozy enchilada flavor.
The creamy white sauce comes together with garlic, green chiles, chicken broth, milk, cornstarch, and sour cream, which creates the rich creamy texture that makes this casserole different from traditional red enchiladas.
For layering, you’ll use corn tortillas and plenty of shredded pepper jack cheese to build those cheesy casserole-style layers right in the crockpot.
How To Make Crockpot White Chicken Enchilada Casserole (Quick Overview!)
The chicken gets tossed with a simple seasoning blend first while a creamy white enchilada sauce cooks on the stove with green chiles, garlic, broth, milk, and sour cream.
From there, everything gets layered into the slow cooker casserole-style with corn tortillas, seasoned chicken, cheese, and plenty of sauce between each layer.
As it cooks, the tortillas soften into the sauce and everything turns creamy, cheesy, and packed with white chicken enchilada flavor. A final layer of melted pepper jack on top finishes it all off.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Ideas
This casserole is definitely hearty enough to serve as a full meal on its own, especially with all the chicken, tortillas, cheese, and creamy sauce layered together.
If you want to add a few extra sides, Mexican rice, refried beans, black beans, or a simple corn salad all work really well alongside it.
For toppings, try cilantro, sliced jalapeños, avocado, scallions, pico de gallo, or a squeeze of fresh lime right before serving.
Swaps & Variations
Rotisserie chicken works great if you want an even easier shortcut dinner.
Monterey Jack or a Mexican cheese blend can be used instead of pepper jack if you want a milder flavor.
You can also add black beans, corn, or diced jalapeños between the layers to bulk it out a little more and stretch it further.
If you prefer more heat, use hot green chiles or add a little cayenne or hot sauce to the creamy sauce mixture.
Crockpot White Chicken Enchilada Casserole
Ingredients
- 3 cups shredded cooked chicken
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried minced onion
- 2 cloves garlic minced
- 4 ounce can green chilis
- ½ cup chicken broth
- 2 tablespoons cornstarch
- 1 1/4 cups milk
- ¾ cup sour cream
- 12 corn tortillas
- 2 1/2 cups pepperjack cheese shredded, divided
Instructions
- In a bowl, toss the shredded chicken with the garlic salt, chili powder, cumin, and dried minced onion. Set aside.
- In a saucepan over medium heat, add the garlic, green chiles, and chicken broth. Bring just to a gentle bubble.
- In a small bowl, whisk together the milk and cornstarch until smooth.
- Slowly whisk the milk mixture into the saucepan and stir until combined. Bring the sauce back to a light bubble, then stir in the sour cream. Remove from the heat.
- Spray the slow cooker with nonstick cooking spray. Spread a thin layer of sauce across the bottom.
- Layer 4 corn tortillas over the sauce, followed by one-third of the chicken, one-third of the cheese, and one-third of the sauce.
- Repeat the layers until everything has been used, finishing with the remaining cheese on top.
- Cover and cook on LOW for 4 hours.
- Garnish with cilantro, jalapeños, scallions, or your favorite toppings before serving.
Have you tried this recipe? I’d love to hear your thoughts – you can leave a review and rating below!