Creamy Crockpot Chicken Enchilada Casserole

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layered shredded chicken in a creamy enchilada sauce slow-cooked to tender perfection and baked with melted cheese on top. This Mexican-inspired slow-cooker recipe, ready in about 440 minutes, pairs boneless skinless chicken breasts, cream cheese, enchilada sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 6 Mexican cuisine 480 cal/serving

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Ingredients

4 (about 2 pounds) boneless skinless chicken breasts
8 ounces cream cheese
1 cup enchilada sauce
1/2 cup sour cream
1 can (4 oz) diced green chilies
10, cut into halves corn tortillas
2 cups shredded Mexican blend cheese
1/4 cup chopped cilantro
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Place 4 boneless skinless chicken breasts in a 6-quart slow cooker. Sprinkle with 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 2: In a medium bowl, combine 8 ounces cream cheese (cubed), 1 cup enchilada sauce, 1/2 cup sour cream, and 1 can (4 oz) diced green chilies. Stir until smooth and pour evenly over the chicken breasts.
Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
Step 4: Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce.
Step 5: Preheat oven to 375°F. In a greased 9x13-inch baking dish, layer half of the cut corn tortillas (10 halves), half of the chicken mixture, and half of the 2 cups shredded Mexican blend cheese. Repeat the layers ending with cheese on top.
Step 6: Bake uncovered for 20-25 minutes until the cheese is melted and bubbly. Garnish with 1/4 cup chopped fresh cilantro before serving.