Do you know how easy it is to make a casserole in the slow cooker? Remember, anything the can be cooked in the oven or on the stovetop can be recreated in the slow cooker simply by adjusting cook time and liquids.

Let me show you how delicious this crockpot chicken enchilada casserole is and how quickly it comes together.

Make sure you check out all of my easy recipes while you’re here! They are perfect for busy moms and families!!

Ingredients:

• 1 can cream of chicken soup
• 1 (8 oz) container sour cream
• 1 (4.5 oz) can chopped green chilies
• 2 cups cooked chicken (I had boiled chicken on hand)
• 2 cups corn (I used frozen)
• 1 (10 oz) can enchilada sauce
• 12 corn tortillas (cut into quarters)
• 2 cups shredded Cheddar cheese

Chop up your pre-cooked chicken.

Combine the soup, sour cream and chilies in a medium bowl. Mix well.

Add the chicken and corn to the bowl and stir.

Grab your crock insert. This 6 qt oval programmable slow cooker (aff) is my favorite!

Pour half a can of enchilada sauce in the bottom of the crockpot.

Layer half of the tortilla shells over the sauce. You can use corn or flour, you choose.

Spread half of the chicken and soup combination over the tortillas.

Sprinkle with half of the shredded cheese.

Then repeat the steps using the remaining ingredients, starting with another layer of the enchilada sauce.

Once you’ve completed two layers, pop the lid on it and cook on low for 4-5 hours or on high for about 3 hours. This is going to cook pretty fast because everything is really already cooked.

What I love about the programmable slow cooker is once the cook time is up, it moves to warm and waits until you and your family are ready to eat.

Plate it up and dinner is done.

Here is a quick video that shows how easily this recipe comes together.