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Homemade Slow Cooker Chicken Enchilada Pie recipe photo
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Slow Cooker Chicken Enchilada Pie

This Slow Cooker Chicken Enchilada Pie is a comforting, layered dish full of tender chicken, bold spices, and melty cheese, perfect for fuss-free weeknight meals.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Comfort Food, Easy, Enchilada, Slow Cooker
Servings: 6 servings

Ingredients

  • 2 half chicken breasts bone-in with skin (skin removed before adding to enchiladas)
  • 0.5 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 16 ounces red enchilada sauce jarred, no sugar added or homemade
  • 4 ounces green chile peppers canned
  • 1.5 cups reduced-fat shredded cheddar cheese
  • 8 ounces fat-free sour cream
  • 9 whole-wheat tortillas 6-inch, low sodium recommended

Instructions

  • Start by carefully removing the skin from your bone-in chicken breasts. Pat the chicken dry, then rub evenly with garlic powder, cumin, chili powder, salt, and black pepper.
  • Pour half of the red enchilada sauce into the bottom of your slow cooker. Place the seasoned chicken breasts on top, then spoon over the green chile peppers. Pour the remaining enchilada sauce over the chicken and chiles, ensuring everything is well coated. Cover and cook on low for 5-6 hours or until the chicken is tender and shreds easily.
  • Once cooked, remove the chicken breasts from the slow cooker and shred the meat using two forks or tongs, discarding bones. Return the shredded chicken to the slow cooker and mix it with the sauce and chiles for a cohesive filling.
  • Start layering your enchilada pie right in the slow cooker or a separate baking dish if your slow cooker insert isn’t oven-safe. Place a tortilla on the bottom, then spread a portion of the chicken mixture, followed by a sprinkle of shredded cheddar cheese and a dollop of sour cream. Repeat layers until all ingredients are used, finishing with a generous layer of cheese on top.
  • Cover and cook on low for an additional 30-60 minutes to melt the cheese and meld the flavors together. Alternatively, if using an oven-safe dish, bake at 350°F for 20 minutes until bubbly and golden on top.
  • Let the pie rest for a few minutes before slicing. Serve warm with your favorite toppings like fresh cilantro, avocado slices, or a squeeze of lime for an extra pop of brightness.

Equipment

  • Slow cooker (at least 4-quart capacity)
  • Mixing Bowl
  • Measuring Spoons and Cups
  • Forks or tongs
  • Sharp Knife
  • Spatula

Notes

  • Swap cheddar cheese for part-skim mozzarella for a lighter variation.
  • Use Greek yogurt instead of sour cream to increase protein content.
  • Add diced jalapeños or cayenne pepper to the spice rub for extra heat.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze slices for up to 3 months.
  • To reheat, thaw overnight and warm covered in the oven or microwave with a splash of water to keep moist.