Crockpot Chicken Enchilada Casserole Recipe
Cozy Weeknight Meal Mexican.
An easy and delicious slow cooker meal with hearty flavors of chicken, cheese, and tortillas in every comforting bite.
I remember the first time I made this. It was a drizzly Tuesday, and I just didn't have the energy for a complicated dinner. I layered everything into my old, trusty crockpot, feeling a little doubtful. But hours later, coming home to that smell… wow. My family gathered around the table, scooping up heaps of cheesy, saucy goodness. It felt like such a small victory, turning a gray day into something cozy and memorable. It’s been a staple ever since.
Why This Recipe Feels So Good
- •It’s a true 'set it and forget it' meal. Perfect for busy days.
- •The layers of cheese and sauce are just so comforting.
- •Minimal prep work and even less cleanup.
- •The whole house smells amazing while it cooks.
- •It's a crowd-pleaser that feels both hearty and special.
Honestly, this is the best thing to come home to after a long day. My whole family gets excited when they know it's 'enchilada casserole night.' It's so hearty and tastes like it took hours of effort, but it's just so simple.
Essential Ingredient Guide
- Enchilada Sauce: A good quality canned red enchilada sauce is your best friend here. It saves so much time. Look for one that has a nice, deep chili flavor. Of course, if you have a favorite homemade version, that works beautifully too.
- Corn Tortillas: I find corn tortillas hold up much better in the slow cooker than flour ones, which can get a bit gummy. Cutting them into strips helps them soften perfectly into the casserole.
- Mexican Cheese Blend: Using a pre-shredded blend is totally fine and so easy. It usually has Monterey Jack, cheddar, and other melty cheeses. If you have the time, shredding your own from a block will give you an even creamier melt.
Complete Cooking Process
- The first step is just about getting all the good stuff together. In a big bowl, you'll mix the chicken, beans, corn, spices, and about half your enchilada sauce. It’s not fancy, just a simple stir to make sure every piece is coated in flavor.
- This is where it comes together. Think of it like making a lasagna. A little sauce on the bottom, then a layer of tortilla strips, your chicken mixture, and a happy sprinkle of cheese. You just repeat that until the crockpot is full, ending with that lovely blanket of cheese on top.
- Now, the magic part. Put the lid on and walk away. For hours. The slow cooker does all the work, gently cooking the chicken until it’s fall-apart tender and melding all those wonderful flavors together. Your kitchen will smell heavenly.
A Few Common Questions
→Can I use flour tortillas instead of corn?
You can, but I'd be gentle. Flour tortillas tend to get much softer and can almost dissolve into the casserole. If you use them, I'd suggest using thicker ones and maybe toasting them lightly first to help them hold their shape.
→Can I use pre-cooked chicken?
Absolutely! This is a great way to use up leftover rotisserie chicken. Just shred about 3-4 cups of cooked chicken and mix it with the other filling ingredients. Since the chicken is already cooked, you can reduce the cooking time to 2-3 hours on LOW.
→How can I make it spicy?
Easy! You can use a 'hot' enchilada sauce, add a pinch of cayenne pepper to the spice mix, or toss in some chopped jalapeños with the green chiles. It's very easy to adjust the heat to your liking.
→Is this casserole freezer-friendly?
Yes, it freezes quite well. Let it cool completely, then store it in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat in the oven or microwave.
Crockpot Chicken Enchilada Casserole Recipe
Slow cooker chicken enchilada casserole is easy and delicious! Hearty flavors of chicken, cheese, and tortillas in every bite.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Casserole
- 011.5 lbs boneless, skinless chicken breasts (about 3)
- 021 (15 oz) can black beans, rinsed and drained
- 031 (15 oz) can corn, drained
- 041 (10 oz) can red enchilada sauce
- 051 (4 oz) can diced green chiles
- 061/2 cup diced yellow onion
- 071 teaspoon chili powder
- 081/2 teaspoon cumin
- 09Salt and black pepper to taste
- 1012-15 corn tortillas, cut into strips
- 113 cups shredded Mexican cheese blend
For Topping (Optional)
- 01Sour cream or plain Greek yogurt
- 02Fresh cilantro, chopped
- 03Sliced avocado
- 04Diced red onion
- 05Lime wedges
Instructions
In a large bowl, combine the chicken, black beans, corn, half of the enchilada sauce, green chiles, onion, chili powder, and cumin. Stir until everything is well-coated. Season with a little salt and pepper.
Lightly grease the inside of your slow cooker. Spread a thin layer of the remaining enchilada sauce on the bottom.
Begin layering. Start with a layer of tortilla strips, followed by a third of the chicken mixture, and then a third of the shredded cheese.
Repeat the layers two more times: tortilla strips, chicken mixture, cheese. End with a final, generous layer of cheese on top.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
Once cooked, gently shred the chicken inside the slow cooker using two forks and stir everything together to combine.
Let the casserole rest for about 10 minutes before serving. This helps it set up a bit.
Serve warm with your favorite toppings like sour cream, cilantro, and avocado.
Notes & Tips
- 1Feel free to add other vegetables like bell peppers or zucchini to the filling.
- 2If your casserole seems a bit dry, you can add a little more enchilada sauce or even a bit of chicken broth.
- 3This recipe is very forgiving. Don't worry about perfect layers; it will all taste delicious in the end.
Tools You'll Need
- •Grease your slow cooker insert! It makes cleanup so much easier.
- •Don't skip rinsing the canned beans. It removes the extra starchy liquid and salt.
- •Let the casserole rest for 10-15 minutes after cooking. It helps the layers set so it's not too runny when you serve it.
- •Use freshly shredded cheese if you can. It melts better than the pre-packaged kind.