Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is a quick dump and cook dinner that you will love for busy weeknights and lazy weekends.

Overhead view of a bowl of Crockpot Chicken Enchilada Casserole topped with jalapenos and sour cream - 3

If you love the flavors of enchiladas but don’t always have time to roll up chicken enchiladas , this slow cooker casserole is the perfect solution. We still start with my homemade enchilada sauce , but let’s prepare that the night before. Then when it is time to make this recipe it’s only about five minutes of hands-on time. The final dish is that delicious enchilada taste without all the work.

Ingredients

This delicious one-pot meal comes together with simple ingredients and very little hands-on time. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.

Red enchilada sauce: I love my homemade enchilada sauce , but store-bought sauce would also work well in this recipe.
Black beans: Rinse them thoroughly before adding them. If you don’t like black beans, you can swap them for pinto beans.
Frozen corn: So easy to keep on hand in your freezer and cooks perfectly with the other ingredients.
Green chiles: Also diced, these can be dumped right into the crockpot and add such great flavor. You can use mild or hot green chiles depending on your spice preferences.
Onion and garlic: Dice them up finely to add savory flavor to the dish.
Chicken: Boneless skinless chicken breasts cook right in the slow cooker with the other ingredients, making this an easy one-pot meal and infusing them with lots of enchilada flavor!
Tortillas: I always make my enchiladas with corn tortillas because I love the flavor and how well they hold up, but you can also use flour tortillas or gluten-free tortillas.
Shredded cheese: Shred your cheese from a block for the best-tasting and melting cheese.

How to Make Slow Cooker Chicken Enchilada Casserole

Here is a brief overview of how this easy chicken enchilada casserole in the crockpot comes together. For the full recipe, including all measurements, scroll to the recipe card at the bottom of the post.

Add Ingredients to the Slow Cooker

In the base of the slow cooker, combine the enchilada sauce , black beans, frozen corn, onion, garlic, chiles, salt, and pepper.

corn, black beans, green chiles, onion, garlic, salt and pepper in a slow cooker with enchilada sauce - 5

Cook the Chicken

Add the chicken breasts. Cook on low for 3 hours or on high for 1 1/2 hours. Remove the chicken, shred it, and stir it back into the sauce mixture.

Overhead view of a crock pot with ingredients, including raw chicken breasts, for Crockpot Chicken Enchilada Casserole recipe before cooking. - 6

Add the Cheese and Tortillas

Add in the corn tortillas and top with cheese. Cook on high for 30 minutes or until the cheese has melted. Serve in bowls topped with sour cream, fresh cilantro, diced avocado, or diced jalapeños.

Overhead view of crock pot with Crockpot Chicken Enchilada Casserole recipe, topped with shredded cheese before cooking. - 7

Storing and Reheating Leftovers

Store any leftover slow cooker enchilada casserole in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or a small skillet over low heat until heated through. Always use your best discretion when reheating and eating leftovers.

Overhead view of a crockpot of Crockpot Chicken Enchilada Casserole recipe, topped with cilantro and jalapenos - 8

What to Serve with Crockpot Chicken Enchiladas

Pico de Gallo
Corn Salsa
Pickled Jalapeños
Cilantro Lime Rice
Instant Pot Pinto Beans
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Ingredients

2 cups enchilada sauce homemade or store-bought (16 ounces)
15 ounces black beans drained and rinsed
1 cup frozen corn
1 small yellow onion diced
2 garlic cloves minced
4.5 ounces diced green chiles
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 pound chicken breasts
4 corn tortillas cut into strips
1 1/2 cups cheese shredded (Colby Jack, cheddar cheese, and Mexican cheese blends all work great)

Instructions

Spray a 6-quart slow cooker with cooking spray.
In the base of the slow cooker, combine the enchilada sauce, black beans, frozen corn, onion, garlic, chiles, salt, and pepper. Toss to combine. 2 cups enchilada sauce, 15 ounces black beans, 1 cup frozen corn, 1 small yellow onion, 2 garlic cloves, 4.5 ounces diced green chiles, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
Add the chicken to the sauce. Cook on low for 3 hours or on high for 1 1/2 hours. Remove the chicken, shred it, and return it to the slow cooker, stirring it into the sauce. 1 pound chicken breasts
Add in the corn tortillas and top with cheese. Cook on high for 30 minutes or until the cheese has melted. 4 corn tortillas, 1 1/2 cups cheese

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