Spoon up a helping of this cheesy, delicious Crock-Pot Chicken Enchilada Casserole recipe.
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I love chicken enchiladas, but I don’t love rolling each tortilla individually and then babysitting them in the oven. This tender, flavorful chicken enchilada casserole won’t keep you in the kitchen for hours. Better yet, this recipe feeds the whole family using ingredients you probably already have on hand.
The slow cooker transforms this dish into an easy, mostly hands-off meal that’s piping hot and bubbling in a few hours. Gentle cooking over low heat, together with the spices and sauce, ensures that flavor is infused into every tender bite – and leftovers, if there are any, taste even better the next day. Plus, because these slow cooker enchiladas cook in one dish, cleanup is easy.
Crock-Pot Chicken Enchilada Casserole Substitutions
Chicken Breasts: The recipe calls for boneless, skinless chicken breasts, but boneless chicken thighs work equally well.
Enchilada Sauce: You can use either store-bought sauce or homemade enchilada sauce with great results. The homemade version avoids gluten, if that’s a concern to you, and you can adjust the spice level to your personal preference.
Cheese: This recipe calls for shredded Mexican blend cheese, but this may not be available in your area. If you can’t find this in your store, you can use a blend of cheddar and Monterey Jack. You can also use a blend of Mozzarella and Cheddar or whatever type of shredded cheese you enjoy on tacos and other Mexican dishes.
Crock-Pot Chicken Enchilada Recipe
This chicken enchilada casserole recipe brings the classic flavors of enchiladas into an easy dish cooked in a slow cooker. It’s a simple and hearty meal perfect for busy days.
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups enchilada sauce (store-bought or Homemade Enchilada Sauce), divided
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced onion
- 8 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese
- Optional toppings: chopped cilantro, chives, sour cream, diced avocado, or guacamole
Directions:
- Place the chicken breasts in the bottom of the crockpot. Season the chicken with cumin, garlic powder, chili powder, salt, and pepper. Pour 1 cup of the enchilada sauce over the chicken.
- Cover with the lid and cook on low for 3 hours, or until the chicken is cooked through. Shred the chicken using two forks.
- Add the black beans, corn, onion, and tortilla strips to the crockpot, mixing them with the chicken.
- Pour the remaining enchilada sauce over the mixture and sprinkle the shredded cheese evenly on top.
- Cover with the lid and cook on low for another 45 minutes to 1 hour, until the cheese is melted and bubbly.
- Serve with your favorite toppings. Sour cream, chives, and guacamole are delicious with this enchilada casserole.
How to Store Leftover Chicken Enchilada Casserole
The leftovers from this enchilada casserole make a great lunch! Store any of the leftover casserole in an airtight container in the refrigerator for up to 5 days.
How to Freeze the Leftover Crock-Pot Casserole
Allow the enchilada casserole to cool completely, then store in a freezer-safe container in the freezer for up to 3 months.
How to Thaw Chicken Enchiladas
For best results, thaw the chicken enchiladas overnight in the refrigerator.
How to Reheat the Chicken Enchilada Casserole
Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through. For larger portions, place in a skillet or oven-safe pan and bake at 350 degrees for 10 – 15 minutes or until heated through.
Printable Recipe for Crock-Pot Chicken Enchilada Casserole
Crock-Pot Chicken Enchilada Casserole Recipe
Equipment
- 1 Crock-Pot
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups enchilada sauce, divided store-bought or homemade
- 1 can black beans, drained and rinsed (15 ounce can)
- 1 cup frozen corn
- 1 cup diced onion
- 8 small corn tortillas cut into strips
- 2 cups shredded Mexican blend cheese
- Optional toppings: chopped cilantro, sour cream, diced avocado, chives, or guacamole
Instructions
- Place the chicken breasts in the bottom of the crockpot. Season the chicken with cumin, garlic powder, chili powder, salt, and pepper. Pour 1 cup of the enchilada sauce over the chicken.
- Cover with the lid and cook on low for 3 hours, or until the chicken is cooked through. Shred the chicken using two forks.
- Add the black beans, corn, onion, and tortilla strips to the crockpot, mixing them with the chicken.
- Pour the remaining enchilada sauce over the mixture and sprinkle the shredded cheese evenly on top.
- Cover with the lid and cook on low for another 45 minutes to 1 hour, until the cheese is melted and bubbly.
- Serve with your favorite toppings.
Nutrition
More Enchilada Recipes:
Mushroom and Black Bean Enchilada Casserole
Using Leftover Taco Meat to Make Enchiladas
More Slow Cooker Recipes:
Crock-Pot Corn Chowder with Ham
Slow Cooker Rotisserie Chicken Recipe
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