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This Crockpot Chicken Enchilada Casserole recipe hits the spot when you’re craving cheesy, saucy comfort food with all your favorite Mexican flavors! Juicy shredded chicken, corn tortillas, enchilada sauce, beans, corn, and melty cheese all cook together for an easy slow cooker dinner that the whole family will love. It’s hearty, customizable, and so simple to make. Just layer, cook, and enjoy Slow Cooker Chicken Enchilada Casserole with your favorite toppings!
Easy Slow Cooker Chicken Enchilada Casserole
This crock pot chicken enchilada casserole has all the flavor of traditional enchiladas, but without the work of rolling or baking them.
The slow cooker does all the work of infusing the chicken with the flavors of enchilada sauce and taco seasoning.
Corn tortillas soak up the rich sauce and dissolve into it, while cheese melts over the top for that irresistible gooey finish.
Why You’ll Love This Crockpot Enchilada Casserole
- Easy and Hands-Off: The slow cooker does almost everything for you.
- Crowd-Pleasing Flavors: Classic enchilada taste everyone loves.
- Flexible: Use chicken thighs or breasts, they both work great.
- Perfect for Leftovers: The flavors deepen even more the next day.
- Freezer-Friendly: Great to make ahead and freeze portions for later.
Chicken Enchilada Casserole in the crockpot is one of those set-it-and-forget-it meals that’s perfect for busy weeknights, game day, or meal prep.
Serve Crockpot Chicken Enchilada Casserole topped with avocado slices, sour cream, tortilla chips, sliced jalapeño, or a squeeze of lime for the perfect finishing touch.
Ingredients for Chicken Enchilada Casserole
Exact amounts for slow cooker Chicken Enchilada Casserole are listed on the recipe card below.
Main Ingredients
Chicken Thighs or Breasts – Skinless/Boneless
Seasonings – Taco Seasoning, Chicken Bouillon Powder, Salt, Black Pepper
Red Enchilada Sauce
Diced Tomatoes (or Ro-Tel)
Diced Green Chiles
Sweet Onion
Black Beans
To Finish
Corn Tortillas
Corn Kernels
Salsa
Cilantro
Shredded Monterey Jack Cheese
Garnish Options: Jalapeño, Cilantro, Lime Wedges, Avocado, Sour Cream, Black Olives
Recipe Variations
- Make it Spicy: Use hot green chiles or hot salsa, or cayenne pepper.
- Swap Protein: Try cooked shredded beef or rotisserie chicken. Shorten cook time.
- Vegetarian Option: Omit the chicken and add extra beans or sautéed bell peppers. Shorten cook time.
- Want a Creamy Version? Stir in a block of cubed, softened cream cheese when you add the tortillas for a creamy enchilada casserole.
How to Make Crockpot Chicken Enchilada Casserole
Add the Chicken & Tomatoes
- Add the chicken to the crockpot and season it with taco seasoning, chicken bouillon powder, salt, and black pepper.
- Pour the enchilada sauce and diced tomatoes over the top.
Add Chiles, Onion and Beans
- Add the green chiles, diced onion, and black beans. Stir, not disturbing the chicken on the bottom.
Cook the Chicken
- Press the onions into the sauce so they cook evenly.
- Cover the slow cooker and cook on Low for 6–7 hours, or High for 3–4 hours, or until the chicken is done and can shred easily.
Cooking Tip: Set a phone or kitchen timer to remind you when it’s time to add the corn and tortillas during the last hour of cooking.
Shred Chicken & Add the Later Ingredients
- About 1 hour before the end of the cook time, remove the chicken to a plate and shred it (I use two forks to do this).
Add Tortillas
- Then add the shredded chicken back into the crockpot, along with the corn.
- Add the sliced corn tortillas and gently stir to combine.
Add the Salsa and Cilantro
- Just before serving, stir in the salsa and 1/4 cup chopped cilantro (if using).
Add Cheese
- Top your enchilada casserole with the shredded cheese and put the lid back on for a few minutes to melt it.
Serve and Garnish
- Serve with your choice of garnishes — our favorites are avocado, jalapeño, cilantro, sour cream, and a squeeze of fresh lime juice.
Tips for the Best Chicken Enchilada Casserole in the Slow Cooker
- Use boneless, skinless chicken thighs for extra juicy results.
- Cut the tortillas into strips instead of wedges for easier stirring.
- Don’t skip the layering — it helps everything cook evenly and absorb the sauce.
Storage and Reheating Chicken Enchilada Casserole
Refrigerate: Let the enchilada casserole cool completely, then store it in an airtight container for up to 4 days.
Freeze: Portion leftovers into freezer-safe containers or resealable bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm individual enchilada casserole portions in the microwave until heated through, or reheat larger portions in a 350°F oven covered with foil for 20–25 minutes. Add a splash of enchilada sauce or broth if it looks a bit dry.
Make-Ahead Instructions
You can assemble everything for Crock Pot Chicken Enchilada Casserole through Step 3 the night before, then refrigerate the crock insert (if your model allows) and start cooking the next day (let the crock come to room temperature before heating).
Serving Ideas for Enchilada Casserole
Pair this Slow Cooker Chicken Enchilada Casserole with:
- Instant Pot Mexican Rice
- Blueberry Spinach Salad
- Easy Sautéed Green Beans
- Chocolate Chip Oatmeal Cookies for dessert!
If you make this delicious easy Crockpot Enchilada Casserole recipe, leave a comment with a star rating. I’d love to hear from you!
Crockpot Chicken Enchilada Casserole
Equipment
Ingredients
- 2 pounds Chicken Thighs (or breasts), boneless/skinless
- 1 1-ounce packet Taco Seasoning (or Homemade)
- 1 Tablespoon Chicken Bouillon Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 28-ounce can Red Enchilada Sauce
- 1 15-ounce can Diced Tomatoes (or Ro-Tel), with juice
- 1 7-ounce can Diced Green Chiles (I use mild)
- 1 small Sweet Onion, finely diced
- 1 15-ounce can Black Beans, drained & rinsed
To Finish
- 10 Corn Tortillas, sliced
- 1 15-ounce can Corn Kernels, drained (or 2 cups frozen)
- 1 cup Salsa
- ¼ cup Chopped Cilantro (optional)
- 2 cups Shredded Monterey Jack Cheese (or your favorite)
Garnish Options
- Sliced Jalapeño
- Cilantro
- Lime Wedges
- Sliced Avocado
- Sour Cream
- Sliced Black Olives
Instructions
Build the Casserole Base
- Add the chicken to the crockpot and season it with the taco seasoning, chicken bouillon powder, salt, and black pepper.
- Pour the enchilada sauce, diced tomatoes, and green chiles over the top.
- Add the diced onion and black beans. Stir, not disturbing the chicken on the bottom.
Slow Cook
- Cover the slow cooker and cook on Low for 6-7 hours, or High for 3-4 hours, or until the chicken is done and can shred easily.
- Cooking Tip: Set a phone or kitchen timer to remind you when it’s time to add the corn and tortillas during the last hour of cooking.
Finish
- About 1 hour before serving, remove the chicken to a plate and shred it (I use two forks to do this). Then add the shredded chicken back into the crockpot, along with the corn kernels.
- Add the sliced corn tortillas. Stir them in.
- Just before serving, add the salsa and ¼ cup chopped cilantro, if using. Stir.
- Top with the shredded cheese and put the lid back on to melt it.
Garnish & Serve
- Serve with your choice of garnishes. Our favorites are avocado, jalapeño, cilantro, sour cream, and a squeeze of fresh lime juice.
Notes
- Want a Creamy Version? Stir in a block of cubed, softened cream cheese when you add the tortillas.
- Need More Servings? Use more chicken and an additional can of black beans and/or corn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crockpot Chicken Enchilada Casserole FAQs
Corn tortillas work best in this slow cooker enchilada casserole because they break down and become part of the sauce (plus add corn flavor). Flour tortillas can become gummy, and don’t break down as completely, though some people do enjoy using them. You can use flour tortillas if you prefer.
Yes! Reduce the cook time to about 3 hours on Low since the chicken is already cooked. Add the shredded rotisserie chicken during the last hour with the corn and tortillas.
Absolutely. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2 months and reheat in the microwave or oven until hot.
You can make a quick homemade version with tomato sauce, chili powder, cumin, and garlic powder, or use salsa verde for a green enchilada variation.
