Slow Cooker Chicken Enchilada Casserole is an easy, cheesy, and flavorful meal that delivers all the deliciousness of enchiladas without the hassle of rolling tortillas. Made with tender shredded chicken, enchilada sauce, tortillas, and melted cheese, this dish is a family-friendly dinner that practically cooks itself.
Why You’ll Love This Recipe
- Effortless Cooking – Let the slow cooker do all the work!
- One-Pot Meal – No need to roll individual enchiladas—just layer and go.
- Comfort Food Favorite – Cheesy, saucy, and packed with flavor.
- Perfect for Meal Prep – Tastes even better the next day.
- Customizable – Adjust the spice level and add your favorite toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Red enchilada sauce (store-bought or homemade)
- Diced tomatoes (with green chilies for extra flavor)
- Black beans, drained and rinsed
- Corn kernels (fresh, frozen, or canned)
- Onion, diced
- Garlic, minced
- Ground cumin
- Chili powder
- Salt and pepper
- Corn tortillas, cut into strips
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
For Serving:
- Chopped cilantro
- Sour cream
- Sliced avocado
- Diced tomatoes
- Lime wedges
Directions
Step 1: Prepare the Slow Cooker
- Lightly grease the slow cooker with cooking spray or a bit of oil.
- Place the chicken breasts in the bottom of the slow cooker.
Step 2: Add the Ingredients
- Pour in the enchilada sauce and diced tomatoes.
- Add the black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir slightly to combine.
Step 3: Slow Cook the Chicken
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and easy to shred.
- Shred the chicken with two forks directly in the slow cooker.
Step 4: Add Tortillas & Cheese
- Stir in the tortilla strips, making sure they’re coated in sauce.
- Sprinkle shredded cheese on top.
- Cover and cook for 30 more minutes on low until the cheese melts.
Step 5: Serve & Enjoy
- Garnish with cilantro, sour cream, avocado, and lime wedges.
- Serve warm and enjoy!
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) | 3-4 hours (high)
- Additional Time: 30 minutes for cheese to melt
Variations
- Spicy Version – Add diced jalapeños or use a spicy enchilada sauce.
- Low-Carb Option – Swap tortillas for extra beans or cauliflower rice.
- Creamy Twist – Stir in cream cheese or sour cream before serving.
- Different Proteins – Use ground beef, turkey, or shredded pork instead of chicken.
- Vegetarian Version – Skip the chicken and add extra beans, bell peppers, or mushrooms.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months in a sealed container.
- Reheating: Warm in the microwave or oven at 350°F (175°C) for 15 minutes.
FAQs
Can I use rotisserie chicken?
Yes! Reduce the cooking time and add the shredded rotisserie chicken in the last hour.
Do I have to use corn tortillas?
Corn tortillas hold up best, but you can use flour tortillas if preferred.
What’s the best enchilada sauce to use?
Homemade or store-bought enchilada sauce works—choose mild or spicy based on your preference.
Can I make this in an Instant Pot?
Yes! Cook on High Pressure for 10 minutes, then shred the chicken and follow the layering steps.
How do I keep the casserole from getting soggy?
Stir the tortillas in just before serving to maintain texture.
Can I add extra vegetables?
Yes! Bell peppers, zucchini, or spinach would be great additions.
Is this dish gluten-free?
Yes, if you use gluten-free enchilada sauce and corn tortillas.
Can I double the recipe?
Yes, but make sure your slow cooker is large enough to fit everything.
What can I serve with this casserole?
Mexican rice, guacamole, or a simple side salad pairs well.
Can I prep this ahead of time?
Yes! Assemble the ingredients in the slow cooker the night before and cook the next day.
Conclusion
Slow Cooker Chicken Enchilada Casserole is an easy, comforting dish that delivers all the flavors of enchiladas with minimal effort. With tender shredded chicken, flavorful enchilada sauce, and gooey melted cheese, this recipe is sure to become a family favorite. Perfect for meal prep, busy weeknights, or cozy dinners—give it a try today!
PrintSlow Cooker Chicken Enchilada Casserole
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Total Time: ~7 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Description
This slow cooker enchilada casserole is a hearty and comforting dish made with shredded chicken, tortillas, enchilada sauce, cheese, and spices. It’s easy to prep, perfect for busy weeknights, and great for meal prep!
Ingredients
For the Chicken:
2 lbs boneless, skinless chicken breasts (or thighs)
2 cups red enchilada sauce (store-bought or homemade)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
For the Casserole Layers:
10 corn tortillas, cut into quarters
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), drained
1 cup frozen corn (optional)
For Garnish:
Chopped fresh cilantro
Diced avocado
Sour cream or Greek yogurt
Sliced jalapeños
Diced red onion
Instructions
Step 1: Cook the Chicken
- In the slow cooker, add chicken breasts, enchilada sauce, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
- Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
Step 2: Shred the Chicken
- Remove the chicken, shred with two forks, and return it to the sauce. Stir to combine.
Step 3: Assemble the Casserole
- Stir in the black beans, diced tomatoes, and frozen corn.
- Layer tortilla pieces over the chicken mixture.
- Sprinkle ½ cup of cheddar and ½ cup of Monterey Jack cheese over the tortillas.
- Repeat layers of tortillas, chicken mixture, and cheese until all ingredients are used, ending with cheese on top.
Step 4: Cook Again
- Cover and cook on LOW for another 45 minutes to 1 hour, until the cheese is melted and bubbly.
Step 5: Serve & Garnish
- Let cool for 5 minutes before serving.
- Garnish with cilantro, avocado, sour cream, jalapeños, or red onion.
Notes
Make It Spicy: Add diced jalapeños or use spicy enchilada sauce.
Gluten-Free: Use gluten-free corn tortillas.
Low-Carb Option: Swap tortillas for sliced zucchini or cauliflower rice.
Storage: Keeps in the fridge for 3-4 days or freezes for up to 3 months.
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