Name: Crockpot Chicken Enchilada Casserole Recipe
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 cups red enchilada sauce; 1 can (14.5 oz) fire-roasted tomatoes; 1 can (4 oz) diced green chiles; 1 packet taco seasoning; 2 cups shredded Mexican cheese blend; 1 can (15 oz) black beans, drained and rinsed; 1 cup sweet corn kernels; 6 gluten-free tortillas or corn tortillas, sliced into strips; 8 oz cream cheese for extra creaminess; Fresh cilantro for garnish

Jump to Recipe

Introduction

This Crockpot Chicken Enchilada Casserole is a comforting, flavorful dish perfect for busy days. Tender chicken simmers with spicy enchilada sauce, beans, corn, and cheese to create a satisfying meal with minimal prep.

The image shows a black slow cooker filled with a layered dish. The bottom layer is a rich red sauce mixed with browned ground meat and black beans, creating a chunky texture. On top of this is a melted layer of yellow and white cheese, bubbling and spread evenly. Scattered across the cheese are fresh green cilantro leaves and bright red chunks of tomato. In the center, there is a dollop of white sour cream with more cilantro and tomato pieces on it. The dish looks hot and freshly cooked, with steam rising gently. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce
1 can (14.5 oz) fire-roasted tomatoes
1 can (4 oz) diced green chiles
1 packet taco seasoning
2 cups shredded Mexican cheese blend
1 can (15 oz) black beans, drained and rinsed
1 cup sweet corn kernels
6 gluten-free tortillas or corn tortillas, sliced into strips
Optional: 8 oz cream cheese for extra creaminess
Fresh cilantro for garnish

Instructions

Step 1: Spray your slow cooker with nonstick spray if desired.
Step 2: Place chicken breasts in the bottom of the slow cooker.
Step 3: Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Step 4: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can stretch cooking time to 6-8 hours on Low if needed.
Step 5: Once the chicken is tender, remove it from the slow cooker and shred with two forks.
Step 6: Return shredded chicken to the slow cooker.
Step 7: Stir in half of the shredded cheese, black beans, and corn.
Step 8: Add the sliced tortillas and gently mix everything together.
Step 9: Sprinkle the remaining cheese over the top.
Step 10: Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
Step 11: If desired, add cream cheese during this final step for extra creaminess.
Step 12: Garnish with chopped cilantro and serve!

Tips & Variations

Use gluten-free or corn tortillas to keep this casserole gluten-free.
Add chopped jalapeños for a spicier kick.
Swap black beans for pinto or kidney beans depending on your preference.
For creamier texture, stir in cream cheese as recommended or add sour cream before serving.
Leftovers can be topped with avocado slices or a squeeze of fresh lime for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a three-layered hot casserole in a black slow cooker. The bottom layer is a deep red sauce mixed with beans and shredded meat. The middle layer features golden melted cheese bubbling over the sauce, with some browned spots. The top layer includes bright green cilantro leaves, red diced tomatoes, and a dollop of white sour cream in the center. The slow cooker sits on a white marbled surface with a soft steam rising from the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but increase the cooking time and ensure the chicken is fully cooked before shredding.

Is it possible to make this casserole without a slow cooker?

Yes, you can bake it in a covered casserole dish at 350°F (175°C) for about 45 minutes to an hour, or until the chicken is cooked through and the cheese is melted.