If you love enchiladas but don’t love all the rolling and layering, this Crockpot Chicken Enchilada Casserole is about to be your new best friend. It’s everything you love about classic enchiladas—cheesy, saucy, and full of flavor—but way easier. Just toss everything in the slow cooker, let it do the work, and come back to a warm, comforting meal the whole family will love. Perfect for busy nights, meal prep, or just when you need an easy win at dinnertime!
What You’ll Need
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 10 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese
- ½ cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
Pro Tips
✅ Use pre-cooked or rotisserie chicken if you’re short on time—just shred it and mix everything together!
✅ Want it spicy? Add a diced jalapeño or use a spicy enchilada sauce.
✅ Cheese matters! For the best melt, use freshly shredded cheese instead of pre-shredded.
✅ Corn tortillas work best since flour tortillas can get gummy in the slow cooker.
✅ Make it a freezer meal! Assemble everything in a freezer bag (except cheese and tortillas), then dump and cook when needed.
Tools You’ll Need
- Slow cooker
- Cutting board & knife
- Can opener
- Measuring spoons & cups
- Wooden spoon
Substitutions & Variations
⭐ Swap chicken for ground beef or shredded pork
⭐ Use green enchilada sauce instead of red for a milder taste
⭐ Swap black beans for pinto beans
⭐ Add chopped bell peppers or zucchini for extra veggies
⭐ Use flour tortillas if you prefer a softer texture
Make-Ahead Tips
- Prep the ingredients ahead: Cut the tortillas, drain the beans, and mix the seasonings in advance.
- Assemble in the crockpot the night before: Cover and refrigerate, then start it in the morning.
How to Make Crockpot Chicken Enchilada Casserole
1. Add Ingredients to the Crockpot
Place the chicken breasts in the slow cooker. Pour in the enchilada sauce, diced tomatoes with green chilies, black beans, corn, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir everything together.
2. Cook & Shred 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 and mix it back into the sauce.
3. Add Tortilla Strips
Stir in the sliced corn tortillas, making sure they’re coated in the sauce so they soften.
4. Add Cheese & Melt
Sprinkle shredded cheese over the top, cover, and let it cook for another 10-15 minutes until the cheese is melted and bubbly.
5. Serve & Enjoy!
Scoop onto plates and top with sour cream, fresh cilantro, or extra cheese.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Microwave or warm on the stove with a splash of enchilada sauce.
Wrap-Up
This Crockpot Chicken Enchilada Casserole is a total lifesaver for busy nights. It’s cheesy, hearty, and packed with flavor—without the hassle of rolling enchiladas. Give it a try, and let me know in the comments how it turned out! Did your family love it? Any fun twists you added? Let’s talk enchiladas! 🌮🔥
