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Delicious Crockpot Chicken Enchilada Casserole Recipe Easy!
This is the kind of dinner that makes you look like a culinary genius with almost zero effort. Crockpot Chicken Enchilada Casserole delivers all the bold, cheesy, satisfying flavors of traditional rolled enchiladas without the tedious work of filling and rolling individual tortillas. Instead, everything—chicken, enchilada sauce, beans, cheese, and tortilla strips—layers together in your slow cooker and transforms into a bubbling, melty masterpiece while you go about your day.
The genius of this recipe is its simplicity: raw chicken breasts cook directly in the enchilada sauce until fall-apart tender, get shredded right in the pot, then corn tortilla strips and cheese are stirred in and cooked until everything melds into a cohesive, saucy casserole. Top it with avocado, sour cream, cilantro, and jalapeños, and you’ve got a restaurant-quality Mexican feast that required about 10 minutes of actual work.
Let’s make the easiest, most delicious weeknight dinner you’ll ever throw in a crockpot.
Why You’ll Love This Recipe
- 10-Minute Prep: Dump everything in the slow cooker and walk away. No pre-cooking, no complicated steps.
- Set It and Forget It: Perfect for busy weeknights—it cooks while you work, run errands, or relax.
- Feeds a Crowd: One crockpot serves 6-8 people easily, making it ideal for family dinners or potlucks.
- Kid-Friendly: Mild enchilada sauce and melted cheese make this a hit with even picky eaters.
Ingredients
Here is your shopping list for 6-8 servings.
Optional Toppings:
- Sour cream or Greek yogurt
- Fresh cilantro
- Diced avocado
- Sliced jalapeños
- Diced tomatoes
- Green onions
- Lime wedges
Step-by-Step Instructions
1. Prep the Slow Cooker
Spray the inside of a 6-quart slow cooker with nonstick cooking spray (this makes cleanup easier).
2. Layer the Base Ingredients
Place the chicken breasts in the bottom of the slow cooker. Add the black beans, green chiles, corn (if using), diced onion, and bell pepper around the chicken.
3. Add the Sauce
Pour the enchilada sauce over everything in the slow cooker. If you’re making a quick homemade version, whisk together the sauce with chili powder, cumin, and garlic powder before adding.
Make sure the chicken is mostly submerged in the liquid.
4. Cook the Chicken
Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until the chicken is cooked through and tender.
5. Shred the Chicken
Using two forks, shred the chicken directly in the slow cooker. Mix it into the sauce and beans.
6. Add Tortillas and Cheese
Cut the corn tortillas into strips or triangles using a pizza cutter or sharp knife. Stir the tortilla pieces into the chicken mixture along with half of the shredded cheese (about 1-1½ cups).
Stir everything together until well combined. The tortillas will soften and absorb the sauce, creating that casserole texture.
7. Top with Remaining Cheese
Flatten the mixture in the slow cooker. Sprinkle the remaining cheese evenly over the top.
8. Melt the Cheese
Cover and cook on HIGH for an additional 20-30 minutes, until the cheese is melted and bubbly.
9. Serve
Let the casserole rest for 5-10 minutes before serving (this helps it set slightly). Serve hot with your favorite toppings: sour cream, avocado, cilantro, jalapeños, and lime wedges.
Tips for Success
- Don’t Skip the Spray: Coating the slow cooker with nonstick spray makes cleanup infinitely easier.
- Cut Tortillas Small: Smaller pieces integrate better into the casserole. Use a pizza cutter for quick, even strips.
- Layer Cheese Twice: Mixing some cheese into the casserole and topping with more ensures cheesy goodness throughout.
- Let It Rest: Allowing the casserole to sit for 10 minutes after cooking helps the layers set and makes serving easier.
Variations & Substitutions
- Green Enchilada Version: Use salsa verde or green enchilada sauce instead of red, and add a dollop of sour cream stirred into the sauce.
- Extra Veggies: Add diced zucchini, mushrooms, or spinach for more vegetables.
- Spicy Kick: Add diced jalapeños, cayenne pepper, or use hot enchilada sauce instead of mild.
- White Chicken Enchilada: Use cream cheese, sour cream, and green chiles for a creamy white sauce version.
- Rotisserie Chicken Shortcut: Use 3-4 cups shredded rotisserie chicken and reduce cooking time to 2-3 hours on low (just to heat everything through).
What to Serve With It
- Mexican Rice or Cilantro Lime Rice: Classic side that soaks up the extra sauce.
- Refried Beans: For a full Mexican plate.
- Tortilla Chips and Salsa: For scooping and dipping.
- Simple Side Salad: A crisp lettuce salad with lime vinaigrette balances the richness.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for 4-5 days.
- Freezer: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in the microwave (add a splash of water to prevent drying) or in a 350°F oven covered with foil for 20 minutes.
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32g |
| Carbohydrates | 28g |
| Fat | 16g |
| Fiber | 6g |
| Sodium | 890mg |
Diet Suitability: Gluten-Free (check sauce), High-Protein.
Common Mistakes to Avoid
- Adding Tortillas Too Early: If you add them at the beginning, they’ll turn to mush. Always add them in the last 30 minutes.
- Using Flour Tortillas: They get too soggy. Corn tortillas hold up much better in the slow cooker.
- Not Shredding the Chicken Well: Large chunks of chicken don’t distribute evenly. Shred it thoroughly.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs stay even more moist and tender. Use boneless, skinless thighs and follow the same instructions.
Q: Can I make this ahead?
A: You can prep all the ingredients the night before and store them in the fridge, then dump everything in the slow cooker in the morning. Or make the entire casserole ahead and reheat.
Q: Why is my casserole watery?
A: The tortillas need time to absorb the liquid. Let it rest for 10-15 minutes after cooking. If it’s still too liquidy, cook uncovered on high for 15 more minutes to evaporate excess moisture.
Q: Can I double this recipe?
A: Yes, but you’ll need a larger slow cooker (at least 7-8 quarts) to fit everything comfortably.
Conclusion
This Crockpot Chicken Enchilada Casserole is the ultimate set-it-and-forget-it dinner. It’s cheesy, saucy, packed with flavor, and requires almost no effort. Whether you’re feeding a crowd or prepping meals for the week, this easy slow cooker recipe will quickly become a family favorite.
If you loved this easy crockpot Mexican recipe, try my Avocado Toast with Smoked Salmon or Crockpot Chicken Tacos next!
Delicious Crockpot Chicken Enchilada Casserole Recipe Easy!
Enjoy a mouthwatering blend of tender chicken, zesty enchilada sauce, gooey cheese, and corn tortillas slow-cooked to perfection in this comforting and flavorful dish.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend
- 1 can diced green chilies
- 1 can black beans, drained and rinsed
- Salt
- Pepper
- Garlic powder
- Cumin
Directions
- Season the chicken breasts with salt, pepper, garlic powder, and cumin.
- Pour a small amount of enchilada sauce into the bottom of the crockpot.
- Layer corn tortillas, chicken, enchilada sauce, cheese, black beans, and green chilies in the crockpot, repeating until all ingredients are used.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
- Once cooked, shred the chicken using two forks and mix everything together in the crockpot.
- Serve the Chicken Enchilada Casserole hot, garnished with fresh cilantro, diced tomatoes, and a dollop of sour cream.
