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Crockpot Chicken Enchilada Casserole

  • Author: Ethan Brooks
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings 1x

Description

Crockpot Chicken Enchilada Casserole is the easiest way to get cheesy, saucy enchilada comfort without rolling tortillas. Tender shredded chicken simmers in red enchilada sauce with beans, corn, and warm spices, then layers with tortilla pieces and melty cheese. Finish with lime, cilantro, and crunchy chips for a slow cooker dinner that’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2 lb boneless skinless chicken thighs or breasts
  • 24 oz red enchilada sauce (mild/medium)
  • 1 tbsp tomato paste (optional, for richer sauce)
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp onion powder (or 1/2 onion, diced)
  • 1 tsp garlic powder (or 3 cloves garlic, minced)
  • 1/2 tsp kosher salt (adjust to sauce) + 1/2 tsp black pepper
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 1/2 cups corn (frozen or canned, drained)
  • 1 (4 oz) can diced green chiles
  • 10–12 corn tortillas, cut into strips or bite-size pieces
  • 2 1/2 cups shredded cheese (cheddar + Monterey Jack blend)
  • 1 lime, juiced
  • Optional toppings: sour cream/Greek yogurt, diced tomatoes, cilantro, avocado, tortilla chips, jalapeños

Instructions

  1. 1. Lightly grease the slow cooker insert
  2. 2. Whisk enchilada sauce, tomato paste, chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, and pepper in the slow cooker
  3. 3. Add chicken, turn to coat, and cook on LOW 4–5 hours or HIGH 2.5–3.5 hours until chicken shreds easily
  4. 4. Remove chicken, shred with forks, and return shredded chicken to the sauce
  5. 5. Stir black beans, corn, and green chiles into the chicken mixture
  6. 6. Add a layer of tortilla pieces, spoon on chicken mixture, and sprinkle cheese; repeat layers, finishing with cheese on top
  7. 7. Cover and cook on LOW 30–45 minutes (or HIGH 20–30 minutes) until hot and cheese is melted
  8. 8. Turn off heat, rest 10 minutes, stir in lime juice, then serve with toppings and crunchy chips

Notes

  • Corn tortillas give the most classic enchilada flavor and hold up well in layers
  • Add crunchy tortilla chips/strips at serving time so they stay crisp
  • If your enchilada sauce is salty, reduce added salt and use low-sodium ingredients
  • Too watery? Let the casserole rest 10–15 minutes; it thickens as it sits
  • Too thick? Stir in extra enchilada sauce or a splash of broth before serving
  • For smoky heat, add 1–2 tsp chipotle powder or 1 tbsp adobo sauce to the sauce
  • Use chicken thighs for the juiciest results, especially if cooking on HIGH
  • Meal prep: store portions without toppings; reheat with a splash of sauce
  • Freezer-friendly: freeze without chips/toppings up to 3 months; thaw overnight
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 15 minutes
  • Category: Casserole
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 1/4 cups
  • Calories: 420
  • Sugar: 6 g
  • Sodium: 880 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 7 g
  • Protein: 35 g
  • Cholesterol: 105 mg

Keywords: Crockpot Chicken Enchilada Casserole, slow cooker enchilada casserole, crockpot chicken enchiladas, chicken enchilada bake, easy crockpot dinner, enchilada sauce, corn tortillas

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Find it online: https://www.myrecipely.com/crockpot-chicken-enchilada-casserole/