Crockpot Chicken Enchilada Casserole is a quick dump and cook dinner that you will love for busy weeknights and lazy weekends.
If you love the flavors of enchiladas but don’t always have time to roll up chicken enchiladas, this slow cooker casserole is the perfect solution. We still start with my homemade enchilada sauce, but let’s prepare that the night before. Then when it is time to make this recipe it’s only about five minutes of hands-on time. The final dish is that delicious enchilada taste without all the work.
Ingredients
This delicious one-pot meal comes together with simple ingredients and very little hands-on time. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
- Red enchilada sauce: I love my homemade enchilada sauce, but store-bought sauce would also work well in this recipe.
- Black beans: Rinse them thoroughly before adding them. If you don’t like black beans, you can swap them for pinto beans.
- Frozen corn: So easy to keep on hand in your freezer and cooks perfectly with the other ingredients.
- Green chiles: Also diced, these can be dumped right into the crockpot and add such great flavor. You can use mild or hot green chiles depending on your spice preferences.
- Onion and garlic: Dice them up finely to add savory flavor to the dish.
- Chicken: Boneless skinless chicken breasts cook right in the slow cooker with the other ingredients, making this an easy one-pot meal and infusing them with lots of enchilada flavor!
- Tortillas: I always make my enchiladas with corn tortillas because I love the flavor and how well they hold up, but you can also use flour tortillas or gluten-free tortillas.
- Shredded cheese: Shred your cheese from a block for the best-tasting and melting cheese.
How to Make Slow Cooker Chicken Enchilada Casserole
Here is a brief overview of how this easy chicken enchilada casserole in the crockpot comes together. For the full recipe, including all measurements, scroll to the recipe card at the bottom of the post.
Add Ingredients to the Slow Cooker
In the base of the slow cooker, combine the enchilada sauce, black beans, frozen corn, onion, garlic, chiles, salt, and pepper.
Cook the Chicken
Add the chicken breasts. Cook on low for 3 hours or on high for 1 1/2 hours. Remove the chicken, shred it, and stir it back into the sauce mixture.
Add the Cheese and Tortillas
Add in the corn tortillas and top with cheese. Cook on high for 30 minutes or until the cheese has melted. Serve in bowls topped with sour cream, fresh cilantro, diced avocado, or diced jalapeños.
Storing and Reheating Leftovers
Store any leftover slow cooker enchilada casserole in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or a small skillet over low heat until heated through. Always use your best discretion when reheating and eating leftovers.
What to Serve with Crockpot Chicken Enchiladas
If you make this slow cooker chicken enchilada casserole recipe or any of my other recipes, leave a comment and let me know how you enjoyed it!
Crockpot Chicken Enchilada Casserole
Ingredients
- 2 cups enchilada sauce homemade or store-bought (16 ounces)
- 15 ounces black beans drained and rinsed
- 1 cup frozen corn
- 1 small yellow onion diced
- 2 garlic cloves minced
- 4.5 ounces diced green chiles
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 pound chicken breasts
- 4 corn tortillas cut into strips
- 1 1/2 cups cheese shredded (Colby Jack, cheddar cheese, and Mexican cheese blends all work great)
Instructions
- Spray a 6-quart slow cooker with cooking spray.
- In the base of the slow cooker, combine the enchilada sauce, black beans, frozen corn, onion, garlic, chiles, salt, and pepper. Toss to combine.2 cups enchilada sauce, 15 ounces black beans, 1 cup frozen corn, 1 small yellow onion, 2 garlic cloves, 4.5 ounces diced green chiles, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Add the chicken to the sauce. Cook on low for 3 hours or on high for 1 1/2 hours. Remove the chicken, shred it, and return it to the slow cooker, stirring it into the sauce.1 pound chicken breasts
- Add in the corn tortillas and top with cheese. Cook on high for 30 minutes or until the cheese has melted.4 corn tortillas, 1 1/2 cups cheese
Marie Mancini says
WOW, love these crock-pot recipes! My family loves Enchiladas!
Thank you so much for these receipes.
You are very welcome!
Cynthia Scott says
Can I use Rao’s spaghetti sauce instead?
I would not recommend spaghetti sauce as a substitute.