Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A vibrant, golden-brown chicken enchilada casserole layered with melted cheese, diced chicken, and rich red enchilada sauce, garnished with fresh cilantro and sliced green onions, served in a rustic white bowl on a wooden surface.

Hearty Crockpot Chicken Enchilada Casserole

  • Author: Maria
  • Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
  • Yield: 4 servings 1x
  • Diet: Nut-Free, Gluten-Free (if using gluten-free tortillas)

Description

Hearty Crockpot Chicken Enchilada Casserole is a flavorful, satisfying Mexican-inspired dish perfect for busy weeknights or cozy family dinners. This easy crockpot recipe combines tender chicken, beans, corn, and melted cheese layered with tortillas, delivering authentic Mexican flavors with minimal effort and maximum taste.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup enchilada sauce (store-bought or homemade)
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded Mexican cheese blend
  • 8 small corn or flour tortillas, torn into pieces
  • Fresh cilantro, for garnish
  • Optional: sliced jalapeños or sour cream for topping

Instructions

  1. Place the chicken in the slow cooker and cover with half of the enchilada sauce. Sprinkle with cumin, chili powder, salt, and pepper. Cover and cook on low for 6 hours or high for 3 hours until tender.
  2. Gently shred the cooked chicken using two forks, then return to the crockpot and mix thoroughly with the sauce.
  3. Add the black beans, corn, chopped onion, and minced garlic to the shredded chicken mixture. Stir well.
  4. Tear the tortillas into bite-sized pieces and layer over the chicken mixture. Top with shredded cheese and additional sauce if desired.
  5. Cover and cook on low for 30-45 minutes until cheese is melted and bubbly. For a crisp top, transfer to an oven-safe dish and broil for 2-3 minutes.

Notes

  • You can substitute chicken with cooked beef, turkey, or vegetarian proteins like tofu or extra beans.
  • Store leftovers in airtight containers for up to 3 days in the fridge. Reheat in microwave or oven.
  • For a spicy kick, add jalapeños or hot sauce before serving.
  • For extra flavor, sprinkle with cotija cheese or drizzle with hot sauce.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (low) or 3 hours (high)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal Kcal
  • Sugar: 4 g
  • Sodium: 800 mg
  • Fat: 16 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 70 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipeswonders.com/hearty-crockpot-chicken-enchilada-casserole-2/