Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is the weeknight dinner that combines everything you love about a classic enchilada. The bold red sauce, the melty cheese, and the tender seasoned chicken. Everything goes into one pot in the morning and by dinnertime you have a bubbling, cheesy, saucy casserole that the whole family will demolish.

Love More Crockpot Recipes? Try My Garlic Parmesan Chicken Crockpot or this Crockpot Taco Pasta next.

Why You’ll Love This Recipe

• All the enchilada flavor with none of the rolling — dump it in and walk away.
• Cheesy, saucy, and deeply satisfying — this is the casserole that clears the whole pot.
• Customizable heat and toppings — mild for the kids, loaded for the adults.
• Built-in beans and corn make it a complete one-pot meal.
• Leftovers reheat beautifully for easy next-day lunches.

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Ingredients You’ll Need

• 2 lbs boneless, skinless chicken breasts
• 2 cups red enchilada sauce (green enchilada sauce works for a different flavor profile)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (4 oz) diced green chiles
• 1 packet (1 oz) taco seasoning (or homemade: 1 tsp each cumin, chili powder, garlic powder)
• 1 can (15 oz) black beans, drained and rinsed well
• 1 cup sweet corn kernels, frozen or canned and drained
• 6 corn tortillas, sliced into strips (flour tortillas are fine but soften more)
• 2 cups shredded Mexican cheese blend, divided
• 4 oz cream cheese, optional — for extra creaminess
• Fresh cilantro for garnish

Why These Ingredients Work

Fire-roasted diced tomatoes add a depth and subtle smokiness that regular canned tomatoes simply do not have. The roasting caramelizes the tomatoes slightly before they are canned, and that concentrated, slightly sweet flavor builds a more complex base for the enchilada sauce than plain tomatoes can achieve.

Corn tortilla strips do not just add starch to the casserole — they slowly absorb the enchilada sauce during cooking and break down into soft, saucy ribbons that thicken the whole pot naturally into something that eats more like a proper casserole than a soup. Cutting them into strips rather than rounds helps them distribute evenly throughout.

Cream cheese is the optional addition that transforms this casserole from great to extraordinary. It melts into the hot sauce in the final 20 minutes and creates a lush, velvety creaminess that makes the whole dish taste richer and more restaurant-quality without adding any competing flavors.

Black beans stretch the recipe further and add plant-based protein and fiber that make each serving genuinely filling. They absorb the spiced enchilada sauce beautifully and give the casserole a hearty, satisfying texture that makes it feel like a complete meal rather than just seasoned chicken.

Essential Tools and Equipment

• 6-quart slow cooker
• Two forks for shredding chicken
• Sharp knife and cutting board
• Colander for draining beans
• Large serving spoon or ladle
• Serving bowls or plates for individual portions

Step-by-Step Instructions

Step 1: Layer the Chicken and Sauce

Spray the slow cooker insert lightly with nonstick cooking spray. Place the chicken breasts in a single layer in the bottom of the slow cooker. Pour the enchilada sauce, fire-roasted tomatoes, and diced green chiles over the top. Sprinkle the taco seasoning evenly over everything and stir gently to combine the sauce ingredients without moving the chicken.

Step 2: Slow Cook the Chicken

Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours until the chicken reaches 165°F and pulls apart effortlessly. The sauce will look thin and liquid at this stage — that is completely normal and exactly right. All the thickening happens in the next steps once the tortillas and cheese go in.

Step 3: Shred and Return

Remove the cooked chicken to a cutting board and shred it thoroughly with two forks into bite-sized pieces. Return all the shredded chicken to the slow cooker and stir it into the sauce. Taste the sauce at this point and adjust seasoning — add more taco seasoning, a pinch of cumin, or a splash of hot sauce if you want more depth or heat.

Step 4: Add Beans, Corn, and Tortillas

Stir in the drained black beans, corn kernels, and sliced corn tortilla strips. Add half the shredded cheese and the cream cheese in small pieces if using. Stir everything together gently until combined. The tortilla strips will start absorbing the sauce immediately and begin transforming the consistency from soupy to casserole-like.

Step 5: Top with Cheese and Finish

Sprinkle the remaining shredded cheese generously over the top of the casserole. Cover and cook on HIGH for an additional 20 to 30 minutes until the cheese melts completely and everything heats through. If you love a slightly crisped cheese topping, transfer the slow cooker insert to the oven under the broiler for 3 to 4 minutes.

Step 6: Garnish and Serve

Scatter fresh chopped cilantro across the top and serve directly from the slow cooker. Set out sour cream, sliced avocado, lime wedges, and extra shredded cheese for topping — let everyone customize their bowl exactly the way they like it.

You Must Know

Add the tortilla strips in the last 30 minutes only — not at the beginning. Tortillas added at the start dissolve completely into the sauce and disappear rather than creating those satisfying soft, saucy strips throughout the casserole. Timing is everything with this ingredient.

Drain the beans very thoroughly before adding. Extra starchy bean liquid thins the sauce significantly and dilutes the bold enchilada flavor you spent all day building. A good 30-second rinse and drain makes a real difference in the final consistency.

Personal Secret: Stir a tablespoon of sour cream into each individual serving bowl rather than into the whole pot. It creates a swirled, creamy richness in each person’s bowl without making the leftover casserole watery overnight

Pro Tips & Cooking Hacks

• Use a stand mixer with the paddle attachment to shred the cooked chicken in 30 seconds flat — a game-changer for weeknight cooking.
• Green enchilada sauce instead of red gives a completely different, tangy, mildly spicy version that is equally delicious.
• Add cream cheese in small cubes so it melts faster and more evenly into the sauce.
• For extra crispy cheese on top, transfer to a broiler-safe dish and broil 3 minutes before serving.
• Stretch the recipe further by serving over a bed of Spanish rice — the rice soaks up the sauce and makes each portion more filling.

Flavor Variations & Suggestions

For a green chile verde version, replace the red enchilada sauce with green tomatillo enchilada sauce and add a can of diced Hatch green chiles for a tangy, mildly spicy southwestern flavor that is completely different but equally irresistible.

Add a cup of frozen cauliflower rice along with the beans and corn for a lower-carb version that still has satisfying texture and bulk. The cauliflower absorbs the enchilada sauce and practically disappears into the casserole, adding substance without any noticeable flavor change.

Swap the chicken for lean ground turkey browned in a skillet first, then added to the slow cooker with the sauce. Turkey absorbs the bold enchilada flavors beautifully and gives a slightly different but equally satisfying texture throughout the casserole.

Make-Ahead Options

Cook the chicken through the shredding step up to 2 days ahead and store the shredded chicken and sauce together in the refrigerator. When ready to serve, reheat everything in the slow cooker on HIGH for 1 hour, then add the beans, corn, tortillas, and cheese for the final 30 minutes. The flavor is even better after a day in the refrigerator.

Freeze the fully cooked casserole in portioned airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven covered with foil for 25 minutes, then uncover and heat 10 more minutes to crisp the cheese. The tortilla strips will be softer after freezing but the flavor holds beautifully.

What to Serve With Crockpot Chicken Enchiladas

A simple avocado lime salad — just sliced ripe avocado, red onion, and fresh lime juice — provides cool, creamy contrast to the warm, spiced casserole. The avocado richness complements the enchilada flavors without competing with any of the bold spices.

Mexican street corn salad on the side transforms this into a full Tex-Mex spread that feels genuinely festive. Mix grilled or charred corn with cotija, lime, chili powder, and a little mayo for a side dish that disappears as fast as the casserole.

Tortilla chips and fresh salsa on the table while everyone serves themselves gives the meal a casual, fun, build-your-own energy that makes weeknight dinner feel like a small celebration. Kids especially love having chips as part of the dinner experience.

A cold Mexican lager, a classic margarita on the rocks, or hibiscus iced tea all pair wonderfully with the bold red enchilada sauce. The citrus and slight bitterness in any of those drinks cut through the richness of the melted cheese beautifully.

Allergy Information

• Contains: Dairy (cheese, optional cream cheese)
• Gluten-free: Use corn tortillas and verify enchilada sauce and taco seasoning labels are certified GF
• Dairy-free: Use dairy-free shredded cheese and omit cream cheese — the enchilada sauce keeps the casserole flavorful and moist
• Lower sodium: Use homemade taco seasoning and low-sodium enchilada sauce to control salt levels

Storage & Reheating

Cool the casserole completely before transferring to airtight containers. Refrigerate for up to 4 days — the flavors deepen and improve overnight. Reheat in the microwave covered for 90 seconds per serving, or in a 350°F oven for 20 minutes covered with foil. Freeze in portioned containers for up to 3 months.

FAQs

Can I add the tortillas at the beginning of cooking?

No — tortillas added at the start dissolve entirely and disappear into the sauce. Add them in the final 30 minutes only so they soften into strips with texture rather than disintegrating completely.

My casserole came out too watery. How do I fix it?

Cook uncovered on HIGH for 20 to 30 minutes at the end to reduce excess liquid. The tortilla strips also help absorb liquid as they sit — the casserole thickens noticeably as it rests after cooking.

Can I use pre-cooked rotisserie chicken?

Yes — skip the first slow cook step entirely. Add the shredded rotisserie chicken directly with the sauce, beans, corn, and tortillas and cook on HIGH for 1 to 2 hours until everything heats through and the flavors meld.

What type of enchilada sauce works best?

Red enchilada sauce gives the classic Tex-Mex flavor most families love. Green enchilada sauce makes a completely different but equally delicious version with a tangier, slightly spicier profile. Both work beautifully — it comes down to personal preference.

Can I make this vegetarian?

Absolutely — omit the chicken entirely and double the black beans, adding a can of pinto beans as well. The sauce, cheese, tortillas, corn, and beans create a hearty, satisfying vegetarian casserole with plenty of protein and bold flavor.

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