Cheesy crockpot chicken enchilada casserole is the perfect, easy weeknight meal. It's a fiesta of flavors made right in your slow cooker!
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It's hard to go wrong with a good casserole recipe. Most are simple and easy to whip up, a life-saver when you need to get something on the table for dinner.
If you're really in the mood for Mexican, this taco casserole is another scrumptious option!
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This Casserole Loves You
I mean it. This slow-cooker casserole loves you and wants to make your night easier. And there are many reasons to love it back:
- It's delicious: Tender chicken, beans, veggies, rice and sweet corn all drenched in warm red enchilada sauce and topped with melty cheese?! I mean that is the definition of yum.
- Dinner's done: For busy weeknights: make this meal ahead of time and keep it warm in the crockpot so dinner is ready to go.
- Well-rounded: Though I love serving this recipe with chips and guac, sides aren't even necessary with such a balanced main course.
- Less mess: Classic enchiladas can be a little messy and labor intensive, filling and rolling individual tortillas. Crockpot enchilada casserole allows for great flavor with way less clean up.
Your Grocery List
- Chicken: I use boneless skinless breasts. You could also sub thighs.
- Enchilada sauce: My go-to is a milder red enchilada sauce. Siete is my favorite brand, Old El Paso is also tasty! Homemade enchilada sauce is another option.
- Onion: Yellow or white.
- Red bell pepper: Or any color your heart desires.
- Green chilies: Canned diced green chilies.
- Rice: I like long grain white rice or basmati rice, but any variety will do.
- Seasonings: Chili powder, ground cumin, salt and garlic powder.
- Black beans: Or pinto beans.
- Corn: Frozen or canned.
- Yellow corn tortillas: Small flour tortillas will also work.
- Cheddar cheese: I like shredding my own for optimal flavor and meltiness! Bagged/pre-shredded will get the job done.
- Optional toppings: Sour cream, green onions, fresh chopped cilantro, black olives, hot sauce!
Will Green Enchilada Sauce Work?!
You may be asking yourself, can I use green sauce in this casserole? Yes, absolutely! Feel free to make green enchiladas by simply swapping verde sauce for red.
Making Slow Cooker Casserole
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Add veggies, chicken:
- Dice onion and bell pepper, open canned green chilies. Add all three to the slow cooker and stir. Place chicken breasts on top of vegetables.
Cook in enchilada sauce:
- Pour enchilada sauce over chicken. Lid and cook for 2.5 to 3 hours on high.
- When the chicken is almost done, make rice on the stovetop according to package instructions.
- Remove chicken from the crock pot and shred.
Mix filling:
- Return shredded chicken to the slow cooker along with beans, corn and cooked rice.
- Add all seasonings: chili powder, ground cumin, salt and garlic powder.
- Stir well and pat mixture into a flat, even layer in the crockpot.
Add tortillas, cheese:
- Place a layer of tortillas atop the enchilada mixture and cover with shredded cheese. Repeat to create two layers.
- Place lid on crockpot and turn heat to low. Allow cheese to get nice and melty, this will take around 20 minutes.
- Add cilantro and other toppings if desired. Serve and enjoy!
Stacey's Top Tip
If your chicken doesn't shred really easily, it probably needs a bit more time in the crockpot. Even an additional 20 minutes can make a big difference. Shredding should be quite effortless.
Is This Recipe Spicy?🔥
Crockpot enchiladas can be made mild or spicy! I use mild chili powder and mild enchilada sauce, but if you want a kick you can use medium or hot. And to add even more heat, swap canned diced jalapeños for green chiles.
Do I Have To Use Chicken?
You can totally use an alternate protein like ground beef or turkey. Just brown over medium heat on the stovetop in a skillet and add to the crockpot with veggies and enchilada sauce. Cook on high heat until vegetables soften, then mix in everything else and follow the recipe as usual!
Can I Use Flour Tortillas?
Yes! I normally use corn, but you can use small flour tortillas instead. If you've only got large flour tortillas on hand, you can cut or tear them down into smaller strips or pieces.
Toppings & Sides
So what should you serve with slow cooker enchilada casserole?! Honestly, this recipe is so well rounded that sides aren't really a requirement. That being said, here are some simple toppings and sides you can include if desired:
- Guacamole! This makes a great side along with some crunchy tortilla chips. Of course, it can also be used as a topping.
- Refried beans are also fabulous with this casserole and make another great dip for chips.
- Baja sauce or poblano sauce will add an explosion of flavor and some serious razzle dazzle.
- Other ideas: Sour cream, hot sauce, fresh chopped cilantro, extra warm tortillas!
Storing Leftovers
Allow casserole to cool completely and transfer to an airtight container. Refrigerate for up to 3-4 days or freeze up for 4 months. Reheat in the microwave!
I find that covering my casserole with a damp paper towel while reheating freshens things up. And sometimes I add extra cheese before microwaving. Yum!
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Crockpot Chicken Enchilada Casserole
Equipment
- 1 Large crockpot *Mine is 7 quarts
- 1 Large cutting board *For prepping produce
- 1 Small, sharp knife *For prepping produce
Ingredients
- 1 small yellow onion *diced
- 1 small red bell pepper *diced
- 1 4oz can diced green chilies
- 2 medium boneless skinless chicken breasts *see note below
- 15oz jar enchilada sauce *see note below
- 1 cup cooked white rice *about ½ cup uncooked
- 1 14.5oz can black beans *drained and rinsed
- 1 cup frozen corn
- 1 & ½ teaspoons chili powder *see note below
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- 8 corn tortillas
- 2 cups shredded cheddar cheese *or Mexican cheese blend
Optional toppings:
- Fresh chopped cilantro, hot sauce, sour cream, guacamole
Recipe notes:
Chicken: You can use boneless skinless breasts or thighs. I typically use around 1.5 pounds of meat total. Enchilada sauce: I like Siete Brand Enchilada Sauce, which comes in a 15oz jar. You can use another preferred brand if desired. Note that many come in a 19oz jar size, which will work just fine. Chili powder: Mild chili powder is my preference. If you want more spice, feel free to use medium or hot.Instructions
- Dice onion and red bell pepper. Place both in the bottom of your crockpot along with canned, diced green chiles. Stir to combine.1 small yellow onion, 1 small red bell pepper, 1 4oz can diced green chilies
- Arrange chicken breasts atop veggies, then pour enchilada sauce over chicken. Place lid on crockpot and cook on high for 2.5-3 hours until meat is tender and shreds easily.2 medium boneless skinless chicken breasts, 15oz jar enchilada sauce
- When chicken is almost done cooking, make your rice on the stovetop according to package instructions. Note: a half cup of dry rice will make approximately a full cup once cooked.
- Remove chicken from the crockpot and shred it up! Return to the pot along with cooked rice, black beans and corn.1 cup cooked white rice, 1 14.5oz can black beans, 1 cup frozen corn
- Add seasonings to slow cooker. Stir well, then pat mixture down flat into the crockpot.1 & ½ teaspoons chili powder, 1 teaspoon ground cumin, ¾ teaspoon salt, ½ teaspoon garlic powder
- Lay four corn tortillas over the enchilada mixture and top with half of your shredded cheese. Add remaining four tortillas and top with remaining cheese to create two layers.8 corn tortillas, 2 cups shredded cheddar cheese
- Place lid back on crockpot and switch heat to low setting. Allow cheese to melt fully, about 20 minutes. Add your favorite toppings, then serve and enjoy!
Nutrition
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