This post may contain affiliate links. Please read our disclosure policy.
Let your slow cooker do the heavy lifting with this Crockpot Chicken Enchilada Casserole. Packed with tender chicken, black beans, cheesy goodness, and bold enchilada flavor. It’s a hands-off, homemade dinner that practically cooks itself in one pot.
Why You’ll Love This Recipe:
This chicken enchilada casserole is cozy, filling, and crazy simple to make in your crockpot. It’s layered with bold flavors and plenty of melty cheese—and makes the best leftovers!
- Simple to make: Just start by layering the ingredients in your slow cooker and let it do the work.
- Classic, rich flavor: All the cozy flavor of chicken enchiladas, served up casserole-style.
- Hearty and satisfying: A comforting, crowd-pleasing dish the whole family will love.
- Great for busy schedules: Cooks in one pot with minimal prep and cleanup.
- Tasty leftovers: Even better the next day—if there’s any left!
Ingredients Notes
- Chicken: Boneless skinless chicken breasts or boneless skinless chicken thighs both work well.
- Low sodium taco seasoning: Use a store-bought packet or a homemade taco seasoning with a simple mix of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, or any spices you prefer.
- Enchilada sauce: You can use canned red enchilada sauce for convenience, or go homemade for a richer, more customized flavor.
- Green chiles
- Black beans
- Yellow onion
- Mexican cheese: I love this pre-shredded mix of cheeses (usually cheddar cheese, Monterey Jack cheese and more) because it melts beautifully.
- Corn tortillas: Make sure to cut them into strips so they soak up the sauce and help create that classic casserole texture. Use gluten-free tortillas to make this a GF meal.
- Fresh cilantro
- Optional toppings: Customize with your favorites! Try sour cream, jalapenos, salsa, lettuce, tomatoes, black olives, avocado slices, green onions for added flavor and crunch to your slow cooker chicken enchilada casserole.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Enchilada Casserole in the Crockpot
- Prepare The Crockpot: Add the chicken cubes into the crock pot and sprinkle the taco seasoning on top. Stir to coat the chicken then pour in the enchilada sauce, green chiles, black beans, and yellow onion.
- Cook: Cook on low for 4-6 hours or on high for 2- 3 hours.
- Add Cheese and Tortillas: Shred chicken using 2 forks (optional) then add the cheese and tortilla strips to the chicken mixture. Stir to combine and top with the remainder of the cheese.
- Continue To Cook: Cover the crockpot and cook on low for an additional 20 minutes or until the cheese has melted.
- Serve: Serve over rice and garnish with your favorite enchilada fillings. Enjoy!
Tips & Variations
- Prevent Sogginess: To prevent the casserole from getting too soggy, add the tortilla strips later in the cooking process (as directed) rather than at the beginning.
- Shortcuts: If you’re using pre-cooked or shredded rotisserie chicken as a shortcut, reduce the initial cook time to about 1–1.5 hours on low or 2–3 hours on high, just enough to heat through and blend flavors before adding the cheese and tortillas.
- Layering Tip: Instead of mixing the tortilla strips in, you can layer them like lasagna for more defined layers. Add a layer of the chicken mixture, then tortillas, then cheese—repeat once or twice.
- Sauce Options: Red sauce is richer and thicker, while green sauce is tangier with a thinner consistency. Use either one—or mix both for a flavorful twist!
- Vegetarian Version: Swap the chicken for black beans, pinto beans, refried beans, or a mix of veggies like zucchini, bell peppers, and corn. The rest of the ingredients remain the same for a hearty, meatless casserole!
Frequently Asked Questions
Can I use uncooked chicken in crockpot enchilada casserole?
Yes, uncooked chicken works great in this recipe—just make sure it reaches an internal temperature of 165°F. Shred it once fully cooked, then stir it back in before adding the tortillas and cheese.
You can also swap the chicken for ground beef or ground turkey, but brown the meat first in a skillet before adding it to the crockpot. Then, follow the same steps for layering and slow cooking!
Can I use Frozen Chicken?
For food safety, thaw chicken before slow cooking to ensure even cooking.
What tortillas work best in slow cooker casseroles?
Corn tortillas hold up better and add that classic enchilada flavor. Flour tortillas can get soft or gummy, but still work if that’s your preference.
How long does chicken enchilada casserole take in the crockpot?
On average, this crockpot enchilada casserole chicken recipe takes 3–4 hours on high or 6–7 hours on low. Cook time may vary depending on your crockpot model and whether your ingredients are pre-cooked.
Storage and Reheating
- In the Refrigerator: Allow the crock-pot chicken enchilada casserole to cool completely then store leftovers in an airtight container in the fridge for up to 5 days.
- In The Freezer: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months.
- To Reheat: To reheat individual portions, microwave on high for 1-2 minutes, stirring halfway through. For best results, reheat in a 350°F oven, covered with foil, for about 20–30 minutes or until heated through. This helps maintain the casserole’s texture and keeps it from getting too soggy.
Note: The texture may change slightly after freezing, especially with the tortillas, but it will still taste delicious!
More Slow Cooker REcipes
If you tried this Crockpot Chicken Enchilada Casserole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Crockpot Chicken Enchilada Casserole
Serves — 6
This Crockpot Chicken Enchilada Casserole is a dump-and-go dinner loaded with shredded chicken, beans, cheese, and tortillas—comfort food made easy.
Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Ingredients
- 2 pounds chicken cubed
- 1 tablespoon or 1 ounce packet low low-sodium taco seasoning
- 28 ounces enchilada sauce
- 7 ounces green chiles
- 15 ounces black beans drained
- ½ cup chopped yellow onion
- 2 cup Mexican cheese
- 8 small corn tortilla shells torn
- 3 tablespoons chopped cilantro
Instructions
- To a crockpot add the chicken and sprinkle the taco seasoning on top. Stir so the chicken is fully coated.2 pounds chicken, 1 tablespoon or 1 ounce packet low low-sodium taco seasoning
- To the crockpot add the enchilada sauce, green chiles, black beans, and yellow onion.28 ounces enchilada sauce, 7 ounces green chiles, 15 ounces black beans, ½ cup chopped yellow onion
- Cook on low for 4-6 hours or on high for 2-3 hours.
- Add 1 cup of cheese and torn-up tortilla shells. Stir until combined.2 cup Mexican cheese, 8 small corn tortilla shells
- Top with the remainder of the cheese.
- Cover the crockpot. Cook on low for an additional 20 minutes or until the cheese has melted.
Jenn’s Notes
Storage :
- In the Refrigerator: Allow the crock-pot chicken enchilada casserole to cool completely then store leftovers in an airtight container in the fridge for up to 5 days.
- In The Freezer: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months.
- To Reheat: To reheat individual portions, microwave on high for 1-2 minutes, stirring halfway through. For best results, reheat in a 350°F oven, covered with foil, for about 20–30 minutes or until heated through. This helps maintain the casserole’s texture and keeps it from getting too soggy.
- To prevent the casserole from getting too soggy, add the tortilla strips later in the cooking process (as directed) rather than at the beginning.
- If you’re using pre-cooked or shredded rotisserie chicken as a shortcut, reduce the initial cook time to about 1–1.5 hours on low or 2–3 hours on high, just enough to heat through and blend flavors before adding the cheese and tortillas.
- Layering Tip: Instead of mixing the tortilla strips in, you can layer them like lasagna for more defined layers. Add a layer of the chicken mixture, then tortillas, then cheese—repeat once or twice.
- Red sauce is richer and thicker, while green sauce is tangier with a thinner consistency. Use either one—or mix both for a flavorful twist!
- Swap the chicken for black beans, pinto beans, refried beans, or a mix of veggies like zucchini, bell peppers, and corn. The rest of the ingredients remain the same for a hearty, meatless casserole!
Nutrition Info
Calories: 574kcal | Carbohydrates: 52g | Protein: 34g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1864mg | Potassium: 491mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1287IU | Vitamin C: 9mg | Calcium: 335mg | Iron: 5mg
This was delicious and so handy after a long day of golf! I made it as instructed except I added a can of sliced black olives.
So glad you enjoyed it!! Thank you for the great feedback!
Why is the cooking time more time on high than low?
So sorry – that was a typo- should be fixed now!
You’ve reversed the low and high temp directions. Cook on HIGH for 2-3 hours and LOW for 4-6 hours not the other way around.
Yes!! Thank you for catching that – fixed now!
The cooking times seem to be switched. Longer times are for low setting and shorter for high setting.
Typo! Thank you – all fixed now!