Crockpot Chicken Enchilada Casserole

5 from 1 vote

This Crockpot Chicken Enchilada Casserole is a dump-and-go dinner loaded with shredded chicken, beans, cheese, and tortillas—comfort food made easy.

Prep Time10

Cook Time2 20

Total Time2 30

Course: Dinner

Cuisine: American, Mexican, Tex-Mex

Servings: servings

Calories: 574kcal

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.

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.

Tips:

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!