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Crockpot Chicken Enchilada Casserole Recipe | Easy Dinner

I have to admit, the first time I tried this Crockpot Chicken Enchilada Casserole Recipe, I was hooked immediately. It’s cheesy, comforting, and so simple to throw together on a busy day. I love how the slow cooker does all the work while I get to relax.

If you enjoy hearty slow-cooked meals, you might also like the Barbacoa Soup Recipe for a flavorful twist. The flavors remind me of classic enchiladas, but in a much easier, fuss-free version. Honestly, it’s become a staple in my weekly meal rotation!

Ingredients

Here’s what you’ll need to make this delicious casserole. I’ve included some tips to get the best results from each ingredient.

2 pounds chicken breasts – I use fresh, boneless chicken for tenderness and shredding ease.
2 cups enchilada sauce – choose your favorite, whether red or green, store-bought or homemade.
1 can (4 oz) diced green chilies – adds a mild, smoky flavor.
1 can (15 oz) black beans, drained and rinsed – pinto beans work well too.
1 medium onion, diced – caramelizes nicely in the slow cooker for extra sweetness.
2 cups shredded Mexican cheese blend – fresh-grated cheese melts best and adds creaminess.
6-8 corn tortillas, cut into strips – fresh tortillas are softer and absorb the sauce better.
Optional toppings: cilantro, avocado, Greek yogurt or sour cream, sliced jalapeños – gives extra flavor and color.

Note: This recipe serves 6–8 people, making it perfect for family dinners or meal prep.

Variations

You can easily tweak this recipe to suit your tastes or dietary needs:

For a dairy-free version, use plant-based cheese and Greek yogurt alternatives.
Swap black beans for kidney or pinto beans if preferred.
Add extra veggies like bell peppers, zucchini, or corn for a fiber boost.
Use gluten-free tortillas if needed.
For extra spice, stir in some chipotle peppers or hot sauce before cooking.

If you enjoy Mexican-inspired dishes, you can also try the Barbacoa Street Tacos Recipe for a fun alternative.

Cooking Time

This recipe is a total time-saver:

Prep Time: 10 minutes
Cooking Time: 4–5 hours on high (or 8 hours on low)
Total Time: 4 hours 10 minutes to 8 hours 10 minutes

Equipment You Need

Crockpot/slow cooker – for hands-off cooking and tender chicken.
Chef’s knife – for chopping onions and tortillas.
Cutting board – to prep your ingredients safely.
Two forks – for shredding the chicken.
Measuring cups and spoons – to ensure accurate quantities.

How to Make Crockpot Chicken Enchilada Casserole

Step 1: Prepare Your Ingredients

Start by washing and cutting your chicken, onions, and tortillas. Open the cans of beans and chilies. I like to have everything ready so assembly is quick and smooth.

Step 2: Layer the Base

Place the chicken breasts, enchilada sauce, green chilies, black beans, and diced onions into the slow cooker. This base will absorb all the flavors while cooking.

Step 3: Cook the Chicken

Cover the crockpot and cook on high for 4–5 hours or low for 8 hours. The chicken should be fully cooked and easy to shred. I usually test with a fork to make sure it’s tender.

Step 4: Shred the Chicken

Once cooked, shred the chicken directly in the crockpot using two forks. This allows the chicken to soak up the delicious sauce. Stir everything well to combine.

Step 5: Add Tortillas and Cheese

Mix in the cut tortilla strips and half of the shredded cheese. Top with the remaining cheese and cover for an additional 30 minutes to melt the cheese perfectly.

Step 6: Serve and Garnish

Once the cheese is melted, serve with fresh cilantro, avocado slices, jalapeños, and a dollop of Greek yogurt or sour cream. I love how the toppings make the dish look restaurant-quality.

Additional Tips for Making This Recipe Better

From my experience, these little tweaks make a big difference:

I always shred the chicken in the crockpot to let it soak up all the enchilada sauce.
Freshly grated cheese melts more evenly than pre-shredded.
Cut tortillas into slightly larger strips so they don’t turn mushy.
If I want more depth of flavor, I sauté the onions lightly before adding to the crockpot.
I occasionally sprinkle a bit of smoked paprika or cumin for extra warmth.

How to Serve Crockpot Chicken Enchilada Casserole

I like to make this dish visually appealing:

Serve in a deep dish or individual bowls to show off the layers of chicken and cheese.
Garnish with fresh cilantro, diced avocado, and a squeeze of lime for color contrast.
Offer sides like tortilla chips, refried beans, or a fresh salad.
For meal prep, portion into containers and add toppings just before serving.

Nutritional Information

This casserole is hearty and nutritious. Here’s a quick look per serving:

Calories: Approximately 400–450 kcal
Protein: 35 g – thanks to the chicken and beans.
Carbohydrates: 25 g – mainly from tortillas and beans.
Fat: 18 g – from cheese and optional toppings.

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container in the fridge for up to 5 days. I like to portion it out for quick weekday dinners.

Freezing

This casserole freezes beautifully. Use freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the microwave or oven until warmed through. I usually add a splash of enchilada sauce or a sprinkle of cheese to keep it moist.

Why You’ll Love This Recipe

Here’s why I keep making this:

Easy to Prepare: Minimal prep and the crockpot does all the cooking.
Family-Friendly: Cheesy, comforting, and loved by kids and adults alike.
Versatile: Customize with different beans, sauces, or veggies.
Meal Prep Friendly: Makes multiple servings perfect for weekday dinners.
Flavorful: Every bite is packed with savory, cheesy goodness.

This Crockpot Chicken Enchilada Casserole has become one of my favorite comfort meals. It’s cheesy, easy, and full of flavor, making it a perfect weeknight dinner or meal prep option. I guarantee once you try it, it’ll be a staple in your kitchen too!

Ben Carraoli