Crockpot Chicken Enchiladas Casserole Recipe

After trying dozens of slow cooker meals, I finally found a keeper: this Crockpot Chicken Enchiladas Casserole recipe. It’s warm, cheesy, flavorful, and packed with just the right amount of spice. I made this for my family, and everyone went back for seconds.

It reminded me of the cozy, hearty dishes I love in fall but works year-round. Plus, it’s super simple—like my other favorite, the Sloppy Joe Casserole Recipe—only this one has a Tex-Mex twist!

Additional Tips for Making This Recipe Better

I’ve made this casserole several times now, and each time I find little ways to tweak it to make it even better. Here are some of my personal tips that can help you level up your dish:

• Use fresh shredded cheese – Pre-shredded cheese doesn’t melt as well as freshly grated cheese. I always use a Mexican blend I shred at home.
• Add spices early – Stir your cumin and garlic powder right into the sauce so they have time to flavor the chicken as it cooks.
• Try rotisserie chicken – In a hurry? Shred a rotisserie chicken instead of cooking from raw. It cuts hours off your cook time.
• Layer the cheese – I like to add a bit of cheese between the layers of tortilla strips so every bite has a gooey melt.
• Chop tortillas smaller – Cutting the corn tortillas into thinner strips helps them blend into the casserole texture more evenly.

Tasty Variations You Can Try

You can easily adjust this casserole to suit your tastes or dietary needs. Here are a few ideas I’ve tested (or friends have) that turned out delicious. If you’re looking for new dinner recipes, this one is easily adjustable.

• Dairy-Free Option – Swap the cheese for a dairy-free Mexican blend. It still melts well and keeps all the flavor.
• Spice Lovers – Add a chopped jalapeño or a sprinkle of chipotle powder for some heat.
• Veggie Boost – Mix in bell peppers, zucchini, or spinach for extra nutrition and color.
• Low-Carb Version – Use low-carb tortillas or reduce the tortilla quantity.
• Creamier Texture – Stir in a bit of sour cream or cream cheese right before serving for a richer texture.

Equipment You’ll Need to Make It Easy

Make your kitchen time easier with the right tools. Here’s what I always use for this recipe:

• Crockpot or Slow Cooker – To cook the chicken and casserole low and slow.
• Sharp Knife & Cutting Board – For dicing onions and slicing tortillas.
• Can Opener – To open the beans, sauces, corn, and chilies.
• Measuring Spoons – For adding precise spice measurements.
• Forks (2) – For shredding the tender chicken easily in the pot.
• Mixing Spoon or Tongs – To stir everything together once the chicken is cooked.

How to Serve Crockpot Chicken Enchilada Casserole?

This dish is full of flavor all by itself, but how you serve it can make it feel extra special. I love getting creative with toppings and sides, especially when I’m also thinking of dishes like my go-to Crock Pot Cream Cheese Chicken Chili Recipe. Here are my favorite ways to present it:

• Top with fresh cilantro – A handful of chopped cilantro brightens the flavors.
• Add a scoop of sour cream – This balances the spice and adds creamy richness.
• Serve with tortilla chips – Great for scooping and crunch.
• Add a side of Spanish rice – Makes it feel like a full Tex-Mex plate.
• Top with sliced avocado or guacamole – A cool, buttery topping that complements the enchiladas.

How to Store Your Leftovers the Right Way

Want to enjoy this dish again later? It stores like a dream. Here’s how I keep it fresh:

• Storing in the Fridge: Once cooled, transfer the casserole to an airtight container. It stays fresh in the fridge for up to 4 days.

• Freezing for Later: Let it cool completely before transferring to a freezer-safe dish. Cover tightly. You can freeze it for up to 2 months.

• Reheating the Next Day: Reheat single portions in the microwave for 1-2 minutes or warm the entire dish in the oven at 350°F for 15-20 minutes.

Why You’ll Love This Recipe?

There are so many reasons why this casserole is one of my top favorites. Let me share a few that make it a go-to comfort meal.

• Easy to Make – Toss everything in the slow cooker, and let it do the work. Minimal prep required.
• Flavor-Packed – The combo of enchilada sauces, spices, and cheese is rich and satisfying.
• Great for Meal Prep – It stores well and tastes just as good reheated.
• Family-Friendly – Mild enough for kids, and easy to spice up for adults.
• Customizable – You can adjust it to be low-carb, dairy-free, or add extra veggies.

More Helpful Details You Should Know

Here are a few extra things that can make your cooking experience smoother and more enjoyable:

• Use fresh chicken if possible – It cooks more evenly than frozen and gives a better texture.
• Green and red enchilada sauces both matter – They bring two distinct flavor profiles that make the casserole more layered.
• Don’t skip the onions – They cook down and infuse the dish with subtle sweetness.
• Let it rest after cooking – Giving it 10 minutes to sit before serving helps the layers set and flavors blend better.
• Toppings matter – Even a sprinkle of fresh herbs or a squeeze of lime can transform the dish from good to great.

Ben Carraoli

Crockpot Chicken Enchiladas Casserole Recipe

This Crock Pot Chicken Enchilada Casserole is a warm, cheesy comfort meal that’s easy to make and packed with flavor. With two types of enchilada sauce, tender shredded chicken, and melty cheese, this dish offers a satisfying Tex-Mex twist—all with minimal effort. Just toss everything into your slow cooker and let it work its magic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6

Course: Dinner

Calories: 420

Ingredients Method

Ingredients

  

• 2 lbs boneless skinless chicken breasts – use fresh (not frozen) for faster cooking and better texture
• 1 10 oz can red enchilada sauce – gives a rich, smoky flavor base
• 1 10 oz can green enchilada sauce – adds a mild tangy kick and depth
• 1 15 oz can black beans, drained and rinsed – adds protein and creamy texture
• 1 15 oz can corn, drained – for sweet crunch and color
• 1 4 oz can diced green chilies – mild heat and extra flavor
• 1 cup diced onions – yellow or white onions work best for sweetness
• 10 small corn tortillas cut into strips – better than flour tortillas, as they hold up in slow cooking
• 2 cups shredded Mexican blend cheese – freshly shredded melts best
• 1 tsp cumin – warm earthy spice that enhances the Mexican flavors
• 1 tsp garlic powder – adds savory flavor without burning like fresh garlic might in a slow cooker
• Salt and pepper to taste – adjust according to preference
• Fresh cilantro optional – for garnish and fresh finish
• Sour cream salsa, or guacamole (optional) – for topping and extra flavor

Method

 

1. Place the chicken breasts in the bottom of your crock pot. Pour the red and green enchilada sauces over the chicken. Add diced onions, cumin, garlic powder, salt, and pepper. Stir gently to coat the chicken evenly in the sauces and spices. This will help the chicken soak up all the rich enchilada flavor during slow cooking.
2. Cover the crock pot with its lid and set it to cook—either on low for 6-7 hours or on high for 3-4 hours. When the chicken is fully cooked and tender, it will shred easily. Use two forks to shred it directly in the crock pot, mixing it well with the sauce. This ensures every bite is flavorful and juicy.
3. Once the chicken is shredded, stir in the drained black beans, corn, diced green chilies, and tortilla strips. The tortillas will absorb the sauce and create a layered, casserole-like texture. Sprinkle 1 cup of the shredded cheese over the top of the mixture to start the melty goodness.
4. Put the lid back on and continue cooking on low for an additional 30 minutes. This allows all the ingredients to come together and the tortillas to soften. The cheese will begin to melt into the mixture, giving it that irresistible creamy bite.
5. Just before serving, sprinkle the remaining 1 cup of cheese over the casserole. Let it melt from the residual heat or turn the crock pot to warm for 10-15 minutes if needed. Garnish with fresh cilantro and serve with optional toppings like sour cream, salsa, or guacamole.