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crockpot chicken enchiladas casserole recipe
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.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
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.