Name: Crockpot Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Tex-Mex
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 cups red enchilada sauce (GF if needed); 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF); 1 can (4 oz) diced green chiles; 1 packet taco seasoning (GF if needed) or homemade substitute; 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar); 1 can (15 oz) black beans, drained and rinsed; 1 cup sweet corn kernels (frozen or canned); 6 gluten-free tortillas or corn tortillas, sliced into strips; Optional: 8 oz cream cheese for extra creaminess; Fresh cilantro for garnish

Jump to Recipe

If you love Tex-Mex comfort food that practically cooks itself, then Crockpot Chicken Enchilada Casserole is about to become your new weeknight hero! Imagine layers of tender shredded chicken, melty cheese, and all your favorite enchilada flavors, slowly melding together into a hearty, scoopable casserole—without ever turning on the oven. This recipe brings a fiesta of flavors and colors straight to your table and is endlessly customizable for every kind of eater. It’s cozy, crowd-pleasing, and simple enough for busy days, but special enough to steal the show at potlucks or Sunday family dinners.

Crockpot Chicken Enchilada Casserole Recipe - Recipe Image

Ingredients You’ll Need

Here’s the beauty of this dish: every ingredient has a role to play, and you don’t need anything fussy to build truly bold flavors. Each component adds something essential—whether it’s warmth, creaminess, brightness, or crunch—making this Crockpot Chicken Enchilada Casserole an irresistible creation.

Chicken breasts: These become melt-in-your-mouth tender as they soak up all the flavors. Boneless, skinless is best for easy shredding.
Red enchilada sauce: The deep, smoky backbone of the whole dish. Use your favorite brand—or find a gluten-free version if needed.
Fire-roasted tomatoes: Add a subtle sweetness and a layer of smoky flavor that elevates everything.
Diced green chiles: They bring a gentle heat and classic Southwest flavor—don’t skip these!
Taco seasoning: A quick shortcut to complex Tex-Mex spice. Use homemade or a gluten-free packet as needed.
Shredded Mexican cheese blend: For that gooey, melty finish. Monterey Jack or sharp cheddar work beautifully, too.
Black beans: Hearty protein and color—rinse and drain for best results.
Sweet corn kernels: These little pops of sweetness round out the ensemble perfectly.
Gluten-free tortillas (or corn tortillas): Cut into strips, they layer in a soft, scoopable texture—like the best enchilada ever!
Cream cheese (optional): For extra richness and creaminess, stir this in just at the end.
Fresh cilantro: The finishing touch that adds a burst of freshness and color when serving.

How to Make Crockpot Chicken Enchilada Casserole

Step 1: Prep Your Crockpot

Start by giving your slow cooker a quick mist with nonstick spray. This simple step ensures that all the cheesy goodness comes out easily later on. A well-greased crockpot also makes cleanup a total breeze!

Step 2: Layer in the Chicken and Sauce

Place the chicken breasts right in the bottom of your crockpot. Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle over the taco seasoning. Give it all a gentle stir so every piece of chicken gets cozy with the flavors waiting to soak in.

Step 3: Slow Cook Until Tender

Cover up and let the magic happen! Cook on High for 3-4 hours or on Low/Medium for 4-6 hours. If you need a longer window, Low for up to 8 hours works just fine. Your chicken will turn perfectly tender and ready for shredding with hardly any effort from you.

Step 4: Shred the Chicken

Once the chicken is fall-apart tender, take it out and shred it with two forks—or go the speedy route and use a stand mixer with the paddle attachment. The saucy, seasoned chicken will practically shred itself and become the centerpiece of your casserole!

Step 5: Build the Casserole Layers

Now, return the shredded chicken to the crockpot. Stir in half of your shredded cheese, plus the black beans and sweet corn. Add the sliced tortillas and mix gently to combine. This is where the Crockpot Chicken Enchilada Casserole starts to come together as all those classic flavors layer and soak into each other!

Step 6: The Melty Cheese Finish

Sprinkle the rest of the cheese right over the top, and if you’re going full comfort mode, dot or swirl in the cream cheese. Put the lid back on and let everything heat through for another 20–30 minutes, until the cheese is gloriously melted and gooey.

Step 7: Garnish and Serve

Turn off the crockpot, sprinkle with a generous handful of freshly chopped cilantro, and get ready for happy faces around your table! Your Crockpot Chicken Enchilada Casserole is ready to scoop, serve, and savor.

How to Serve Crockpot Chicken Enchilada Casserole

Garnishes

This casserole absolutely shines with bright, fresh finishing touches. Think extra cilantro, chopped green onions, a dollop of sour cream, or a squeeze of lime for a tangy pop. If you like heat, a few slices of jalapeño or a scatter of pickled onions elevate the color and flavor even more!

Side Dishes

You can serve Crockpot Chicken Enchilada Casserole with a simple side of Spanish rice, charred street corn, or a crunchy slaw. Even a scoop of guacamole and tortilla chips for dipping turns it into the ultimate Southwestern spread. The flavors are so vibrant, simple sides really let the casserole be the star.

Creative Ways to Present

For a fun twist, serve individual portions in small ramekins or even mini mason jars at parties. If you’re after a family-style meal, just bring the whole crockpot to the table and let everyone scoop their own. Crockpot Chicken Enchilada Casserole also makes a fabulous filling for burritos or stuffed into bell peppers for a veggie boost!

Make Ahead and Storage

Storing Leftovers

Leftover Crockpot Chicken Enchilada Casserole is a dream come true. Let it cool a bit, then transfer to an airtight container. It keeps beautifully in the fridge for up to four days, and the flavors just get deeper as they rest together.

Freezing

Want to meal-prep? This casserole freezes surprisingly well! Scoop cooled portions into freezer-safe containers (or wrap tightly in foil). Label and store for up to three months. When a comfort food craving strikes, you’re just a quick defrost away from a cozy dinner.

Reheating

To reheat, microwave single servings until steaming hot, or cover a casserole dish and warm in a 350°F oven for 15–20 minutes. If frozen, thaw overnight in the fridge before reheating. A splash of enchilada sauce over the top before baking helps revive all the creamy goodness!

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! If you’re short on time, stir in shredded rotisserie chicken after your sauce base has cooked for a couple of hours, then continue with the recipe from there. It’s a great shortcut for a fast weeknight meal.

Is Crockpot Chicken Enchilada Casserole gluten-free?

This casserole is completely gluten-free as long as you use gluten-free tortillas, enchilada sauce, and taco seasoning. Always double-check ingredient labels to be sure if you’re cooking for those with dietary restrictions.

What’s the best way to slice the tortillas?

Stack your tortillas and slice them into roughly 1-inch strips. This way, you get perfect chewy layers throughout the casserole, and they soak up just the right amount of sauce.

Can I make this dairy-free?

Yes! Simply use your favorite dairy-free cheese shreds, and either skip the cream cheese or use a plant-based cream cheese alternative. The casserole will still have loads of flavor without dairy.

Can Crockpot Chicken Enchilada Casserole be made ahead?

Definitely—it’s a great make-ahead dinner. Assemble everything up to the final cheese layer, cover, and refrigerate overnight. The next day, simply cook as directed or reheat before serving.

Final Thoughts

If you’ve never tried Crockpot Chicken Enchilada Casserole, there’s no better time than now! It’s incredibly easy, guaranteed to please a crowd, and flexible enough for any night of the week. Give this recipe a spot in your dinner rotation, and watch it become a new family favorite!

Crockpot Chicken Enchilada Casserole Recipe

★★★★★

4.9 from 10 reviews

Author: Ella
Total Time: 4 hours 15 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This Crockpot Chicken Enchilada Casserole is a delicious and easy-to-make dish that is perfect for a comforting family meal. Layers of tender chicken, flavorful enchilada sauce, beans, corn, and cheese come together in a slow cooker to create a satisfying Tex-Mex inspired casserole.

Instructions

Spray slow cooker: Spray your slow cooker with nonstick spray if desired.
Add chicken and sauce: Place chicken breasts in the bottom of the slow cooker. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Cook: Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. Shred the chicken and return to the slow cooker.
Add fillings: Stir in half the shredded cheese, black beans, and corn. Add sliced tortillas and gently mix. Sprinkle remaining cheese on top.
Final cooking: Cover and cook for an additional 20-30 minutes until cheese is melted. Add cream cheese for extra creaminess if desired.
Serve: Garnish with cilantro and serve hot.

Notes

This dish can be customized with your favorite toppings like avocado, salsa, or sour cream.
For a spicier version, add some chopped jalapeños or a dash of hot sauce.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Tex-Mex