If there’s one thing I’ve learned over the years—between teaching cooking classes, juggling dinner for my own family, and occasionally rescuing neighbors from last-minute “what’s for dinner?” crises—it’s this: the crockpot is a busy cook’s best friend.
This Crockpot Chicken Enchilada Casserole has become one of my most requested easy dinner recipes crockpot casseroles–style. It’s hearty, bold, and just spicy enough to make your taste buds happy without scaring off picky eaters. And the best part? You can throw it together before work, go about your day, and come home to a kitchen that smells like a fiesta.
Whether you’re feeding a family of four or need quick meals for groups, this casserole brings all the comfort of homemade Mexican food with almost zero fuss.
Table of Contents
Why You’ll Love This Crockpot Chicken Enchilada Casserole
- Hands-off cooking – This is one of those easy dinners in crockpot recipes you can literally forget about until it’s time to eat.
- Flavor-packed – Layers of shredded chicken, sauce, tortillas, and cheese… you get the picture.
- Perfect for leftovers – Works just as well the next day for lunch, wrapped in a tortilla or over rice.
- Crowd-pleaser – Ideal for quick meals for groups, potlucks, or family gatherings.
Ingredients (With Notes)
- Boneless, skinless chicken breasts – The star of the show; tender and easy to shred.
- Enchilada sauce – Red or green works; choose your heat level.
- Corn tortillas – Give that authentic Mexican casserole texture.
- Shredded cheddar or Mexican blend cheese – Melty goodness.
- Black beans – For extra protein and heartiness.
- Corn – Adds a pop of sweetness to balance the spice.
- Diced green chiles – Optional, but I love the subtle kick.
- Taco seasoning – Boosts the flavor without much effort.
(Full list with measurements in the recipe card below.)
Step-by-Step Instructions
- Layer it up – In your crockpot, spread a bit of enchilada sauce on the bottom, then add chicken breasts, taco seasoning, beans, corn, and green chiles. Pour the rest of the sauce over the top.
- Slow cook magic – Cover and cook on low for about 7–8 hours (hello, crockpot meals that take 8 hours) or high for 3–4 hours.
- Shred and stir – Once the chicken is tender, shred it right in the crockpot using two forks.
- Add tortillas and cheese – Layer torn tortillas and cheese into the mix, then stir gently until everything is coated and melty.
- Serve hot – Top with sour cream, avocado, cilantro, or whatever your heart desires.
Cooking Tips from My Texas Kitchen
- No cream cheese? No problem – This is one of those crockpot recipes no cream cheese that still turns out creamy from the melted cheese and sauce.
- Aldi lovers, rejoice – Every single ingredient for this can be found in an Aldi crockpot recipes haul.
- Want a twist? – Try swapping corn tortillas for flour ones if you like a softer texture.
- Make it ahead – Assemble everything the night before, refrigerate, and pop it in the crockpot in the morning.
My Little Story Behind This Dish
I made this chicken taco casserole crockpot version for the first time on a rainy Tuesday when my husband texted, “Can we invite the neighbors for dinner?” about 30 minutes before they were supposed to show up. Luckily, I had chicken, tortillas, and enchilada sauce on hand. I tossed it all into the crockpot, turned it on high, and prayed. By the time they walked through the door, the house smelled like my mama’s kitchen during Sunday lunch—and I had a new go-to recipe.
FAQs
Can I substitute chicken thighs?
Absolutely—thighs stay juicy and are great for slow cooking.
How do I store leftovers?
Pop them in an airtight container and refrigerate for up to 4 days. It reheats beautifully in the microwave or oven.
Can I make it vegetarian?
Yes! Skip the chicken and double up on beans and veggies.
Can I freeze it?
Sure—just let it cool completely, portion it into freezer bags, and store for up to 3 months.
A warm, cheesy Crockpot Chicken Enchilada Casserole is more than dinner—it’s a little gift to your future self. Set it, forget it, and when that lid lifts at dinnertime, you’ll have all the rich comfort of Tex-Mex without the stress. Now, go grab that crockpot and let’s make your kitchen smell amazing.
Print
Crockpot Chicken Enchilada Casserole
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
Description
A cheesy, flavorful Crockpot Chicken Enchilada Casserole loaded with tender shredded chicken, corn tortillas, beans, and bold enchilada sauce. Perfect for busy nights or feeding a crowd.
Ingredients
2 lbs boneless, skinless chicken breasts
3 cups red enchilada sauce (about two 15-oz cans)
8 small corn tortillas, torn into pieces
2 cups shredded Mexican blend cheese
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 can (4 oz) diced green chiles
2 tbsp taco seasoning
Optional toppings: sour cream, diced avocado, fresh cilantro, jalapeño slices
Instructions
1. Lightly spray the inside of your crockpot with cooking spray.
2. Pour 1/2 cup enchilada sauce into the bottom of the crockpot.
3. Place chicken breasts on top and sprinkle with taco seasoning.
4. Add black beans, corn, and diced green chiles over the chicken.
5. Pour remaining enchilada sauce evenly over everything.
6. Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked.
7. Shred chicken directly in the crockpot using two forks.
8. Stir in torn corn tortillas and 1 1/2 cups of cheese, mixing gently until well combined and melty.
9. Top with remaining 1/2 cup cheese, cover, and cook for another 5–10 minutes until cheese is melted.
10. Serve hot with your favorite toppings.
Notes
This recipe works with chicken thighs too—use about 2 lbs.
You can swap red enchilada sauce for green for a milder flavor.
Leftovers reheat beautifully and make great burrito or taco filling.
Freeze in portions for up to 3 months for quick future meals.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Crockpot Chicken Enchilada Casserole, Easy Dinner Recipes Crockpot Casseroles, Chicken Taco Casserole Crockpot, Crockpot Meals That Take 8 Hours, Mexican Food Recipes In Crockpot