Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole is one of my favorite set-it-and-forget-it meals. It captures all the bold, saucy, cheesy flavors of classic enchiladas but with far less work. No rolling or layering needed—I just toss everything into the crockpot, let it cook low and slow, and end up with a rich, comforting casserole that’s perfect for weeknights or feeding a crowd.

Why You’ll Love This Recipe

I love how easy and hands-off this dish is. The chicken turns incredibly tender, the tortillas soak up the enchilada sauce just right, and the melted cheese ties it all together. It’s hearty, satisfying, and tastes like it took way more effort than it actually did. Best of all, it only takes a few basic ingredients that I usually have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
red enchilada sauce
corn tortillas (cut into quarters or strips)
shredded cheddar or Mexican blend cheese
black beans (rinsed and drained)
corn (frozen or canned)
chopped onion
optional: sliced black olives, diced green chiles, or jalapeños
optional toppings: sour cream, chopped cilantro, avocado, lime wedges

Directions

1. I place the chicken in the bottom of the slow cooker and season lightly with salt and pepper.

2. I pour in some enchilada sauce to cover the chicken, then add chopped onion, black beans, and corn.

3. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.

4. I remove the chicken, shred it with two forks, and return it to the crockpot.

5. I stir in the cut tortillas and half the shredded cheese, mixing everything well.

6. I top it with the remaining cheese, cover again, and let it cook on low for 20–30 minutes until the cheese is melted and everything is hot and bubbly.

7. I serve it straight from the slow cooker with my favorite toppings.

Servings and timing

Servings: 6–8
Prep Time: 10 minutes
Cooking Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: About 6 hours 30 minutes
Calories per serving: Approximately 420–460 kcal

Variations

Sometimes I use green enchilada sauce instead of red for a tangier version. I’ve also added cooked rice to stretch it further or used flour tortillas when I didn’t have corn. For a smoky flavor, I stir in a little chipotle chili powder or chopped chipotle peppers in adobo.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave it in 1-minute intervals or warm it on the stove with a splash of enchilada sauce to keep it moist. It also freezes well—I portion it into containers and thaw overnight before reheating.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I use shredded rotisserie chicken to cut down on cooking time. I just start at the step where everything gets stirred together and heat it through.

Can I make this dish vegetarian?

Definitely. I skip the chicken and double the beans and corn or add sautéed vegetables like bell peppers and zucchini.

Do I have to use corn tortillas?

Corn tortillas give that classic enchilada texture, but I’ve used flour tortillas in a pinch. They’re softer and soak up more sauce.

Can I use homemade enchilada sauce?

Yes, and I do whenever I have time. It gives the dish a more personal flavor, but store-bought works great too.

How do I prevent it from getting too soggy?

I add the tortillas toward the end of cooking, not at the beginning. That way, they hold their shape better and the texture stays balanced.

Conclusion

This Slow Cooker Chicken Enchilada Casserole is everything I want in a comfort meal—easy, flavorful, and absolutely satisfying. It’s perfect for busy days when I need something filling without the fuss. Whether I’m feeding my family or bringing it to a potluck, it always disappears fast and earns a spot on the weekly dinner rotation.