The Ultimate Set-It-and-Forget-It Comfort Food
Love enchiladas, but don’t want the hassle of rolling tortillas and baking everything separately? This Slow Cooker Chicken Enchilada Casserole is the perfect solution! It has all the bold, zesty flavors of classic enchiladas, but it’s cooked effortlessly in a crockpot for a meal that’s as easy as it is delicious.
Tender shredded chicken, spiced enchilada sauce, and melted cheese come together in one dish for a comforting Tex-Mex meal that will have your family asking for seconds. Best of all, it’s a dump-and-go recipe, making it ideal for busy weeknights or meal prep.
Ingredients
For the Casserole:
- 500g boneless, skinless chicken breasts
- 1 small onion (100g), finely chopped
- 2 cloves garlic, minced
- 400g canned red enchilada sauce
- 200g canned diced tomatoes (with green chilies for extra flavor)
- 100g black beans, drained and rinsed
- 100g corn kernels (frozen or canned, drained)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 small corn tortillas (cut into strips)
- 150g shredded cheddar cheese
- 150g shredded Monterey Jack cheese
For Garnishing (Optional):
- Fresh cilantro, chopped
- Diced avocado
- Sour cream
- Sliced jalapeños
- Lime wedges
Instructions
Step 1: Prepare the Slow Cooker
- Lightly grease the slow cooker insert with a bit of oil or non-stick spray.
Step 2: Add the Ingredients
- Place the chicken breasts in the slow cooker.
- Add onions, garlic, enchilada sauce, diced tomatoes, black beans, corn, cumin, paprika, chili powder, salt, and black pepper.
- Stir everything gently to coat the chicken.
Step 3: Slow Cook the Chicken
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and easily shreddable.
Step 4: Shred the Chicken & Add Tortillas
- Remove the cooked chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir to mix it into the sauce.
- Add the tortilla strips and stir to combine.
Step 5: Add the Cheese & Finish Cooking
- Sprinkle both types of shredded cheese over the casserole.
- Cover and let cook for 15–20 more minutes until the cheese is melted and bubbly.
Step 6: Serve & Garnish
- Scoop the casserole onto plates or into bowls.
- Garnish with cilantro, avocado, sour cream, jalapeños, or lime wedges, if desired.
- Serve warm and enjoy this cheesy, comforting enchilada casserole!
Nutritional Information (Per Serving – Makes 6 Servings)
- Calories: 450 kcal
- Protein: 38g
- Carbohydrates: 42g
- Fats: 15g
- Fiber: 8g
- Sugars: 7g
Note: Nutritional values may vary depending on ingredients used.
Tips & Tricks for the Best Slow Cooker Chicken Enchilada Casserole
✨ Use boneless, skinless chicken thighs – They stay juicier and more flavorful than chicken breasts in the slow cooker.
✨ Don’t overcook the chicken – Cooking too long can make it dry. Stick to 6–7 hours on LOW or 3–4 hours on HIGH.
✨ For a creamy twist – Stir in 125g of cream cheese at the end for an extra rich and creamy sauce.
✨ Want more spice? – Add diced jalapeños, chipotle peppers, or extra chili powder to the mix.
✨ Make it a freezer meal – Assemble everything (except the tortillas and cheese) in a freezer bag and freeze. When ready to cook, thaw overnight and follow the slow cooker instructions!
✨ Pair it with sides – Serve with Mexican rice, refried beans, or a crisp green salad for a complete meal.
Why You’ll Love This Recipe
✔ Dump & Go Recipe – Just toss everything in the slow cooker and let it do the work.
✔ Full of Flavor – A rich, smoky enchilada sauce makes this dish burst with Tex-Mex goodness.
✔ Crowd-Pleaser – Cheesy, hearty, and satisfying—everyone will love it!
✔ Minimal Cleanup – Everything cooks in one pot, so dishes are a breeze.
✔ Great for Leftovers – Tastes even better the next day!
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