Get ready to revolutionize your Taco Tuesday with one of the most delicious and Easy Crockpot Chicken Recipes you’ll ever make. This Crockpot Chicken Enchilada Casserole has all the savory, cheesy, and irresistible flavor of traditional enchiladas but is made incredibly easy in the slow cooker. Tender, shredded chicken, beans, and corn are slow-cooked in a rich and flavorful enchilada sauce, then layered with soft tortillas and a gooey cheese topping. It’s the ultimate “set it and forget it” Crock Pot Mexican Recipes dinner.
Why This is the Best Crockpot Chicken Casserole
This Slow Cooker Enchilada Casserole is a family favorite for so many reasons.
- Incredibly Easy: This is a true “dump and go” meal. After a few hours, you just shred the chicken and stir in the final ingredients. It’s perfect for busy days.
- Packed with Flavor: The chicken becomes incredibly tender and absorbs all the savory, smoky flavor from the enchilada sauce and seasonings as it cooks.
- A Hearty One-Pot Meal: This is a complete and satisfying meal with protein, vegetables, and carbs all cooked together in one pot for minimal cleanup.
- Completely Customizable: It’s easy to adjust the spice level or add your favorite mix-ins to make this dish your own.
Your Simple Ingredient Checklist
This Crockpot Chicken Enchilada recipe uses a handful of simple ingredients for a big flavor payoff.
The Ingredient Lineup:
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 (14.5 oz) can of fire-roasted diced tomatoes, undrained
- 1 (4 oz) can of diced green chiles
- 1 packet of taco seasoning
- 1 (15 oz) can of black beans, rinsed and drained
- 1 cup of sweet corn kernels (frozen or canned)
- 6 corn or flour tortillas, cut into strips
- 2 cups shredded Mexican cheese blend, divided
- Optional for extra creaminess: 8 oz cream cheese, cubed
- For Garnish: Fresh cilantro, chopped
Step-by-Step Slow Cooker Instructions
Get ready for the easiest enchilada casserole ever.
Part 1: The First Cook
- Layer the Crockpot: Lightly grease the inside of your slow cooker. Place the chicken breasts in a single layer at the bottom.
- Add the Sauce: In a medium bowl, stir together the red enchilada sauce, the can of fire-roasted tomatoes, the diced green chiles, and the packet of taco seasoning.
- Pour and Cook: Pour the prepared sauce mixture evenly over the chicken in the crockpot. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours.
Part 2: The Final Assembly
- Shred the Chicken: Once the chicken is cooked through and tender, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken, then return the shredded chicken to the slow cooker and stir it into the sauce.
- Stir in the Good Stuff: Add the rinsed black beans, the corn, and half of the shredded cheese (1 cup) to the slow cooker. If you’re using the optional cream cheese for extra creaminess, add it now.
- Add the Tortillas: Add the sliced tortillas to the crockpot and gently stir everything together until it’s well combined.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
- Final Melt: Cover the crockpot and cook on HIGH for another 20-30 minutes, or just until the cheese is completely melted and bubbly.
- Garnish and Serve: Garnish with fresh chopped cilantro and serve hot with your favorite toppings like sour cream, avocado, or sliced jalapeños.
Frequently Asked Questions (FAQ)
1. Can I use a different kind of meat for this Chicken Enchilada Casserole Crock Pot recipe? Absolutely! This recipe is fantastic with shredded beef chuck roast or even leftover pulled pork. You can follow the same instructions, adjusting the initial cooking time as needed for the cut of meat you choose.
2. What kind of tortillas work best in the slow cooker? Corn tortillas will give you a more authentic enchilada flavor, but they can sometimes break down more during the slow cooking process. For a softer, more casserole-like texture, flour tortillas work wonderfully and hold their shape well. Cutting them into strips helps them incorporate nicely.
3. How can I control the spice level of the casserole? The spice level is very easy to adjust. For a milder version, be sure to use a mild red enchilada sauce and a mild taco seasoning. For a spicier casserole, use a hot enchilada sauce, hot taco seasoning, and you can even add a chopped jalapeño to the slow cooker at the beginning.
4. How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through. The casserole may thicken in the fridge, but it will still be delicious.
The Best Crockpot Chicken Enchilada Casserole
Equipment
- Slow cooker
- Mixing bowls
- Cutting board
- forks for shredding chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 1 4 oz can diced green chiles
- 1 packet taco seasoning
- 1 15 oz can black beans, rinsed and drained
- 1 cup sweet corn kernels (frozen or canned)
- 6 tortillas corn or flour tortillas, cut into strips
- 2 cups shredded Mexican cheese blend, divided
- 8 oz cream cheese, cubed (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Lightly grease the inside of your slow cooker. Place the chicken breasts in a single layer at the bottom.
- In a medium bowl, mix the enchilada sauce, diced tomatoes, green chiles, and taco seasoning. Pour over the chicken.
- Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot. Stir into the sauce.
- Stir in black beans, corn, and 1 cup of cheese. If using cream cheese, add it now.
- Add the tortilla strips and gently mix everything together until combined.
- Sprinkle the remaining 1 cup of shredded cheese evenly on top. Cover and cook on HIGH for 20-30 minutes until melted and bubbly.
- Garnish with fresh cilantro and serve hot with toppings like sour cream, avocado, or jalapeños.