Slow Cooker Chicken Enchilada Casserole
Welcome to your new favorite recipe: Slow Cooker Chicken Enchilada Casserole! This dish combines the convenience of a crockpot with the rich flavors of traditional enchiladas, creating an easy and tasty meal perfect for busy weeknights or lazy weekends.
This slow cooker chicken enchilada casserole recipe features layers of juicy shredded chicken, red enchilada sauce, cheese, black beans, corn and corn tortillas.
And if you don’t want to use a slow cooker and want a good old oven method, check out my Oven baked Chicken Enchilada Casserole recipe instead!
Crockpot Chicken Enchilada Casserole
If you love chicken enchiladas but don’t want the hassle of making traditional chicken enchiladas, slow cooker chicken enchilada casserole is the answer.
Picture succulent shredded chicken breasts bathed in a luscious blend of salsa and enchilada sauce, infused with the aromatic trio of paprika, cumin, and chili powder.
That flavorful chicken is then combined with cheese, corn, black beans, and pieces of soft corn tortillas, forming the most beautiful medley of flavor and texture, and promising a burst of Mexican-inspired goodness in every bite.
To serve, scope a big spoonful of slow cooker chicken enchilada casserole into a bowl, and take it to the next level by topping it with your favorite toppings such as sliced avocados, salsa, sour cream, diced tomatoes, more cheese etc.
Slow cooker chicken enchilada casserole is the perfect combination of simplicity and robust flavor. It is a dump-and-go recipe that is so delicious it doesn’t taste like a dump-and-go recipe at all!
For busy folks out there, crockpot chicken enchilada casserole also reheats incredibly well in the microwave, and makes the best meal prep and leftovers.
Get ready to let your slow cooker work its magic, making dinner (for many days!) a breeze and leaving you utterly satisfied.
Ingredients
Here are the short list of ingredients you will need to make slow cooker chicken enchilada casserole:
- Chicken breast – using boneless, skinless chicken breasts will help make shredding the chicken a breeze. Boneless, skinless chicken thighs can be subsituted.
- Salsa – a quick and easy way to add so much flavor. Feel free to use your favorite salsa, or even make your own!
- Enchilada sauce – using canned enchilada sauce is another way to keep this slow cooker chicken enchilada casserole recipe quick and easy.
- Spices – garlic along with the commonly used Mexican inspired spices of cumin, chili powder, and paprika help to kick up the flavors of the dish.
- Corn tortillas – traditional enchiladas are made with corn tortillas. You can also substitute your preferred tortillas.
- Black beans & corn – adding black beans and corn adds some carbs and fiber to the dish and make slow cooker chicken enchilada casserole a one-pot dish.
- Shredded cheese – you can use any soft, easily melted cheese you have on hand: Colby Jack, mozzarella, cheddar, Monterey jack cheese are just a few great options.
How to Make It
You will need a slow cooker that is at least 5 qt or larger to make this crockpot chicken enchilada casserole recipe.
Add ingredients into slow cooker: To start, place chicken breasts in the slow cooker. Top with salsa, enchilada sauce, garlic, cumin, chili powder, and paprika.
Cook: slow cook on high for 3 hours or low for 6 hours.
Shred chicken: when chicken is done, use two forks to shred chicken. Chicken should come apart easily. If it is not, cook for longer.
Cut up tortillas: cut corn tortillas into smaller square pieces.
Add corn tortilla strips, beans, and corn: add half of the corn tortilla squares, black beans and corn to the slow cooker with shredded chicken. Stir to combine.
Layer with tortillas and cheese: Top chicken/corn/beans with the rest of the corn tortillas and sprinkle the top with cheese.
Cook again: Cover with lid and cook on high for another 30 minutes, or until cheese is completely melted.
Garnish and serve: Top slow cooker chicken enchilada casserole with chopped cilantro, and serve with your favorite toppings such as sliced avocados, salsa, sour cream, jalapeño, diced tomatoes, more cheese, or whatever your heart desires!
Savor every bite : Last but definitely not the least, savor every bite of this delicious one-pot, one-bowl slow cooker chicken enchilada casserole meal!
If you are looking to fancy it up, serve it with some chips, queso, guacamole, and/or Mexican rice on the side! It m
Additional Tips and Tricks
Try incorporating these tips into your Slow Cooker Chicken Enchilada Casserole preparation to elevate the dish:
- Lining the Slow Cooker: To make cleanup a breeze, use a slow cooker liner. This not only prevents sticking but also makes it easier to lift out portions when serving.
- Frozen Chicken Hack: Forgot to thaw out chicken? You can use frozen chicken breasts, but be sure to adjust the initial cooking time to 4-5 hours on high or 8-10 hours on low.
- Spice It Up: For an extra kick, add diced jalapeños, cayenne powder, or increase the amount of chili powder. Tailor the spice level to suit your taste buds.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, stirring occasionally, until warm.
Slow cooker chicken enchilada can be frozen as well. Freeze in air tight container for up to 2 months.
Frequently Asked Questions
Yes, you can use frozen chicken breasts. Adjust the initial cooking time to 4-5 hours on hugh or 8-10 hours on low.
Shred cook chicken and combine shredded chicken with enchilada sauce, salsa, corn and black beans in the slow cooker. Cook on high for 30 minutes. Top with corn tortillas and cheese, and cook on high for another 30 minutes until cheese is melted.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
More Slow Cooker Meals
- Slow Cooker Chicken Burrito Bowl
- Slow Cooker Chicken Taco Soup
- Slow Cooker Asian Shredded Pork
- Slow Cooker BBQ Chicken Thighs
Slow Cooker Chicken Enchilada
Ingredients
- 2 lb chicken breast boneless, skinless
- 1 cup salsa
- 10 oz enchilada sauce
- 3 cloves garlic minced
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 8-10 corn tortillas sliced into strips
- 15 oz black beans drained
- 1 cup frozen corn
- 2 cups Monterey jack cheese shredded
Instructions
- Place chicken, salsa, enchilada sauce, garlic, cumin, chili powder, and paprika into the slow cooker. Cook on high for 3 hours, or low for 6 hours.
- Cut tortillas into smaller squares.
- Once chicken is cooked through, shred the chicken. Add roughly half of the corn tortillas, black beans, and corn. Stir to combine.
- Sprinkle the remaining corn tortilla strips over the top of the chicken mixture. Top with the shredded cheese.
- Cook on high for an additional 30 minutes making sure the frozen corn warms up and the cheese melts on top.
- Serve and enjoy!
Made this the other night and my picky-eater daughter said, “this is actually good”, which never happens.
I’m so glad she enjoyed it! Yay!