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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.

Chicken enchilada casserole in a crockpot, a wooden spoon digging into it

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.

A bowl of chicken enchilada casserole topped with sliced avocado and salsa


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.
  • Spicesgarlic 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.

Raw chicken breast, salsa, enchilada sauce and spices in a crockpot

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.

Shredding chicken in crockpot

Cut up tortillas: cut corn tortillas into smaller square pieces.

corn tortillas sliced into small squares

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.

Shredded chicken, black beans, corn and cubed tortillas in a slow cooker

Layer with tortillas and cheese: Top chicken/corn/beans with the rest of the corn tortillas and sprinkle the top with cheese.

topping slow cooker chicken with tortillas and cheese

Cook again: Cover with lid and cook on high for another 30 minutes, or until cheese is completely melted.

Chicken enchilada casserole made in a crockpot

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!

A bowl of chicken enchilada casserole topped with avocado and salsa

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.

A wooden spoon digging into a crockpot with a mixture of shredded chicken, tortillas and cheese

Frequently Asked Questions

Can I use frozen chicken?

Yes, you can use frozen chicken breasts. Adjust the initial cooking time to 4-5 hours on hugh or 8-10 hours on low.

How do I make this using cooked chicken?

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.

How do I know chicken is fully cooked?

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

Chicken enchilada casserole in a slow cooker

Slow Cooker Chicken Enchilada

A easy slow cooker one-pot meal! Juicy chicken breasts are slow-cooked to tender perfection in a blend of aromatic spices and enchilada sauce, then combined with soft corn tortillas, corn, black beans and cheese.
5 from 4 votes
Print Pin
Course: Main Course
Cuisine: American, Mexican
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes
Servings: 8 servings
Calories: 387kcal
Author: MinShien


  • 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


  • 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!


Calories: 387kcal | Carbohydrates: 35g | Protein: 38g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 845mg | Potassium: 835mg | Fiber: 8g | Sugar: 4g | Vitamin A: 706IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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5 from 4 votes (3 ratings without comment)

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Recipe Rating


  1. 5 stars
    Made this the other night and my picky-eater daughter said, “this is actually good”, which never happens.

    1. Joyous Apron says:

      I’m so glad she enjoyed it! Yay!