Name: Crockpot Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 cups red enchilada sauce; 1 can (14.5 oz) fire-roasted tomatoes; 1 can (4 oz) diced green chiles; 1 packet taco seasoning; 2 cups shredded Mexican cheese blend; 1 can (15 oz) black beans, drained and rinsed; 1 cup sweet corn kernels; 6 gluten-free tortillas or corn tortillas, sliced into strips; 8 oz cream cheese for extra creaminess; Fresh cilantro for garnish

Jump to Recipe· 4.3 from 72 reviews

If you’re craving a meal that’s bursting with bold flavors, yet effortless enough for any busy day, this Crockpot Chicken Enchilada Casserole Recipe is your new best friend. Imagine tender chicken slow-cooked with zesty enchilada sauce, fire-roasted tomatoes, and just the right touch of spice, layered with cheesy goodness and soft tortilla strips that soak up every bit of that savory sauce. It’s a comforting, gluten-free dish that feels like a warm hug on a plate, perfect for meal prep or feeding family and friends with minimal fuss and maximum flavor.

Ingredients You’ll Need

The image shows a black slow cooker filled with five pieces of raw chicken sitting in an orange sauce mixed with whole black beans. The orange sauce has a smooth texture with some small bubbles, and the chicken pieces are pale pink with smooth surfaces, partially covered by the sauce. The slow cooker interior is shiny black, and the background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, combining simple pantry staples with fresh elements to create that perfect balance of taste, texture, and color. From the rich enchilada sauce to the hearty beans and tender chicken, these ingredients come together effortlessly in the slow cooker.

2 lbs boneless, skinless chicken breasts: The base that soaks up all the flavors while keeping the dish hearty and satisfying.
2 cups red enchilada sauce: Adds the signature tangy and mildly spicy kick essential for authentic enchilada flavor.
1 can (14.5 oz) fire-roasted tomatoes: Provides smoky sweetness and vibrant texture with those roasted charred bits.
1 can (4 oz) diced green chiles: Brings gentle heat and a fresh, slightly sweet bite enhancing overall depth.
1 packet taco seasoning: A perfectly balanced blend of spices that ties all the ingredients together.
2 cups shredded Mexican cheese blend: Melts beautifully to create gooey, cheesy layers throughout the casserole.
1 can (15 oz) black beans, drained and rinsed: Adds protein, fiber, and a subtle earthiness that complements the chicken.
1 cup sweet corn kernels: Brings a pop of sweetness and contrasting texture to every bite.
6 gluten-free tortillas or corn tortillas, sliced into strips: Soaks up sauces and adds soft, satisfying layers without gluten.
Optional: 8 oz cream cheese: Stir in at the end for a creamy, velvety finish that’s totally indulgent.
Fresh cilantro for garnish: Adds a fresh herbaceous touch to brighten flavors before serving.

How to Make Crockpot Chicken Enchilada Casserole Recipe

Step 1: Prep the Slow Cooker and Chicken

Start by giving your slow cooker a quick spray with nonstick spray if you like, which helps with easier cleanup later on. Place the boneless, skinless chicken breasts gently at the bottom, setting the stage for all the fabulous flavors to infuse the meat throughout the cooking time.

Step 2: Combine Sauces and Spices

Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning right over the chicken. Use a spoon to gently stir these together, making sure the seasoning is evenly distributed but the chicken remains mostly at the bottom. This mix of sauces is what gives the casserole its iconic rich and zesty taste.

Step 3: Slow Cook the Chicken

Cover your cooker and let everything do its magic on High for 3-4 hours or on Low/Medium for 4-6 hours. If your schedule calls for an even slower cook, you can extend the Low setting up to 6-8 hours. This slow simmer ensures the chicken is tender enough to shred easily and infused with those bold flavors.

Step 4: Shred and Return the Chicken

Once the chicken is ultra tender, carefully remove it from the crockpot and shred it with two forks. Return the shredded chicken back into the pot, mixing it around to soak up the sauce evenly before moving on to the next flavorful additions.

Step 5: Add the Cheese, Beans, Corn, and Tortilla Strips

Stir in half of your shredded Mexican cheese blend, black beans, and sweet corn, distributing everything evenly. Then gently fold in the sliced tortillas, which will soften and meld beautifully with the saucy mix. Top it off with the remaining cheese, creating a golden, melty layer that will make this dish irresistible.

Step 6: Final Cook and Optional Creaminess

Cover the slow cooker again and let it cook for an additional 20-30 minutes until the cheese melts fully and everything is heated through. For an extra creamy touch, this is the perfect moment to stir in the optional cream cheese, giving the casserole a luscious, smooth finish you’ll want to savor.

How to Serve Crockpot Chicken Enchilada Casserole Recipe

A white plate with a dark rim holds a bed of fluffy white rice as the first layer. On top, a thick layer of reddish-brown shredded chicken mixed with black beans and melted cheese is spread evenly. Three fresh green jalapeño slices sit on top, with chopped green herbs sprinkled over. A dollop of white sour cream covers part of the chicken layer. A bright green slice of avocado rests on the right side of the plate. A silver fork is placed partly on the rice. The plate is on a white marbled surface with a halved avocado and some green herbs nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro right before serving adds a vibrant pop of color and herbaceous brightness that cuts through the richness with a refreshing zing. You might also love adding a dollop of sour cream or a few slices of creamy avocado for contrast and extra indulgence.

Side Dishes

This casserole pairs beautifully with light and fresh sides such as a crisp green salad tossed with lime vinaigrette or a simple cucumber and tomato salad. Mexican rice or a side of seasoned black beans can also round out the meal perfectly if you want to stay in the same flavor family.

Creative Ways to Present

For a fun twist, serve this casserole in individual ramekins for each guest, topped with extra cheese and cilantro for a personalized touch. You can also spoon it over warm tortilla chips for a nacho-style feast or stuff it into warm tortillas as a hearty filling for enchilada-style wraps.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be transferred to an airtight container and stored in the refrigerator for up to 4 days. This keeps the flavors intact and makes reheating quick and convenient for those busy nights when you want something tasty with zero prep.

Freezing

You can freeze the casserole either before the final cheese melt step or after it’s fully cooked and cooled. Use freezer-safe containers and it will keep well up to 3 months. Just thaw overnight in the fridge before reheating to maintain the best texture and taste.

Reheating

To reheat, microwave single servings until warmed through or gently warm the entire casserole in a preheated oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. Stir halfway through if reheating the whole batch to ensure even heating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more richness and tend to stay extra tender during the long cook time, which some people prefer for this Crockpot Chicken Enchilada Casserole Recipe.

Is this recipe really gluten-free?

Yes, if you use gluten-free or certified corn tortillas, all the other ingredients are naturally gluten-free, making this casserole safe and delicious for those with gluten sensitivities.

Can I make this recipe spicier?

Definitely! Try adding extra diced green chiles, some cayenne pepper to the taco seasoning, or topping with jalapeño slices before serving to bring more heat to your plate.

What if I don’t have a slow cooker?

You can make a similar version on the stovetop by simmering the chicken and sauce mixture in a covered pot until the chicken is tender, then shredding and layering with the remaining ingredients before baking in the oven to melt the cheese.

Can I use a different kind of cheese?

Of course! While a Mexican cheese blend melts best, sharp cheddar, Monterey Jack, or even a mix of mozzarella and feta can add unique flavors and still give you that gooey cheese pull everyone loves.

Final Thoughts

This Crockpot Chicken Enchilada Casserole Recipe has a special way of turning an ordinary day into a fiesta of flavors with minimal effort. Its perfect blend of spices, creamy cheese, and tender chicken wrapped in soft tortillas makes it a guaranteed winner for family dinners, meal prepping, or anytime you want something cozy and satisfying. Trust me, once you try it, this casserole will become one of your go-to slow cooker treasures!