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Crock Pot Chicken Enchilada Casserole

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Unveil the heartwarming flavors of Crock Pot Chicken Enchilada Casserole, where tender chicken breasts swim in the sea of red enchilada sauce with satisfying sweet corn and hearty black beans.

a close up of Crock Pot Chicken Enchilada Casserole on a serving plate.

This chicken enchiladas casserole is the perfect quick and easy crock pot recipe for busy weeknights. Prep it in the afternoon, and by dinner, you’ll have a satisfying main dish for everyone to enjoy!  

I love serving red enchiladas with delicious cilantro lime rice and savory Pulled Pork Nachos for a well-rounded Mexican-inspired meal for the entire family. 

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Are enchiladas crunchy?

Traditional enchiladas, including this recipe, are not crunchy as the tortillas are bound to soften up during the baking process. However, there are many variations that use tortillas that have been baked or fried beforehand to elevate the dish with a crunchy texture. 

If you prefer to add crunchiness to this recipe, you can also bake or fry the tortillas before using them as instructed for this dish. While the tortillas will still soften up in the slow cooker, they’ll retain some crunchiness for each bite.


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❤️ Why You’ll Love This Recipe

Besides the tenderness of the shredded chicken and the cheese that melts in your mouth, here are three more features that will make you love this quick and easy crock pot enchiladas casserole.

  • It’s so easy to prepare. Just take 15 minutes to prepare everything, and the slow cooker will handle the rest! 
  • This recipe is very versatile. You can get creative with the fillings—swap in different proteins, add extra veggies, or experiment with various cheese blends to suit your preferences.
  • Cleaning up is simple. The slow cooker does most of the cooking, making it super easy to clean the kitchen tools after cooking. 

When I make this slow cooker enchilada casserole, I can’t help but get reminded of chicken enchilada tacos, another super simple enchilada recipe my kids never get enough of!

🥘 Ingredients

Ingredients for Crock Pot Chicken Enchilada Casserole.

Crafted from just a few simple ingredients conveniently available at your grocery store, this easy chicken enchilada casserole recipe is a bliss to make. Here are the key ingredients you’ll need! 

  • Chicken breasts: AKA, the star of the dish. When they absorb the rich flavor of the enchilada sauce, These boneless, skinless chicken breasts will become soft and easy to shred.
  • Whole-kernel corn: Golden whole-kernel corn adds a delightful burst of natural sweetness that complements the savory elements.
  • Black beans: These earthy and healthy legumes contribute a creamy texture and hearty flavor, creating a balanced and satisfying filling.
  • Red enchilada sauce: This ingredient infuses the recipe with a tangy, slightly spicy, and robust flavor that ties all the components together.
  • Shredded cheese: A blend of melted shredded cheese forms a gooey topping that adds that cheesy taste.
  • Corn tortillas: Use corn tortillas for this recipe to hide the flavorful filling while absorbing the delicious sauce, enhancing the overall texture of the dish.

See recipe card for complete list of ingredients and quantities.

🔀 Substitutions

Chicken breasts: If chicken breasts aren’t available, you can experiment with other protein cuts, including boneless chicken thighs, ground beef, or turkey.

Black beans: Pinto beans or kidney beans can be used instead to offer a similar creamy texture and a slightly different flavor profile.

Red enchilada sauce: If you don’t want store-bought enchilada sauce, consider making a homemade red enchilada sauce using tomato sauce, chili powder, cumin, and other seasonings.

Shredded cheese: While cheddar is commonly used, you can experiment with Monterey Jack, Colby, or a blend of different cheeses to tailor the flavor.

Corn tortillas: Try small flour tortillas instead if you prefer a different texture.

🌈 Variations / Options / Add-Ins

Whether you’re catering to specific dietary needs or just looking to spice up this dish, make this casserole recipe with exciting twists to add a delightful sprinkle of fun to your cooking journey.

  • Vegetarian Twist: Skip the chicken and add more vegetables such as roasted bell peppers, zucchini, and onions instead for a satisfying and flavorful vegetarian variation
  • Spicy Version: Add diced jalapeños or crushed red pepper flakes to the filling for an extra kick of heat that elevates the overall flavor profile.
  • Seafood Enchiladas: Swap out the chicken for cooked shrimp or crab meat, and top with a creamy avocado-lime sauce for a refreshing finish.

If you want enchiladas with a creamier consistency, try out this sour cream chicken enchilada casserole.

🥄 Equipment Needed / Helpful Tools

Below are the most essential tools for this recipe:

  • Slow cooker: Of course, you’ll need a slow cooker to cook the chicken and meld the flavors of the ingredients over an extended period.
  • Cooking thermometer: You’ll need a cooking thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) before shredding.

🔪 How to Make Crock Pot Chicken Enchilada Casserole

Ready to cook this easy crockpot chicken? Just a few simple steps will reward you with a hearty and delicious crockpot chicken enchilada casserole that’s sure to become a favorite in your culinary repertoire.

Step 1: Cook the chicken breast 

Place the chicken breasts in the slow cooker and pour enchilada sauce over them. Cook on high heat for 3 to 4 hours until the chicken is fully cooked or until it reaches an internal temperature of 165°F.

Chicken breast and enchilada sauce in the slow cooker.

Step 2: Shred the chicken

When the chicken is cooked, remove it from the crock pot and shred the meat. Once done, return the chicken bits to the slow cooker.

Shredded chicken breast with enchilada sauce inside the Crock pot.

Step 3: Add the remaining ingredients

You can now add the kernel corn, black beans, tortillas, and 2 cups of cheese to the chicken mixture in the crock pot. Stir well to evenly distribute the ingredients with the chicken and sauce mixture.

A crock pot filled with chicken enchilada casserole ingredients.

Step 4: Top with the remaining cheese 

Sprinkle the remaining cheese on top of the dish and let it cook for 45 minutes more on low heat. 

A crock pot filled with chicken enchilada casserole ingredients.

Step 5: Time to eat!

Prepare the enchiladas on your desired serving plate and serve!

Chicken Enchilada Casserole on a serving plate.

❓ Recipe FAQs

Can I cook frozen chicken in the slow cooker?

Yes, it’s okay to cook frozen chicken in slow cookers. After all, they’re designed to be safely used for frozen poultry. However, keep in mind that your cooking time may take longer if you’re using frozen chicken. So, I always recommend thawing it ahead of time.

Can I store the leftovers?

Yes, you can store leftover slow-cooker chicken enchilada casserole. This recipe can sit well in the fridge for up to 4 days. Just keep it inside an airtight container, making sure it’s properly sealed. You can reheat small portions or the entire leftovers in the microwave or stovetop.

Can I add more vegetables to this enchilada casserole recipe?

Yes, you can absolutely add more vegetables of your choice to this recipe. You can use whatever you have on hand, but peppers, onions, mushrooms, or zucchini are some of my go-to options. Cut the vegetables into small pieces so they cook evenly in the slow cooker.

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📋 Recipe

Mexican chicken enchilada casserole with crock pot method.

Crock Pot Chicken Enchilada Casserole

Corinne Schmitt
Prepare to savor a burst of Mexican flavors with this Crock Pot Chicken Enchilada Casserole that’s cooked to perfection!
5 from 71 votes
Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours
Course Main Dish
Cuisine Mexican
Servings 4
Calories 629 kcal



  • 2 chicken breasts
  • 1 can whole kernel corn drained
  • 1 can black beans drained and rinsed
  • 16 ounces red enchilada sauce
  • 3 cups shredded cheese
  • 5 corn tortillas cut into strips


  • Place the chicken breasts in the slow cooker and generously top them with enchilada sauce. Cook on high heat for 3 to 4 hours until the chicken reaches an internal temperature of 165 degrees.
  • Once the chicken is fully cooked, carefully remove it from the slow cooker and shred the meat. Return the shredded chicken meat to the slow cooker.
  • Add the corn, beans, tortillas, and 2 cups of cheese and stir well to ensure that the ingredients are well combined.
  • Sprinkle the remaining cheese on top of the mixture and then continue cooking for another 45 minutes on low heat.


Calories: 629kcalCarbohydrates: 49gProtein: 53gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 139mgSodium: 1765mgPotassium: 841mgFiber: 9gSugar: 9gVitamin A: 1363IUVitamin C: 5mgCalcium: 474mgIron: 3mg
Tried this recipe?Let us know how it was!

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