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; 1 can (15 oz) black beans, drained and rinsed; 1 cup sweet corn kernels; 6 gluten-free tortillas or corn tortillas, sliced into strips; 2 cups shredded Mexican cheese blend, divided; 8 oz cream cheese for extra creaminess; Fresh cilantro for garnish

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Introduction

This Crockpot Chicken Enchilada Casserole is a delicious and easy slow cooker meal bursting with bold Mexican flavors. Tender shredded chicken simmers in enchilada sauce with beans, corn, and cheese, layered with tortillas for a comforting casserole perfect for busy weeknights.

A close-up view of a baked dish inside a black pot, showing multiple layers. The bottom layer is a rich, dark red sauce mixed with cooked ground meat, topped with melted yellow cheddar cheese scattered unevenly. On top, there are small pieces of bright red chili peppers and fresh green cilantro leaves spread across the surface. The dish looks hot and slightly bubbly around the edges, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
Optional: 8 oz cream cheese for extra creaminess
Fresh cilantro for garnish

Instructions

Step 1: Spray your slow cooker with nonstick spray if desired. Place the chicken breasts in the bottom of the slow cooker.
Step 2: Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Step 3: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can also cook on Low for 6-8 hours if needed.
Step 4: Once the chicken is tender, remove it from the slow cooker and shred with two forks.
Step 5: Return the shredded chicken to the slow cooker. Stir in half of the shredded cheese, black beans, and corn.
Step 6: Add the sliced tortillas and gently mix everything together.
Step 7: Sprinkle the remaining cheese over the top.
Step 8: Cover and cook an additional 20-30 minutes until the cheese is melted and everything is heated through. If desired, add cream cheese during this final step for extra creaminess.
Step 9: Garnish with chopped cilantro and serve.

Tips & Variations

For a creamier casserole, stir in cream cheese during the final cooking step.
Serve with avocado slices, sour cream, or a fresh salad for added flavor and texture.
Use gluten-free tortillas to keep this dish gluten-free.
Adjust the level of spiciness by choosing mild or hot enchilada sauce and chiles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered dish in the oven until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl is filled with a baked dish that has three visible layers: the bottom layer is a dark brown mix of cooked ground meat and sauce, the middle layer shows melted yellow cheese spread unevenly, and the top layer features fresh green cilantro leaves and small pieces of red chopped tomatoes scattered on top. The edges of the bowl show some browning from baking, and the texture of the dish looks rich and slightly bubbly. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1-2 hours on Low to ensure the chicken cooks through fully.

What can I substitute if I don’t have fire-roasted tomatoes?

You can substitute with regular canned diced tomatoes for a milder flavor, but fire-roasted adds a nice smoky depth to the dish.