CROCKPOT CHICKEN ENCHILADA CASSEROLE

I can still picture my grandmother’s kitchen, the air thick with the aroma of simmering spices and melting cheese. She always had a knack for throwing together comforting meals that could feed a crowd, and her enchiladas were legendary. Trying to recreate that magic felt impossible, until I discovered the Easy Crockpot Chicken Enchilada Casserole – a simplified, yet equally delicious, version that brings back all those warm memories. Today, I’m sharing all my secrets for the most amazing Easy Crockpot Chicken Enchilada Casserole you’ll ever make!

The Easiest, Most Delicious Crockpot Chicken Enchilada Casserole You’ll Ever Make

Okay, friends, let’s talk comfort food. We’re talking about that dish that makes you want to curl up on the couch with a blanket and a good movie. We’re talking about a dish that’s easy enough to make on a busy weeknight but impressive enough to serve to guests. That dish, my friends, is this Crockpot Chicken Enchilada Casserole. And trust me, it’s a game-changer.

I know what you’re thinking: “Crockpot enchiladas? Sounds a little… different.” But believe me, this is not your average enchilada recipe. We’re ditching the rolling and stuffing and opting for a layered casserole that’s packed with flavor and unbelievably easy to throw together. Plus, the slow cooker does all the work, so you can sit back and relax while your kitchen fills with the irresistible aroma of enchilada goodness.

Why You’ll Absolutely LOVE This Recipe

• Effortless: Seriously, this is one of the easiest recipes you’ll ever make. Just layer the ingredients in your crockpot and let it do its thing.
• Flavor-Packed: We’re talking juicy chicken, flavorful enchilada sauce, and layers of cheesy goodness. What’s not to love?
• Customizable: This recipe is super versatile. You can easily adapt it to your liking by adding different veggies, spices, or toppings.
• Crowd-Pleasing: Whether you’re feeding a family of four or hosting a potluck, this casserole is always a hit.
• Make-Ahead Friendly: Prepare it in the morning and have a delicious dinner waiting for you when you get home.

What You’ll Need: The Ingredients for Success

Let’s gather our ingredients! Don’t worry, you probably have most of these in your pantry already. Here’s what you’ll need:

• Chicken: 2-3 boneless, skinless chicken breasts (about 1.5-2 pounds). You can also use chicken thighs for even more flavor.
• Enchilada Sauce: One 28-ounce can of your favorite enchilada sauce. I usually go for a mild or medium heat, but feel free to use a spicier version if you like.
• Corn Tortillas: About 12-15 corn tortillas. Make sure they’re soft and pliable so they’re easy to layer.
• Cheese: 2 cups of shredded cheese. I love using a blend of cheddar and Monterey Jack, but any cheese that melts well will work.
• Black Beans: One 15-ounce can, drained and rinsed. These add a nice texture and flavor to the casserole.
• Corn: One 15-ounce can, drained. Adds a touch of sweetness and complements the other flavors perfectly.
• Onion: One medium onion, chopped.
• Garlic: 2-3 cloves, minced.
• Optional Toppings: Sour cream, guacamole, salsa, chopped cilantro, green onions – the possibilities are endless!

Pro Tip: If you’re short on time, you can use pre-cooked shredded chicken. Just toss it with a little enchilada sauce before adding it to the casserole.

Step-by-Step: Making Your Easy Crockpot Chicken Enchilada Casserole

Alright, let’s get cooking! This is where the magic happens. Just follow these simple steps, and you’ll have a delicious casserole in no time.

Step 1: Prepare the Chicken

1. Place the chicken breasts in the bottom of your crockpot.
2. Pour about 1 cup of enchilada sauce over the chicken.
3. Add the chopped onion and minced garlic.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.

Tip: Don’t overcook the chicken, or it will become dry. It’s better to err on the side of undercooking, as it will continue to cook in the casserole.

Step 2: Shred the Chicken

1. Remove the chicken from the crockpot and shred it with two forks.
2. Return the shredded chicken to the crockpot, along with any juices.
3. Stir in the black beans and corn.

Step 3: Layer the Casserole

This is where the fun begins! We’re going to layer the ingredients like lasagna, creating a symphony of flavors and textures.

1. Spread a thin layer of enchilada sauce on the bottom of the crockpot (if there isn’t already enough).
2. Tear the corn tortillas into smaller pieces and arrange them in a single layer over the sauce. You may need to overlap them slightly to cover the bottom.
3. Sprinkle with about 1/3 of the cheese.
4. Spoon about 1/3 of the chicken mixture over the cheese.
5. Repeat layers twice more, ending with a layer of tortillas topped with the remaining cheese.

Step 4: Cook the Casserole

1. Cover the crockpot and cook on low for 1-2 hours, or until the cheese is melted and bubbly and the casserole is heated through.

Important: Cooking times may vary depending on your crockpot. Keep an eye on it and adjust the cooking time as needed.

Step 5: Garnish and Serve

The moment we’ve all been waiting for! Now it’s time to garnish your masterpiece and dig in.

1. Carefully remove the casserole from the crockpot and transfer it to a serving platter.
2. Top with your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, and green onions.
3. Serve immediately and enjoy!

Tips and Tricks for the Perfect Crockpot Chicken Enchilada Casserole

Want to take your casserole to the next level? Here are some of my favorite tips and tricks:

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the enchilada sauce for a spicier kick.
• Add Some Veggies: Diced bell peppers, zucchini, or spinach would be delicious additions to this casserole.
• Use Different Types of Cheese: Experiment with different cheeses, such as pepper jack, queso fresco, or cotija.
• Make it Vegetarian: Substitute the chicken with black beans, pinto beans, or a vegetarian ground beef alternative.
• Prevent Soggy Tortillas: Lightly toast the tortillas in a dry skillet before layering them in the casserole to help them hold their shape.
• Don’t Overcrowd the Crockpot: If your crockpot is too full, the casserole may not cook evenly. Use a larger crockpot if needed.

Variations to Make It Your Own

This recipe is a blank canvas! Feel free to get creative and customize it to your liking. Here are a few ideas to get you started:

• Creamy Chicken Enchilada Casserole: Stir in a can of cream of chicken soup or a cup of sour cream to the chicken mixture for an extra creamy casserole.
• Green Chile Chicken Enchilada Casserole: Use green enchilada sauce instead of red for a different flavor profile.
• Buffalo Chicken Enchilada Casserole: Toss the shredded chicken with buffalo wing sauce instead of enchilada sauce. Top with blue cheese crumbles and chopped celery.

What to Serve with Your Crockpot Chicken Enchilada Casserole

This casserole is a complete meal in itself, but if you want to round out your dinner, here are some delicious side dish ideas:

• Mexican Rice: A classic side dish that pairs perfectly with enchiladas.
• Refried Beans: Another Mexican staple that’s always a crowd-pleaser.
• Guacamole and Chips: A simple and refreshing appetizer.
• Corn Salad: A light and flavorful salad that complements the richness of the casserole.
• Side Salad: A simple green salad with a vinaigrette dressing.

Looking for other easy crockpot recipes? Why not try my Crockpot BBQ Chicken Recipe for a sweet and smoky meal, or perhaps the Tender BBQ Chicken Crockpot, another guaranteed crowd-pleaser. If you’re in the mood for chili, then give my CREAMY CHICKEN CHILI or the Creamy Slow Cooker White Chicken Chili a try! And for another casserole option, my Chicken Burrito Casserole is always a hit.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave for a few minutes, or bake in a preheated oven at 350°F until heated through.

Final Thoughts: Your New Go-To Weeknight Meal

There you have it, my friends! The easiest, most delicious Crockpot Chicken Enchilada Casserole you’ll ever make. This recipe is a game-changer for busy weeknights, potlucks, or any time you’re craving a comforting and flavorful meal. So, grab your crockpot, gather your ingredients, and get ready to experience the magic of slow-cooked enchilada goodness. I promise, you won’t be disappointed! And be sure to check out my CHICKEN PERFECTION recipe for another effortless and tasty chicken dinner.

Happy cooking!

Lady Maria

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is a simplified, layered version of classic enchiladas that’s packed with flavor and incredibly easy to make. The slow cooker does all the work, resulting in a comforting and satisfying meal perfect for busy weeknights or potlucks.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 boneless, skinless chicken breasts about 1.5-2 pounds
• 12-15 corn tortillas
• 2 cups shredded cheese cheddar and Monterey Jack blend recommended
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• Optional toppings: sour cream, guacamole, salsa, chopped cilantro, green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Equipment

• Crockpot (slow cooker)
• measuring cups and spoons
• Chopping board
• knife
• Fork
• Serving platter

Method

 

1. Place the chicken breasts in the bottom of your crockpot.
2. Pour about 1 cup of enchilada sauce over the chicken.
3. Add the chopped onion and minced garlic.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
5. Remove the chicken from the crockpot and shred it with two forks.
6. Return the shredded chicken to the crockpot, along with any juices.
7. Stir in the black beans and corn.
8. Spread a thin layer of enchilada sauce on the bottom of the crockpot (if there isn’t already enough).
9. Tear the corn tortillas into smaller pieces and arrange them in a single layer over the sauce. You may need to overlap them slightly to cover the bottom.
10. Sprinkle with about 1/3 of the cheese.
11. Spoon about 1/3 of the chicken mixture over the cheese.
12. Repeat layers twice more, ending with a layer of tortillas topped with the remaining cheese.
13. Cover the crockpot and cook on low for 1-2 hours, or until the cheese is melted and bubbly and the casserole is heated through.
14. Carefully remove the casserole from the crockpot and transfer it to a serving platter.
15. Top with your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, and green onions.
16. Serve immediately and enjoy!

Notes

For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the enchilada sauce. Lightly toasting the tortillas in a dry skillet before layering them helps prevent them from becoming soggy. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven. To prevent sticking, you can spray the inside of the crockpot with non-stick cooking spray before adding ingredients.