CrockPot Chicken Enchilada Casserole is a hearty, family-friendly meal made with juicy chicken, tortillas, beans and plenty of cheesy enchilada flavor. This easy slow cooker recipe is perfect for busy weeknights when you want comfort food with minimal effort.
And if you love making dinner in the slow cooker, why not try my CrockPot Chicken Tortellini next?
I love an easy slow cooker dinner, and this CrockPot chicken enchilada casserole checks all the boxes. It's loaded with chicken, beans, veggies, tortillas and cheese, all cooked together in a cozy enchilada sauce.
The tortillas soften into the sauce, the chicken shreds perfectly, and then you get that melty layer of cheddar on top to pull it all together. A quick sprinkle of scallions and cilantro at the end makes it fresh and a little extra special.
Why you'll love this CrockPot chicken enchilada casserole
- It's a super flexible recipe, and you can easily adapt the spice level.
- You only have a few minutes of prep and then the slow cooker does the rest.
- Makes great leftovers that reheat well for lunches or another easy dinner.
What you'll need
Chicken thighs - I like using thighs here because they stay tender and juicy after hours in the slow cooker. Breasts work too, but thighs give you that melt-in-your-mouth texture.
Red onion and bell pepper - These add sweetness and flavor to the base. You can use any color bell pepper you have on hand.
Kidney beans - A can of beans bulks this out and makes it hearty.
Corn - For a little pop of sweetness. I like frozen corn here and there's no need to thaw it.
Garlic and jalapeño - Fresh garlic and a hint of jalapeño add a nice kick to the casserole.
Spices - I use a mix of cumin, smoked paprika, and oregano for those warm, earthy flavors.
Enchilada sauce - This is the heart of the casserole. Use your favorite store-bought brand or homemade if you like.
Sour cream - Stirred in at the end to make the filling creamy and rich.
Corn tortillas - Cut into strips so they soften into the casserole instead of sitting in heavy layers.
Cheddar cheese - Sharp cheddar gives the best flavor, but Monterey Jack or a Mexican cheese blend would work too.
Pro tip
You can shred the chicken right in the slow cooker using two forks if you don't want to take it out to a cutting board.
How to make chicken enchilada casserole in CrockPot
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Combine the vegetables, beans, spices, and the enchilada sauce in the slow cooker, then add the chicken. Cook until the chicken is tender.
Shred the chicken, stir in sour cream and return it to the slow cooker.
Add tortilla strips and top with cheese. Cook until the tortillas soften and the cheese melts.
Finish with scallions and cilantro, then serve warm.
Substitutions and variations
- I've used kidney beans, but black beans or pinto beans are just as good.
- Toss in some zucchini, mushrooms or spinach if you want to sneak in extra veggies.
- If you want more spice, add some extra jalapeño or a pinch of cayenne.
Helpful tips
- I always dice the onion and bell pepper fairly small so they blend into the sauce rather than staying chunky.
- If you're short on time, you can cook this on high for 3-4 hours, but cooking it low and slow (6-7 hours) yields the most tender chicken.
- For a slightly firmer texture, toast the tortilla strips in a dry skillet or oven for a few minutes before adding them to the dish. This will help them hold up better in the sauce.
What to serve with chicken enchilada casserole
- A simple green salad with lime vinaigrette
- Mexican rice or cilantro-lime rice
- A side of refried beans or black beans if you want it extra hearty
Leftovers and storage
- Leftovers keep really well. Store the casserole in an airtight container in the fridge for up to 3 days.
- To reheat, microwave individual portions until hot, or warm a larger amount in a covered baking dish at 350°F / 175°C for about 20 minutes.
- This casserole also freezes nicely. Let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating as above. The tortillas soften a bit more after freezing, but the flavors are still delicious.
More comfort food recipes
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CrockPot Chicken Enchilada Casserole
Ingredients
- 1 large red onion diced
- 1 medium bell pepper diced
- 1 can (14 oz / 400g) red kidney beans drained and rinsed
- ½ cup frozen corn
- 4 garlic cloves finely choppped
- 1 tablespoon jalapeño slices chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups enchilada sauce
- 1 ½ pound boneless skinless chicken thighs
- ½ cup sour cream
- 6 corn tortillas cut into strips
- ½ cup sharp cheddar cheese grated
- 2-3 scallions sliced, for garnishing
- A handful fresh cilantro for garnishing
Instructions
- Add the onion, bell pepper, kidney beans, corn, garlic, jalapeño, cumin, smoked paprika, oregano, salt, black pepper and the enchilada sauce to the base of a 6-quart slow cooker. Stir well to mix everything together.1 large red onion1 medium bell pepper1 can (14 oz / 400g) red kidney beans½ cup frozen corn4 garlic cloves1 tablespoon jalapeño slices1 teaspoon ground cumin1 teaspoon smoked paprika1 teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper2 cups enchilada sauce
- Nestle the chicken thighs into the sauce and vegetables. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and cooked through.1 ½ pound boneless
- Remove the chicken from the slow cooker and shred it with two forks. Return it to the pot, along with the sour cream. Stir until combined.½ cup sour cream
- Layer in the tortilla strips, scattering them evenly over the chicken mixture then sprinkle over the cheddar cheese. Cover again and cook on high for another 30 minutes, until the tortillas soften and the cheese has melted.6 corn tortillas½ cup sharp cheddar cheese
- Top with sliced scallions and fresh cilantro and serve warm.2-3 scallionsA handful fresh cilantro
Notes
- Cut the tortillas into strips rather than layering them whole, so they mix evenly into the casserole and soften nicely.
- Let the casserole sit for 5 minutes after cooking before serving to allow it to thicken slightly.
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