Last week, I was wiped and craving something warm. I grabbed a few pantry staples, tossed them in my slow cooker, and by dinner, we were digging into the most comforting slow cooker chicken enchilada casserole ever. My kids were silent—mouths full, plates clean.
Table of Contents
Why You’ll Love This Chicken Enchilada Casserole
• One-pot, minimal cleanup
• Super satisfying Tex-Mex flavor
• No tortilla rolling—just layer and cook
• Meal-prep approved and freezer-friendly
• Crowd-pleaser (even my picky toddler loved it)
If you’re into cozy dinners, this slow cooker chicken enchilada casserole delivers—just like my cheesy Crock Pot Chicken Spaghetti recipe we rotate weekly.
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Slow Cooker Chicken Enchilada Casserole (Easy & Cheesy Weeknight Dinner)
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Tex-Mex
Description
An easy, cheesy, and comforting slow cooker chicken enchilada casserole packed with Tex-Mex flavor and perfect for busy weeknights.
Ingredients
1.5 lbs boneless, skinless chicken breast
30 oz enchilada sauce (El Paso brand)
1 can black beans, drained
1 can green chiles
1 small onion, diced
8 corn tortillas, sliced into strips
1 cup shredded Mexican cheese blend
Optional toppings: cilantro, avocado, Greek yogurt, sour cream, jalapeños
Instructions
1. Place chicken, enchilada sauce, green chiles, onion, and black beans in the slow cooker.
2. Cook on low for 8 hours or high for 4–5 hours.
3. Shred the chicken with forks inside the slow cooker.
4. Stir in tortilla strips and half of the shredded cheese.
5. Top with the remaining cheese and cover.
6. Cook for an additional 30 minutes until the cheese is melted.
7. Serve hot with your choice of toppings.
Notes
You can use frozen chicken—just extend cooking time by 1–2 hours.
Great for meal prep—freezes well for up to 3 months.
Swap black beans with pinto beans, and try flour or gluten-free tortillas.
Use rotisserie chicken for a shortcut.
Nutrition
- Serving Size: 1 serving
- Calories: 389
- Sugar: 4g
- Sodium: 790mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg
Ingredients You’ll Need
• 1.5 lbs boneless, skinless chicken breast
• 30 oz red enchilada sauce (El Paso is our go-to)
• 1 can black beans, drained
• 1 small onion, diced
• 1 can green chiles
• 8 corn tortillas, sliced into strips
• 1 cup shredded Mexican cheese blend
These ingredients make the best slow cooker chicken enchilada casserole—comforting, bold, and cheesy.
Optional Toppings & Add-ins
• Cilantro
• Avocado
• Greek yogurt or sour cream
• Diced tomatoes
• Sliced jalapeños
My husband loads his bowl with jalapeños and hot sauce. I go with sour cream and cilantro.
How to Make Slow Cooker Chicken Enchilada Casserole
- Dump chicken, enchilada sauce, green chiles, onion, and black beans into your crockpot.
- Cook on low for 8 hours or high for 4–5 hours.
- Shred chicken right in the pot.
- Add tortilla strips and half the cheese. Mix well.
- Top with remaining cheese. Cover and cook 30 more minutes.
I learned this from trial and error—timing matters. For extra help, I recommend this slow cooker cooking guide.
Substitutions & Variations
• Use rotisserie chicken if you’re short on time
• Sub pinto or kidney beans for black beans
• Use green enchilada sauce for a tangy twist
• Swap in gluten-free or low-carb tortillas
Last Thanksgiving, I even turned leftovers into this slow cooker chicken enchilada casserole—and no one noticed.
Storage & Reheating Tips
• Store in fridge for 5 days
• Freeze up to 3 months
• Reheat in microwave or oven (add a splash of sauce)
I make a double batch and freeze half. It’s my go-to emergency dinner.
What to Serve With Chicken Enchilada Casserole
• Crisp green salad
• Spanish rice
• Tortilla chips and guac
• Refried beans
On taco night, we serve this slow cooker chicken enchilada casserole alongside Chicken Taco Casserole.
FAQ
Can I use ground beef instead of chicken?
Yes! Brown it first, then follow the recipe. Still turns into a delicious slow cooker chicken enchilada casserole.
Can I use green enchilada sauce?
Definitely! We love this homemade enchilada sauce when we have the time.
How long do you cook this casserole in a slow cooker?
4–5 hours on high, or 8 hours on low. Add tortillas and cheese the last 30 minutes.
Can I use frozen chicken?
Yes, just cook longer. Always check that internal temp hits 165°F.
Try These Next
• Want buttery comfort? Make easy Ritz Cracker Chicken Casserole
• Craving Tex-Mex soup? Try Chicken Enchilada Soup
• Need something light? Try cauliflower tortillas in this slow cooker chicken enchilada casserole next time
This recipe proves that slow cooker chicken enchilada casserole can be simple, flavorful, and fuss-free—perfect for home cooks who want comfort without compromise.
Also, check out the health benefits of high-protein meals like chicken enchiladas. This dish is loaded with protein and fiber.