Crockpot Chicken Enchilada Casserole is rich, cheesy, and packed with flavor. The slow cooker does all the work, leaving you with a meal the whole family will love!
author’s note
The Lazy Way to Chicken Enchiladas (And It’s Delicious!)!
Years ago, I shared my Slow Cooker Quinoa Enchilada Casserole, and it quickly became a reader favorite. Then I made an Enchilada Bake with roasted sweet potatoes, which became another hit. This recipe takes the best of both and adds chicken as the star protein.
I actually created this on one of those extra-busy days where I knew I wouldn’t have time to cook dinner. I tossed everything into the slow cooker in the morning and by evening, my kitchen smelled incredible. The chicken was fall-apart tender, the sauce was bold and flavorful, and the cheese pulled in gooey strings with every scoop. My kids were fighting over seconds, and I knew right away this one would make it onto regular rotation.
Ingredients
Here’s what you’ll need to make Crockpot Chicken Enchilada Casserole:
| Ingredient | Swap or Tip |
|---|---|
| Chicken thighs | Chicken breasts work too, but may be a little drier |
| Enchilada sauce | Use your favorite brand or homemade sauce |
| Corn tortillas | Flour tortillas get too mushy—stick with corn |
| Black beans | Swap for pinto beans or skip if you prefer |
| Frozen corn | Fire-roasted corn adds smoky depth |
| Cheddar cheese | Use Monterey Jack or a Mexican cheese blend |
| Sour cream | Greek yogurt is a lighter alternative |
How To Make Crockpot Chicken Enchilada Casserole
- Cook onion & garlic: Sauté in a little oil until soft.
- Add to crockpot: Put in chicken, spices, sauce, beans, and corn. Cover and cook until chicken is done.
- Shred chicken: Take it out, shred with forks, and put back in.
- Mix in tortillas & cheese: Stir so they soak up the sauce.
- Serve: Let the cheese melt, then scoop and add toppings.
Crockpot Chicken Enchilada Casserole Toppings
These are our favorite toppings, but feel free to pile on whatever you love:
- Lime juice & cilantro: Adds freshness and a bright pop of flavor.
- Extra cheese: Because more cheese is always a good idea!
- Sour cream: Makes it extra creamy and balances the spice.
- Avocado: Adds a mild, creamy richness.
- Tortilla chips: Crunchy and perfect for scooping.
Storage
Leftovers?
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in the microwave or on the stovetop with a splash of broth or enchilada sauce to keep it saucy.
More Crockpot Recipes:
Crockpot Chicken Enchilada Casserole
Video
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- 1-1/2 tablespoons olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 tablespoon minced garlic
- 1 pound boneless skinless chicken thighs 4-5 thighs, see note 1
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 2 (10-ounce) cans red enchilada sauce see note 2
- 4 corn tortillas cut into strips, then slice strips in half
- 1 packed cup freshly shredded sharp Cheddar cheese plus more as desired
- 1/4 cup sour cream
- Rice for serving, optional
- Toppings as desired see note 3
Instructions
- Heat oil in a skillet over medium heat. Add onion and garlic, stirring frequently, until softened (about 5 minutes). Transfer to the slow cooker.
- Add all remaining "Add First" ingredients to the slow cooker. Stir well, ensuring the chicken thighs are in an even layer with the smooth side facing down.
- Cover and cook on high for 2½–3½ hours or low for 3–5 hours, until the chicken is tender and shreds easily.
- Remove the chicken and set it aside.
- Stir in the tortilla strips, then mix in the sour cream. Add the cheese a handful at a time, stirring gently in between each addition until melted. Cover and let cook while you shred or dice the chicken.
- Return the shredded chicken to the slow cooker. If desired, stir in lime juice and cilantro. Serve as is or over rice. Top with additional cheese, sour cream, avocado, or tortilla chips.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Crockpot Chicken Enchilada Casserole
- Chips & Salsa: A classic, crunchy start to the meal!
- Cilantro Lime Rice: Light and fresh with loads of flavor!
- Mexican Salad: With black beans, corn, tomatoes, and peppers.
- Fresh Fruit: Whatever’s in season or already in your kitchen.
- Homemade Guacamole: Great as a topping or on the side with some chips.
As Chelsea’s husband, she made this crockpot chicken enchilada casserole for dinner and it was delicious!
Can you use a rotisserie chicken shredded?
And, if so, can I add all ingredients at once?
Are you saying omit the chicken thighs and add rotisserie chicken once everything is cooked?