Chicken Enchilada Casserole Slow Cooker Recipe
This easy slow cooker chicken enchilada casserole layers all your favorite enchilada flavors—shredded chicken, red enchilada sauce, beans, corn, tortillas, and melty cheese—into one cozy crockpot dish. No rolling required, just simple layering with shortcut ingredients that make it weeknight-friendly and delicious.
Ingredients
- 3 cups cooked shredded chicken from rotisserie or leftover skinless chicken breasts or thighs
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can corn (drained, 1 cup of frozen may be substituted)
- 1 packet taco seasoning
- 2 cups red enchilada sauce (or green enchilada sauce, your choice!)
- 1 (10-ounce) can diced tomatoes and chilies (do not drain)
- ½ cup sour cream (plus extra for serving)
- 12 corn tortillas cut into quarters
- 2 cups shredded Mexican cheese blend
- Optional garnish and serving: Fresh cilantro or green onions, extra sour cream
Instructions
- Spray a 6-quart slow cooker with nonstick spray. In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes with green chilies, sour cream, taco seasoning, and 1 cup of the enchilada sauce.
- Layer tortilla pieces on the bottom of the slow cooker. Add ⅓ of the chicken mixture, then ⅓ of the cheese. Repeat the layers two more times.
- Pour the remaining enchilada sauce over the top. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until hot and bubbly. Let rest for 10 minutes before serving.
Notes
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use cooked boneless skinless chicken breasts (like rotisserie or leftovers) to keep prep time short. Corn tortillas hold up better than flour in the slow cooker, so they’re the best choice for layering. If your slow cooker runs hot, check for doneness after 2 hours on HIGH to avoid overcooking.
VARIATIONS: Swap the red enchilada sauce with green enchilada sauce for a tangy twist. For a creamy version, stir ½ cup of sour cream into the chicken mixture before layering. To make it vegetarian, skip the chicken and double the beans and corn.
SERVING SUGGESTIONS: Serve with sour cream, chopped cilantro, and green onions. Add a side of Spanish rice, guacamole, or a simple salad to round out the meal. Leftovers are great the next day—just reheat and top with your favorite toppings.
Nutrition
Calories: 488kcalCarbohydrates: 62gProtein: 35gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 67mgSodium: 971mgPotassium: 706mgFiber: 12gSugar: 10gVitamin A: 1413IUVitamin C: 11mgCalcium: 473mgIron: 4mg
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