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MAIN DISHES / Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

October 9, 2025 by Tisha

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Crockpot Chicken Enchilada Casserole is the perfect meal for busy families. This dish combines tender chicken, savory beans, sweet corn, and melted cheese all in one easy crockpot recipe. Whether you’re hosting a cozy dinner or need a quick weeknight meal, this casserole fits the bill. Plus, it’s gluten-free and can be assembled in minutes for a hassle-free dinner experience!

Why You’ll Love This Recipe

  • Effortless Meal Prep: Simply toss everything in the crockpot in the morning and let it cook all day.
  • Flavor Explosion: The combination of enchilada sauce, green chiles, and spices provides a deliciously rich flavor.
  • Family-Friendly: With gooey cheese and tender chicken, it’s a hit with kids and adults alike.
  • Versatile Ingredients: Swap out ingredients easily for whatever you have on hand or to suit dietary needs.
  • Perfect for Leftovers: This casserole reheats beautifully, making it great for lunch or dinner the next day.

Tools and Preparation

Gathering the right tools makes cooking easier and more enjoyable. For this recipe, you won’t need much—just a few essential kitchen gadgets will do!

Essential Tools and Equipment

  • Slow cooker
  • Cutting board
  • Sharp knife
  • Mixing spoon
  • Measuring cups

Importance of Each Tool

  • Slow cooker: This is crucial for achieving tender, flavorful chicken without constant monitoring.
  • Cutting board: A stable surface makes chopping ingredients safe and efficient.
  • Sharp knife: Having a sharp knife speeds up prep by making clean cuts on your ingredients.

Ingredients

For the Chicken

  • 1.5 pounds boneless skinless chicken breasts (✅)

For the Sauce

  • 15 ounce red enchilada sauce (✅Hatch organic is gluten-free)
  • 14.5 ounce can fire roasted tomatoes (✅Hunt’s is gluten-free)
  • 4.5 ounce green chiles (✅)
  • 1.25 ounce gluten-free taco seasoning packet

For the Casserole

  • 15 ounce can black beans, drained (or pinto beans)
  • 1 cup frozen corn (or canned)
  • 1 cup shredded Mexican or cheddar cheese (✅ )
  • 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
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How to Make Crockpot Chicken Enchilada Casserole

Step 1: Add Chicken and Seasonings to the Crockpot

Add the chicken breasts along with enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning into your slow cooker. Set it to cook for 4-6 hours on low or 3-4 hours on high.

Step 2: Shred the Chicken and Add Remaining Ingredients

Once cooked, use two forks to shred the chicken inside the crockpot. Stir in half of the shredded cheese along with black beans, corn, and tortilla wedges. Top with the remaining cheese and cover again. Cook for an additional 20-30 minutes until the cheese has melted.

Now you have a delicious Crockpot Chicken Enchilada Casserole ready to serve! Enjoy this comforting meal that brings everyone together around the table.

How to Serve Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is a delightful meal that can be served in various ways. Whether you’re hosting a family dinner or enjoying a casual night in, these serving suggestions will elevate your dining experience.

With Fresh Toppings

  • Sour Cream: A dollop of sour cream adds creaminess and balances the spices.
  • Chopped Cilantro: Fresh cilantro brings a burst of flavor and color to your dish.
  • Sliced Avocado: Creamy avocado enhances the texture and nutrition of your casserole.

Accompanied by Sides

  • Mexican Rice: The fluffy rice pairs perfectly with the flavors of the casserole.
  • Refried Beans: A side of refried beans complements the meal and adds more protein.
  • Cornbread: Sweet cornbread provides a lovely contrast to the savory casserole.

As Leftovers

  • In Burritos: Wrap leftovers in tortillas for a quick and tasty burrito option.
  • Over Salad: Serve on a bed of greens for a refreshing salad twist.

How to Perfect Crockpot Chicken Enchilada Casserole

To ensure your Crockpot Chicken Enchilada Casserole turns out perfectly every time, consider these helpful tips.

  • Use Quality Ingredients: High-quality chicken breasts and fresh produce make a significant difference in flavor.
  • Adjust Spiciness: If you prefer less heat, opt for mild enchilada sauce and skip the green chiles.
  • Layer Ingredients Wisely: Layering helps flavors meld together; add beans and corn evenly throughout.
  • Monitor Cooking Time: Different crockpots have varying heating elements; check doneness based on your model’s performance.
  • Customize Cheese Choices: Feel free to mix different cheeses like Monterey Jack or pepper jack for added flavors.
  • Let it Rest Before Serving: Allowing the casserole to sit for a few minutes after cooking helps set it up for easier serving.
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Best Side Dishes for Crockpot Chicken Enchilada Casserole

Pairing side dishes with your Crockpot Chicken Enchilada Casserole can enhance your meal experience. Here are some delicious options to consider.

  1. Guacamole: Creamy avocado dip that adds fresh flavor and richness.
  2. Pico de Gallo: This fresh salsa made from tomatoes, onions, and cilantro adds brightness to the dish.
  3. Elote (Mexican Street Corn): Grilled corn on the cob slathered in mayo, cheese, and spices—perfectly delicious!
  4. Chips and Salsa: Crunchy tortilla chips with zesty salsa offer an irresistible appetizer before the main event.
  5. Mexican Caesar Salad: Crisp romaine with creamy dressing makes for a refreshing counterpoint to the warm casserole.
  6. Quesadilla Slices: Simple cheese quesadillas are always a hit with kids and adults alike!

Common Mistakes to Avoid

When preparing your Crockpot Chicken Enchilada Casserole, avoiding common pitfalls can elevate your dish. Here are a few mistakes to watch out for:

  • Skipping the seasoning: Not adding enough seasoning can lead to bland flavors. Always use taco seasoning and enchilada sauce for depth.
  • Overcrowding the crockpot: Filling the slow cooker too much can prevent even cooking. Stick to the recommended amounts for the best results.
  • Using frozen chicken breasts: Cooking with frozen chicken can lead to uneven cooking. Always thaw the chicken beforehand for consistent results.
  • Not shredding the chicken properly: Leaving large chunks of chicken can make it hard to mix with other ingredients. Shred the chicken well for an even distribution.
  • Ignoring cooking times: Every crockpot is different, and cooking times might vary. Check on your casserole to ensure it’s not overcooked or undercooked.

Refrigerator Storage

  • Store in an airtight container for up to 4 days.
  • Allow the casserole to cool before sealing it to prevent condensation.

Freezing Crockpot Chicken Enchilada Casserole

  • Freeze in a freezer-safe container for up to 3 months.
  • Label your container with the date and contents for easy identification.

Reheating Crockpot Chicken Enchilada Casserole

  • Oven: Preheat to 350°F (175°C), cover with foil, and reheat for about 25-30 minutes or until heated through.
  • Microwave: Place in a microwave-safe dish, cover loosely, and heat in 1-minute intervals until warm throughout.
  • Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.
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Frequently Asked Questions

What is Crockpot Chicken Enchilada Casserole?

Crockpot Chicken Enchilada Casserole is a hearty Mexican-inspired dish made with shredded chicken, beans, corn, cheese, and tortillas cooked slowly in a crockpot.

How long does it take to cook?

Cooking time varies between 4-6 hours on low or 3-4 hours on high in your slow cooker.

Can I customize the ingredients?

Yes! Feel free to add more vegetables like bell peppers or switch up the beans according to your preference.

Is this recipe gluten-free?

Yes! This recipe uses gluten-free enchilada sauce and tortillas, making it suitable for those with gluten sensitivities.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months.

Final Thoughts

This Crockpot Chicken Enchilada Casserole is not only delicious but also highly versatile. You can easily customize it based on your family’s preferences. Whether you need an easy weeknight dinner or meal prep options, this dish fits perfectly into any plan. Try it out and discover your new favorite comfort food!

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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

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Crockpot Chicken Enchilada Casserole is a family favorite that combines succulent shredded chicken, hearty beans, sweet corn, and gooey cheese all in one dish. This easy slow cooker recipe is perfect for busy weeknights or cozy gatherings, providing a flavorful meal without the fuss. Simply throw the ingredients into your crockpot and let it do the work! With its gluten-free options, this casserole caters to various dietary needs while ensuring everyone at the table leaves satisfied. Plus, it’s easy to customize with your favorite veggies or proteins. Enjoy this comforting and satisfying meal that brings loved ones together.

  • Total Time: 0 hours
  • Yield: Serves about 6 people 1x

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts
  • 15 ounce red enchilada sauce
  • 14.5 ounce can fire roasted tomatoes
  • 4.5 ounce green chiles
  • 1 cup black beans, drained
  • 1 cup frozen corn
  • 1 cup shredded Mexican or cheddar cheese
  • 6 small corn tortillas, cut into wedges

Instructions

  1. Place chicken breasts in the crockpot along with enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
  2. Cook on low for 4-6 hours or on high for 3-4 hours.
  3. Shred the chicken using two forks directly in the crockpot.
  4. Stir in half of the shredded cheese, black beans, corn, and tortilla wedges. Top with remaining cheese.
  5. Cover and cook on high for an additional 20-30 minutes until cheese is melted.
  • Author: Tisha
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/6 of casserole (approximately 265g)
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 8g
  • Protein: 28g
  • Cholesterol: 85mg

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