I first made this Slow Cooker Chicken Enchilada Casserole Recipe on a Sunday afternoon when I had zero desire to stand over the stove, but still wanted something deeply satisfying for dinner. I threw everything into the slow cooker, went about my day, and came back to a kitchen that smelled like a Mexican restaurant.

My family absolutely devoured it. The chicken was fall-apart tender, the sauce was rich and smoky, and those layered tortillas soaked up every bit of flavor like little sponges. It became a weekly staple almost immediately.

I’ve tweaked this recipe over the past couple of years, learning what works and what doesn’t. My biggest early mistake was adding the cheese too early, which made it rubbery by the time we sat down to eat. Now I know better, and I’m passing all those lessons on to you.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	6–8 hours (low) or 3–4 hours (high)
Total Time	6 hours 15 minutes
Servings	6–8 servings
Difficulty Level	Easy

If you love the classic baked version, you’ll want to check out my Chicken Enchilada Casserole for a side-by-side comparison of both methods.

Table of Contents

Why You’ll Love This Slow Cooker Chicken Enchilada Casserole Recipe

This recipe is a dream for busy weeknights when you need dinner to basically make itself. Just load up the slow cooker in the morning and walk away.

The layered tortillas, shredded chicken, and enchilada sauce create something that tastes like it took all day to put together. Technically, it did — but you were barely involved.

It’s incredibly versatile, too. You can easily swap proteins, adjust the heat level, or use whatever cheese you have on hand without ruining anything.

This dish also feeds a crowd without draining your wallet. A few chicken breasts, some canned goods, and a pack of tortillas go a very long way.

Leftovers taste even better the next day, once all the flavors have had more time to meld together. It’s honestly one of the best meal-prep dinners I’ve ever landed on.

You might also enjoy: Slow Cooker Taco Soup

Ingredients

You don’t need anything fancy here — this recipe is built on simple, accessible ingredients that come together beautifully in the slow cooker. The key is using a good-quality enchilada sauce; it makes up the backbone of the entire dish. I prefer red enchilada sauce for its smoky depth, but green works great too if that’s your preference.

2 lbs (900g) boneless, skinless chicken breasts (or chicken thighs for extra richness)
2 cans (10 oz / 283g each) red enchilada sauce
1 can (15 oz / 425g) black beans, drained and rinsed
1 can (15 oz / 425g) corn, drained (or frozen corn)
1 can (10 oz / 283g) diced tomatoes with green chiles (like Rotel)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
10–12 small corn tortillas, cut into quarters or strips
2 cups (225g) shredded Mexican cheese blend (or shredded Monterey Jack cheese)
Optional toppings: sour cream, sliced jalapeños, chopped cilantro, diced avocado, green onions

Read Also: Enchilada Sauce Recipe

Kitchen Equipment Needed

You only need a handful of tools for this recipe, which is part of what makes it so approachable. The most important piece of equipment is a good slow cooker — a 6-quart model gives you the best layering room. I’ve used smaller ones and the layers get too compressed, which makes it harder to serve cleanly.

6-quart slow cooker (Crockpot or comparable brand)
Two forks (for shredding chicken)
Cutting board
Large spoon or spatula for layering
Measuring spoons
Can opener
Serving spoon or spatula
Aluminum foil (optional, for keeping casserole warm while cheese melts)

Read Also: Slow Cooker Pot Roast Recipe

Recommended Products for This Recipe

These are tools and ingredients I genuinely rely on every time I make this casserole. They make a real difference in the final result.

1. Crock-Pot 6-Quart Slow Cooker

I’ve had my Crock-Pot 6-Quart Slow Cooker for years and it’s the workhorse of my kitchen. The oval shape is perfect for this recipe because it gives you more surface area for layering tortillas, chicken, and cheese. The locking lid also makes it easy to transport if you’re bringing this to a potluck.

Get it on Amazon

2. Old El Paso Red Enchilada Sauce

The sauce is the backbone of this whole dish, and I’ve tried a lot of brands. Old El Paso Red Enchilada Sauce has a reliable balance of smokiness and mild heat that doesn’t overpower the chicken. It layers beautifully and gives you that deep, rich color you want in a casserole.

Get it on Amazon

3. Mexican Four-Cheese Shredded Blend

Pre-shredded cheese is convenient, but using a Mexican four-cheese blend makes a real difference in melt quality and flavor complexity. The combination of cheddar, Monterey Jack, asadero, and queso quesadilla gives you that bubbly, golden finish that makes the whole casserole look restaurant-worthy.

Get it on Amazon

4. Rotel Diced Tomatoes and Green Chiles

Rotel Diced Tomatoes and Green Chiles add both acidity and a gentle kick that balances out all the richness from the cheese and sauce. I’ve tried plain diced tomatoes and it’s just not the same — the green chiles are what tie the Mexican flavor profile together.

Get it on Amazon

For more cozy slow cooker dinner ideas, check out my Crockpot Fall Recipes roundup for seasonal inspiration.

Step-by-Step Instructions: How to Make Slow Cooker Chicken Enchilada Casserole

Step 1: Prepare the Chicken and Seasoning Mixture

Start by placing your chicken breasts (or thighs) on a clean cutting board.
In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, salt, and black pepper, and mix them together until blended.
Rub the spice mixture generously over both sides of each chicken breast, making sure to coat every surface evenly.
Set the seasoned chicken aside on the cutting board while you prepare the other components.

Step 2: Mix the Bean, Corn, and Tomato Mixture

Open and drain the can of black beans, then rinse them under cold water in a colander until the water runs clear.
Drain the can of corn and set it aside.
Open the can of diced tomatoes with green chiles (do not drain — the liquid is part of the flavor).
In a large bowl, combine the black beans, corn, and the entire can of diced tomatoes with green chiles.
Stir everything together until evenly mixed, and set aside.

Step 3: Layer the Bottom of the Slow Cooker

Spray the inside of your 6-quart slow cooker with non-stick cooking spray, or lightly coat it with a small amount of cooking oil using a paper towel.
Pour about 1/2 cup (120ml) of the red enchilada sauce into the bottom of the slow cooker and spread it around to coat the entire base.
This bottom layer prevents sticking and infuses the tortillas with flavor from the start.

Step 4: Add the First Layer of Tortillas

Take about one-third of your corn tortilla pieces (cut into quarters or strips) and arrange them in a single layer over the enchilada sauce on the bottom of the slow cooker.
Overlap them slightly as needed to cover the surface — don’t worry if it’s not perfectly neat.
The tortillas will soften and become part of the casserole structure as they cook, almost like a lasagna noodle.

Step 5: Add the Chicken and Bean Mixture

Place the seasoned chicken breasts directly on top of the tortilla layer in a single layer.
Spoon the bean, corn, and tomato mixture evenly over the chicken.
Pour another 1/2 cup (120ml) of enchilada sauce over the top of the bean mixture.

Step 6: Add the Second Layer of Tortillas and Remaining Sauce

Add another one-third of the tortilla pieces over the bean and chicken layer.
Pour approximately half of the remaining enchilada sauce (about 3/4 cup / 180ml) evenly over the tortillas.
Add the final third of the tortilla pieces on top of that.
Pour the rest of the enchilada sauce over the final tortilla layer, making sure the edges are covered to prevent them from drying out.

Step 7: Cook Low and Slow (or on High)

Place the lid on your slow cooker and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours.
I strongly prefer the low and slow method — the chicken becomes incredibly tender and the tortillas have more time to absorb the sauce without becoming mushy.
Avoid opening the lid during cooking as this releases heat and extends the cook time significantly.

Step 8: Shred the Chicken

Once cooking time is up, use two forks to shred the chicken directly inside the slow cooker.
The chicken should be fall-apart tender and shred very easily — if it resists, give it another 30 minutes on HIGH.
Once shredded, stir everything gently so the chicken mixes into the tortilla and bean layers.
The mixture will look somewhat loose at this point — that’s normal and expected.

Step 9: Add the Cheese and Melt

Sprinkle the 2 cups of shredded Mexican cheese blend evenly over the top of the casserole.
Place the lid back on the slow cooker and cook on HIGH for an additional 15–20 minutes, or until the cheese is completely melted and gooey.
If you want a slightly browned cheese top, you can carefully transfer the slow cooker insert to your oven under the broiler for 2–3 minutes (only do this if your insert is oven-safe — check the manufacturer’s instructions first).

Step 10: Rest and Serve

Once the cheese is melted, turn off the slow cooker and let the casserole rest for about 5 minutes before serving.
This resting time helps the layers set slightly so it’s easier to scoop and serve without falling apart completely.
Use a large serving spoon to scoop portions into bowls or onto plates, and top with your favorite garnishes like sour cream, sliced jalapeños, fresh cilantro, diced avocado, or sliced green onions.

Another slow cooker chicken favorite in my house is this Slow Cooker Chicken Gnocchi Soup — it’s just as hands-off and just as comforting.

Tips for The Best Slow Cooker Chicken Enchilada Casserole

Getting this casserole right comes down to a few key details that took me several batches to figure out. Once you know these tricks, you’ll nail it every single time. Here’s everything I’ve learned from making this dish over and over.

Use chicken thighs if you can: Thighs are more forgiving in the slow cooker and stay juicier than breasts, especially on the HIGH setting. If you prefer breast meat, watch the cook time closely.
Don’t skip coating the bottom with sauce: That first layer of enchilada sauce keeps the tortillas from sticking and getting crusty on the bottom. I learned this the hard way on my second batch.
Cut tortillas into quarters, not strips: Quarters give you more surface coverage and hold up better structurally. Thin strips tend to dissolve into the sauce and disappear.
Corn tortillas over flour tortillas: Corn tortillas hold their texture better in the slow cooker. Flour tortillas get gummy and pasty after hours of steaming — trust me, they’re not worth it here.
Spice to taste before cooking: Taste your enchilada sauce before layering. If you want more heat, add a teaspoon of chipotle powder or a few dashes of hot sauce to the sauce before pouring.
Add cheese only at the end: This is the lesson that changed everything for me. Adding cheese during cooking leads to a rubbery, greasy layer. Adding it in the last 15–20 minutes gives you perfectly melted, gooey cheese.
Don’t overfill the slow cooker: If your casserole is packed beyond the 3/4 line of the insert, it may not cook evenly. Stick to the ingredient quantities listed and you’ll be fine.
Make your own enchilada sauce for the best flavor: If you have the time, homemade sauce takes this from great to incredible.

What to Serve with Slow Cooker Chicken Enchilada Casserole

This casserole is hearty enough to be a complete meal on its own, but pairing it with the right sides takes it to another level. I love building a full Mexican-inspired spread around it when we have company.

Guacamole — Fresh guacamole adds creaminess and richness that cuts through the spiced enchilada sauce beautifully. I always make a big bowl when this casserole is on the menu.
Mexican Street Corn — The sweet, charred corn and tangy cotija cheese are a natural pairing with the smoky enchilada flavors.
Healthy Cornbread — A slice of cornbread is perfect for scooping up extra sauce from the bowl. It’s one of my favorite combos.
7-Layer Taco Salad — If you’re feeding a crowd, setting out a 7-layer taco salad alongside the casserole makes for a complete, colorful Mexican feast.
Chipotle Guacamole — For a smoky twist on the classic, chipotle guacamole adds a wonderful depth that complements the casserole’s heat.
Simple green salad with lime dressing — A light salad helps balance the richness and gives everyone something refreshing between bites.
Mexican rice — Plain, fluffy Mexican rice is a classic pairing that soaks up the saucy casserole perfectly.
Warm flour tortillas — Pass a basket of warm tortillas so guests can wrap their serving burrito-style.

Variations of Slow Cooker Chicken Enchilada Casserole

One of the things I love most about this recipe is how customizable it is. The base technique stays the same, but you can swap ingredients in and out depending on what you have or what you’re craving. Here are my favorite ways to change it up.

Green Chile Version: Swap out the red enchilada sauce for green enchilada sauce and add a can of diced green chiles. The flavor is brighter and more herby. This is also very similar to my Green Chile Chicken Enchilada Casserole — give that one a look too!
Beef Enchilada Casserole: Replace the chicken with ground beef or shredded beef. Brown the ground beef first before adding it to the slow cooker to avoid excess grease. For a dedicated version, check out Beef Enchilada Casserole.
Cream Cheese Version: Add 4 oz (113g) of cream cheese to the slow cooker during the last 30 minutes of cooking. It melts into the sauce and creates an incredibly rich, creamy consistency.
Spicier Version: Add diced jalapeños, chipotle peppers in adobo, or use a hot enchilada sauce instead of the mild variety. You can also stir in a teaspoon of cayenne pepper with the spice rub.
Vegetarian Version: Skip the chicken entirely and double up on the beans. Add a can of pinto beans in addition to the black beans, and layer in some sautéed bell peppers and zucchini for extra substance.
White Enchilada Version: Use white (sour cream-based) enchilada sauce and Monterey Jack cheese for a creamier, milder take on the dish.
Turkey Version: Leftover shredded turkey from Thanksgiving works beautifully here. Use the same quantities and cook time as you would with chicken.

Storage and Reheating

Leftovers are honestly one of the best parts of making this casserole, and it stores really well for meal prep. Proper storage keeps the texture and flavor intact for days. Here’s how to handle it.

Refrigerator: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. The flavors deepen overnight and it’s genuinely better on day two.
Freezer: Let the casserole cool completely, then transfer to a freezer-safe container or zip-lock bag in individual portions. Freeze for up to 3 months. Label with the date so you don’t lose track.
Thawing: Thaw overnight in the refrigerator before reheating. Avoid thawing at room temperature, as this can affect food safety.
Reheating in the microwave: Place a portion in a microwave-safe bowl, cover loosely with a damp paper towel (this prevents it from drying out), and heat in 60-second intervals, stirring between each, until heated through.
Reheating in the oven: Preheat your oven to 350°F (175°C). Place leftovers in an oven-safe dish, cover tightly with foil, and bake for 15–20 minutes until heated through. Remove the foil for the last 5 minutes to re-melt the cheese if desired.
Reheating in the slow cooker: Place leftovers back in the slow cooker on LOW for 1–2 hours until warmed through. This is the most hands-off option and works well for large quantities.
Do not refreeze: Once thawed and reheated, do not refreeze the casserole. Plan portions accordingly before freezing.

For another make-ahead slow cooker meal, try my Slow Cooker Chili — it stores just as beautifully and is equally satisfying.

Nutritional Facts

The following nutritional information is an estimate per serving, based on 8 servings per batch. Actual values will vary depending on the specific brands and ingredient variations you use.

| Nutrient | Amount Per Serving | ||| | Calories | ~380 kcal | | Total Fat | 14g | | Saturated Fat | 6g | | Cholesterol | 80mg | | Sodium | 890mg | | Total Carbohydrates | 32g | | Dietary Fiber | 6g | | Sugars | 4g | | Protein | 30g |

Values are estimates only and calculated without optional toppings like sour cream or extra cheese.

You might also enjoy the lighter approach in my Mexican Chicken Soup if you’re looking for a lower-carb Mexican-inspired dish.

Health Benefits of Key Ingredients

This casserole isn’t just comfort food — many of its core ingredients bring genuine nutritional value to the table. It’s a balanced meal with protein, fiber, and a good range of vitamins and minerals.

Chicken breast is one of the leanest sources of complete protein available, providing all essential amino acids to support muscle repair and maintenance. A standard serving delivers approximately 26–30g of protein.
Black beans are loaded with dietary fiber, which supports healthy digestion and helps you feel full longer. They’re also an excellent plant-based source of iron and folate.
Corn provides natural carbohydrates for energy along with lutein and zeaxanthin, two antioxidants that support healthy eye function.
Diced tomatoes with green chiles are rich in vitamin C, lycopene, and capsaicin from the chiles. Lycopene in cooked tomatoes is actually more bioavailable than in raw tomatoes, meaning slow cooking this dish actually boosts its nutritional profile.
Cumin has been shown to support healthy digestion and has natural anti-inflammatory properties. It also provides iron in meaningful amounts per teaspoon.
Chili powder contains a blend of spices including paprika, cumin, and cayenne, all of which contribute antioxidants and metabolism-supporting compounds.
Corn tortillas are naturally gluten-free and made from whole ground corn (masa harina), providing a source of complex carbohydrates and some B vitamins.
Cheese (Monterey Jack or Mexican blend) supplies calcium for bone health along with fat-soluble vitamins A and D.

Read Also: Mexican Chicken Thigh Recipes

FAQs About Slow Cooker Chicken Enchilada Casserole

1. Can I use frozen chicken in this recipe?

You can use frozen chicken, but I recommend thawing it first for best results. Frozen chicken releases extra moisture as it thaws in the slow cooker, which can dilute the enchilada sauce and make the casserole watery.

If you must use frozen chicken, reduce the amount of enchilada sauce by about 1/2 cup and increase the cook time on LOW to 8–9 hours.

2. Can I use flour tortillas instead of corn tortillas?

You technically can, but corn tortillas hold up much better in the slow cooker. Flour tortillas break down during the long cook time and tend to become gummy and overly soft, which affects the overall texture of the casserole.

If you only have flour tortillas on hand, cut them into smaller pieces and reduce the cook time slightly to minimize mushiness.

3. How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C) to be safe to eat. After the designated cook time, shred a piece of chicken — if it pulls apart very easily and shows no pink color inside, it’s done.

If you have a meat thermometer handy, insert it into the thickest piece before shredding to confirm doneness.

4. Can I make this recipe ahead of time?

Absolutely — this is actually one of my favorite make-ahead dinners. You can assemble all the layers in the slow cooker insert the night before, cover it, and refrigerate it.

In the morning, place the cold insert into the slow cooker base and add about 30 extra minutes to the total cook time to account for the colder starting temperature.

5. Can I make this recipe on the HIGH setting if I’m short on time?

Yes, cooking on HIGH for 3–4 hours works well. The chicken will be cooked through and the tortillas will be tender.

The texture won’t be quite as melt-in-your-mouth soft as the LOW and slow version, but it will still be absolutely delicious and totally satisfying for a weeknight dinner.

Read Also: Taco Casserole Recipe

Final Thoughts

This Slow Cooker Chicken Enchilada Casserole has earned a permanent spot in my dinner rotation for one simple reason: it delivers massive flavor with almost no effort on my part. The slow cooker does the heavy lifting, and I just show up at the end to add cheese and serve.

If you’ve been looking for a hands-off dinner that the whole family will love, this is it. Give it a try this week and I promise it will not disappoint.

I’d love to hear how it goes! Drop a comment below and let me know if you made any tweaks or substitutions — and if your family loved it as much as mine does, share it with a friend who could use an easy weeknight win.

Recommended: