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Slow Cooker Chicken Enchilada Casserole Recipe

Slow Cooker Chicken Enchilada Casserole

Wholesome Cove
This Slow Cooker Chicken Enchilada Casserole is the ultimate hands-off comfort dinner — layers of tender shredded chicken, hearty black beans, sweet corn, and corn tortillas all slow-cooked in rich red enchilada sauce and finished with a blanket of melted Mexican cheese. It comes together in just 15 minutes of prep, feeds a crowd, and tastes even better the next day, making it one of the most satisfying and practical weeknight meals you'll ever put in your slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 380 kcal

Equipment

  • 6-quart slow cooker - Oval shape preferred for best layering surface area
  • Two forks - For shredding the cooked chicken
  • Cutting board - For prepping chicken and tortillas
  • Large spoon or spatula - For layering and serving
  • Measuring spoons
  • Can opener
  • Colander - For draining and rinsing black beans
  • Large mixing bowl - For combining the bean, corn, and tomato mixture
  • Serving spoon or spatula - Silicone preferred to protect slow cooker insert
  • Aluminum foil - (optional) For keeping casserole warm while cheese melts
  • Meat thermometer - (optional) To verify chicken reaches 165°F (74°C)

Ingredients
  

For the Casserole

  • 2 lbs boneless skinless chicken breasts - 900g; or substitute chicken thighs for extra richness
  • 2 cans red enchilada sauce - 10 oz / 283g each
  • 1 can black beans - 15 oz / 425g, drained and rinsed
  • 1 can corn - 15 oz / 425g, drained; or use frozen corn
  • 1 can diced tomatoes with green chiles - 10 oz / 283g, such as Rotel — do not drain

Spice Rub

  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For Layering

  • 10 small corn tortillas - Cut into quarters or strips; use up to 12 tortillas
  • 2 cups shredded Mexican cheese blend - 225g; or use shredded Monterey Jack

Optional Toppings

  • sour cream - For serving
  • sliced jalapeños - For serving
  • fresh cilantro - Chopped, for serving
  • diced avocado - For serving
  • green onions - Sliced, for serving

Instructions
 

  • Combine cumin, chili powder, garlic powder, onion powder, salt, and black pepper in a small bowl, then rub the spice mixture generously over all sides of the chicken breasts. Set aside.
  • Drain and rinse the black beans, drain the corn, and combine both in a large bowl along with the entire can of diced tomatoes with green chiles (including the liquid). Stir to combine and set aside.
  • Spray the inside of a 6-quart slow cooker with non-stick cooking spray, then pour about 1/2 cup (120ml) of enchilada sauce into the bottom and spread it to coat the entire base.
  • Arrange one-third of the corn tortilla pieces in a single layer over the enchilada sauce, overlapping slightly to cover the surface.
  • Place the seasoned chicken breasts in a single layer on top of the tortillas, then spoon the bean, corn, and tomato mixture evenly over the chicken. Pour another 1/2 cup (120ml) of enchilada sauce over the top.
  • Layer the second third of tortillas over the chicken and bean mixture, pour about 3/4 cup (180ml) of enchilada sauce over them, then top with the remaining tortillas and pour the rest of the enchilada sauce evenly over the top.
  • Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, keeping the lid on throughout to maintain steady heat.
  • Use two forks to shred the chicken directly in the slow cooker, then stir everything together gently so the shredded chicken incorporates into the layers.
  • Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole, replace the lid, and cook on HIGH for an additional 15–20 minutes until the cheese is fully melted.
  • Turn off the slow cooker and let the casserole rest for 5 minutes to allow the layers to set, then scoop into bowls and top with sour cream, jalapeños, cilantro, avocado, or green onions as desired.

Notes

  • Use chicken thighs instead of breasts for a juicier, more forgiving result — they're harder to overcook in the slow cooker.
  • Always use corn tortillas, not flour. Flour tortillas become gummy and pasty during the long cook time.
  • Do not add the cheese at the start of cooking — add it only in the last 15–20 minutes to get a perfectly melted, non-rubbery result.
  • That first layer of enchilada sauce on the bottom of the slow cooker is essential — skip it and your tortillas will stick and burn on the bottom.
  • If using frozen chicken, thaw it first. Frozen chicken releases excess moisture that can water down the enchilada sauce.
  • Leftovers keep in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight and it's genuinely better the next day.
  • To freeze, let cool completely and store in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat in the microwave covered with a damp paper towel, in 60-second intervals stirring between each, or in the oven at 350°F (175°C) covered with foil for 15–20 minutes.
  • For a green chile version, swap the red enchilada sauce for green and add a can of diced green chiles for a brighter, herby flavor profile.
  • To assemble ahead, layer all ingredients in the slow cooker insert the night before, refrigerate overnight, and add 30 extra minutes to the cook time in the morning.

Nutrition

Serving: 1ServingCalories: 380kcalCarbohydrates: 32gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 890mgPotassium: 620mgFiber: 6gSugar: 4gVitamin A: 18IUVitamin C: 12mgCalcium: 25mgIron: 15mg
Keyword chicken enchilada casserole, crockpot enchilada casserole, easy weeknight dinner, slow cooker chicken enchilada casserole, slow cooker Mexican chicken
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