The smell of simmering enchilada sauce reminds me of Saturday potlucks at my grandma’s bubbling casseroles, kids sneaking cheese, the whole deal. This Crockpot Chicken Enchilada Casserole has that same vibe. It’s popping up everywhere lately, and for good reason cozy, nostalgic, and *so* simple for busy days.
Think shredded chicken, melty cheese, pantry tortillas all layered up like a lazy enchilada lasagna. The kind of easy recipe you can set and forget, whether you’re diving into dinner easy crockpot style or feeding a crew after work. Full details in the blog!
I actually messed up this one the first time forgot to add half the cheese (classic me). But turns out, even a little chaotic, it still tasted amazing. It’s a playful spin on a traditional bake. I tested it. You’ll love the secret!
Why You’ll Love This Crockpot Chicken Enchilada Casserole
This recipe ticks all the boxes for cozy, no-stress dinners. Here’s why it’s going to become a quick favorite:
Set It and Forget It: The crockpot does all the work! Perfect for busy weekdays or weekends filled with errands.
Feeds a Crowd: Whether it’s a full family dinner or serving this as part of a potluck lineup, it’s great for large groups.
Simple Ingredients: Everything is pantry-friendly and minimal chopping is required. Bonus: It’s gluten-free!
Nostalgic Comfort Food: It’s cheesy, saucy, and oozes all those classic enchilada flavors without extra effort.
If you’ve been hunting for practical and filling crockpot meals, this one’s going straight to your rotation.
Ingredients (and Easy Swaps!)
Here’s everything you’ll need to make this Crockpot Chicken Enchilada Casserole:
1.5 pounds boneless, skinless chicken breasts
15 ounces red enchilada sauce (gluten-free if needed)
14.5 ounces fire-roasted tomatoes
4.5 ounces green chiles
1.25-ounce packet of gluten-free taco seasoning
15-ounce can black or pinto beans, drained
1 cup frozen or canned corn
1 cup shredded Mexican or cheddar cheese
6 small corn tortillas, cut into wedges (or gluten-free flour tortillas)
Pro Tip: Feel free to swap black beans with pinto if that’s what you have. Also, frozen corn works just as well as canned! Use what’s easiest.
Ingredient
Optional Swap
Chicken Breasts
Chicken Thighs (same weight)
Black Beans
Pinto Beans
Corn Tortillas
Gluten-Free Flour Tortillas
How to Make It: Step by Step
Let’s break this recipe down so it’s foolproof. Spoiler: This is super easy!
Prep: Add chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to your crockpot. Stir gently to coat the chicken.
Cook: Cover and set your crockpot to low for 8 hours or high for 4 hours. This is one of those great “crockpot meals while at work!”
Shred: After cooking, shred the chicken directly in the crockpot using two forks. It should be incredibly tender and fall apart easily.
Layer: Stir in the beans, corn, and tortilla wedges. Sprinkle cheese evenly over the top and cover for another 15–20 minutes, just until the cheese is melted.
Serve: Scoop out this enchilada magic and dig right in!
Note: If prepping for a cookout or feeding more people, you can double this recipe pretty easily. Just make sure your crockpot is large enough to handle it!
Step
Tip
Prep
Don’t worry about mixing perfectly. The sauce will blend as it cooks!
Shred
If you’re short on time, shredding with a hand mixer (on low) also works.
Layer
Mix tortilla wedges throughout for an even texture in every bite.
Storage and Leftovers
This recipe stores like a dream, so if you’ve got extras, here’s what to do:
Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop until hot and bubbly.
Freezer: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Pro Tip: Double this recipe and freeze half for a fast crockpot dinner down the road. Perfect for “on the go crockpot meals” later!
Storage Method
Time Limit
Reheating Tip
Fridge
4 Days
Microwave in 30-second intervals or reheat on a stovetop.
Slow cooking allows flavors to meld beautifully in a crockpot chicken enchilada casserole, creating a tender, richly seasoned dish without constant supervision. Using a crockpot also helps evenly distribute heat, ensuring each layer of the casserole is perfectly cooked and succulent, making it a foolproof weeknight meal option.
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Mastering the Crockpot Chicken Enchilada Casserole
This crockpot chicken enchilada casserole didn’t come together overnight. After a few rounds of too-soupy sauces and one very smoky kitchen incident, I finally nailed the balance of flavors and texture. Today’s recipe is the outcome of those trial-and-error afternoons, a cozy meal your family will love without the stress.
FAQs ( Crockpot Chicken Enchilada Casserole )
Can I make Crockpot Chicken Enchilada Casserole ahead of time?
Absolutely! This recipe is perfect for crockpot meals while at work or busy weeknight dinners. You can prep all the ingredients the night before and store them in your crockpot insert in the fridge. Just pop it into the slow cooker base in the morning and you’ll come home to a delicious, ready-to-eat dinner. It’s one of those filling crockpot meals that makes meal planning a breeze.
How long does it take to cook Crockpot Chicken Enchilada Casserole?
This easy crockpot meal recipe typically takes 4-6 hours on low heat or 2-3 hours on high heat. The chicken should be fully cooked and easily shredded when it’s done. For best results, I recommend cooking on low if you have the time, as it helps the flavors meld together beautifully. It’s definitely one of those fast crock pot recipes when you need dinner without much fuss!
Can I use frozen chicken in this casserole?
While it’s safer to use thawed chicken, you can use frozen chicken breasts in this recipe if needed. Just add an extra hour to the cooking time and make sure the internal temperature reaches 165°F before serving. Using thawed chicken will give you more even cooking and better texture. Either way, you’ll end up with a delicious weeknight crockpot meal that the whole family will love.
How many people does Crockpot Chicken Enchilada Casserole serve?
This hearty casserole typically serves 6-8 people as a main dish, making it perfect for families or small gatherings. If you’re looking for crockpot meals for 10 people, you can easily double the recipe using a larger 7-8 quart slow cooker. The portions are quite generous since it’s loaded with chicken, beans, and cheese. Leftovers reheat wonderfully too!
What toppings go well with Crockpot Chicken Enchilada Casserole?
There are so many delicious topping options! Try fresh cilantro, diced avocado, sour cream, shredded lettuce, diced tomatoes, or sliced jalapeños. A squeeze of fresh lime juice adds a bright pop of flavor. You can also serve it with tortilla chips, Spanish rice, or a simple green salad. The beauty of this dinner easy crockpot recipe is that everyone can customize their own bowl with their favorite toppings.
Wrapping Up This Cozy Crockpot Classic
Crockpot Chicken Enchilada Casserole is your new go-to for cozy, fuss-free dinners. In just hours, it delivers tender chicken, melty cheese, and all that saucy comfort that feels homemade. You’ll love how it fills the kitchen with warmth and gets dinner on the table without the stress.
Try swapping black beans for pinto or adding a splash of smoky chipotle for a twisteasy swaps that keep it fresh. Leftovers freeze beautifully, too, making it perfect for busy weeks. A little tip I picked up: layering tortillas throughout helps every bite stay luscious and not soggy.
Have you made this one yet? Snap a pic or share your spindid your family love it as much as mine? Pass this recipe along so someone else can enjoy that cozy, filling goodness. Trust me, you’ll wanna make it again and again.
This crockpot chicken enchilada casserole is a filling and easy crockpot meal recipe perfect for week night crockpot meals. Packed with chicken, beans, corn, and cheese, it’s perfect for Crockpot Meals While At Work or any easy crockpot meal recipes.
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
1.25 ounce gluten-free taco seasoning packet
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
Instructions
Place the chicken breasts in the slow cooker.
Add the red enchilada sauce, fire roasted tomatoes, green chiles, and taco seasoning packet to the slow cooker.
Cook on low for 8 hours.
Before serving, shred the chicken with two forks in the slow cooker.
Add the drained black beans, corn, shredded cheese, and cut tortillas to the slow cooker.
Stir everything together gently until combined and heated through.
Serve warm and enjoy your crockpot chicken enchilada casserole.
Notes
Use gluten-free enchilada sauce and tortillas to keep this recipe gluten-free
Adjust the cheese type based on preference or dietary needs
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
