This Crock-Pot Chicken Enchilada Casserole is the perfect dish for busy weeknights or family gatherings.
Packed with savory flavors, tender chicken, and all the cheesy goodness of your favorite enchiladas, this casserole comes together easily in your slow cooker.
Whether you’re a fan of Mexican cuisine or just looking for a hearty, satisfying meal, this recipe is sure to become a go-to.
Why You’ll Love This Recipe
- Effortless Meal Prep: This dish comes together in the slow cooker, meaning you can toss the ingredients in and go about your day. There’s no need to watch over it, and cleanup is a breeze.
- Hearty and Filling: With tender chicken, beans, corn, and gooey cheese, this casserole is a one-pot wonder that will keep everyone full and satisfied.
- Customizable: Whether you like it spicier with more chilies, or milder with extra cheese, this recipe is easy to adjust to your taste preferences.
- Kid-Friendly: The flavors are approachable for even the pickiest eaters. Plus, kids love the cheesy, crunchy layers!
- Perfect for Leftovers: This casserole reheats beautifully, making it a great dish for meal prep or enjoying as leftovers the next day.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (12 oz) corn, drained
- 1 onion, diced
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 package (8 oz) tortilla chips, slightly crushed
- Fresh cilantro for garnish (optional)
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How to Make This Casserole in Your Slow Cooker
- Prepare the Chicken: Place the chicken breasts in the bottom of the Crock-Pot. Sprinkle with the taco seasoning, and pour the red enchilada sauce and diced green chilies over the chicken.
- Cook the Chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the Crock-Pot and shred it using two forks. Return the shredded chicken to the Crock-Pot.
- Add Vegetables and Beans: Stir in the black beans, corn, and diced onion into the Crock-Pot with the chicken. Mix everything well to combine.
- Layer the Casserole: Crush the tortilla chips and sprinkle a layer on top of the chicken and veggie mixture. Then, add half of the shredded cheddar and Monterey Jack cheese.
- Add the Sour Cream: Drop spoonfuls of sour cream on top of the cheese layer, and then top with the remaining cheese.
- Cook for Additional Time: Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
- Serve: Once the casserole is hot and bubbly, garnish with fresh cilantro if desired, and serve with extra tortilla chips or a side salad.
Cheesy Crock-Pot Chicken Enchilada Casserole
This Crock-Pot Chicken Enchilada Casserole combines tender shredded chicken, black beans, corn, and melted cheese in a flavorful enchilada sauce for a comforting one-pot meal. Perfect for busy weeknights!
- Total Time: 7 hours 10 minutes
- Yield: 6–8 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (12 oz) corn, drained
- 1 onion, diced
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 package (8 oz) tortilla chips, slightly crushed
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the bottom of the Crock-Pot. Sprinkle with the taco seasoning, and pour the red enchilada sauce and diced green chilies over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is fully cooked, remove it from the Crock-Pot and shred it using two forks. Return the shredded chicken to the Crock-Pot.
- Stir in the black beans, corn, and diced onion into the Crock-Pot with the chicken. Mix everything well to combine.
- Crush the tortilla chips and sprinkle a layer on top of the chicken and veggie mixture. Then, add half of the shredded cheddar and Monterey Jack cheese.
- Drop spoonfuls of sour cream on top of the cheese layer, and then top with the remaining cheese.
- Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
- Once the casserole is hot and bubbly, garnish with fresh cilantro if desired, and serve with extra tortilla chips or a side salad.
Notes
You can use frozen chicken breasts in the Crock-Pot—just add an extra 1-2 hours of cooking time if needed.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Method: slow cooker
Is this in a 6 qt slow cooker? Would like to try this!
It’s either a 6 or 8 qt.