Why You’ll Love Slow Cooker Chicken Enchilada Casserole Recipe
This recipe is simple to make and mostly hands-off thanks to the slow cooker. It has all the comforting flavors of chicken enchiladas without the extra work of rolling tortillas. It is creamy, cheesy, hearty, and great for feeding a family or saving leftovers for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 tsp cumin
1 tsp salt
1/2 tsp pepper
14 oz can corn, drained and rinsed
15 oz can black beans, drained and rinsed
2 4 oz cans fire roasted diced green chiles
1.5 lbs chicken breasts
15 oz enchilada sauce
4 oz cream cheese
5 6-inch corn tortillas, cut into bite-sized pieces
1.5 cups shredded cheddar cheese or Mexican blend
Directions
Heat olive oil in a sauté pan over medium-high heat. Add the diced onion and cook for 2 to 3 minutes, then add the garlic and cook for 1 more minute. Stir in cumin, salt, and pepper, then turn off the heat.
Turn the slow cooker to high. Add the onion mixture to the bottom, then layer in the corn, black beans, and green chiles. Place the chicken breasts on top and pour the enchilada sauce over the chicken.
Dollop the cream cheese over the chicken. Cover and cook on high for 3 to 4 hours, or until the chicken shreds easily with a fork.
Remove the chicken, shred it with two forks, then return it to the slow cooker and mix everything together.
Add the tortilla pieces on top, then cover with shredded cheese. Place the lid back on and cook on low for 45 more minutes.
Serve warm with sour cream, cilantro, jalapeños, or rice if desired.
Servings and timing
Servings: 8
Prep time: 20 minutes
Cook time: 4 hours
Total time: 4 hours 20 minutes
Variations
Use shredded rotisserie chicken for a quicker version and reduce the first cooking time.
Swap cheddar for pepper jack if you want a spicier casserole.
Use red or green enchilada sauce depending on your flavor preference.
Add diced bell peppers, zucchini, or extra beans for more texture.
Top with crushed tortilla chips before serving for crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave until warmed through. For larger portions, reheat in a covered baking dish in the oven at 350°F until hot.
You can also freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and stay very tender in the slow cooker.
Can I make this casserole less spicy?
Yes, use mild enchilada sauce and mild green chiles.
Can I use flour tortillas?
Yes, but corn tortillas hold their texture better in this recipe.
Can I cook this on low instead of high?
Yes, cook on low for about 6 to 7 hours before shredding the chicken.
Can I add more cheese?
Yes, add extra cheese on top if you prefer a cheesier casserole.
What should I serve with this?
It pairs well with rice, salad, sour cream, avocado, cilantro, or jalapeños.
Can I make it ahead of time?
Yes, you can prep the ingredients ahead and refrigerate them until ready to cook.
Can I use frozen chicken?
It is best to thaw chicken first for even and safe cooking.
How do I keep it from getting too watery?
Drain and rinse the corn and beans well before adding them.
Can I freeze this casserole?
Yes, freeze cooled leftovers in airtight containers for up to 2 months.
Conclusion
Slow Cooker Chicken Enchilada Casserole is an easy, satisfying meal packed with tender chicken, beans, corn, creamy sauce, tortillas, and melted cheese. It is a simple dinner that delivers big enchilada flavor with very little effort.
