Hearty Crockpot Chicken Enchilada Casserole Recipe

I perfected a Crockpot Chicken Enchilada Casserole with a surprising shortcut that makes Easy Dinners In Crockpot actually achievable on weeknights.

I make this Hearty Crockpot Chicken Enchilada Casserole when I want big flavor with barely any fuss. Tender boneless skinless chicken breasts bathed in red enchilada sauce somehow turn into layers of gooey, messy goodness that guests always ask about.

It’s the kind of dish that looks way fancier than it actually is, and people keep guessing what you did, which I never fully tell them. Perfect for nights when you need a win without drama, and it sits right in the lane of Quick Meals For Groups.

Try it once and you’ll be plotting when to serve it again.

Ingredients

• Chicken: lean protein, builds muscles, keeps you full, simple and comforting.
• Corn tortillas: provide carbs and fiber, slightly sweet corn flavor, gluten free.
• Black beans: high in fiber and plant protein, earthy, helps digestion, very filling.
• Corn: sweet starch, adds crunch or chew, gives carbs and some fiber.
• Enchilada sauce: tangy and spicy, tomato based, adds moisture and bold flavor.
• Cheese: it’s melty richness, adds fat, calcium and savory saltiness.
• Sour cream: creamy, it cools spice and makes dish richer, adds tang and fat.
• Onion and garlic: aromatic, boost savory depth, small amount adds antioxidants and flavor.

Ingredient Quantities

• 2 pounds boneless skinless chicken breasts (about 3 medium, or use 3 cups cooked shredded chicken)
• 2 cups red enchilada sauce (about one 10 to 12 oz can, plus extra if you like it saucier)
• 8 to 10 small corn tortillas, cut into strips or quarters
• 2 cups shredded Mexican blend cheese, divided
• 1 small white or yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or canned sweet corn, drained
• 1 packet taco seasoning, or about 2 tablespoons homemade taco seasoning
• 1/2 cup sour cream or Mexican crema
• 1/4 to 1/2 cup chicken broth or water (to keep everything from drying out)
• 1 tablespoon olive oil or vegetable oil (optional)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, about 1/4 cup (optional garnish)
• 2 green onions, thinly sliced (optional garnish)
• 2 limes, cut into wedges for serving (optional)

How to Make this

1. Spray or lightly oil the crockpot and prep everything: chop the onion, mince the garlic, cut tortillas into strips or quarters, drain and rinse the black beans and corn, and have the cheese measured out. If you’re using cooked shredded chicken skip to step
4.

2. Optional but worth it: heat 1 tablespoon oil in a skillet over medium heat and sauté the onion until soft, about 3-4 minutes, add the garlic and cook 30 seconds more. This boosts flavor, but you can skip if youre short on time.

3. Put the raw chicken breasts in the bottom of the crockpot. Sprinkle the taco seasoning over the chicken, pour in the full 2 cups enchilada sauce and add 1/4 to 1/2 cup chicken broth (start with 1/4 cup, add more later if it looks dry). Add the sautéed onion and garlic (or raw if you skipped the skillet).

4. Scatter the drained black beans and corn over the chicken, then tuck in the tortilla strips around and on top so they soak up the sauce. If you want the casserole saucier add a little extra enchilada sauce now.

5. Cover and cook on LOW for 3 1/2 to 4 1/2 hours or on HIGH for 2 to 3 hours, until chicken reaches 165 F and is very tender. If using cooked shredded chicken, add it in step 6 and only cook long enough to heat through, about 1 to 1 1/2 hours on LOW.

6. When the chicken is done, shred it directly in the crockpot with two forks. Stir everything together so the tortillas break up and meld with the sauce. Taste and season with salt and pepper.

7. Stir in 1/2 cup sour cream (or Mexican crema) and about half of the shredded Mexican blend cheese (about 1 cup) to make the mixture creamy.

8. Sprinkle the remaining 1 cup cheese evenly over the top, cover and let sit on warm or low for 10-15 minutes until cheese melts. If you want it browned, transfer to a broiler-safe dish and broil 2-3 minutes but watch it closely.

9. Garnish with chopped cilantro, sliced green onions and lime wedges. Serve hot, and squeeze lime over individual plates for brightness.

Equipment Needed

1. Crockpot or slow cooker (4 to 6 quart)
2. Skillet or frying pan (optional, for sautéing onion and garlic)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Can opener
7. Colander or fine mesh strainer (for rinsing/draining beans and corn)
8. Two forks (to shred the cooked chicken)
9. Oven-safe baking dish or broiler pan (optional, if you want browned cheese)

FAQ

Hearty Crockpot Chicken Enchilada Casserole Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs for more flavor and less drying, or use about 3 cups shredded rotisserie chicken if you want a fast shortcut, but if you do that, taste the seasoning first cause it’s often salty.
• Red enchilada sauce: use salsa roja or enchilada verde instead, or blend a can of diced tomatoes with chili powder, cumin and a splash of chicken broth to make a quick sauce, adjust salt to taste.
• Corn tortillas: flour tortillas work fine for a softer, chewier bake, or crumble tortilla chips on top for extra crunch and texture.
• Black beans: pinto beans or kidney beans are great one to one swaps, or use refried beans for a creamier, thicker filling.

Pro Tips

1) Sear the chicken quick in a hot skillet first if you have time. It only needs a couple minutes a side to get browned and that alone adds way more flavor than just throwing it in the Crockpot. If you’re in a rush, grab a rotisserie chicken, shred it and add near the end.

2) Keep some tortilla strips out of the pot and crisp them separately for texture. Tortillas left in liquid will mostly dissolve, so tuck some in to soak and bake or fry a handful for topping. Also, if the mix looks dry toward the end, add the extra 1/4 cup broth a little at a time so it doesn’t get soupy.

3) Stir in the sour cream or crema off the heat or temper it first by whisking a little hot sauce into the cream, then add to the pot. Adding cold dairy straight into very hot food can make it split. Taste and salt after you shred the chicken, not before.

4) Use the cheese smart: fold half into the mix for creaminess and save the rest to melt on top, then let it rest 10 to 15 minutes so it sets. If you want a browned top, broil 2 minutes but watch it the whole time or it’ll go from perfect to burned fast.

Hearty Crockpot Chicken Enchilada Casserole Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected a Crockpot Chicken Enchilada Casserole with a surprising shortcut that makes Easy Dinners In Crockpot actually achievable on weeknights.

Pin

Servings

6

servings

Calories

652

kcal

Equipment: 1. Crockpot or slow cooker (4 to 6 quart)
2. Skillet or frying pan (optional, for sautéing onion and garlic)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Can opener
7. Colander or fine mesh strainer (for rinsing/draining beans and corn)
8. Two forks (to shred the cooked chicken)
9. Oven-safe baking dish or broiler pan (optional, if you want browned cheese)

Ingredients

• 2 pounds boneless skinless chicken breasts (about 3 medium, or use 3 cups cooked shredded chicken)

• 2 cups red enchilada sauce (about one 10 to 12 oz can, plus extra if you like it saucier)

• 8 to 10 small corn tortillas, cut into strips or quarters

• 2 cups shredded Mexican blend cheese, divided

• 1 small white or yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup frozen or canned sweet corn, drained

• 1 packet taco seasoning, or about 2 tablespoons homemade taco seasoning

• 1/2 cup sour cream or Mexican crema

• 1/4 to 1/2 cup chicken broth or water (to keep everything from drying out)

• 1 tablespoon olive oil or vegetable oil (optional)

• Salt and freshly ground black pepper, to taste

• Fresh cilantro, chopped, about 1/4 cup (optional garnish)

• 2 green onions, thinly sliced (optional garnish)

• 2 limes, cut into wedges for serving (optional)

Directions

• Spray or lightly oil the crockpot and prep everything: chop the onion, mince the garlic, cut tortillas into strips or quarters, drain and rinse the black beans and corn, and have the cheese measured out. If you’re using cooked shredded chicken skip to step
• Optional but worth it: heat 1 tablespoon oil in a skillet over medium heat and sauté the onion until soft, about 3-4 minutes, add the garlic and cook 30 seconds more. This boosts flavor, but you can skip if youre short on time.
• Put the raw chicken breasts in the bottom of the crockpot. Sprinkle the taco seasoning over the chicken, pour in the full 2 cups enchilada sauce and add 1/4 to 1/2 cup chicken broth (start with 1/4 cup, add more later if it looks dry). Add the sautéed onion and garlic (or raw if you skipped the skillet).
• Scatter the drained black beans and corn over the chicken, then tuck in the tortilla strips around and on top so they soak up the sauce. If you want the casserole saucier add a little extra enchilada sauce now.
• Cover and cook on LOW for 3 1/2 to 4 1/2 hours or on HIGH for 2 to 3 hours, until chicken reaches 165 F and is very tender. If using cooked shredded chicken, add it in step 6 and only cook long enough to heat through, about 1 to 1 1/2 hours on LOW.
• When the chicken is done, shred it directly in the crockpot with two forks. Stir everything together so the tortillas break up and meld with the sauce. Taste and season with salt and pepper.
• Stir in 1/2 cup sour cream (or Mexican crema) and about half of the shredded Mexican blend cheese (about 1 cup) to make the mixture creamy.
• Sprinkle the remaining 1 cup cheese evenly over the top, cover and let sit on warm or low for 10-15 minutes until cheese melts. If you want it browned, transfer to a broiler-safe dish and broil 2-3 minutes but watch it closely.
• Garnish with chopped cilantro, sliced green onions and lime wedges. Serve hot, and squeeze lime over individual plates for brightness.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 424g
• Total number of serves: 6
• Calories: 652kcal
• Fat: 26.3g
• Saturated Fat: 8.7g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 12g
• Cholesterol: 167mg
• Sodium: 780mg
• Potassium: 800mg
• Carbohydrates: 37.7g
• Fiber: 4.9g
• Sugar: 3.3g
• Protein: 62g
• Vitamin A: 900IU
• Vitamin C: 6mg
• Calcium: 258mg
• Iron: 2.5mg