Go Back
Easy Crockpot Chicken Enchilada Casserole is a delicious and simple weeknight meal featuring layers of chicken, tortillas, cheese, and enchilada sauce, all cooked to perfection in a slow cooker.

Crockpot Chicken Enchilada Casserole Magic

This Crockpot Chicken Enchilada Casserole delivers all the comforting flavors of traditional enchiladas with the ease of a slow cooker. Layered with tortillas, chicken, beans, corn, cheese, and enchilada sauce, this recipe emphasizes pre-cooking the chicken and proper layering techniques to avoid a soggy casserole and maximize flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 10-12 corn tortillas, cut into quarters
  • Salt and pepper to taste
  • Optional toppings: sour cream, guacamole, chopped cilantro, green onions

Equipment

  • 6-quart or larger slow cooker
  • Large Skillet
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Colander
  • Wooden spoon or spatula
  • Serving Spoon

Method
 

  1. Dice the chicken into 1-inch pieces. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from skillet and set aside.
  3. Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of the slow cooker.
  4. Arrange a layer of tortilla quarters, overlapping slightly, to cover the bottom of the slow cooker.
  5. Spread half of the cooked chicken evenly over the tortillas.
  6. Sprinkle half of the diced tomatoes and green chilies, black beans, and corn over the chicken.
  7. Sprinkle 1/4 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese over the vegetables.
  8. Drizzle about 1/3 cup of enchilada sauce over the cheese.
  9. Repeat layers 2-6.
  10. Top with the remaining tortilla quarters, enchilada sauce, cheddar cheese, and Monterey Jack cheese.
  11. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Cooking time may vary depending on your slow cooker. The casserole is done when the cheese is melted and bubbly, and the internal temperature reaches 165°F (74°C).
  12. Let the casserole rest for 15-20 minutes before serving.
  13. Top with your favorite toppings like sour cream, guacamole, chopped cilantro, and green onions.

Notes

For best results, pre-cooking the chicken is highly recommended to enhance flavor and reduce excess moisture. Drain beans and corn thoroughly. To prevent tortillas from becoming soggy, use enchilada sauce sparingly. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. For a spicier kick, add a pinch of cayenne pepper or your favorite hot sauce to the enchilada sauce.