Hearty Crockpot Chicken Enchilada Casserole

Introduction

If you crave all the delicious flavor of classic enchiladas but want a hands-off cooking process and minimal cleanup, this Hearty Crockpot Chicken Enchilada Casserole delivers every time. It’s a one-pot wonder layered with tender chicken, zesty enchilada sauce, melted cheese, and tortillas—perfect for busy weeknights or casual gatherings.

This casserole is a true crowd-pleaser: it’s comforting, layered with flavor, and comes together in your slow cooker for maximum convenience.

Why This Crockpot Chicken Enchilada Casserole Is a Winner

This recipe is a game-changer because it turns all the flavors of traditional enchiladas into a hearty, set-it-and-forget-it meal. Every bite is packed with succulent chicken, savory beans, comforting cheese, and a tangy, bold sauce. Plus, the slow cooker method keeps your kitchen cool and your schedule stress-free—prep it in the morning and come home to a ready-to-eat dinner that tastes like it cooked all day (because it did!).

Ingredient Prep Made Easy

Shredding chicken is effortless when you use a handy Chicken Shredder Tool Twist for Kitchen, Elegant Black. Simply twist and pull to achieve perfectly shredded chicken right in your slow cooker—no mess, no fuss.

For the chopped veggies in this recipe, like onions and bell peppers, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper will save you tons of time and deliver even, perfect cuts every time.

Layering and Cooking Your Casserole

After preparing your ingredients, layering is key for flavor distribution. Add onions, beans, and corn throughout for depth and plenty of cheese for ultimate gooeyness. Soft corn tortillas complete the casserole, holding everything together with a rich, saucy finish.

Be sure to line your slow cooker with the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy cleanup—just lift out the casserole when done and toss the liner.

Perfect Sides and Easy Storage

Serve generous scoops of your chicken enchilada casserole with a crisp green salad or fresh pico de gallo. For storing leftovers, keep them fresh in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup). These airtight containers are perfect for meal-prepping or taking a hearty serving to work for lunch.

This casserole also freezes well, making it a wonderful make-ahead meal for busy weeks.

Nutritional Information and Serving Size

This recipe serves 6–8 people, depending on portion size. Each serving contains approximately 380–450 calories, balanced with protein, fiber, and healthy fats—making it a satisfying and nourishing option for the whole family.

Crockpot Chicken Enchilada Casserole: A Recap

This casserole condenses all the flavor-packed goodness of enchiladas into a slow-cooked feast. Easy ingredient prep, minimal hands-on time, and the ability to feed a crowd make this a true staple for home cooks seeking maximum flavor with minimal effort.

Instructions

1. Line your slow cooker with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll for effortless cleanup.
2. Add chicken breasts or thighs to the crockpot. Sprinkle with cumin, chili powder, garlic powder, and a generous pinch of salt and pepper. Pour 1½ cups of enchilada sauce over the chicken.
3. Top with black beans, corn, diced onion, and diced bell pepper. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fork-tender.
4. Use a Chicken Shredder Tool Twist or two forks to shred the chicken directly in the slow cooker.
5. Layer half of the tortilla strips over the chicken mixture, then top with half of the shredded cheese. Repeat with remaining tortillas and cheese. Drizzle the remaining ½ cup enchilada sauce over the top.
6. Cover and cook on low for an additional 20–30 minutes, until the cheese is fully melted and the casserole is bubbling.
7. Serve hot, garnished with fresh cilantro, jalapeños, avocado, or sour cream as desired. Store leftovers in Rubbermaid Brilliance Food Storage Containers for easy meals throughout the week.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 6–7 hours (on low) or 3–4 hours (on high)

Total Time: 6 hours 15 minutes to 7 hours 15 minutes