Let me tell you, Crockpot Chicken Enchilada Casserole is pure weeknight magic! Imagine juicy slow-cooked chicken, warm and saucy enchilada flavors, tender bites of tortilla, and a cheesy golden topping—all mingling together in your slow cooker while you get on with your life. This hearty dish transforms humble ingredients into a family favorite with minimal effort and maximum flavor.
Why You Should Make This Recipe
- Set It and Forget It: Let your Crockpot do all the heavy lifting, freeing up your evening and making cleanup a breeze.
- Incredible Flavor: Layers of bold enchilada sauce, fire-roasted tomatoes, and green chiles mean every bite is loaded with Tex-Mex goodness.
- Crowd-Pleasing Comfort: This casserole is creamy, cheesy, satisfying, and guaranteed to impress both kids and adults.
- Flexible and Gluten-Free Friendly: The ingredients are easy to swap, making it perfect for dietary needs—without sacrificing taste.
Ingredients & Substitutions
These simple ingredients come together to create a Crockpot Chicken Enchilada Casserole that’s bursting with color and flavor! Each component plays a special role—whether it’s tender chicken, hearty beans, or that melty layer of cheese on top, you’ll love how everything works in harmony.
- Boneless Skinless Chicken Breasts: Provides a lean, tender foundation that soaks up all the bold flavors—swap for thighs, ground chicken, or turkey if you prefer.
- Red Enchilada Sauce: The cornerstone of that classic enchilada kick—choose your spice level or try green enchilada sauce for a twist.
- Fire Roasted Tomatoes: Lends a smoky, slightly sweet depth; diced regular tomatoes work if needed.
- Green Chiles: Adds just the right amount of gentle heat and tangy flavor.
- Gluten-Free Taco Seasoning Packet: An easy shortcut for that bold, zesty taste; regular taco seasoning also works if gluten isn’t a concern.
- Black Beans or Pinto Beans: Offers creaminess and protein—totally swappable for your favorite canned beans.
- Corn (Frozen or Canned): Brings a juicy pop of sweetness and color to every bite.
- Shredded Mexican or Cheddar Cheese: Melty cheese goodness that ties it all together!
- Corn Tortillas (or Gluten-Free Flour): For that comforting casserole texture—wedge them up for easy layers.
How to Make Crockpot Chicken Enchilada Casserole
Step 1: Add Chicken and Sauce Components
Start by placing your boneless skinless chicken breasts right into the crockpot. Pour over the red enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle in the taco seasoning. This first layer is what infuses the chicken with all those bold, delicious flavors as it slowly cooks, leaving it juicy and tender every single time.
Step 2: Slow Cook Until Tender
Cover the crockpot and let it work its magic! Cook on low for 4–6 hours or on high for 3–4 hours, depending on your schedule. During this time, the chicken becomes perfectly shreddable and soaks up all those zesty seasonings. Your kitchen will smell irresistible!
Step 3: Shred Chicken and Layer Casserole
Once the chicken is cooked through, open the slow cooker and use two forks to shred it right in the sauce. Stir in half of the shredded cheese, then add the beans, corn, and tortilla wedges, gently folding to combine. This creates those famous, irresistible enchilada casserole layers!
Step 4: Cheese and Final Cook
Top everything with the remaining cheese, cover the crockpot again, and cook for another 20–30 minutes. This step is pure bliss—the cheese melts to bubbly perfection, crowning your Crockpot Chicken Enchilada Casserole with a gooey, golden finish.
How to Serve Crockpot Chicken Enchilada Casserole
Garnishes
The fun truly begins with toppings! Try a sprinkle of fresh cilantro, sliced green onions, diced tomatoes, or thinly sliced jalapeños for zing. A dollop of sour cream or a splash of your favorite salsa is always welcome to cool off each savory bite.
Side Dishes
Pair your Crockpot Chicken Enchilada Casserole with sides like fluffy cilantro-lime rice, classic refried beans, or a simple avocado salad. If you’re feeling festive, serve with crispy tortilla chips and a quick guacamole, and you’ve got yourself a party spread!
Creative Ways to Present
This casserole is perfect for scooping into bowls, tucking into crispy taco shells, or even wrapping inside burritos. For a show-stopping dinner, serve in individual ramekins and let everyone personalize with their favorite toppings at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The casserole keeps its texture surprisingly well and the flavors just continue to meld, making each reheat even tastier.
Freezing
Crockpot Chicken Enchilada Casserole is wonderfully freezer-friendly! Once cooled completely, portion into freezer-safe containers and freeze for up to 3 months. It’s a lifesaver for busy weeks when you need something comforting, fast.
Reheating
Reheat single servings in the microwave for 1–2 minutes, or gently warm larger portions in a covered baking dish at 350°F until heated through. Sprinkle a bit of extra cheese on top before reheating for that irresistible melty finish!
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra moist and are just as delicious in this recipe—simply substitute pound for pound, and follow the rest of the instructions as written.
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What if I want my casserole spicier?
For more heat, choose a spicy enchilada sauce or add extra diced jalapeños or a pinch of cayenne pepper. Feel free to adjust to your spice-loving heart’s content!
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Can I prepare Crockpot Chicken Enchilada Casserole ahead of time?
Yes! You can assemble everything up to the final cheese topping and refrigerate overnight. The next day, just cook as directed—perfect for meal prep or busy nights.
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Are there vegetarian options for this recipe?
You can absolutely make a vegetarian version by omitting the chicken and doubling up the beans, corn, or even adding sautéed mushrooms or zucchini for extra heartiness.
Final Thoughts
If you’re looking for a soul-warming dinner that brings big flavor with hardly any fuss, Crockpot Chicken Enchilada Casserole is here to make your dinner dreams come true. Gather your favorite toppings and get ready to fall in love with a dish that never disappoints—your whole table will thank you!
Print
Crockpot Chicken Enchilada Casserole Recipe
- Prep Time: 5 mins
- Cook Time: 8 hrs
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Slow Cooking
- Method: Slow Cooking
- Diet: Gluten Free
Description
This Crockpot Chicken Enchilada Casserole is a delicious and easy-to-make dish that is perfect for busy weeknights. With tender chicken, flavorful enchilada sauce, beans, corn, and cheese, this hearty casserole is sure to be a family favorite.
Ingredients
Chicken Mixture:
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce (Hatch organic is gluten-free)
- 14.5 ounce can fire-roasted tomatoes (Hunt’s is gluten-free)
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
Remaining Ingredients:
- 15 ounce can black beans, drained or pinto beans
- 1 cup frozen corn or canned
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges or small gluten-free flour tortillas
Instructions
- Add chicken and seasonings to the crockpot: Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken and add the rest of the ingredients: Using 2 forks, shred the chicken. Add 1/2 of the shredded cheese, black beans, corn, and tortillas. Top with the rest of the cheese and recover. Cook for an additional 20-30 minutes or until the cheese is melted.
Notes
- The chicken breasts can be swapped with chicken thighs, ground beef, ground chicken, or ground turkey. If using ground meat, brown in a separate skillet before adding to the crockpot to prevent a mushy texture.
- To freeze, let the casserole completely cool then pack in a freezer-safe container for up to 3 months.
- For food safety concerns, it is not recommended to cook frozen chicken in a crockpot. Thaw chicken overnight in the fridge to add to the slow cooker the next day.
- Serve with any desired side dish or topped with salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes, or shredded lettuce.
- CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol represent foods that need to be checked for gluten or cross-contamination.
- The symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no symbol, that step (or recipe) doesn’t require a helper.
