Cheesy Slow Cooker Chicken Enchilada Casserole

Created on September 20th, 2025 at 06:21 pm

Easy, saucy, slow-cooked comfort food

Ready for a hands-off dinner that delivers bold flavor with minimal fuss? This cheesy slow cooker chicken enchilada casserole is packed with tender shredded chicken, melty cheese, black beans, and corn — all slow-simmered in a rich enchilada sauce. Perfect for busy weekdays or weekend gatherings, this one-pot wonder is a filling crockpot meal you can prep in minutes before heading out the door. It’s also naturally gluten-free and kid-approved! If you’re looking for easy crockpot chicken recipes that double as slow cooker full meals, this cheesy classic will become a family favorite crockpot meal in no time. 🌮🧡

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🌟 Why You’ll Love This Recipe

This crockpot casserole checks every box: it’s hearty, wholesome, budget-friendly, and packed with pantry staples you already have. Whether you’re cooking for 4 or scaling up for a crowd, it works beautifully for crockpot meals while at work or quick dinners after long days. The layering of tortillas, gooey cheese, and saucy chicken creates that cozy, melty magic — like enchiladas with way less effort. Plus, cleanup is a breeze since everything cooks in the same slow cooker. You can even prep it ahead or freeze leftovers for a fuss-free future meal!

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⏱️ Time Breakdown

• Prep Time: 5 minutes
• Cook Time: 6–8 hours
• Total Time: 6–8 hours 30 minutes
• Servings: 6

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📝 Ingredients List

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can red enchilada sauce (gluten-free if needed)
• 1 (14.5 oz) can fire-roasted tomatoes
• 1 (4.5 oz) can diced green chiles
• 1 (1.25 oz) packet gluten-free taco seasoning
• 1 (15 oz) can black beans or pinto beans, drained
• 1 cup frozen or canned corn
• 1 cup shredded Mexican blend or cheddar cheese
• 6 small corn tortillas or small gluten-free flour tortillas, cut into wedges

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

• Slow cooker
• Measuring cups & spoons
• Sharp knife
• Cutting board
• Mixing spoon or spatula
• 2 forks for shredding

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👩‍🍳 Step-by-Step Beginner-Friendly Instructions

1. Layer and cook the chicken
   Add chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the crockpot. Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours. 🕒
2. ⭐️ Shred the chicken
   Once the chicken is tender, use 2 forks to shred it directly in the pot. It should pull apart easily and soak up all that flavorful sauce. 🥄
3. Add the mix-ins
   Stir in black beans, corn, half the cheese, and tortilla wedges. Mix gently to coat everything in sauce.
4. Top and finish
   Sprinkle the remaining cheese on top. Cover and cook for 20–30 more minutes, or until the cheese is melty and bubbly. 🧀✨
5. Serve hot and enjoy
   Scoop into bowls or plates, add your favorite toppings (sour cream, salsa, jalapeños), and dig in! 🌶️🥗

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💡 Pro Tips

• Substitutions: Chicken thighs or cooked ground chicken/turkey work great too — just brown ground meat first.
• Storage: Store leftovers in the fridge for up to 4 days. Freeze in airtight containers for up to 3 months.
• Meal Prep: Assemble all ingredients the night before and refrigerate the crockpot insert to start cooking the next morning.
• Serving Ideas: Top with avocado, shredded lettuce, hot sauce, or crushed tortilla chips for extra crunch.

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📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	28g	33g	12g	8g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.