Cheesy Slow Cooker Chicken Enchilada Casserole
This cheesy slow cooker chicken enchilada casserole is a hands-off crockpot dinner made with tender shredded chicken, enchilada sauce, fire-roasted tomatoes, green chiles, black beans, corn, tortilla wedges, and melty cheese. It tastes like classic enchiladas with way less work.
Equipment
- 6-quart slow cooker
- Measuring Cups and Spoons
- Can opener
- Cutting board and knife
- Large spoon or spatula
- Two Forks (for shredding)
Ingredients
Chicken + Sauce Base
- 1.5 lb boneless skinless chicken breasts or thighs for richer flavor
- 1 can red enchilada sauce 15 oz; use gluten-free if needed
- 1 can fire-roasted diced tomatoes 14.5 oz; do not drain
- 1 can diced green chiles 4.5 oz
- 1 packet taco seasoning about 1.25 oz; gluten-free if needed
Mix-ins + Layers
- 1 can black beans (or pinto beans), drained and rinsed 15 oz
- 1 cup corn frozen (no thaw needed) or canned (drained)
- 1 cup shredded Mexican blend cheese (or cheddar) divide: half stirred in, half on top
- 6 small corn tortillas cut into wedges; use gluten-free tortillas if needed
Optional Toppings
- sour cream
- avocado or guacamole
- fresh cilantro or green onions
- jalapeños
- crushed tortilla chips for crunch
Instructions
- Prep the slow cooker: Lightly spray the inside of a 6-quart slow cooker with nonstick spray (optional but helpful). This makes cleanup easier and helps prevent cheese from sticking around the edges.
- Add the chicken first: Place chicken breasts in the bottom of the slow cooker in a single layer. If your pieces are very large, you can cut them in half so they cook more evenly and shred faster later.
- Build the sauce base: Pour enchilada sauce over the chicken. Add the fire-roasted tomatoes (with juices), diced green chiles, and sprinkle taco seasoning across the top. Use a spoon to gently nudge the chicken so it is mostly coated in the sauce. Keeping the chicken covered helps it stay juicy.
- Slow cook until tender: Cover and cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours. The chicken is ready when it easily pulls apart with a fork and reaches 165°F in the thickest part. Avoid opening the lid often because heat escapes and can extend cooking time.
- Shred the chicken properly: Remove the lid and use two forks to shred the chicken directly in the slow cooker. Shred into bite-size strands so every piece gets coated in sauce. Stir well to combine the shredded chicken with the sauce, tomatoes, and chiles. This is where the flavor really spreads through the whole casserole.
- Add beans and corn: Stir in the drained and rinsed black beans and the corn. Mix until evenly distributed. If your sauce looks very thick, add 2 to 4 tablespoons of broth or water to loosen it before adding tortillas (optional, only if needed).
- Layer in tortillas the right way: Cut tortillas into wedges (about 6 pieces per tortilla). Stir tortilla wedges into the slow cooker so they are coated in sauce. Try not to over-stir once tortillas are in; gentle folding keeps some texture so the casserole doesn’t turn gummy.
- Cheese layer one: Sprinkle about half the shredded cheese into the mixture and gently fold it in. This creates a creamy, melty texture throughout instead of only on top.
- Cheese layer two: Sprinkle the remaining cheese evenly over the top. Cover and cook for 20 to 30 minutes more, until the cheese is fully melted and the casserole looks bubbly around the edges.
- Rest for better scoops: Turn off the slow cooker and let the casserole rest (lid off) for 5 to 10 minutes. Resting helps the sauce thicken slightly so it scoops more like a casserole and less like a soup.
- Serve and customize: Scoop into bowls and add toppings like sour cream, avocado, cilantro, green onions, jalapeños, or crushed tortilla chips for crunch. For a full meal, serve with a simple salad or rice on the side.
Notes
Make it spicier: Add 1 chipotle pepper in adobo (minced) or a pinch of cayenne with the taco seasoning.
Make it creamier: Stir in 2 to 4 oz cream cheese after shredding the chicken, before adding tortillas.
Prevent soggy tortillas: Fold tortillas in gently and avoid cooking longer than the final 20–30 minutes after tortillas are added.
Rotisserie shortcut: Use 3 to 4 cups shredded rotisserie chicken. Add with sauce base and cook 60–90 minutes on LOW, then proceed with mix-ins and cheese.
Storage: Refrigerate up to 4 days. Freeze up to 3 months in airtight containers. Thaw overnight and reheat gently.