Crockpot Enchilada Casserole
Crockpot Enchilada Casserole is full of juicy shredded chicken, creamy beans, sweet corn, and crispy tortilla strips, all smothered in melty Mexican‑blend cheese. Dump it in, walk away, and let the slow cooker do the rest of the work.
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Slow cooker enchilada casserole is my go‑to when I’ve had “one of those days.” You know, the kind where you don’t have time or energy, and everyone’s asking what’s for dinner? This cozy, cheesy crockpot meal has your back.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Chicken breasts: Boneless, skinless. Jumbo or small, cut bigger ones in half for even cooking.
- Enchilada sauce: Store‑bought is easiest, but homemade works also.
- Black beans: Drain and rinse well.
- Frozen corn: No need to thaw, just dump it in.
- Onion: White or yellow works. Fresh onion adds that sweet‑savory pop.
- Corn tortillas, cut into strips: I use leftovers from taco night. No waste, maximum crunch.
- Mexican‑blend cheese: Sharp cheddar, Monterey Jack, or your favorite blend would also work.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Place the onions and chicken in the crockpot. Sprinkle on cumin, garlic powder, chili powder, salt, and pepper. Pour in 1 cup of enchilada sauce.
- Cover and set it to low for about 3 hours.
- When the chicken’s tender, grab two forks and shred it right there. Toss in black beans, corn, tortilla strips. Stir gently to mix.
- Pour on the remaining enchilada sauce, give it another stir to coat everything. Then mound the cheese over top.
- Cover and cook on low another 45 minutes to 1 hour or until that cheese is all melty and bubbly.
- Scoop it into bowls or plates. Top with cilantro, sour cream, avocado—whatever you fancy!
Storage
- Storing: Pop leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Microwave in 30‑second bursts until warm and melty. Or, reheat on the stovetop over low heat, stirring so the cheese gets reclaimed.
- Make‑Ahead: You can shred the chicken ahead and store it in the fridge—just layer and melt the rest later.
Wendys Tips
- Don’t overdo the salt—especially if your enchilada sauce is already salty. Start light.
- Tortilla strips soak up sauce nicely—don’t skip them unless you’re allergic or grain‑free.
- Stir gently after shredding—tomato‑based sauces can stain your spoon or splash easily.
- Let it rest a few minutes before serving. That cheese firms up just enough to grab some in each scoop.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
For stove or oven, cook the chicken in a covered pan with sauce, then add the fillings and cheese under a broiler until bubbly.
A bit! But that’s the point. They soak up sauce, get all cozy and soft. If you like crunch, you can stir them in just at the end or sprinkle extra on top at serving.
Yes, boneless skinless chicken thighs also works for this recipe.
Crock Pot Enchilada Casserole
Equipment
- 6 quart or larger slow cooker
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 cups enchilada sauce store-bought or homemade, divided
- 15 ounces black beans drained and rinsed
- 1 cup frozen corn
- 1 small onion diced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 8 small corn tortillas cut into strips
- 2 cups shredded Mexican blend cheese
- Salt and pepper to taste
- Optional toppings: chopped cilantro sour cream, diced avocado
Instructions
- Place the chicken breasts and onions in the bottom of the crockpot. Season with cumin, garlic powder, chili powder, salt, and pepper. Pour 1 cup of the enchilada sauce over the chicken.
- Cover and cook on low for 3 hours, or until the chicken is cooked through. Shred the chicken using two forks.
- Add black beans, corn, onion, and tortilla strips to the crockpot, mixing them with the chicken.
- Pour the remaining enchilada sauce over the mixture and sprinkle the shredded cheese evenly on top.
- Cover and cook on low for another 45 minutes to 1 hour, until the cheese is melted and bubbly.
- Serve with your favorite toppings.
Notes
- Make it gluten‑free: use certified gluten‑free corn tortillas and check enchilada sauce label.
- Prep ahead: dice onion, drain beans, and measure spices the night before to cut morning work.
- Double it up: sauce, tortilla strips, cheese—makes great leftovers.
- Tweak spice: stir in a diced jalapeño for heat or a splash of lime juice right before serving for brightness.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
