Easy Chicken Enchiladas Casserole
Hola, I’m Laurel! This Crockpot Chicken Enchiladas Casserole brings me right back to cozy family dinners where the whole house smelled like bubbling sauce and melted cheese. Growing up in Florida, I spent many afternoons in the kitchen with my mama and abuela, learning how simple ingredients can turn into magic. This recipe captures that same warmth: tender shredded chicken, beans, corn, and gooey cheese layered with tortillas. It’s comfort food with a Mexican twist, perfect for busy weeknights or a hands-off weekend dinner. If you love easy crockpot meal recipes, this one’s a keeper for your dinner rotation.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 5 minutes | 8 hours | 8 hours 5 mins | 8 | Easy | Mexican-Inspired | Year-round |
Why You’ll Love This Recipe
- Effortless crockpot magic: Just set it up in the morning and let the slow cooker do the work. Dinner practically makes itself.
- Family-friendly flavors: Cheesy, saucy, and hearty, this casserole is one that even picky eaters will enjoy.
- Gluten-free friendly: With corn tortillas and the right sauce, it’s naturally gluten-free and safe for sensitive eaters.
- Freezer-friendly meal prep: Make it ahead, freeze, and reheat for an easy meal anytime.
- Versatile protein swaps: Chicken, beef, or turkey all work beautifully in this dish.
Crockpot Chicken Enchiladas Casserole
- Total Time: 8 hours 5 minutes
- Yield: 8 1x
Description
Our crockpot chicken enchiladas are a crockpot meal packed with chicken, beans, corn, and lots of cheese! This gluten-free dinner is easy to assemble in the morning and can cook all day. Before serving, shred the chicken, add the beans, corn, cheese, and tortillas, and dinner is ready!
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce
- 14.5 ounce can fire roasted tomatoes
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained
- 1 cup frozen corn or canned
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges
Instructions
1. 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.
2. 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.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 311
- Sugar: 6g
- Sodium: 1351mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 69mg
Ingredients
- 1.5 pounds boneless skinless chicken breasts ✅
- 15 ounce red enchilada sauce ✅
- 14.5 ounce can fire roasted tomatoes ✅
- 4.5 ounce green chiles ✅
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded Mexican blend or cheddar cheese ✅
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Chicken breasts | Can be swapped with thighs for juicier meat. Ground beef or turkey also work if browned first. |
| Enchilada sauce | Hatch Organic is gluten-free. Choose mild or hot depending on spice preference. |
| Fire roasted tomatoes | Adds a smoky depth. Hunt’s is a great gluten-free option. |
| Green chiles | Use mild for family meals or hot for extra kick. |
| Taco seasoning | Always check the label for gluten-free certification. |
| Beans | Pinto beans give a creamier texture, while black beans add more bite. |
| Corn | Frozen keeps texture firmer, canned is softer but still works. |
| Cheese | Mexican blend melts creamier, cheddar adds sharper flavor. |
| Tortillas | Corn tortillas are traditional and gluten-free, but GF flour tortillas hold up well too. |
Step-by-Step Instructions
- Add chicken and seasonings to the crockpot. Place chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning into the slow cooker. Stir lightly. Cook 4–6 hours on low or 3–4 hours on high.
- Shred the chicken. Once cooked, use two forks to shred the chicken directly in the crockpot. It should pull apart easily.
- Add beans, corn, tortillas, and cheese. Stir in beans, corn, and tortilla wedges along with half of the shredded cheese. Mix until evenly distributed.
- Top with remaining cheese. Sprinkle the rest of the cheese on top. Cover and cook for an additional 20–30 minutes until melted and bubbly.
- Serve and enjoy. Scoop generous portions into bowls or plates, adding your favorite toppings like salsa, sour cream, or jalapeños.
Helpful Tips
- Cut tortillas into small wedges so they mix evenly and don’t clump.
- Drain beans well to prevent excess liquid in the casserole.
- For a stronger flavor, add a splash of lime juice before serving.
- Shred chicken inside the crockpot to keep all the flavorful juices in.
Expert Tips for the Best Results
- Layer tortillas smartly: Mix some into the casserole and keep a few for topping later to mimic traditional enchiladas.
- Use freshly shredded cheese: Pre-shredded cheese has anti-caking agents that can affect melting.
- Don’t skip resting time: Let the casserole sit for 5 minutes after cooking for easier scooping.
- Adjust spice level: Swap mild enchilada sauce for spicy if you like more heat.
Recipe Variations
- Beef Enchilada Casserole: Use browned ground beef or shredded chuck roast for a heartier version.
- Vegetarian Enchilada Casserole: Omit chicken and double the beans and corn for a protein-rich, meatless option.
- Dairy-Free Enchilada Casserole: Use dairy-free cheese shreds and check that your sauce is dairy-free.
- Tex-Mex Twist: Add jalapeños, black olives, or diced bell peppers for extra flavor layers.
Make Ahead & Freezer Tips
You can prep the chicken and sauce in the crockpot insert the night before, refrigerate, then start cooking the next day. To freeze, cool completely, pack into an airtight freezer container, and store up to 3 months. Thaw overnight before reheating.
Serving Suggestions
Serve with a side of Spanish rice or a crisp green salad for balance. Garnish with fresh cilantro, diced tomatoes, or avocado slices for color. A drizzle of crema or sour cream ties everything together beautifully.
Pairing Ideas
Pair this casserole with a chilled Mexican lager, sparkling water with lime, or a fruity sangria. For sides, tortilla chips with guacamole or roasted vegetables round out the meal perfectly.
Storage and Reheating Tips
Store leftovers in the fridge for up to 4 days in an airtight container. Reheat gently on the stovetop over medium heat or in the microwave with a splash of water to keep it moist.
Frequently Asked Questions (FAQs)
Can I use canned chicken for this recipe? Yes! Just reduce cook time and add canned chicken in step 2 when you mix in beans and corn.
Can I make this recipe dairy-free? Absolutely, just swap the cheese for your favorite dairy-free alternative.
Can I double this recipe for a crowd? Yes, use a larger crockpot and double all ingredients. Cooking time may increase slightly.
What tortillas work best? Corn tortillas are traditional and gluten-free, but small flour tortillas hold texture better.
Can I make this spicier? Use hot enchilada sauce and spicy green chiles, or add jalapeños when serving.
Do I need to pre-cook the chicken? No, the chicken cooks perfectly in the crockpot and shreds easily when done.
Can I freeze leftovers in single portions? Yes, freeze in individual containers for easy grab-and-heat meals.
Nutrition Information (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1/8 of recipe | 311 kcal | 28g | 33g | 8g | 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.
Conclusion
This Crockpot Chicken Enchiladas Casserole is the ultimate hands-off dinner that combines comfort, flavor, and convenience. Give it a try this week and watch your family fall in love with this cheesy, saucy, and satisfying meal.
