Slow Cooker Chicken Enchilada Casserole Recipe

Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 6
Ingredients: 1 pound skinless, boneless chicken thighs; 1 (15-ounce) can black beans, rinsed and drained; 1 cup frozen whole kernel corn; 1/2 cup finely chopped onion; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground cumin; 2 (10-ounce) cans medium red enchilada sauce; 1 (8-ounce) package shredded Mexican blend cheeses, divided; 8 (6-inch) corn tortillas, cut in 1-inch pieces; Shredded iceberg or romaine lettuce; Chopped fresh tomato; Chopped green onion; Sour cream

Cook Time: 210 minutes

Slow Cooker Chicken Enchilada Casserole

This hearty slow cooker chicken enchilada casserole is an easy and flavorful dish that will satisfy your cravings for Mexican-inspired comfort food. With tender chicken, black beans, corn, and cheese, it's the perfect meal for any night of the week.

Ingredients

1 pound skinless boneless chicken thighs
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
2 (10-ounce) cans medium red enchilada sauce
1 (8-ounce) package shredded Mexican blend cheese, divided
8 (6-inch) corn tortillas, cut into 1-inch pieces
Shredded iceberg or Romaine lettuce
Chopped fresh tomato
Chopped green onion
Sour cream

Directions

Step 1: Gather all ingredients.
Step 2: Place the chicken, black beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker.
Step 3: Pour the enchilada sauce over the mixture in the slow cooker.
Step 4: Cover and cook for 3 to 4 hours on High, or 6 to 7 hours on Low.
Step 5: Once cooked, shred the chicken in the slow cooker using two forks.
Step 6: Stir in half of the shredded cheese and the cut-up tortillas.
Step 7: Top the mixture with the remaining shredded cheese.
Step 8: Cover the slow cooker again and cook on High until the tortillas are softened and the cheese is melted, about 30 minutes.
Step 9: To serve, top each portion with shredded lettuce, chopped tomato, green onion, and a dollop of sour cream.

Nutrition Facts (per serving)

Calories	Fat	Carbohydrates	Protein
501	23g	42g	36g

Additional Nutritional Information

Total Fat: 23g (29% of daily value)
Saturated Fat: 10g (52% of daily value)
Cholesterol: 137mg (46% of daily value)
Sodium: 945mg (41% of daily value)
Total Carbohydrates: 42g (15% of daily value)
Dietary Fiber: 10g (36% of daily value)
Total Sugars: 7g
Protein: 36g (72% of daily value)
Vitamin C: 23mg (26% of daily value)
Calcium: 378mg (29% of daily value)
Iron: 4mg (20% of daily value)
Potassium: 956mg (20% of daily value)

Note: Percent daily values are based on a 2,000-calorie diet. Your daily values may vary depending on your individual needs.

Slow Cooker Chicken Enchilada Casserole Recipe

The History of Chicken Enchilada Casserole

Chicken enchiladas have their roots deeply embedded in Mexican cuisine, where the concept of wrapping tortillas around a filling and smothering them in chili sauce dates back hundreds of years. Originally, enchiladas were simple corn tortillas filled with local ingredients such as beans, cheese, or meats, then baked or fried with chili-based sauces. The slow cooker variation, such as this Chicken Enchilada Casserole, is a modern adaptation that merges traditional flavors with convenient cooking techniques popularized in the United States during the mid-20th century, making it ideal for busy households while retaining the authentic essence of Mexican comfort food.

Regional Variations

While enchiladas are enjoyed throughout Mexico, regional differences are quite notable. In northern Mexico, chicken and cheese fillings are more common, often served with red chili sauces. Southern regions favor complex mole sauces with richer, layered flavors. In the U.S., particularly in Tex-Mex cuisine, the casserole form has emerged as a popular adaptation, combining multiple layers of chicken, beans, tortillas, and cheese into a single, hearty dish. Some variations may include corn, peppers, or green enchilada sauce to reflect local ingredient preferences.

What Sets This Dish Apart

Unlike traditional rolled enchiladas, the slow cooker casserole form simplifies preparation while enhancing flavor infusion. By shredding the chicken directly in the sauce and layering it with cut tortillas and cheese, every bite absorbs the rich blend of spices, beans, and enchilada sauce. This differs from baked enchiladas, which require individual rolling and often result in drier edges. The slow cooker method ensures the chicken remains tender and juicy, making it especially appealing for home cooks seeking convenience without sacrificing authenticity.

Typical Serving Settings

Chicken Enchilada Casserole is versatile in serving. It is commonly found in casual home dinners, potlucks, and family gatherings due to its ease of preparation and crowd-pleasing flavors. Tex-Mex restaurants often offer similar casseroles as comfort-food specials, sometimes garnished with fresh tomatoes, lettuce, sour cream, and green onions. Its layered presentation makes it suitable for both informal family meals and festive occasions, where it can be served directly from the slow cooker to the table for a communal dining experience.

Interesting Facts

The word enchilada comes from the Spanish verb enchilar, meaning to season with chili.
Using a slow cooker for enchiladas allows the flavors of beans, spices, and sauce to meld over several hours, creating a richer taste than quick baking.
This casserole version has gained popularity in the United States because it transforms the labor-intensive task of rolling multiple enchiladas into a single, layered dish.
The dishs adaptability is remarkable; it can be customized with green or red enchilada sauce, various cheeses, or additional vegetables like corn and peppers.
Many home cooks enjoy turning it into a family activity, layering tortillas, cheese, and chicken while children help with toppings, creating both a meal and a shared cooking experience.

FAQ about Slow Cooker Chicken Enchilada Casserole Recipe

Yes, you can substitute boneless, skinless chicken breasts for chicken thighs. However, chicken breasts tend to be leaner, so they might dry out a bit more compared to thighs. Ensure you don't overcook them.

You can adjust the spiciness by choosing a milder or spicier enchilada sauce, or by adding ingredients like jalapeños, green chilies, or chili powder to suit your taste.

Yes, you can use flour tortillas, though the texture may differ. Corn tortillas are traditionally used for a more authentic texture and flavor, but flour tortillas will still work well.

Yes, you can freeze leftovers. Allow the casserole to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When reheating, ensure it's heated thoroughly.

Yes, you can prepare the casserole the night before. Layer all the ingredients in the slow cooker insert, cover, and refrigerate. The next day, cook it as instructed. If cooking from the fridge, you may need to add a little extra cooking time.

Yes, you can make this dish on the stovetop. Cook the chicken and other ingredients in a large pot, then add the tortillas and cheese. Simmer until everything is heated through and the cheese is melted.

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. If you'd like to freeze it, follow the instructions for freezing leftovers.

Yes! Feel free to add more vegetables such as bell peppers, zucchini, or spinach. Just ensure the extra moisture doesn't make the casserole too soupy.

You can serve this casserole with a side of Mexican rice, refried beans, or a simple salad with a tangy dressing. Guacamole and chips also make great additions.

To make this casserole healthier, you can use reduced-fat cheese, lean chicken breast instead of thighs, and low-sodium enchilada sauce. You can also add extra vegetables to increase the fiber content.

Comments

JeanneD

10/06/2025 01:52:54 PM

Excellent recipe! All the flavor of chicken enchiladas without all the work! I followed the recipe exactly. Since I got a late start, I cooked it on High for 2 hours, then turned it to Low for 2 1/2 hours. The chicken was moist and fell apart when shredding. Absolutely delicious!

Lola_S

04/11/2025 12:45:16 PM

Reminds me of a variation that I've enjoyed for years: tossing frozen chicken into a crockpot in the morning before work with a can of black beans, can of corn, and jar of a favorite spicy salsa. Come home, toss in a half a brick of cream cheeze and half an hour later, serve it all over tortilla chips. I prefer that version to soggy tortillas.

GiftedChop1843

04/07/2025 10:32:34 PM

Made recipe as stated except didn't add salt as I figured the enchilada sauce probably has plenty. Topped with sour crm, grn onions, shredded romaine, and cilantro. Used slow cooker function on Instapot high for 4 hours. Will definitely make again!

KikimcRom

04/07/2025 02:25:39 AM

I used skinless boneless chicken breasts instead for a healthier meat option. Delicious hearty meal

JazzyLox2135

04/09/2025 08:21:39 PM

Good recipe, don't have a slow cooker. Cooked on the stove top which took about 40 minutes. I used breast tenders and made my own enchilada sauce to save calories . My husband and I both liked it and have 2 nights f leftovers.

Pam

04/21/2025 03:46:19 PM

Just love this. I have not cooked the tortillas, but used them as a wrap for the chicken mixture with all the toppings. It is a good idea to reduce the salt. We shall have this often. (I’ve taught myself to make our own corn tortillas, which then becomes a family event!)

Sue Roberts

09/21/2025 01:19:07 AM

This recipe is terrific. I have a picky eater and the texture of slow cooked tortillas wasn't appealing to her. Instead I made warmed tortillas and used the casserole as filling with added cheese, topped with more casserole and cheese and ate like regular enchiladas. Absolutely delicious.

Darryl Smyers

04/06/2025 08:54:17 PM

I added a can of green chilis and more enchilada sauce and a can of roasted corn instead of the frozen stuff. Came out very tasty. Nice idea.

Cathy Poirier

06/17/2025 02:44:37 AM

Great dinner! I used Green enchilada sauce (28 oz can) because I didn't have any red. Changed spices to: 1 TBSP Cumin, 1 TBSP Chili powder, a good sprinkle of Chipotle seasoning, instead of salt I used Lowry's Adobo Seasoning without Pepper, No black pepper; used Garlic powder instead of garlic. Garnished w/light sour cream, chopped green onions and fresh chopped cilantro.

Katgirl

04/16/2025 09:54:00 PM

I made this and my husand loved it. I did change it up a bit because red sauce hurts my husbands stomach so I used Green Enchilada sauce, Mild and added a can of green chilis to it. I might use a little bit more cumin next time. I will definitely be making this again.

PlumTaro6302

04/10/2025 11:36:17 PM

Very flavorful. I made my own homemade enchilada sauce and used Mexican Chili powder for a more authentic taste. Definitely will make it again!!

ahangen

09/17/2025 11:23:22 PM

Super easy and family loved it. Will make this again. ]

Sherry F

09/16/2025 02:02:51 PM

added green chilis to it for more flavor and turned out really good.

Burgy

04/13/2025 06:39:02 PM

So yummy!!! I’ll add tamed jalapeños next time.

PlumTaro6302

04/10/2025 11:36:17 PM

Very flavorful. I made my own homemade enchilada sauce and used Mexican Chili powder for a more authentic taste. Definitely will make it again!!

jcasmith

04/09/2025 11:40:52 PM

Great and super easy!

Txzookeeper

04/08/2025 11:30:34 PM

I followed the recipe and didn't think this had much flavor. If I made it again, I'd add more spices and more tortillas. The tortillas pretty much disappeared. I found it disappointing.

Lucinda Johnson

04/07/2025 02:21:00 AM

I liked this a lot. I might have cooked it too long, ( 4 1/2 hours high). It was a little dry. But I have more enchilada sauce that I can mix in. I will make this again.

Daniel Moore

04/06/2025 10:31:13 PM

My friends kept asking how I made it.

Laura Miller

04/06/2025 02:59:55 PM

So easy and so flavorful

Cook Time: 45 minutes

Slow Cooker Chicken Enchilada Casserole Recipe