Let’s Talk About This Crockpot Chicken Enchilada Casserole
Alright, so I have to admit: this crockpot chicken enchilada casserole is what I make when I want to trick myself (and my family) into thinking I put in way more effort than I actually did. The first time I made it, I was distracted—my old dog was barking at the vacuum, my kid was painting the cat blue; you get the idea. The house smelled amazing though, and by some miracle, dinner came together and everyone was happy. Except maybe the cat. Anyway! This one’s a keeper, promise. It’s great for potlucks, or for those nights when you simply can’t be fussed using every pan you own.
Why You’ll Love This Crockpot Casserole
I make this when I’ve hit that wall—the what-am-I-even-cooking-this-week wall. My family goes a little feral (in the best way) for anything cheesy and full of flavor. Plus, you can dump it all in the slow cooker and sort of just forget about it for a while. I used to worry about the tortillas turning to mush (because honestly, sometimes they do), but with this one it just makes everything kind of cozy and layered together, almost like a lazy tamale pie? Oh, and if you happen to have picky eaters, this seems to make spinach and black beans miraculously disappear into the mix. Weird, but true!
Here’s What You’ll Need (And Substitutes That Actually Work)
- 2-3 boneless, skinless Chicken breasts (I sometimes use thighs instead for extra juiciness; once I even tossed in leftover rotisserie chicken and it worked fine)
- 2 cups enchilada sauce (Green or red—honestly, my grandma always swore by the green stuff, but either works. Canned, homemade, whatever you’ve got.)
- 1 can (15 oz) black beans, drained & rinsed (Pinto beans are a fair swap. Chickpeas… eh, not my favorite.)
- 1 cup frozen corn (Or a good handful, straight form the bag; canned corn is perfectly fine too)
- 8 small corn tortillas (Flour kind works, but gets a bit soggier. Sometimes I just tear up whatever’s in the fridge—taco shells once, don’t recommend that.)
- 1.5 cups shredded cheese (Monterey jack, cheddar, or Mexican blend—use whatever’s lurking in your dairy drawer. My neighbor swears by the pre-shredded bag, and honestly, me too most nights.)
- 1 small onion, chopped (Red, yellow, even half a leftover shallot if that’s all you’ve got—it’s forgiving.)
- 1 can (4 oz) diced green chiles (Skip if you’re not into spice, but it’s quite subtle.)
- 1 tsp cumin & 1 tsp chili powder (Roughly—sometimes I just eyeball and hope for the best.)
- Salt and pepper, to taste
How I Throw This All Together
- First, give your slow cooker a quick spray or a swipe of oil so things don’t get sticky. Not that I always remember, but it’s easier at cleanup.
- Spread about a third of your enchilada sauce on the bottom. Lay in your chicken breasts (or shredded bits, if using leftovers). Sprinkle in the cumin and chili powder, and toss in the onions, green chiles, corn, and black beans. Sometimes I just dump them all in at once, and it works.
- Layer torn-up tortillas right over the top. It shouldn’t be pretty; in fact, it never is. Drizzle half your remaining sauce over everything, and scatter some cheese. Resist the urge to eat the cheese now (I rarely do, but you know.)
- Repeat layers: more tortillas, more sauce, and the rest of the cheese. Now pop the lid on. Set your slow cooker to low for 6-7 hours or high for 3-4. If you’re using cooked chicken, cut that time down by about an hour.
- Once it’s done, shred the chicken right in the pot. Sometimes it looks like a hot mess here, but give it a gentle stir and it comes together. Let it rest 10 minutes (or longer, if you can stand waiting) before scooping. It thickens up as it sits.
Stuff I’ve Learned (Notes from My Slow Cooker Mishaps)
- You don’t want to add too much sauce; too soupy and the whole thing just kind of vanishes into goo. Happened to me more than once.
- If you remember to taste for salt at the end, you’re already ahead of me most times. It usually needs a smidge.
- Shred the chicken with two forks straight in the crockpot—it’s a bit unruly but satisfying too, like pulling apart cotton candy (but, you know, savory).
Variations I’ve Tried (And One I Won’t Do Again)
- I’ve swapped in ground turkey instead of chicken—tasty, but the texture wasn’t my favorite, a bit grainy?
- Vegetarian for the win: I once doubled up the beans and tossed in zucchini and spinach. Worked shockingly well. The kids didn’t notice the veg. Victory!
- Once, I tried adding a layer of crushed tortilla chips on top—turned weird and soggy. On second thought, maybe skip that idea.
No Slow Cooker? Here’s What You Can Do
So, I say this is essential for a crockpot but, truth is, one time mine konked out and I just layered it all in a big oven-safe dish, covered it, and baked at 350°F (about 180°C) for 45 minutes. Not exactly the same, but close. And frankly, sometimes you just have to make do with what’s on hand.
How to Store (Yeah, Like There’s Any Left)
Technically, leftovers will keep in the fridge about 3 days—and you can freeze it for a couple months, in airtight containers or even freezer bags. Though honestly, in my house, this stuff vanishes by the next afternoon. If you’re freezing, let it cool completely first or it’ll get all icy and weird.
If You’re Wondering What to Serve With This
We usually go with a pile of crisp lettuce, a dollop of sour cream, plus sliced avocado (mainly because, well, avocado). Sometimes tortilla chips end up on the table too, more out of habit than necessity. I grew up in Texas, so there’s usually some hot sauce involved. And occasionally, for fun, we eat right from the slow cooker, no plates. Why not?
Pro Tips (AKA: I Messed This Up So You Don’t Have To)
- Don’t try to rush and shred the chicken while it’s still scalding—learned that the hard way. Little burns on my fingers, ouch.
- Letting it sit after cooking really does help it firm up. If you try scooping right away, it’s more like stew. Trust me, patience pays off.
- Oh, and don’t skip the step of greasing your crockpot. Cleaning welded-on cheese off later is, well, not a fun time.
Some Questions Folks (Actually) Ask Me
- Can I use pre-cooked shredded chicken? Yep! Just layer it in and reduce the cook time by about an hour. I do this when I’m feeling extra lazy.
- Can I make this spicy? Oh, for sure. Add jalapeños, spicy enchilada sauce, or even a bit of hot sauce mixed into the layers. (Although I sometimes regret it the next day.)
- How do you keep tortillas from getting too mushy? Well, you can’t totally, but it kind of becomes the charm. Thicker corn tortillas hold up best. I tried flour once and… not again.
- What if I don’t have enchilada sauce? I’ve mixed tomato sauce with taco seasoning and a dash of vinegar before, and it tasted pretty close. Not perfect, but does the job.
- Is this good for make-ahead meals? I tend to think it tastes even better the next day, all the flavors meld nicely. (If you can keep folks form nabbing it!)
Oh! Before I forget, one time my dog did actually lick the crockpot lid while it was cooling, and I figure if it passes the canine taste test, we’re in good shape. (Don’t worry, we got a new lid.)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 8 small corn tortillas, cut into strips
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1.5 cups shredded Mexican blend cheese
- 1 medium onion, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
-
1Spray the inside of the crockpot with non-stick cooking spray. Place chicken breasts in the bottom.
-
2In a bowl, combine enchilada sauce, cumin, garlic powder, salt, and pepper. Pour half of this mixture over the chicken breasts.
-
3Top with diced onion, black beans, and corn. Cover and cook on low for 3 hours, or until chicken is cooked through.
-
4Remove chicken from the crockpot, shred it with two forks, then return shredded chicken to the pot.
-
5Add tortilla strips and remaining enchilada sauce, stirring to combine. Sprinkle shredded cheese evenly over the top.
-
6Cover and cook on low for another 45-60 minutes, or until cheese is melted and casserole is bubbling. Serve warm, garnished as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
