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Crockpot Chicken Enchilada Casserole

Crockpot chicken enchilada casserole that simmers in red enchilada sauce until the chicken is tender, then gets layered with tortilla strips and melted cheese. Expect a saucy, Tex-Mex casserole texture with gooey cheese and toppings like sour cream, cilantro, and jalapeños.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken breasts
  • 2 can (10 oz each) red enchilada sauce
Vegetables and seasonings
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (4 oz) diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
Enchilada casserole layer
  • 8 small flour or corn tortillas cut into strips
  • 2 cup shredded Mexican cheese blend
Serving toppings
  • 0.25 cup sour cream to serve
  • 2 tbsp cilantro fresh, to serve
  • 0.5 cup jalapeños sliced, to serve

Equipment

  • 1 slow cooker

Method
 

Cook the chicken and filling
  1. Place the boneless skinless chicken breasts in the slow cooker and pour one can of red enchilada sauce over the top. Spread it so the sauce coats the surface of the chicken.
  2. Add the black beans, corn, diced green chiles, cumin, chili powder, and garlic powder to the slow cooker. Stir gently so the seasonings distribute evenly through the mixture.
  3. Cook on low for 5–6 hours or high for 3 hours, until the chicken is tender. Look for easily shreddable chicken when you test a piece with a fork.
Shred, layer, and melt cheese
  1. Remove the chicken from the slow cooker and shred it with two forks, then return it to the slow cooker. Stir the shredded chicken into the sauce.
  2. Pour in the remaining enchilada sauce and stir to combine. Ensure the chicken and filling are evenly coated.
  3. Layer the tortilla strips into the mixture and stir to coat. Keep stirring until most strips are moistened by the sauce.
  4. Sprinkle the shredded Mexican cheese blend over the top of the casserole. Cover and cook on high for 20–30 minutes until the cheese is melted.
Serve
  1. Serve the casserole topped with sour cream, fresh cilantro, and sliced jalapeños. Add the toppings right before serving for the best fresh finish.

Notes

For best shredding, remove the chicken and shred as soon as it’s tender so it stays juicy, then stir it back in thoroughly. Refrigerate leftovers in a covered container for up to 3–4 days. Freezing is possible for up to 2 months, but cheese texture may soften after reheating—reheat in the microwave or oven until hot. To make it dairy-free, use a dairy-free Mexican cheese blend in the final melt step.