Crockpot Chicken Enchilada Casserole is as easy and delicious as it sounds. Layers of tender creamy chicken, black beans, plenty of Mexican-inspired seasonings, and melty cheese are cooked low and slow to deliver an entire comfort food casserole in one go.
I’m back with a new slow cooker recipe (you can thank me later) because I know there’s nothing better than coming home to a home-cooked, slow-cooked, flavorful meal that is virtually stress-free. It’s like a busy parent’s badge of honor.
This crockpot chicken enchilada casserole is going to knock your socks off! It’s as easy as they come and is made with all the classic flavors of baked or fried chicken enchiladas but with a fraction of the work.
Although, if you’ve ever had my sour cream enchiladas or green chili chicken enchilada soup, you’ll know that sometimes the extra bit of work is worth it. But I digress.
Why you’ll love this recipe
- It has the flavors and textures of a cheesy chicken enchilada with the ease and simplicity of a casserole.
- No rolling, frying, or keeping an eye on the oven is required.
- Easy to customize by using different proteins, beans, or cheese.
- Even better when topped with all your favorite toppings!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Corn tortillas – I prefer to use small corn tortillas as they fit nicely in the crockpot and they hold up nicely to any liquid.
- Aromatics and spices – Diced onion, garlic powder, salt, oregano.
- Black beans – Drain and rinse them before adding them to the skillet.
- RoTel – Diced tomatoes and green chilies add a zesty spicy element.
- Cooked chicken – Chopped or shredded, it’s up to you. This would be a great time to use up leftovers or make some instant pot shredded chicken.
- Cheddar cheese – Freshly grated cheddar cheese adds a delicious sharpness and melts beautifully. For simplicity’s sake, you can take the pre-shredded shortcut if you’d like.
- Sour cream – Makes the chicken mixture nice and creamy.
- Optional toppings – Black olives, chopped cilantro, sour cream, or Greek yogurt.
How to Make Crockpot Chicken Enchilada Casserole
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step 1: Place 3 tortilla shells on the bottom of the prepared slow cooker. Tear them as necessary to make sure the bottom is evenly covered.
- Step 2: In a large skillet over medium-high heat, add the diced onion to olive oil and cook until soft. Stir frequently. Then, add the seasonings and stir.
- Step 3: Pour in the RoTel and black beans, and stir to combine. Remove the pan from the heat and spoon 1/3 of the mixture on top of the tortillas in the crockpot. Spread it out evenly.
- Step 4: In a large mixing bowl, mix the chicken, cheese, and sour cream until combined, and spoon that over the other layers. Repeat the tortillas, Rotel mix, and chicken mixture twice, ending with the chicken mixture on top. Sprinkle remaining cheddar cheese on top.
- Step 5: Cover and cook on HIGH for 3 hours or LOW for 4-6 hours. Turn off the slow cooker and let it sit for 15 minutes before scooping and serving. Enjoy a piece topped with sour cream, black olives, and fresh cilantro.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve it
This chicken enchilada casserole slow cooker meal already has it all, so you won’t need much! If you’re serving a crowd and want to include a couple of side dishes, I’d go with a simple chopped veggie salad or a slice of green chile corn casserole.
- Pick up a rotisserie chicken or use leftover shredded chicken, leftover turkey, or cooked hamburger meat instead.
- Swap the cheddar cheese with a Mexican blend.
- Black beans are classic, but if you have pinto beans or refried beans you’d rather use, go for it.
- To make a milder version, substitute the RoTel for salsa or diced tomatoes.
- Enchilada sauce would also be a great alternative. Green or red!
- Feel free to add the black olives and corn to the chicken mixture if you want some inside the casserole.
- Don’t skip letting the casserole set for the full 15 minutes. The cheese needs to firm up, otherwise, it’ll be sloppy when you serve it.
Storage & Reheating
How to store leftovers
Keep leftovers covered in an airtight container in the fridge for up to 3 days.
Freezing Instructions
Seal with a layer of plastic wrap and foil before putting in a freezer-safe container or freezer bag to prevent freezer burn. Keep frozen for up to 2 months. You can reheat straight from frozen or thaw in the fridge first.
Reheating Instructions
If it’s just a single portion, the easiest way is to use the microwave. If it’s a larger portion, reheat it in the oven.
FAQs
I accidentally bought tortilla chips instead. Can I still use them?
Actually, yes! I’ve never tried it before but I know people have had great results using layers of tortilla chips instead. They are sturdy enough not to get too soggy but become soft enough to enjoy.
Come to think of it, the next time I make a batch of homemade tortilla chips, I might have to try this.
Can I use flour tortillas?
Technically yes especially if that’s what you have and you can’t wait to make it. However, they will be soggier (ie mushier) and probably won’t set as nicely. Despite the difference in texture, the flavors will still be there!
Need more slow cooker recipes? Try these:
Easy Slow Cooker Orange Chicken
Slow Cooker Beef and Cheddar Sandwiches (an Arby’s copycat)
Crockpot Chicken Parmesan with Tortellini
Click here to view my entire collection of slow cooker recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Slow Cooker Chicken Enchilada Casserole
Equipment
Ingredients
- 9 small corn tortillas divided
- 2 Tablespoons olive oil
- 1 cup white onion diced
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon oregano
- 1 cup black beans drained & rinsed
- 20 ounces RoTel diced tomatoes & green chilies two 10oz cans
- 2 cups cooked chicken chopped
- 2 cups shredded cheddar cheese divided
- 1 cup sour cream
Optional Toppings
- sliced black olives
- cilantro chopped
- sour cream or Greek yogurt
Instructions
- Lightly spray a 6 quart slow cooker with non-stick spray.
- Heat a large skillet over medium-high heat and add the olive oil. Once warm, add the diced onion and cook until soft, stirring frequently.2 Tablespoons olive oil, 1 cup white onion
- Add in the garlic powder, salt, and oregano and stir.1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon oregano
- Pour in both cans of RoTel and the cup of rinsed black beans. Stir to combine and remove the pan from the heat.20 ounces RoTel diced tomatoes & green chilies, 1 cup black beans
- Lay 3 tortillas to the bottom of the slow cooker, tearing them as necessary to evenly cover.9 small corn tortillas
- Spoon 1/3 of the RoTel mixture into the slow cooker, spreading evenly over the tortillas.
- In a large mixing bowl, add the cooked chicken, 1.5 cups of the shredded cheese, and the sour cream. Use a spatula to stir until evenly distributed.2 cups cooked chicken, 2 cups shredded cheddar cheese, 1 cup sour cream
- Spoon 1/3 of the chicken mixture evenly into the slow cooker.
- Repeat the layers two times (tortillas, RoTel mixture, chicken mixture), ending with the chicken mixture.
- Sprinkle the remaining ½ cup of shredded cheese over the top.
- Cover and cook on HIGH for 3 hours or LOW for 4-6 hours.
- Turn off the slow cooker and let the casserole set for at least 15 minutes before serving.
- Top with sour cream (or Greek yogurt), sliced black olives, and fresh cilantro.sliced black olives, sour cream or Greek yogurt, cilantro
Notes
- Use rotisserie chicken, leftover shredded chicken, leftover turkey, or cooked hamburger meat.
- The casserole needs to set before serving to let the cheese firm up, otherwise it will look like slop.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
I’m going to try this Melissa!
I don’t remember seeing corn tortillas in my grocery store but they are basically hard taco shells; right? I read tortilla chips work also, so I’ll find a way!
They look just like the flour tortillas, they’re just made with corn (not the crunchy ones). You’ve probably seen them & not even realized. Let me know how it goes when you try!
This is so tasty and good! My whole family loved it!! Didnt change a thing, followed as written and def will make again!! Thank you!! 🙂
I’m so happy to hear that, thank you for letting me know!