Slow Cooker Chicken Enchilada Casserole

overhead shot of chicken enchilada casserole in a slow cooker.

5 from 1 vote

Slow Cooker Chicken Enchilada Casserole

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.

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

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