How do you cook chicken enchiladas in a slow cooker?

Layer chicken, sauce, and seasonings in the crockpot, then cook until tender before shredding and adding tortillas, beans, and cheese.

How long to leave chicken casserole in a slow cooker?

Cook on low for 4–6 hours or high for 3–4 hours, plus 20–30 minutes more to melt cheese.

How to know when chicken enchiladas are done?

The chicken should shred easily, and the cheese on top should be melted and bubbly.

How do you keep enchilada casserole from getting soggy?

Cut tortillas into wedges instead of layering them whole. This way, they mix into the casserole and hold texture better.

Crockpot Chicken Enchilada Casserole

Description

Cheesy, savory, and slightly spicy Crockpot Chicken Enchilada Casserole with tender shredded chicken, beans, corn, and melty cheese. Quick prep, hands off cooking, and family friendly.

Ingredients

Scale

1.5 pounds boneless skinless chicken breasts

15 oz red enchilada sauce (Hatch organic is gluten free)

14.5 oz can fire roasted tomatoes (Hunt’s is gluten free)

4.5 oz can green chiles

1.25 oz gluten free taco seasoning packet

15 oz can black beans or pinto beans, drained

1 cup frozen or canned corn

1 cup shredded Mexican blend or cheddar cheese, gluten free

6 small corn tortillas, cut into wedges or small gluten free flour tortillas

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Instructions

1. Place chicken breasts in the bottom of the slow cooker. Add enchilada sauce, fire roasted tomatoes, green chiles, and taco seasoning. Stir to coat.

2. Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours until chicken is tender.

3. Remove chicken and shred with two forks or a mixer. Return shredded chicken to the slow cooker and stir into the sauce.

4. Stir in half of the shredded cheese, the drained beans, the corn, and the tortilla wedges until combined.

5. Sprinkle the remaining cheese over the top. Cover and cook 20 to 30 minutes until the cheese melts and everything is hot.

6. Serve with optional toppings such as lime juice, salsa, sour cream, hot sauce, black olives, jalapeños, tomatoes, bell peppers, or lettuce.

Notes

Substitutions: use chicken thighs, ground chicken, ground turkey, or ground beef. Brown ground meat before slow cooking for best flavor.

Freezer friendly: cool completely and store in a freezer safe container for up to 3 months.

Safety: avoid using frozen chicken directly in the crockpot. Thaw overnight first.

Optional creamy variation: add one brick of cream cheese during the final 20 to 30 minutes and stir to combine.

Storage: refrigerate leftovers 3 to 4 days in an airtight container. Reheat in the microwave or bake at 350°F until warmed through.

Serving ideas: serve alone or with cilantro lime rice, refried beans, or guacamole.

Prep Time: 5 minutes
Cook Time: 4 to 6 hours on low or 3 to 4 hours on high plus 20 to 30 minutes
Category: Slow Cooker Recipes
Method: Slow Cooker
Cuisine: Mexican Inspired

Nutrition

Serving Size: 1 serving
Calories: 311
Sugar: 6 g
Sodium: 1351 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 1 g
Carbohydrates: 33 g
Fiber: 8 g
Protein: 28 g
Cholesterol: 69 mg