Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole is an easy, family-friendly dinner made with chicken, tortillas, enchilada sauce, beans, and melted cheese. It’s perfect for weeknights, meal prep, or whenever you’re craving something cozy and delicious.

An easy and delicious slow cooker casserole recipe

If you’re looking for a comforting, flavor-packed dinner that’s easy to make and perfect for feeding a crowd, this creamy chicken enchilada bake is a great choice. It combines tender shredded chicken, hearty black beans, sweet corn, green chiles, and so much more, all simmered together in a rich enchilada sauce. With plenty of warm spices and melty cheese, every bite delivers incredible flavor.

What makes this recipe especially satisfying is the creamy twist from the cream cheese and the bite-sized pieces of corn tortilla baked right into the dish. The tortillas soak up the savory sauce while the cheese melts into a bubbly, golden topping. It’s cozy, crowd-pleasing, and one of my absolute favorite slow cooker recipes!

Ingredients in this slow cooker chicken enchilada casserole

This recipe utilizes flavor-rich ingredients to create the most incredible chicken enchilada dish. Everything from the chicken to the cream cheese and enchilada sauce serve a purpose and help make this dish what it is. Below is everything you’ll need to create this recipe.

• Olive oil: First up, 2 tbsp of olive oil will be used to sauté the onions and garlic. This helps soften the vegetables and builds the flavorful base.
• Yellow onion: One small diced yellow onion adds natural sweetness and depth of flavor.
• Garlic: Two cloves of minced garlic enhance the overall flavor! It’s a must.
• Seasonings: Next, season things up with 2 tsp of cumin, 1 tsp of salt, and 1/2 tsp of black pepper.
• Corn: 1 14oz can of corn, drained and rinsed, will add sweetness and texture to the casserole.
• Black beans: Add protein with 1 15oz can of drained and rinsed black beans.
• Green chiles: Two 4-ounce cans of fire-roasted diced green chilies add mild heat and smoky flavor. They bring a subtle kick that elevates the entire dish without making it overly spicy.
• Chicken: As for the chicken, you will need about 1.5 lbs of chicken breasts.
• Enchilada sauce: 15oz of red enchilada sauce will give the casserole the perfect texture and flavor, and it will keep the dish from drying out.
• Cream cheese: 4oz (1/2 brick) of cream cheese adds so much creamy richness to the casserole!
• Corn tortillas: 5 6-inch corn tortillas, cut into bite sized pieces are up next.
• Cheddar cheese: Last but not least, finish up with 1.5 cups of shredded cheddar (or Mexican blend) cheese.

Tools used to make this chicken enchilada casserole

Before getting started, gather the below kitchen tools to make preparing this recipe quick and easy. Nothing fancy required!

• Cutting board
• Chopping knife
• Sauté pan
• Spatula
• Strainer
• Slow cooker
• Two forks

To measure out ingredients, you will need 1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 1 cup sized measuring cups.

How to make chicken enchilada casserole in a crock pot

Slow cooker chicken enchilada casserole comes together in a few simple steps and uses mostly pantry-friendly ingredients. You can expect the recipe to take around 20 minutes of prep time.

First, grab a saute pan and heat the olive oil over medium-high heat. Once hot, add the onions and cook for 2-3 minutes. Then, add the garlic and cook for another minute. Add the cumin, salt, and pepper, and turn off the heat.

Next, turn the slow cooker to high. Add the onion mixture to the bottom of the slow cooker and layer in the corn, beans, and green chiles. Add the chicken breasts on top and then pour in the enchilada sauce over the chicken.

Next, add a few dollops of cream cheese on top of the chicken. Cover with the lid and cook on high for 3-4 hours, or until the chicken is easily shred-able with a fork.

Next, remove the chicken from the crockpot and shred it with two forks. Once shredded, return it to the crockpot and mix.

Layer in pieces of the corn tortillas and then cover with cheese. Place the lid back on top and let cook on low for 45 minutes.

Serve with sour cream, cilantro, and/or jalapenos over rice if desired!

Optional toppings or add-ins for this slow cooker enchilada casserole

Want to add even more ingredients to your casserole? So many different options will work! Feel free to throw in jalapenos for some heat, green onion, extra black or pinto beans (drained!), extra cheese (cheddar, monterey jack, you name it!), fresh cilantro, tortilla chips, black olives, tomatoes, and/or whatever else you think would be delicious in this recipe.

Can you cook enchiladas in the slow cooker?

Yes, you can! This recipe is a great example of that. Using a slow cooker for this casserole makes the dish tender, saucy, and so, so flavorful.

What is the secret to good enchiladas?

The secret is to give each part of the recipe attention and care. Sauté the onion thoroughly to soak up all of the oil and spice flavors, use a nice enchilada sauce, and so on. Oh, and don’t skimp on cheese! It’s the secret ingredient.

What are some common mistakes to avoid with slow cookers?

Slow cookers are very forgiving, but there are a few easy ways to help your recipe turn out well. Don’t lift the lid too often, as this lets the heat and steam out. Don’t add too much liquid, which for this recipe means sticking close to the recommended 15oz of enchilada sauce. Also, be sure to drain the corn and beans before adding. Finally, use those seasonings!

Any leftovers should be stored in an airtight container and placed in the refrigerator. Enjoy within about three days. If freezing, freeze for up to two months.

Leftovers can be reheated in the microwave or in the oven.

If you liked this recipe, you’ll want to try these!

In the mood for some more delicious casserole ideas? Below are some favorites that use a variety of ingredients!

• Mashed Potato Casserole
• Broccoli Cheddar Spaghetti Squash Casserole
• Mexican Quinoa Casserole
• BBQ Chicken Cauliflower Rice Casserole

Recipe by Erin Antoniak and Photos by Bake and Bacon