Crockpot Chicken Enchilada Casserole is rich, cheesy, and packed with flavor. The slow cooker does all the work, leaving you with a meal the whole family will love!
Crockpot Chicken Enchilada Casserole
Years ago, I shared a slow cooker quinoa enchilada casserole, and it quickly became a favorite in so many of your homes! Then came this enchilada bake with roasted sweet potatoes—another reader favorite.
This recipe takes the best of both and swaps in chicken as the main protein. It’s bold, saucy, and full of flavor—all with hardly any work thanks to the slow cooker!
My whole family loves it, and I think yours will too. The best part? It’s easy to make your own! Set out all your favorite enchilada toppings and dig in.
Ingredients
Here’s what you’ll need to make Crockpot Chicken Enchilada Casserole:
- Olive oil: To cook the onion and garlic beforehand so they soften instead of staying crunchy.
- Yellow onion & garlic: Finely dice so they blend in well.
- Chicken thighs: Stay juicy and tender; trim large fat pieces but leave some for flavor.
- Seasonings: A mix of spices for rich, warm flavor and a hint of smokiness.
- Black beans: Drain and rinse to remove extra salt.
- Frozen corn: I love fire-roasted for extra flavor!
- Enchilada sauce: The flavor powerhouse—pick one you love that isn’t too spicy.
- Corn tortillas: Stir in at the end so they can soak up flavor and add texture.
- Cheddar cheese: Sharp or extra-sharp gives the most flavor.
- Sour cream: Makes it creamy and balances the spice.
Crockpot Chicken Enchilada Casserole Toppings
These are our favorite toppings, but feel free to pile on whatever you love:
- Lime juice & cilantro: Adds freshness and a bright pop of flavor.
- Extra cheese: Because more cheese is always a good idea!
- Sour cream: Makes it extra creamy and balances the spice.
- Avocado: Adds a mild, creamy richness.
- Tortilla chips: Crunchy and perfect for scooping.
What to Serve with Crockpot Chicken Enchilada Casserole
- Chips & Salsa: A classic, crunchy start to the meal!
- Cilantro Lime Rice: Light and fresh with loads of flavor!
- Mexican Salad: With black beans, corn, tomatoes, and peppers.
- Fresh Fruit: Whatever’s in season or already in your kitchen.
- Homemade Guacamole: Great as a topping or on the side with some chips.
Leftovers?
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in the microwave or on the stovetop with a splash of broth or enchilada sauce to keep it saucy.
More Crockpot Recipes:
- Crockpot Curry Chicken with coconut milk
- Crockpot Chicken Pot Pie with loads of veggies
- Italian Beef Sandwich shredded beef on toasted rolls with melty cheese
- Crockpot BBQ Chicken loaded on buns with slaw
- Crockpot Taco Meat the most tender taco beef
Crockpot Chicken Enchilada Casserole
Crockpot Chicken Enchilada Casserole is a slow-cooked, flavor-packed meal that’s as easy as it is delicious. Load it up with cheese, sour cream, or avocado for the perfect finishing touch!
Equipment
- CrockPot 6-quart
Ingredients
Add First
- 1-1/2 tablespoons olive oil
- 1 cup finely diced yellow onion 1 onion
- 1 tablespoon minced garlic
- 1 pound boneless skinless chicken thighs 4-5 thighs, see note 1
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 2 (10-ounce) cans red enchilada sauce see note 2
Add Later
- 4 corn tortillas cut into strips, then slice strips in half
- 1 packed cup freshly shredded sharp cheddar cheese plus more as desired
- 1/4 cup sour cream
- Rice for serving, optional
- Toppings as desired see note 3
Instructions
- Heat oil in a skillet over medium heat. Add onion and garlic, stirring frequently, until softened (about 5 minutes). Transfer to the slow cooker.
- Add all remaining "Add First" ingredients to the slow cooker. Stir well, ensuring the chicken thighs are in an even layer with the smooth side facing down.
- Cover and cook on high for 2½–3½ hours or low for 3–5 hours, until the chicken is tender and shreds easily.
- Remove the chicken and set it aside.
- Stir in the tortilla strips, then mix in the sour cream. Add the cheese a handful at a time, stirring gently in between each addition until melted. Cover and let cook while you shred or dice the chicken.
- Return the shredded chicken to the slow cooker. If desired, stir in lime juice and cilantro. Serve as is or over rice. Top with additional cheese, sour cream, avocado, or tortilla chips.
Video
Recipe Notes
Note 1: Trim large pieces of fat and gristle from the chicken, but leaving some fat adds more flavor so no need to be perfect here.
Note 2: Use a mild enchilada sauce you enjoy—nothing too spicy! I like mild red enchilada sauce by Old El Paso best.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or on the stovetop with a splash of broth or enchilada sauce to keep it saucy.
Note 3: For extra flavor, add 1 tablespoon lime juice and ¼ cup finely chopped cilantro to the slow cooker. Top individual plates with more cheese, sour cream, diced avocado, or tortilla chips.
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 38g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 106mg | Sodium: 531mg | Potassium: 931mg | Fiber: 11g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
