Crockpot Chicken Enchilada Casserole Recipe

Crockpot Recipes

This easy crockpot chicken enchilada casserole brings together tender chicken, creamy cheese, and rich enchilada flavors with minimal effort. Everything cooks in the slow cooker, making it ideal for busy weeknights, meal prep, or satisfying family dinners. With simple ingredients and classic slow-cooked taste, this dish is comforting, flavorful, and effortless to prepare.

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Crockpot Chicken Enchilada Casserole Recipe
Crockpot Chicken Enchilada Casserole Recipe

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 teaspoon avocado oil or olive oil
  • ½ medium onion, chopped
  • 2 garlic cloves, finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cups enchilada sauce (homemade or store-bought)
  • ¼ cup sour cream
  • 4 corn tortillas, cut into strips
  • 1 can (15 oz) low-sodium black beans, rinsed and drained
  • 1 cup shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
  • Sliced jalapeños and chopped cilantro, for garnish
  • Optional: sliced avocado, crema or sour cream, cilantro lime rice

Directions

  • Heat oil in a skillet over medium heat and sauté onion, garlic, cumin, and salt until the onion softens and lightly browns.
  • Transfer the onion mixture to the slow cooker. Add enchilada sauce, sour cream, and water, then stir until combined.
  • Gently fold in black beans until evenly coated with the sauce.
  • Place chicken into the sauce, covering it well.
  • Cover and cook on High for 3–4 hours or Low for 6–7 hours, until the chicken is tender.
  • Shred the chicken directly in the slow cooker using two forks.
  • Stir in tortilla strips, then top with shredded cheese. Cover and cook for an additional 30 minutes, or until the cheese melts.
  • Garnish with cilantro, jalapeños, and optional toppings. Serve warm with rice if desired.
Crockpot Chicken Enchilada Casserole Recipe
Crockpot Chicken Enchilada Casserole Recipe

Preparation Details

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Servings: 6
Yield: 1 casserole