When you don’t have time to roll tortillas, this Crockpot Chicken Enchilada Casserole is the perfect solution. The layers of cheesy goodness, tender chicken, and delicious enchilada sauce deliver maximum flavor with minimal prep.
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Slow Cooker Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is my favorite because it takes everything I love about cheesy, saucy chicken enchiladas and turns it into a stress-free dinner that is so helpful on my extra busy nights.
When I make this dinner, I don’t have to roll individual tortillas; I can just layer the ingredients, turn on the crockpot, and let it work its magic. Once it’s dinner time, the flavors have melded together, and the casserole is bubbling with melty cheese. It is comfort food made easy!
Ingredients & Estimated Cost:
Here is everything you need to make this casserole, along with a few substitutions.
- Shredded Chicken (2 pounds – $2.18): The hearty base of the casserole. You can also use chicken thighs or a rotisserie chicken.
- Red Enchilada Sauce (28-oz can – $4.99): Gives the classic enchilada flavor. Alternatively, you can use a green enchilada sauce for a slightly different flavor or use your own homemade enchilada sauce.
- Sour Cream (1 cup – $1.50): Helps balance the bold red enchilada sauce flavor. Use Greek Yogurt as an alternative.
- Black Beans (15 oz can – $0.72): Pinto beans or kidney beans are good alternatives for this added protein.
- Corn (1 cup frozen – $0.25): Adds sweetness to the casserole. You can use frozen corn if you do not have canned corn.
- Corn Tortillas (14 tortillas – $4.90): Gives the traditional enchilada texture. Use flour tortillas if you do not have corn, but the texture may change as flour tortillas get more soggy than corn tortillas.
- Cheddar Cheese (2 cups shredded – $2.67): Mexican blend or Monterey Jack cheese will also give a gooey, cheesy flavor.
- Black Olives (1 can – $1.99): A salty bite that balances the cheesy sauce. Omit the olives if you’re not a fan or switch them for jalapeno slices.
- Salt (1 teaspoon – $0.01): Enhances the overall flavor. Kosher or sea salt works.
- Black Pepper (1 teaspoon – $0.11): Adds a mild kick to the dish.
The recipe cost is calculated based on the amounts needed and will vary depending on fluctuating grocery costs.
How To Make Crockpot Chicken Enchilada Casserole
Whisk the sauce together, mix in the remaining ingredients, layer in the crockpot, and cook. Let me show you how.
- Whisk together the enchilada sauce, sour cream, salt, and pepper.
- Mix in the chicken, black beans, and corn.
- Layer the tortillas, chicken mixture, olives, and cheese in the crockpot.
- Cook on high for 2-3 hours and serve.
Recipe Tips
Flavor Boost: Add a teaspoon of chili powder or smoked paprika to the enchilada sauce before mixing it. This little trick deepens the classic enchilada sauce flavor.
Avoid Soggy Tortillas: If you have soggy tortillas, try cooking them for 1-2 minutes per side in a frying pan before layering them in the crockpot.
Crockpot Chicken Enchilada Casserole
Recipe Cost 17.14 Serving Cost 2.14Equipment
- slow cooker
- mixing bowls
- Measuring cups & spoons
- cutting board
- knife
- Spatula or large spoon
Ingredients
- 14 small corn tortillas 6 inches
- 2 cups shredded chicken
- 1 3.8 oz can olives drained
- 1 cup frozen corn
- 2 cups cheddar cheese shredded
- 1 can black beans rinsed and drained
- 1 28- oz can red enchilada sauce
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon pepper
GARNISHES:
- Sour cream
- Cheddar Cheese
- cilantro
Instructions
- Spray your crockpot with non-stick spray.
- In a medium bowl, add in the enchilada sauce, sour cream, salt, and pepper, and whisk until combined.
- Add to the sauce the chicken, black beans, and corn.
- Cut the tortillas into 4ths.
- Layer, in the bottom of the crockpot, the corn tortillas, then the chicken mixture, then the olives and the cheese.
- Repeat this step three times ending with the cheese and olives.
- Set the crockpot to high for 2-3 hours.
- Serve with sour cream and cheese. Enjoy!
Notes
STORAGE TIPS
SERVE: Allow the casserole rest for 10–15 minutes after cooking so the layers firm up. STORE: After the casserole has cooled. Place it in an airtight container in the fridge for up to four days. FREEZE: Wrap the casserole tightly with foil and set in the freezer to freeze for up to two months. Let it defrost overnight before warming up.Nutrition
Crockpot Enchilada Casserole Recipe FAQs
I have only tested this recipe using cooked chicken. It is one reason the casserole cooks so quickly. You don’t have to wait for the chicken to cook in the crockpot. If you need a great shredded chicken recipe, I recommend making shredded chicken in the instant pot, it’s so easy!
Assemble the casserole as directed and then cover it and place it in the fridge overnight. Add about 30 minutes to your cooking time.
My favorites include sour cream, shredded cheese, tortilla chips, avocado slices, and fresh cilantro.
I use a 6-quart crockpot for this casserole, as it holds the ingredients well and cooks them evenly. You will need to adjust the ingredient list if you are using a smaller crockpot.
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