Crockpot Chicken Enchiladas Casserole Recipe

If you’re craving a comforting dinner that’s as easy as it is delicious, you’re in the right place. I absolutely love this Crockpot Chicken Enchiladas Casserole Recipe because it combines tender, slow-cooked chicken with all those bold southwestern flavors we adore — plus, it’s perfect for busy days when you want dinner to basically cook itself. Stick around, and I’ll walk you through everything you need to make this fan-freaking-tastic meal come together effortlessly.

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Ingredients You’ll Need

These ingredients work like a dream together — the chicken soaks up the enchilada sauce and spices, while the beans, corn, and tortillas soak up all that flavor. A quick note: I always look for organic or high-quality enchilada sauce when I can, and keeping the beans and corn well-drained helps prevent the casserole from getting watery.

• Boneless skinless chicken breasts: I like breasts because they shred easily and stay tender, but thighs can add extra juiciness.
• Red enchilada sauce: Choose a gluten-free brand for safety, and one with a bold flavor to give your casserole a punch.
• Fire roasted tomatoes: These add a smoky, slightly sweet depth that I think really elevates the dish.
• Green chiles: They add just the right amount of mild heat and tang.
• Gluten-free taco seasoning packet: Convenient and flavorful — just double-check ingredients if you’re avoiding gluten.
• Black beans or pinto beans (canned, drained): Adds heartiness and protein, plus a nice texture contrast.
• Frozen or canned corn: I prefer frozen for freshness, but canned works in a pinch — just rinse well.
• Shredded Mexican or cheddar cheese: This cheesy layer is the glue that holds everything together — try a blend for extra flavor.
• Corn tortillas or gluten-free flour tortillas: Corn tortillas add authenticity and gluten-free comfort, but flour versions work too.

Variations

I love that this Crockpot Chicken Enchiladas Casserole Recipe is so adaptable; I often switch things up depending on what I have or what my family’s mood is. Making it your own keeps dinner exciting!

• Protein Swap: I’ve used chicken thighs, shredded pork, and even browned ground turkey with great results — just brown ground meat beforehand to avoid sogginess.
• Spice It Up: Add jalapeños or chipotle peppers for a smoky heat kick when we want things a bit spicier.
• Vegetarian Version: Skip the chicken and add extra beans, bell peppers, or zucchini for a healthy twist.
• Cheese Options: Mixing in some pepper jack or a little queso fresco adds a fun and creamy layer of flavor.

How to Make Crockpot Chicken Enchiladas Casserole Recipe

Step 1: Layer Your Slow Cooker with Flavor

Start by adding the boneless skinless chicken breasts directly into your crockpot. Next, pour in the red enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle the gluten-free taco seasoning packet evenly over the top. Give it a gentle stir if you like, but don’t worry too much — everything will mix beautifully during cooking. Set your crockpot on low for 4-6 hours or high for 3-4 hours. The key here is slow and steady to get that perfectly tender chicken without drying out.

Step 2: Shred and Mix All the Tasty Add-Ins ⭐️

Once your chicken is tender and cooked through, grab two forks and shred it directly in the crockpot — this is one of my favorite parts because the chicken just falls apart effortlessly! Now stir in half of the shredded cheese, black beans, corn, and the cut tortilla wedges. The tortillas soak up sauce and keep the casserole nice and hearty. Sprinkle the rest of your cheese on top, cover again, and let it cook for another 20 to 30 minutes or until the cheese is fully melted and bubbling. This last step is pure comfort food magic!

How to Serve Crockpot Chicken Enchiladas Casserole Recipe

Garnishes

I’m a huge fan of topping this casserole with fresh garnishes — some diced tomatoes, sliced jalapeños, and a dollop of sour cream really brighten the dish. My family also loves a sprinkle of sliced black olives and shredded lettuce on the side for a little crunch and freshness.

Side Dishes

I usually serve this Crockpot Chicken Enchiladas Casserole Recipe with a simple side like Mexican rice or a fresh green salad tossed with lime and cilantro. Sometimes, roasted veggies or even a quick guacamole and chips round out the meal nicely.

Creative Ways to Present

For special occasions, I like to bake this casserole in colorful individual ramekins. It makes the meal feel festive and personalized. Another idea: layer it in a clear glass dish to show off the beautiful layers of chicken, beans, tortillas, and cheese — it’s as pretty as it is tasty!

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in airtight containers in the fridge and find it tastes even better the next day once all the flavors have melded further. It keeps well for about 3-4 days, just make sure to cool it before refrigerating for best texture.

Freezing

Freezing works wonderfully for this recipe. I let the casserole cool completely, then pack it into freezer-safe containers. It freezes well for up to 3 months — perfect for meal prep or busy weeks when you need a quick, tasty dinner ready to go.

Reheating

To reheat, I thaw in the fridge overnight and then bake it wrapped with foil in the oven at 350°F until heated through, about 20-30 minutes. Microwave works too for a quick fix but baking keeps the texture more casserole-like and cheese melty.

FAQs

Final Thoughts

This Crockpot Chicken Enchiladas Casserole Recipe quickly became my go-to for easy weeknight dinners that feel like a warm hug. It’s a comforting, crowd-pleasing meal that requires minimal effort and always delivers big on flavor. I encourage you to give it a try — whether you’re new to slow cooking or a seasoned pro, it’s a recipe you’ll want in your rotation. Trust me, your family will thank you!

Crockpot Chicken Enchiladas Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 121 reviews

• Author: Mia
• Prep Time: 5 mins
• Cook Time: 4-6 hrs low + 20-30 mins additional
• Total Time: 5 hrs
• Yield: 8 servings
• Category: Casserole
• Method: Slow Cooking
• Cuisine: Mexican-inspired
• Diet: Gluten Free

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Description

This hearty and flavorful Crockpot Chicken Enchiladas Casserole combines tender shredded chicken with a rich enchilada sauce, fire-roasted tomatoes, beans, corn, and cheese, layered with corn tortillas and slow-cooked to perfection. Perfect for an easy family meal, this gluten-free casserole is customizable and great for meal prep or freezing.

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Ingredients

Proteins

• 1.5 pounds boneless skinless chicken breasts

Vegetables & Beans

• 14.5 ounce can fire roasted tomatoes
• 4.5 ounce can green chiles
• 15 ounce can black beans, drained (or pinto beans)
• 1 cup frozen corn (or canned corn)

Sauces & Seasonings

• 15 ounce red enchilada sauce (Hatch organic, gluten-free)
• 1.25 ounce gluten-free taco seasoning packet

Dairy

• 1 cup shredded Mexican or cheddar cheese

Other

• 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)

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Instructions

1. Add chicken and seasonings to the crockpot: Place the boneless skinless chicken breasts in the slow cooker. Pour in the red enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle the gluten-free taco seasoning packet over the top. Stir lightly to combine. Cover and cook on low for 4-6 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
2. Shred the chicken and add remaining ingredients: Using two forks, shred the cooked chicken directly in the crockpot. Stir in half of the shredded cheese, the drained black beans, corn, and the cut tortillas. Mix gently to combine all the ingredients evenly. Sprinkle the remaining cheese over the top. Cover again and cook on low for an additional 20-30 minutes until the cheese has melted completely.

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Notes

• The chicken breasts can be substituted with chicken thighs, ground beef, ground chicken, or ground turkey. If using ground meat, brown it in a skillet first to avoid a mushy texture in the casserole.
• To freeze, allow the casserole to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
• For food safety, do not cook frozen chicken in the crockpot. Always thaw chicken overnight in the refrigerator before adding to the slow cooker.
• Serve this casserole with optional toppings like salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes, or shredded lettuce to add freshness and extra flavor.
• This recipe is gluten-free when using gluten-free labeled ingredients and is suitable for those avoiding gluten.

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Nutrition

• Serving Size: 1 serving (about 1/8 of casserole)
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 70mg