Experience a rich medley of shredded chicken, zesty diced tomatoes with green chilies, black beans, and sweet corn simmered in savory enchilada sauce. The dish marries soft corn tortillas with melted Mexican blend cheese, creating a comforting, Southwestern casserole perfect for any meal. Savor the hearty flavors in every bite.

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I’m excited to share my Hearty Crockpot Chicken Enchilada Casserole recipe that fills your table with satisfying flavors and robust nutrition. This dish is a great example of an easy dinner recipe that takes just about 8 hours in the crockpot.

I start with 2 lbs boneless, skinless chicken breasts, which are shredded after cooking for that tender texture. I then mix in 2 cans enchilada sauce and a can of diced tomatoes with green chilies to give it a tangy base.

I also add a can of black beans and a can of corn along with chopped onion and minced garlic to boost the fiber and nutritional content. I season everything with 1 tsp ground cumin, 1 tsp chili powder, salt, and pepper so it’s bursting with flavor.

Then I layer in 10-12 soft corn tortillas and 3 cups shredded Mexican blend cheese. This is a no cream cheese and pure Mexican food delight that everyone can enjoy.

Why I Like this Recipe

I like this recipe because it fills my kitchen with this cozy, hearty vibe that just makes me feel all warm and fuzzy inside even on crazy busy days.

I really love how easy it is to throw together everything in one pot. I dont have to fuss around too much and that means less clean up later which is a huge bonus.

The mix of flavors is awesome to me. I mean, the spicy kick from the tomatoes and chilies paired with the creamy melted cheese totally makes every bite interesting and comforting.

And honestly, the way the tortillas soak up all that tasty sauce feels like a little culinary hack that makes the dish even more special for me.

Ingredients

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Chicken gives lean protein, boosts energy, and offers hearty, satisfying flavor.
Enchilada sauce blends spices and tanginess to add rich, savory depth.
Black beans pack fiber and protein, keeping your dish filling and nutritious.
Corn supplies natural sweetness and carbohydrates, balancing heat with subtle flavor.
Mexican blend cheese melts beautifully, adding creaminess and comforting richness.
Soft corn tortillas offer light carbs and tie ingredients together skillfully.
Diced tomatoes with green chilies provide a tangy burst, brightening the flavor profile.
Onions and garlic deliver essential flavor and antioxidants, rounding out the savory dish.
Red bell pepper adds crunch and freshness with subtle sweetness.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts (shredded after cooking)

2 (10 oz) cans enchilada sauce

1 (10 oz) can diced tomatoes with green chilies

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 medium onion, chopped

2 cloves garlic, minced

10 to 12 soft corn tortillas, cut into quarters

3 cups shredded Mexican blend cheese

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

Optional: 1 red bell pepper, diced

Optional: 1 jalapeno pepper, seeded and minced

How to Make this

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1. Start by placing the chicken breasts, chopped onion, minced garlic, diced tomatoes with green chilies, black beans, corn, and if you’re using them, the diced red bell pepper and minced jalapeno into the crockpot.

2. Pour in the two cans of enchilada sauce over the top and sprinkle the ground cumin, chili powder, salt, and pepper evenly.

3. Give everything a gentle stir so that the flavors start to mix together.

4. Cover the crockpot and set it on low for 4-6 hours until the chicken is cooked through and tender.

5. Once the chicken is done, remove it and shred it using two forks, then return the shredded chicken back to the pot.

6. Stir in the quartered soft corn tortillas so they start soaking up the yummy sauce.

7. Next, mix in about half the shredded Mexican blend cheese until it’s well distributed throughout the casserole.

8. Cover again and let it heat for another 10-15 minutes so the cheese melts nicely.

9. Finally, serve the casserole hot and top with the remaining cheese if you like it extra cheesy. Enjoy your hearty meal!

Equipment Needed

1. Crockpot
2. Cutting board
3. Chef’s knife
4. Forks (at least two for shredding)
5. Stirring spoon or spatula
6. Can opener
7. Measuring spoons

FAQ

Q: How do I shred the chicken?

A: Just cook the chicken in the crockpot until it’s real tender and then use two forks to pull it apart. Its easier than you might think.

Q: Can I use flour tortillas instead of corn tortillas?

A: Yup, you totally can. Flour tortillas work just fine, but they might change the texture a bit, so keep that in mind.

Q: How long should I cook the casserole in the crockpot?

A: Cook it on low for about six to eight hours. If you’re in a rush, you can do it on high for around four hours.

Q: Can I prep this recipe ahead of time?

A: Sure thing, you can assemble the casserole and then store it in the fridge for a day before cooking. Just make sure its covered tight.

Q: What are some good serving suggestions?

A: I like to serve this with a squeeze of lime, some fresh cilantro, and a side of rice. It makes every bite even more flavor packed.

Hearty Crockpot Chicken Enchilada Casserole Recipe Substitutions and Variations

Instead of 2 lbs chicken breasts, you can use a couple of rotisserie chickens and just pull them apart
If you can’t find enchilada sauce, try making your own by mixing tomato paste with chili powder, cumin, garlic, and a bit of water
In place of corn tortillas, you might use flour tortillas cut into quarters if that suits your taste better
Not got Mexican blend cheese? A mix of cheddar and monterey jack works pretty well as a substitute
If black beans are hard to get hold of, give pinto beans a try for a slightly different flavor

Pro Tips

1. Try browning the onions and garlic in a pan first instead of just throwing them into the crockpot raw. It gives the dish a deeper flavor that really makes a difference.

2. Keep an eye on the cooking time. Even though the recipe says 4-6 hours on low, mine sometimes got a little overcooked which made the chicken a bit dry, so check it around the 4 hour mark if you can.

3. When you stir in the tortillas, make sure they’re completely softened by letting them soak in the sauce for a few extra minutes. This helps them blend smoothly into the casserole.

4. For the cheese part, if you’re really into that extra cheesy taste, don’t be afraid to add a little more cheese after serving. It adds an awesome gooey texture that everyone loves.

Hearty Crockpot Chicken Enchilada Casserole Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

570

kcal

Equipment: 1. Crockpot
2. Cutting board
3. Chef’s knife
4. Forks (at least two for shredding)
5. Stirring spoon or spatula
6. Can opener
7. Measuring spoons

Ingredients

2 lbs boneless, skinless chicken breasts (shredded after cooking)
2 (10 oz) cans enchilada sauce
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 medium onion, chopped
2 cloves garlic, minced
10 to 12 soft corn tortillas, cut into quarters
3 cups shredded Mexican blend cheese
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
Optional: 1 red bell pepper, diced
Optional: 1 jalapeno pepper, seeded and minced

Directions

Start by placing the chicken breasts, chopped onion, minced garlic, diced tomatoes with green chilies, black beans, corn, and if you're using them, the diced red bell pepper and minced jalapeno into the crockpot.
Pour in the two cans of enchilada sauce over the top and sprinkle the ground cumin, chili powder, salt, and pepper evenly.
Give everything a gentle stir so that the flavors start to mix together.
Cover the crockpot and set it on low for 4-6 hours until the chicken is cooked through and tender.
Once the chicken is done, remove it and shred it using two forks, then return the shredded chicken back to the pot.
Stir in the quartered soft corn tortillas so they start soaking up the yummy sauce.
Next, mix in about half the shredded Mexican blend cheese until it's well distributed throughout the casserole.
Cover again and let it heat for another 10-15 minutes so the cheese melts nicely.
Finally, serve the casserole hot and top with the remaining cheese if you like it extra cheesy. Enjoy your hearty meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 350g
Total number of serves: 8
Calories: 570kcal
Fat: 21g
Saturated Fat: 9g
Trans Fat: 0.5g
Polyunsaturated: 3g
Monounsaturated: 7g
Cholesterol: 90mg
Sodium: 840mg
Potassium: 650mg
Carbohydrates: 50g
Fiber: 8g
Sugar: 6g
Protein: 45g
Vitamin A: 500IU
Vitamin C: 12mg
Calcium: 300mg
Iron: 3mg

Hearty Crockpot Chicken Enchilada Casserole Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Hearty Crockpot Chicken Enchilada Casserole Recipe Substitutions and Variations

Pro Tips