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Slow Cooker Chicken Enchilada Casserole

Here’s a dish with all the goodness of enchiladas but much less prep time required! Slow Cooker Chicken Enchilada Casserole is a healthy option for a family-friendly meal with lots of added veggies.

Slow Cooker Chicken Enchilada Casserole served

What’s To Love About Chicken Enchilada Casserole

  • If you love classic enchiladas, this is an excellent (and faster to prep) substitute for a meal that tastes just as amazing. 
  • This is one of those slow cooker recipes that you really can’t mess up! After a few minutes of vegetable chopping, you can add the filling ingredients to the pot and add the tortillas and cheese near the end. It’s a great recipe for aspiring home chefs!
  • You can enjoy authentic Mexican food flavors at home in a one-dish meal.
  • By choosing a sauce you love and veggies your family will enjoy, you can easily adjust the spice and control the ingredients.
  • With a few premade options, including enchilada sauce and canned beans, you can prep this early in the day (or even a few hours before serving) and have a hot, comforting meal ready for dinner. Your future self will thank you!

Ingredients Needed 

  • Boneless skinless chicken breasts –  Add whole, thawed chicken breasts to the slow cooker and shred them after cooking. You could also easily use cooked ground beef, cooked chicken, or cooked rotisserie chicken instead. If you use precooked meat, you can reduce the initial slow-cooking time by about half (since you will only need to cook the veggies).
  • Red enchilada sauce – Premade enchilada sauce makes meal prep simple! Look for one that uses quality, clean ingredients. I love this red enchilada sauce because of its excellent taste and natural ingredients.
  • Chicken broth – Choose any kind of chicken broth or stock – such as regular, organic, or reduced-sodium.
  • Canned black beans – You could use leftover beans from a homemade batch, but a quality can of beans, drained and rinsed, also does the trick! Choose from regular, unsalted, or seasoned beans.
  • Veggies –  I love including a nice variety of veggies in my enchilada casserole for both flavor and nutritional value. Chop up one small zucchini and half of a red bell pepper. Dice some red onion, then add frozen corn kernels and a jalapeño pepper, finely diced with the ribs and seeds removed.
  • Corn tortillas – If you use the classic size, you will need roughly 10 tortillas. Either white or yellow corn tortillas will do.
  • Shredded cheese – Use your preferred cheese or even a mix of shredded cheeses. Colby or Monterey Jack would be great options, as well as a fiesta blend or cheddar.
ingredients like 1 1/2 pounds boneless skinless chicken breasts, red enchilada sauce, chicken broth, black beans (drained and rinsed), diced zucchini, frozen corn kernels, diced red pepper, jalapeno pepper (diced and ribs and seeds removed), diced red onion, corn tortillas, shredded cheese laid out on the counter

Note: Feel free to experiment with other combinations of veggies that you know your family will enjoy. Try fresh chopped tomatoes, other squashes, a combination of bell peppers, or a can of green chilies. (I recommend leaving out root vegetables since they will take longer to cook in the slow cooker.)

How To Make Chicken Enchilada Casserole In The Slow Cooker

  1. Add all ingredients, except the tortillas and cheese, to the slow cooker and stir to combine.
  2. Cover and cook on high for 2-3 hours or low for 4-6 hours until the chicken is cooked through. 
Ingredients like, red enchilada sauce, chicken broth, black beans (drained and rinsed), diced zucchini, frozen corn kernels, diced red pepper, jalapeno pepper (diced and ribs and seeds removed), diced red onion in chopped and still raw in slow cooker
  1. Remove and shred the chicken breasts, and return the shredded chicken to the slow cooker.
Cooked chicken breasts in clear bowl
  1. Roughly chop the tortillas and stir them into the slow cooker mixture along with 4 ounces of the shredded cheese.
Chicken Enchilada Casserole in the slow cooker and shredded cheese and tortilla squares laid on top
  1. Top the casserole with the remaining cheese, cover, and let it continue to cook for about 30 minutes on high.
Slow Cooker Chicken Enchilada Casserole cooked in the slow cooker

Pro Tips for the Best Enchilada Casserole

  • For the best results, use a high-quality enchilada sauce – you can really taste the difference! Ideally, look for one that avoids added food starches and seed oils.
  • Add chicken bone broth instead of stock if you want to increase the protein and nutritional content.
  • Shred your own cheese from a block instead of buying pre-shredded cheese. Freshly shredded cheese will melt better and taste better without added anti-caking ingredients.

What To Serve With Chicken Enchilada Casserole 

Serve a big helping of chicken enchilada casserole with any extra toppings that you like! You could top it with fresh chopped cilantro, sliced green onions, black olives, or a spoonful of sour cream. For a little crunch, add a handful of crushed tortilla chips across each serving, or serve with chips and salsa.

For additional sides, serve enchilada casserole with Slow Cooker Spicy Queso and chips for a party spread, or make a fresh green salad with tomatoes and top with Zesty Lime Jalapeno Ranch Dressing.

Slow Cooker Chicken Enchilada Casserole in a dish with a spatula serving

Storing and Reheating 

Store leftover enchilada casserole servings in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw if needed and reheat in the microwave or in the oven.

When you prep this enchilada casserole, you may be inspired to double the ingredients and make a second portion as a freezer meal! 

To prep, simply combine all the filling ingredients in a gallon, freezer-safe bag and store in the freezer. You can also freeze your tortillas and cheese separately. Thaw in the refrigerator before cooking and follow the steps as directed.

Slow Cooker Chicken Enchilada Casserole served

Slow Cooker Chicken Enchilada Casserole

Jennifer Draper
Here’s a dish with all the goodness of enchiladas but much less prep time required! Slow Cooker Chicken Enchilada Casserole is a healthy option for a family-friendly meal with lots of added veggies.
4.89 from 9 votes
Save
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine American, Mexican
Servings 8
Calories 351 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 cups red enchilada sauce
  • 1 cup chicken broth
  • 15 oz can black beans drained and rinsed
  • 1 cup diced zucchini 1 small zucchini
  • 1 cup frozen corn kernels
  • 1/2 cup diced red pepper 1/2 red bell pepper
  • 1 jalapeno pepper diced and ribs and seeds removed
  • 1/2 cup diced red onion
  • 8 oz corn tortillas
  • 8 oz shredded cheese

Instructions
 

  • Add all ingredients, except tortillas and cheese, to slow cooker and stir to combine
  • Cover and cook on high for 2-3 hours or low for 4-6 hours until chicken is cooked through
  • Remove and shred chicken breasts, then return the shredded chicken to slow cooker
  • Roughly chop tortillas and stir them into slow cooker mixture along with 4 ounces of shredded cheese
  • Top casserole with the remaining cheese, cover, and let it continue to cook for about 30 minutes on high

Notes

  • Store leftover enchilada casserole in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost if frozen, and reheat in the microwave or oven.
  • Substitute any other chopped veggies (with the exception of root veggies) for a unique combination and flavor.
  • If you choose to use precooked meat or make a vegetarian version, reduce the initial cooking time by half.
  • Prep the filling ahead of time as a freezer meal and defrost it before adding it to the slow cooker.

Nutrition

Calories: 351kcalCarbohydrates: 34gProtein: 32gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 77mgSodium: 1.025mgPotassium: 718mgFiber: 8gSugar: 6gVitamin A: 963IUVitamin C: 23mgCalcium: 197mgIron: 2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

Chicken Enchilada Casserole FAQs

  • What are the best tortillas to use? Some casseroles may use corn or flour tortillas interchangeably, but I definitely recommend using corn tortillas for this recipe. They will hold up better with the slow-cooking sauce, and they have more flavor.
  • Can this recipe be made gluten-free? If you use a gluten-free enchilada sauce and corn tortillas, this casserole is naturally gluten-free. Always check your labels on packaged ingredients to be sure!
  • Can this recipe be made vegetarian? If you prefer a vegetarian casserole, try adding extra black beans or another variety, such as pinto beans. You can also switch the chicken broth for vegetable broth. Without meat, the initial cooking time should be cut in half.
  • Can this recipe be made in the oven also? If you’d prefer to make this into regular enchiladas, you can use the slow cooker to precook the filling and then add it to the tortillas in the oven. Follow these steps with minor modifications:
    1. Add the filling ingredients to the slow cooker, but reduce the broth to ½ cup and use ½ of the sauce.
    2. After the filling has cooked, add a scoop to each tortilla, roll them up, and place them in a casserole dish.
    3. Cover the tortilla rolls with the remaining half of the sauce and the cheese and bake for 20 minutes or until bubbly at 350 degrees ℉.
  • How do you make sure your tortillas don’t get soggy in the enchilada casserole? To prevent soggy tortillas, use corn tortillas cut into large (not tiny) pieces and add them within the last 30 minutes of cooking.
Slow Cooker Chicken Enchilada Casserole with fork

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7 Comments

    1. With some modifications, yes! I would just chop up the chicken and cook it with the rest of the filling. Then assemble and bake in the oven at 350 until done.

  1. Hi, Jennifer,
    Where can I find Frontera Enchilada Sauce? Krogers? (Dillons)
    Thanks! The recipe looks fantastic, as well as the great photos.
    Reenie

4.89 from 9 votes (8 ratings without comment)

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