Let Me Tell You About My Crockpot Chicken Enchilada Casserole
So, picture this: it’s one of those days where I’ve managed to misplace my left sock pretty much as soon as I get out of bed, the wind is howling outside, and, honestly, cooking sounds as inviting as doing my taxes. You with me? That’s exactly the mood I was in the first time I made this Crockpot Chicken Enchilada Casserole. Bless the crockpot for saving supper yet again. Now, it’s sort of become my “crisis comfort” meal; even my picky eater nephew (who once claimed ketchup was “too spicy”) comes back for seconds. If that isn’t proof of magic, what is?
Quick side note: My friend Jess insists on calling this Enchilada Soup, but folks—it’s a casserole. There’s layers, there’s gooey cheese, there’s a firm enough scoop to hold up to a chip. It’s a casserole, Jess. (Love you, though!)
Why I Keep Making This (And Why You Will Too)
I honestly whip this up when I need dinner to cook itself, especially on those weeks when the calendar looks like an angry crossword puzzle. My family goes wild for the cheesy, bubbling top, and—real talk—the leftovers are even better. Sometimes, when I’m feeling impatient, I crank the crockpot up and inevitably regret it because the cheese on top goes all weird (but I eat it anyway, obvs). Plus, if you’re juggling about five things before dinner like me? This one’s basically set-it-and-mostly-forget-it. Although, I do check on it, like, three times, just because I can’t help myself.
Here’s What You’ll Need (And What You Can Totally Swap!)
- 1 lb (or thereabouts) boneless, skinless chicken breasts (sometimes I use thighs if they’re on sale – tastes richer, honestly)
- 2 cups shredded cheese (cheddar, Monterey Jack, or that big bag of “Mexican blend” when I’m feeling lazy)
- 1 can (about 10 oz) red enchilada sauce (my grandma swore by Old El Paso, but, um, whatever’s in the pantry works too)
- 1 can black beans, drained (I’ve accidentally used pinto beans; it’s fine, nobody noticed except me anyway)
- 1 cup frozen corn (fresh if you’re feeling boujee, but I almost never am)
- 1 can diced tomatoes with green chiles, undrained (like Rotel, or honestly even just plain ol’ diced tomatoes in a pinch)
- 6 small corn tortillas, torn into pieces (or flour tortillas if that’s all you have—gets a bit mushier but still tasty)
- 1 small onion, chopped (optional, but I think it adds something)
- 1-2 teaspoons taco seasoning (or just wing it with cumin, chili powder, and garlic powder if you’re out)
- Salt and pepper, to taste
- Fresh cilantro, sour cream, and avocado for serving—totally optional but pretty delightful
How to Throw This Together (With a Few Wobbles)
- Okay, first step—this is the only real prep—plop your chicken breasts (or thighs) right into the bottom of the crockpot. No need to fuss around. Sprinkle with salt, pepper, and taco seasoning.
- Add in your chopped onion, then scatter over the torn tortillas—no rhyme or reason, just layer those things. Next, dump in the black beans, corn, and can of tomatoes (liquid and all). Nothing too fancy for now.
- Pour the enchilada sauce over the whole thing. I usually try to get a pretty even coating, but it never really matters; it all cooks together anyway.
- Set your crockpot on low for about 6 hours, or high for 3ish if, like me, you forgot to start it earlier. This is where I tend to open the lid mid-cook, which probably isn’t helping—but I get curious!
- After 6 hours (or when the chicken is super tender), fish the chicken out with tongs and shred it right there on a cutting board. Or, if you’re brave, shred it in the crockpot (watch out for molten cheese splatters—I’ve learned the hard way!).
- Toss that shredded chicken back into the mix. Stir everything together. It might look like a hot mess at this point—don’t stress. This is
actually where it starts looking like casserole magic. - Lastly, dump in all that luscious shredded cheese. Pop the lid back on, let it melt for 10-20 minutes until it’s gooey and dreamy on top.
And, boom, dinner.
Some Notes from My Messy Kitchen
- For some reason, shredding cheese from a block tastes better than pre-shredded. But do I do that every time? Nope. Life’s too short, mate.
- If it comes out watery, just let it sit in the crockpot with the lid slightly open for 10 minutes. That usually sorts it out. Or, as I sometimes do, just serve with a slotted spoon and don’t mention it.
- I once tried to make this with green enchilada sauce—honestly, didn’t hit the same chord for me. But hey, your mileage may vary.
What I’ve Tried (And What I’d Avoid Next Time…)
- Swapped out chicken for leftover pulled pork one time—delicious, but had to cut the cook time a little because pork dries out fast.
- Added jalapeños for a kick—kids wouldn’t eat it but, not gonna lie, it was a nice change for grownup night.
- Attempted a veggie-only version with mushrooms and zucchini; honestly, turned into soup. Maybe with less tomatoes next time?
What You Need (And What to Do If You Don’t Have It)
- Crockpot (obviously), but if you don’t have one, you could try this stovetop version instead. Yes, I’ve done it. Don’t ask me how many pans I dirtied; I’d rather not think about it.
- Tongs for fishing out chicken, or just a couple of forks if your tongs went missing like mine frequently do.
- Cheese grater if you want to go the extra mile, but honestly, just buy pre-shredded if you’re having a rough day.
How to Keep Leftovers (If There Are Any…)
Tuck the leftovers (if you’ve got ‘em—my house rarely does, to be honest) in an airtight container; they’ll be good in the fridge for about 3 days. Freezing works too, just keep in mind the tortillas get a little softer after thawing, which isn’t a dealbreaker for me. I think it tastes even better on day 2, but my kids never let it sit that long.
Serving Time! (Here’s How We Roll)
I like to hand everyone a crunchy bag of tortilla chips and let them scoop right out of the crockpot; it’s not fancy, but it feels like a party. Or serve with Mexican rice or a big green salad. Sometimes, for family movie night, I just plop a bowl in everyone’s lap and offer an avocado wedge if I’m feeling generous. Pro tip: add a spoonful of quick pickled onions—takes it to another level.
What I’ve Learned (The Hard Way…)
- Letting the casserole sit for 10-15 min before serving helps it firm up—when I got too excited and rushed, it was closer to enchilada stew, which wasn’t bad, I guess, just messy.
- Piling on more cheese at the end? It’s great, but too much and you’ll be scraping it off the crockpot lid for days (not my favorite cleanup chore…)
- I tried skipping the tortillas once because I forgot them—do not recommend! It’s just not the same without them.
Frequently Asked (And Sometimes Funny) Questions
- Do I have to use chicken breasts?
- Not at all! Thighs are juicier, or sub in cooked rotisserie chicken (just reduce cook time, maybe an hour less). Once, I even tossed in some turkey and nobody blinked.
- Can I assemble this ahead of time?
- Sure thing. I sometimes layer everything in the crockpot insert the night before, stick it in the fridge, and start it in the morning. Just add 15 minutes cook time ’cause it’s cold from the fridge.
- My casserole came out runny—did I mess up?
- Nope, happens to everyone! Just let it hang out with the lid off for a bit or serve with a slotted spoon (and less liquid next time).
- Can I make this gluten-free?
- Yep, just make sure the tortillas and enchilada sauce are certified gluten-free. Double-check those labels, though—I’ve been tripped up before.
Before I forget—if this recipe made you crave more slow cooker stuff, I sometimes get ideas from Crockpot Ladies. Their site’s a goldmine for, you know, not overthinking dinner.
Anyway, if you give this a go, let me know if your family declares you a kitchen hero! Or if you spilled cheese everywhere. (Happens to the best of us.) Cheers!
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 8 corn tortillas, cut into strips
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 cups shredded cheddar cheese
- 1 medium onion, diced
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
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1Spray the inside of the crockpot with nonstick cooking spray. Layer the diced onion at the bottom.
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2Place chicken breasts over the onions, then season with salt, pepper, and ground cumin. Pour 1 cup of enchilada sauce over the chicken.
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3Add black beans and corn on top of the chicken. Cover and cook on low for 3 hours.
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4Remove chicken, shred with two forks, and return shredded chicken to the crockpot.
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5Stir in tortilla strips and remaining enchilada sauce. Top with shredded cheddar cheese, cover, and cook for another 1 hour until cheese is melted and casserole is bubbly.
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6Serve warm, garnished with your favorite toppings such as chopped cilantro, sour cream, or sliced jalapeños.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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