Easy and Delicious Crockpot Chicken Enchilada Casserole is one of my favorite set-it-and-forget-it meals. It’s layered with shredded chicken, enchilada sauce, tortillas, cheese, and all the flavors I love in classic enchiladas—just made simpler in the slow cooker. I get all the comfort without having to roll a single tortilla.

Why You’ll Love This Recipe

I love this casserole because it’s incredibly easy to prepare and perfect for busy days. Everything goes into the crockpot and cooks while I go about my day. It has all the bold, cheesy, saucy flavors of enchiladas, but without the extra steps. Plus, it’s always a hit with family and guests, and the leftovers are even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Red enchilada sauce (store-bought or homemade)
Corn tortillas, cut into strips or quarters
Shredded Mexican blend or cheddar cheese
Diced green chilies (optional, for extra flavor)
Black beans (optional, rinsed and drained)
Corn (optional, frozen or canned)
Chopped onion
Garlic powder, cumin, chili powder
Salt and pepper
Fresh cilantro, sour cream, or avocado for topping (optional)

Directions

I place the raw chicken in the bottom of the crockpot and season it with garlic powder, chili powder, cumin, salt, and pepper.
I pour enchilada sauce over the chicken and add chopped onions. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
I shred the chicken directly in the crockpot using two forks.
I stir in the tortilla pieces, green chilies, black beans, and corn (if using).
I sprinkle cheese over the top, cover again, and cook on low for another 20–30 minutes, until the cheese is melted and everything is heated through.
I serve it hot with fresh cilantro, avocado slices, or a dollop of sour cream.

Servings and timing

This recipe makes 6 servings and takes about 6–7 hours on low or 3–4 hours on high, plus 30 minutes more after adding the cheese and tortillas. It’s perfect for meal prep or when I need dinner ready with minimal hands-on time.

Variations

I use flour tortillas instead of corn for a softer texture.
I add a layer of cream cheese or sour cream between the layers for a creamy version.
I use green enchilada sauce for a tangier twist.
I swap the chicken for ground beef or turkey, browning it before adding to the crockpot.
I top it with crushed tortilla chips or jalapeños for added crunch and spice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven. For freezer storage, I let it cool completely, portion it into containers, and freeze for up to 2 months. I reheat frozen portions in the microwave or oven until hot throughout.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used rotisserie or leftover chicken. I just reduce the cook time—let the sauce and chicken heat through before adding tortillas and cheese.

Do the tortillas get soggy?

They do soften, but they soak up flavor and create a casserole texture that’s super comforting. I stir them in just before adding the cheese for the best result.

Can I double the recipe?

Yes, as long as my crockpot has the capacity. I layer the ingredients as needed and adjust the cook time slightly if it’s very full.

Is it spicy?

It’s mild unless I add extra spice. I use medium or hot enchilada sauce and diced jalapeños when I want more heat.

What can I serve with it?

I serve it with a side of rice, a fresh salad, or chips and guacamole. It’s also great topped with shredded lettuce or pickled onions for crunch.

Conclusion

Easy and Delicious Crockpot Chicken Enchilada Casserole is one of those recipes I keep in my regular rotation. It’s simple, satisfying, and packed with the flavors I love—all with minimal effort. Whether I’m feeding the family or making a big batch to freeze, this dish always delivers cozy comfort and bold taste in every bite.