This slow cooker chicken enchilada casserole has all the flavor of enchiladas without rolling or baking! Chicken, black beans, corn, and corn tortillas cook right in a creamy cream cheese enchilada sauce for an easy, hands-off weeknight dinner.

Chicken enchilada casserole in a slow cooker, topped with sliced olives, jalapeños, sour cream, cheese, and cilantro. Bowls of limes, jalapeños, and olives are nearby.

5 star review

“Another winner! Very minimal effort with maximal flavor. Will definitely make again. ”

– Evie
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Crockpot Chicken Enchilada Casserole

This easy slow cooker dinner came together because I wanted all the flavor of a pan of enchiladas without spending time on rolling and baking. The best part? The slow cooker does EVERYTHING: the chicken cooks right in the enchilada sauce, shreds in the pot, and then the tortillas, beans, corn, and cream cheese go in at the end so everything melds into one saucy, cheesy casserole. Seriously good and seriously easy!

The cream cheese is the detail that sets my version apart from every other version, as it melts into the sauce and gives it a richness and creaminess that you don’t get from enchilada sauce alone. Leftovers reheat beautifully and the flavors get even better the next day, which makes this one of my favorite recipes to make on Sunday for the week ahead.

On that note, if you love slow cooker enchilada flavor, my crockpot enchilada chicken is a saucier shredded chicken version that’s a great option if you want to use the slow cooker to make the enchilada filling! And for another easy crockpot casserole in the same Tex-Mex lane, my crockpot taco casserole is a crowd-favorite at my house, and doesn’t require browning the meat first.

Ingredients for enchiladas, including raw chicken breasts, black beans, corn, cheese, tortilla chips, tomato sauce, cream cheese, and spices, arranged in bowls on a white surface.
All the comforting flavors of chicken enchiladas come together in the slow cooker with canned beans, frozen or canned corn, and cut-up tortillas. Cheddar and cream cheese make it creamy and family-friendly.

Welcome to My Kitchen, Let’s Make Slow Cooker Enchilada Casserole!

Jump to Recipe Instructions
Three raw, seasoned chicken breasts in a slow cooker with shredded cheese, spices, and salt in bowls nearby on a countertop.
Season the chicken in the slow cooker.
A slow cooker filled with black beans, corn, red sauce, and a spoon, surrounded by shredded cheese, sour cream, and chips.
Add beans, corn, and enchilada sauce.
Three chicken breasts in a slow cooker with a sauce containing black beans and corn, surrounded by plates of cheese, sauce, and chips.
Mix then cook until the chicken is done.
Two hands use forks to shred cooked chicken in a slow cooker with black beans, corn, and sauce.
Shred the chicken in the crockpot.
Ingredients for a casserole, including tortilla chips, shredded cheese, cream cheese, beans, and red sauce, are arranged inside a slow cooker before mixing or cooking.
Add cream cheese, cheese, enchilada sauce, & tortillas.
A slow cooker filled with shredded chicken, tortilla strips, black beans, corn, and sauce, with a serving spoon and a bowl of shredded cheese nearby.
Stir it all to combine.
A slow cooker filled with cheesy chicken enchilada casserole, surrounded by bowls of jalapeños, olives, lime wedges, sour cream, and fresh cilantro.
Top with more cheese and cook a little longer.
A slow cooker filled with cheesy chicken enchilada casserole, topped with sliced jalapeños, black olives, cilantro, and a dollop of sour cream.
Add your favorite toppings & serve.

Robyn’s Testing Tips for Easy Chicken Enchilada Casserole in the Slow Cooker

  • Don’t add the tortillas at the beginning! They go in at the very end after the chicken is shredded, so they soften into the sauce without turning to mush, which gives you that casserole texture rather than a watery, disintegrated mess.
  • In testing I preferred corn tortillas rather than flour. Flour tortillas turned gummy and doughy in the slow cooker, while corn tortillas softened into the sauce and held their texture much better.
  • Taste the sauce before serving and adjust with salt if needed. Enchilada sauce brands vary a lot in sodium, so I always taste at the end rather than seasoning aggressively at the start.
A bowl of chicken enchiladas topped with sour cream, jalapeños, sliced olives, cilantro, and a lime wedge, with lime slices and jalapeños on the side.
Chicken enchilada casserole in a slow cooker, topped with sliced olives, jalapeños, sour cream, cheese, and cilantro. Bowls of limes, jalapeños, and olives are nearby.
5 stars (4 ratings)

Slow Cooker Chicken Enchilada Casserole

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
This easy slow cooker chicken enchilada casserole has black beans, corn, and tortillas in a creamy enchilada sauce for a comforting weeknight dinner.
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Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts (or thighs)
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 ½ cups frozen or canned corn, drained or thawed
  • 16 ounces red enchilada sauce (about 2 cups), divided

To Add at the End

  • 3 tablespoons cream cheese
  • 1 cup shredded cheddar cheese, divided
  • 8 small corn tortillas, cut into 1-inch pieces

Equipment

Instructions 

  • Add to the Slow Cooker: Place the chicken in a 6-quart slow cooker. Sprinkle evenly with the salt, granulated garlic, smoked paprika, and chili powder, tossing to coat.
  • Add the beans, corn, and 1 cup of the enchilada sauce, stirring gently until just combined. Set the remaining enchilada sauce aside for the end.
  • Cover and cook on high for 3-4 hours or low for 4-5 hours, until the chicken is cooked through and shreds easily with a fork.
  • At the End: Uncover and carefully shred the chicken using two forks.
  • Add the remaining 1 cup of enchilada sauce, cream cheese, ½ cup of the cheddar cheese, and the tortillas to the slow cooker and stir until well combined.
  • Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
  • Cover and cook on high for 10-30 minutes, until the cheese is fully melted and the tortillas have softened.
  • Serve: Scoop into bowls and serve with toppings if that’s your thing.

Notes

  • For Serving: hot sauce (I love Cholula for this one), sour cream, fresh cilantro, diced onion, chopped tomatoes, chopped jalapeño slices.
  • Cheese: You can add more cheese to cover the top at the end. I prefer a lighter touch myself, but if you want a super cheesy situation, consider adding a cup or more to the top at the end.
  • Gluten-Free: Be sure to use a gf enchilada sauce and corn tortillas.
Course: dinner, Main Course
Cuisine: American, Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 432kcal, Carbohydrates: 41g, Protein: 40g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 99mg, Sodium: 802mg, Potassium: 797mg, Fiber: 9g, Sugar: 8g, Vitamin A: 1060IU, Vitamin C: 5mg, Calcium: 202mg, Iron: 3mg
Nutrition disclaimer
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