Crockpot chicken enchilada casserole is an easy family dinner with all the classic chicken enchilada components. This casserole is loaded with shredded chicken, corn tortillas, melted cheese, enchilada sauce, black beans, and black olives. It's the perfect set-it-and-forget-it recipe for busy weeknights!
Pair with homemade tortilla chips, guacamole, and salsa roja. Enjoy a blue margarita or vodka mojito as well!
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Crockpot chicken enchilada casserole is an easy dump-and-go recipe that's great for family dinners or potlucks. It has all the flavor of traditional enchiladas, except the slow cooker does all the hard work for you.
This one-pot meal makes dinnertime a breeze and is delicious, so it's a win/win. You can dress it up with tasty taco toppings or hot sauce, just like your favorite enchiladas.
🥘 Ingredients
Everything besides the chicken and tortillas is canned, which makes prep a cinch. Freshly grated cheddar will melt the best, so if you can, I highly recommend grating it from a block.
- Chicken Breasts - 2 - 2 ½ pounds of boneless, skinless chicken breasts.
- Enchilada Sauce - A 28-ounce can of red enchilada sauce, or see my enchilada sauce recipe.
- Jalapenos - 4 ounces of diced jalapenos (drained, or use green chiles).
- Corn Tortillas - 10 corn tortillas.
- Cheddar Cheese - 2 cups of grated cheddar cheese (divided into ½ cup and 1 ½ cup portions).
- Black Beans - 15.25-ounce can of black beans (drained and rinsed)
- Black Olives - 3.8-ounce can of sliced black olives (drained, divided into 2 equal portions).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Crockpot Chicken Enchilada Casserole
You can basically toss the ingredients in your crockpot. It doesn't get any easier.
You'll need your slow cooker, can opener, and a wooden spoon or spatula to get started.
This makes about 8 servings of chicken enchilada casserole, and the leftovers are always delicious!
- Prep. Put 2 - 2 ½ pounds of chicken breasts, 28 ounces of red enchilada sauce, and 4 ounces of diced jalapenos in your slow cooker.
- Cook. Place the lid and cook for 8 hours on low or 4 hours on high.
- Shred the chicken. Use 2 forks pulling in opposite directions to shred the chicken breasts.
- Add tortillas. Cut 10 corn tortillas into strips and mix them into the chicken and sauce.
- Add olives, beans, and cheese. Add ½ cup of the 2 cups cheddar cheese, 15.25 ounces of black beans, and half of the 3.8-ounce can of black olives to the crockpot and stir to combine. Use a spatula to smooth out the top of the casserole and press the chicken filling down.
- Melt the cheese. Top it off with the remaining cheddar cheese and black olives, then replace the lid and cook on low for another 40-60 minutes.
- Serve. Serve warm with a dollop of sour cream if desired.
💭 Angela's Pro Tips & Recipe Notes
- Alternative Chicken Option: Consider using boneless, skinless chicken thighs for a delicious twist on this casserole; they add incredible flavor.
- Shredding Chicken: While shredding the chicken on a separate plate is preferred, you can also shred it directly in the slow cooker for convenience.
- Using Pre-Cooked Chicken: To save time, halve the initial cooking duration by using pre-cooked shredded chicken, such as rotisserie or canned chicken.
- Avoid Flour Tortillas: It's best to avoid flour tortillas in this recipe, as they tend to become chewy and doughy when cooked in the crockpot.
- Serving Suggestion: Garnish the casserole with fresh cilantro, diced avocados, or a dollop of sour cream before serving to enhance its flavors and presentation.
🥡 Storing & Reheating
Let your casserole cool off, then transfer it to an airtight container. Refrigerate for up to 4 days.
This casserole reheats perfectly well in the microwave. Or, you can put it in a baking dish and cover it with foil, then pop it in the oven at 350°F (175°C) for 15 minutes or until warmed to your satisfaction.
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❓ Recipe FAQs
Technically, you can, but I highly recommend using corn if you can help it. Flour tortillas become gummy and sticky when cooked low and slow for 8+ hours. Corn tortillas, on the other hand, are soft and delicious!
Your favorite enchilada toppings will work just as well on this casserole. I love a dollop of sour cream! You could also try sliced avocado, pico de Gallo, guacamole, salsa, or your favorite hot sauce!
You can, but the tortillas' texture isn't always the best once thawed out. The leftovers are good for 3-4 days, so I highly recommend enjoying them rather than freezing them!
🐔🍗 More Crockpot Chicken Recipes
- Crockpot Whole Chicken - A succulent whole chicken with crispy skin made right in the slow cooker.
- Chicken and Gravy - This comforting 3-ingredient dinner will undoubtedly become a new family favorite!
- Butter Chicken - A creamy and fragrant Indian classic made easy with the help of your trusty crockpot!
- Chicken Alfredo - Thanks to your crockpot, this rich and creamy chicken alfredo couldn't be easier!
- Chicken and Dumplings - Warm and comforting, this Southern staple is made even easier with the help of your slow cooker!
- BBQ Chicken Drumsticks - These fall-off-the-bone drumsticks are perfect for any summer cookout!
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📖 Recipe Card
Crockpot Chicken Enchilada Casserole
Ingredients
- 2 - 2 ½ lbs chicken breasts (boneless, skinless)
- 28 oz red enchilada sauce
- 4 oz diced jalapenos (drained, or use green chiles)
- 10-12 corn tortillas
- 2 cups cheddar cheese (grated, divided into ½ cup and 1 ½ cup portions)
- 15.25 oz black beans (drained and rinsed)
- 3.8 oz black olives (drained, sliced, and divided into 2 equal portions)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Put 2 - 2 ½ lbs chicken breasts, 28 oz red enchilada sauce, and 4 oz diced jalapenos in your slow cooker
- Place the lid and cook for 8 hours on low or 4 hours on high.
- Use 2 forks pulling in opposite directions to shred the chicken breasts.
- Cut 10-12 corn tortillas into strips and mix them into the chicken and sauce.
- Add ½ cup of the 2 cups cheddar cheese, 15.25 oz black beansand half of the 3.8 oz black olives to the crockpot and stir to combine. Use a spoon or spatula to smooth out the top of the casserole and press the filling down.
- Top it off with the remaining cheddar cheese and black olives, then replace the lid and cook on low for another 40-60 minutes.
- Serve warm with a dollop of sour cream if desired.
Notes
- Boneless, skinless chicken thighs also taste incredible in this casserole!
- I usually like to remove my chicken to a plate for shredding, but it can also be done in the slow cooker.
- You can cut the initial cook time in half using pre-cooked shredded chicken (like rotisserie chicken or canned chicken meat).
- I don't recommend using flour tortillas for this recipe because they become chewy and doughy in the crockpot.
- To store: Let your casserole cool off, then transfer it to an airtight container. Refrigerate for up to 4 days.
- To reheat: This casserole reheats perfectly well in the microwave. Or, you can put it in a baking dish and cover it with foil, then pop it in the oven at 350°F (175°C) for 15 minutes or until warmed to your satisfaction.
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