Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is a cheesy, family-friendly dish made with chicken, enchilada sauce, beans, tortillas, and cheese. The slow cooker makes it easy, comforting, and perfect for busy nights.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 435

Ingredients Method Notes

Ingredients

2 pounds chicken cubed
1 tablespoon or 1 ounce packet low-sodium taco seasoning
28 ounces enchilada sauce
7 ounces canned green chiles
15 ounces black beans drained
½ cup yellow onion chopped
2 cups shredded Mexican cheese blend
8 small corn tortillas torn into bite-sized pieces
3 tablespoons fresh cilantro chopped

Method

Season the chicken: Toss cubed chicken with taco seasoning until coated.
Layer in crockpot: Pour half of the enchilada sauce into the slow cooker. Add half the chicken, beans, onions, green chiles, tortillas, and cheese. Repeat the layers, ending with cheese.
Cook until tender: Cover and cook on low for 6 hours or high for 3 hours, until chicken is fully cooked and tender.
Stir and finish: About 15 minutes before serving, gently stir the casserole, then sprinkle with cilantro.
Optional toppings: Garnish with sour cream, avocado slices, extra cheese, salsa, or lime juice.

Notes

Prep Time vs Cook Time: You’ll only need 15 minutes of active prep—the slow cooker does the rest.
Tortilla Tip: Corn tortillas hold their texture best; flour tortillas will soften more.
Shredded Chicken Option: If you prefer shredded chicken, cook whole breasts in the sauce, shred them after cooking, then stir everything together before serving.