Description
A comforting and flavorful Crock Pot Chicken Enchilada Casserole that layers tender chicken, rich enchilada sauce, tortillas, beans, and melty cheese in a slow cooker for an effortless, delicious meal perfect for busy weeknights or casual family dinners.
Ingredients
Scale
Protein & Sauce
- 2–3 chicken breasts or thighs (about 1.5–2 lbs)
- 2 cups enchilada sauce (preferably low-sodium)
Vegetables & Aromatics
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1/2 cup green chilies or 1-2 jalapeños, diced (optional)
Beans
- 1 cup black beans or pinto beans, rinsed and drained
Tortillas
- 6–8 flour or corn tortillas, fresh preferred
Cheese
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
Garnishes (optional)
- Fresh cilantro, chopped
- Lime wedges
- Sour cream
- Sliced avocado
Instructions
- Prepare the Protein and Sauce: Start by layering the bottom of your crock pot with a thin layer of enchilada sauce. Place the raw chicken breasts or thighs on top, then pour more enchilada sauce over the chicken, ensuring it is well-coated for tender, juicy results.
- Add Aromatics and Beans: Sprinkle diced onions, minced garlic, and optional green chilies evenly over the chicken. Scatter rinsed black or pinto beans on top to add creaminess and heartiness to the casserole.
- Layer with Tortillas and Cheese: Place a layer of flour or corn tortillas over the beans to start building layers. Add a generous sprinkle of shredded cheddar and Monterey Jack cheese over the tortillas. Repeat the layering process—enchilada sauce, chicken (shredded if prepared ahead), beans, tortillas, and cheese—until all ingredients are used.
- Cook Low and Slow: Cover the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The slow cooking melds all flavors and makes the chicken perfectly tender and shreddable.
- Shred and Finish: About 30 minutes before serving, shred the chicken within the crock pot using two forks. Sprinkle a final layer of cheese on top, then cover and cook until the cheese is melted and bubbly.
Notes
- Use fresh tortillas: Fresh tortillas layer better and absorb sauce without becoming soggy.
- Don’t skip shredding: Shredding chicken makes every bite tender and helps the casserole hold together.
- Layer thoughtfully: Distribute ingredients evenly for a perfect balance of flavors in every bite.
- Choose low-sodium enchilada sauce to control salt levels and maintain balanced flavor.
- Let the casserole rest 10-15 minutes after cooking to set up for easier serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350-400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: crock pot, slow cooker, chicken enchilada casserole, enchilada, Mexican casserole, easy dinner, family-friendly, meal prep