If you’re looking for a comforting, hands-off dinner that fills your kitchen with incredible aroma and leaves everyone asking for seconds, then you are going to adore this Crockpot Chicken Enchiladas Casserole Recipe. It’s one of those dishes I reach for when I want something effortless but utterly satisfying at the end of a long day. The slow-cooked chicken gets so tender and soaked with bold flavors from enchilada sauce and seasonings, then baked right in the crockpot with beans, corn, cheese, and tortillas — a total fan-freaking-tastic meal that brings everyone to the table happily.
Why You’ll Love This Recipe
- Super Easy and Hands-Off: Just toss everything in the crockpot and let it work its magic while you relax or tackle your day.
- Flavor-Packed Comfort Food: The slow-cooked chicken melds perfectly with enchilada sauce, beans, and melty cheese for irresistible taste.
- Gluten-Free Friendly: I made sure this uses gluten-free ingredients so everyone at the table can enjoy safely.
- Perfect for Leftovers: This casserole tastes even better the next day and freezes beautifully for quick meals ahead.
Ingredients You’ll Need
The ingredients for this Crockpot Chicken Enchiladas Casserole Recipe come together simply but create complex layers of flavor. Using quality enchilada sauce and fire-roasted tomatoes really makes a difference, so keep an eye out for those gluten-free brands.
- Boneless skinless chicken breasts: I love using chicken breasts here because they shred beautifully and soak up the flavors. You can swap in thighs too for richer meat.
- Red enchilada sauce: Look for a gluten-free option like Hatch Organic – it’s packed with the perfect spice level.
- Fire-roasted tomatoes: Adds smoky sweetness and texture; I always use canned Hunt’s fire-roasted for convenience and taste.
- Green chiles: Adds a mild kick without overwhelming the dish – adjust depending on your heat preference.
- Gluten-free taco seasoning packet: A flavor booster that keeps everything cohesive and savory.
- Black beans: Drained and rinsed; you can substitute pinto beans if that’s what you have.
- Frozen or canned corn: Corn kernels add sweetness and a nice pop in texture. Fresh works too if you have it!
- Shredded Mexican or cheddar cheese: I love a good melty mix, but cheddar’s sharpness is a winner here.
- Small corn tortillas or gluten-free flour tortillas: Cut into wedges – these hold the casserole’s structure and soak up the sauce perfectly.
Variations
This Crockpot Chicken Enchiladas Casserole Recipe is excellent as is, but I love to mix things up depending on what I have in the fridge or who I’m cooking for. You can personalize it easily to suit your tastes or dietary needs.
- Use chicken thighs: I tried thighs once and loved the deeper flavor and extra juiciness it added.
- Ground meat swap: Sometimes I substitute ground turkey or beef—just brown it first in a pan to avoid soggy texture in the slow cooker.
- Spice it up: Adding diced jalapeños or a dash of hot sauce can bring a fun kick if you’re feeling adventurous.
- Dairy-free option: Swap the cheese for a vegan alternative and this casserole still holds up beautifully.
How to Make Crockpot Chicken Enchiladas Casserole Recipe
Step 1: Prep and Combine the Chicken and Sauces
Start by placing your boneless skinless chicken breasts into the crockpot. Pour over the red enchilada sauce, fire-roasted tomatoes, chopped green chiles, and sprinkle the taco seasoning packet evenly across the top. Give everything a gentle stir to combine. This step is where the flavors start marrying together, so don’t skip seasoning evenly. Set the crockpot to low for 4 to 6 hours, or high for 3 to 4 hours. The chicken will soak up all those spices and become perfectly tender by the time it’s done.
Step 2: Shred Chicken and Add Remaining Ingredients ⭐️
Once the chicken is cooked through and super tender, use two forks to shred it right in the crockpot. This is one of my favorite moments—seeing the meat pull apart so effortlessly. After shredding, stir in half of your shredded cheese, the drained black beans, corn, and chopped tortilla wedges. Then sprinkle the rest of the cheese on top and cover again. Let it cook for 20 to 30 more minutes until the cheese melts into that gorgeous gooey layer that makes casserole nights so special.
Step 3: Serve and Enjoy!
The casserole is ready once the cheese is melted and bubbling slightly. Grab your favorite serving spoon and dig in! The layers of tender chicken, rich sauce, beans, and melty cheese will have everyone smiling around the table.
Pro Tips for Making Crockpot Chicken Enchiladas Casserole Recipe
- Don’t Skip the Shredding: Shredding the chicken inside the crockpot saves time and helps the meat soak in sauce evenly.
- Use Quality Sauce: Investing in a good enchilada sauce really lifts the whole dish – I’ve tried cheaper brands but the flavor just isn’t the same.
- Layer Smartly: Adding cheese both before and after shredding the chicken ensures melty goodness on top and pockets of cheesy goodness inside.
- Avoid Cooking Frozen Chicken: Always thaw your chicken fully in the fridge before cooking to keep texture tender and safe.
How to Serve Crockpot Chicken Enchiladas Casserole Recipe
Garnishes
I usually top my servings with a dollop of sour cream, a sprinkle of fresh chopped cilantro, diced tomatoes, and maybe some sliced black olives or jalapeños if I’m feeling bold. These fresh toppings add brightness and layering of textures that really complement the rich casserole.
Side Dishes
Some crunchy tortilla chips on the side, a simple green salad, or even Mexican-style rice all pair wonderfully with this casserole. My family loves pairing it with a quick guacamole for extra creamy goodness too.
Creative Ways to Present
For parties or special occasions, I like to serve this casserole in individual ramekins or mini cast iron skillets. It feels a little fancier and everyone gets a perfectly portioned, bubbly hot dish right at their place — fancy but still relaxed.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they keep well for about 3 to 4 days. Just be sure to cool completely before sealing, so condensation doesn’t make the casserole watery.
Freezing
This casserole freezes beautifully! After cooking, let it cool to room temperature, then portion into freezer-safe containers. It’ll stay good for up to 3 months. When I’ve done this, it makes busy weeknights so much easier.
Reheating
To reheat, I recommend thawing overnight in the fridge if frozen, then warming in the oven at 350°F until bubbly (about 20 minutes). The microwave works too for individual servings but can make the tortillas a bit soft.
FAQs
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Can I use frozen chicken breasts directly in the crockpot?
It’s best not to use frozen chicken in the crockpot because it doesn’t reach a safe cooking temperature quickly enough, which can promote bacteria growth. Always thaw chicken in the fridge overnight before adding it to the slow cooker.
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Can I make this Crockpot Chicken Enchiladas Casserole Recipe in advance?
Absolutely! You can prep everything up to cooking, store the ingredients in the fridge, and then cook the next day, or fully cook it and reheat later. It actually tastes even better the next day when flavors have melded.
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Is this recipe gluten-free?
Yes! As long as you use gluten-free labeled enchilada sauce, taco seasoning, and tortillas, this Crockpot Chicken Enchiladas Casserole Recipe is safe for a gluten-free diet.
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Can I substitute the beans?
Definitely. Black beans complement this dish nicely, but you can swap in pinto beans or even kidney beans depending on your preference or pantry stock.
Final Thoughts
I absolutely love how this Crockpot Chicken Enchiladas Casserole Recipe brings ease and bold flavors to the dinner table with almost no fuss. It’s become a staple in my household because it’s reliable, crowd-pleasing, and warms you right up from the inside out. I hope when you try it, you find it as comforting and delicious as I do — just like sharing a little homemade love with friends gathered around the kitchen. Don’t forget to grab the printable recipe card below so you can make this one over and over again!
Print
Crockpot Chicken Enchiladas Casserole Recipe
- Prep Time: 5 mins
- Cook Time: 6 hrs 30 mins
- Total Time: 6 hrs 35 mins
- Yield: 8 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Crockpot Chicken Enchiladas Casserole is a comforting, flavorful dish that combines tender slow-cooked chicken with a blend of enchilada sauce, fire-roasted tomatoes, beans, corn, and cheese. Layered with corn tortillas and cooked in a crockpot, it’s a perfect hands-off meal for busy days that delivers authentic, gluten-free Mexican-inspired flavors.
Ingredients
Chicken and Sauce
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce (Hatch organic, gluten-free)
- 14.5 ounce can fire roasted tomatoes (Hunt’s, gluten-free)
- 4.5 ounce can green chiles
- 1.25 ounce gluten-free taco seasoning packet
Mix-ins and Toppings
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn or canned corn
- 1 cup shredded Mexican or cheddar cheese, divided
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Instructions
- Add chicken and seasonings to crockpot: Place the chicken breasts, red enchilada sauce, fire-roasted tomatoes, green chiles, and gluten-free taco seasoning into the slow cooker. Stir gently to combine the ingredients with the chicken.
- Cook the chicken: Cover and cook on low for 4-6 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred.
- ⭐️ Shred chicken and add remaining ingredients: Using two forks, shred the chicken directly in the crockpot. Stir in half of the shredded cheese, black beans, corn, and the cut tortillas. Mix gently to combine and evenly distribute the ingredients.
- Top with remaining cheese and finish cooking: Sprinkle the remaining shredded cheese over the top of the mixture. Cover the crockpot again and cook for an additional 20-30 minutes, or until the cheese is completely melted and bubbly.
- Serve and enjoy: Spoon the casserole onto plates and serve with your favorite toppings such as salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes, or shredded lettuce.
Notes
- You can substitute the chicken breasts with chicken thighs, ground beef, ground chicken, or ground turkey. If using ground meat, brown it in a skillet first to avoid a mushy texture in the crockpot.
- To freeze the casserole, let it cool completely, then transfer to a freezer-safe container and store for up to 3 months.
- For food safety, do not cook frozen chicken directly in the crockpot. Thaw chicken overnight in the refrigerator before adding to the slow cooker.
- Serve with your choice of sides or garnish with salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes, or shredded lettuce for added flavor and texture.
- This recipe is gluten-free when using the specified gluten-free ingredients, making it suitable for those with gluten intolerance.
- The starred step indicates where kids might need a helper depending on age.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
