Some days I just need a dinner that cooks itself. Between my three teenagers running around with school, sports, and all the chaos that comes with it, I barely have time to breathe, let alone cook a full meal. That is why I love Crockpot cooking so much. I can just dump everything in, and a few hours later we have warm, cheesy comfort food waiting for us. This Crockpot Chicken Enchilada Casserole is one of my family’s favorites. It is full of authentic Mexican flavors and feels like real Mexican food made easy.
It is one of those easy Crockpot recipes that makes you feel like a total kitchen hero without doing much. You get all the goodness of Mexican food recipes without having to roll tortillas or dirty every pan in your kitchen. I like to call it my Chicken Enchilada Casserole Crockpot miracle because it always turns out perfect.
If you love authentic Mexican food or you are just looking for easy dinner ideas that work for busy nights, this recipe is it. It is one of the best Mexican dinner recipes and also one of the best Crockpot recipes I have made in a long time. You can toss it together in minutes and end up with yummy food that tastes like something from your favorite Mexican restaurant.
This dish is perfect for cheap dinners for a family, and trust me, even my teens love it which says a lot. It fits right in with all my Crock Pot Mexican recipes and easy Mexican dishes that I make on repeat when the weather gets cold. I call it my lazy mom win meal because it feels fancy but it is one of the easiest Crockpot chicken recipes you will ever make.
If you are craving Mexican cold weather food or looking for fall dinner recipes that warm up the house, this one is perfect. It works great for Mexican meals for a crowd, potlucks, or simple supper ideas with your family. It is one of those one pot Mexican recipes that just make life easier. It is full of melty cheese, saucy goodness, and all the cozy vibes.
Whether you are into quick Mexican dinner ideas, simple Mexican recipes, or just love easy dinner recipes for family, this Crockpot Enchilada Chicken Casserole will hit the spot. It is like a big warm hug in a bowl, and it is totally one of the best chicken recipes for busy moms who still want that authentic Mexican food taste without spending hours in the kitchen.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups red enchilada sauce (make sure it has no pork or alcohol)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced green chiles (optional if you like a little spice)
- 1 small onion, chopped
- 2 cups shredded Mexican cheese blend, divided
- 8 small corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Step-by-Step Instructions
This recipe is so simple that even on the busiest day, you can still pull off a warm and delicious dinner that feels homemade. Here is how I make my Crockpot Chicken Enchilada Casserole from start to finish.
Step 1: Add the Chicken
Spray your Crockpot with a little nonstick spray so nothing sticks. Place the chicken breasts at the bottom, then pour the enchilada sauce all over the top.
Step 2: Add the Rest
Add in the black beans, corn, green chiles, and chopped onion. Sprinkle in the cumin, chili powder, salt, and pepper. Give it a gentle stir to mix everything together and coat it all in that yummy sauce.
Step 3: Cook it Slow
Cover the lid and cook on low for 6 to 7 hours, or on high for about 3 to 4 hours. When the chicken is done, it should be tender and easy to shred.
Step 4: Shred the Chicken
Use two forks and shred the chicken right inside the Crockpot. No need to take it out. Once it is shredded, add the tortilla strips and one and a half cups of cheese. Stir everything together so it all gets nice and cheesy.
Step 5: Melt the Cheese
Sprinkle the rest of the cheese right on top. Cover again and cook for another 10 to 15 minutes until the cheese melts and everything looks gooey and delicious.
Step 6: Serve and Enjoy
Scoop it into bowls or onto plates and top with your favorite things like sour cream, avocado slices, or a little cilantro. Sometimes I even squeeze a bit of lime on top for extra flavor. It is the best part of the day when everyone sits down and the table goes quiet because they are too busy eating.
Tips from One Mom to Another
After making this Crockpot Chicken Enchilada Casserole more times than I can count, I have picked up a few tricks that make it even easier. These little things have saved me so many times on busy school nights when everyone is hungry at once.
- Use what you have. If you are missing an ingredient, do not stress. You can swap black beans for pinto beans or even add a handful of cooked rice to make it heartier.
- Do not skip the spray. A little nonstick spray at the bottom of the Crockpot makes clean-up so much easier. Trust me on that one.
- Shred the chicken right in the pot. It saves dishes, and all that sauce soaks right back into the chicken, making it extra flavorful.
- Make it your own. Sometimes I toss in bell peppers, or I use green enchilada sauce instead of red for a fun twist.
- Keep extra cheese handy. Teenagers love cheese. I always sprinkle a little more on top right before serving.
- Turn leftovers into tacos. The next day, scoop the casserole into tortillas and add a bit of sour cream for super easy lunch wraps.
- Freeze extra portions. Having a few containers in the freezer means you can skip cooking on those really crazy nights.
Cooking for a family of five is not always easy, but recipes like this one make it feel a little less stressful. You get to feed everyone something warm, cozy, and full of flavor, and still have time to breathe (and maybe even sit down for a minute).
Meal Prep Tips
If you are anything like me, weeknights can get pretty wild with everyone running in different directions. This Crockpot Chicken Enchilada Casserole is one of those recipes that makes life a little easier when you plan ahead. Here are some simple meal prep tips that really help:
- Prep the ingredients the night before. Chop the onions, rinse the beans, drain the corn, and cut the tortillas so all you have to do in the morning is dump and go.
- Mix the sauce and seasonings ahead. Combine the enchilada sauce, cumin, and chili powder in a jar and keep it in the fridge overnight. It saves you time and makes cooking faster.
- Use freezer bags for make-ahead meals. Add all the uncooked ingredients (except cheese and tortillas) to a labeled freezer bag. Freeze it, then thaw overnight before cooking.
- Keep cheese separate. Store shredded cheese in a small container or zip bag so it stays fresh for topping right before serving.
- Double the recipe. Since it freezes so well, make a double batch and have one ready for another day when cooking just is not happening.
Storage Tips
Sometimes there are leftovers, and honestly, they taste even better the next day. Here is how to store and reheat them the right way:
- Store in airtight containers. Keep the casserole in the fridge for up to 3 to 4 days. Use small containers if you want grab-and-go portions for lunch.
- Freeze for later. Let it cool completely, then transfer to freezer-safe containers or bags. It will last up to 2 months in the freezer.
- Reheat gently. Warm it in the microwave in 30-second intervals or pop it in the oven at 350°F until hot. Add a sprinkle of cheese to freshen it up.
- Add toppings after reheating. Wait to add things like sour cream, avocado, or fresh cilantro until after warming to keep them fresh and tasty.
- Turn leftovers into something new. Wrap it up in a tortilla, serve over rice, or use it as filling for burritos or tacos the next night.
How to Make a Crockpot Chicken Enchilada Casserole Freezer Meal
Making freezer meals saves so much time on busy nights. I like to prep a few bags at once, so dinner basically makes itself.
Step 1: Prepare Freezer Bags
- Use gallon-sized, freezer-safe bags.
- Label each bag with:
- Recipe name (“Crockpot Chicken Enchilada Casserole”)
- Date
- Cooking instructions: Cook on LOW 6–8 hours or HIGH 3–4 hours
Step 2: Layer Ingredients in the Bag
- Add sauce first — this prevents sticking.
- Place chicken on top.
- Add veggies and beans.
- Sprinkle in spices.
- Do not add cheese or tortillas yet — add fresh when cooking.
Step 3: Remove Air and Freeze Flat
- Flatten the bag on a baking sheet, press out excess air, and seal.
- Lay flat in the freezer until solid, then store upright or stack neatly.
Step 4: Cooking From Frozen or Thawed
- Thawed: Move bag to the fridge overnight, then dump contents into the crockpot.
- From frozen: Run the sealed bag under cool water to loosen, then dump into crockpot.
- Cook on LOW 6–8 hours or HIGH 3–4 hours until chicken is tender.
Step 5: Add Tortillas and Cheese Before Serving
- Stir in tortilla strips and shredded cheese.
- Cover and cook 10–15 minutes until cheese melts.
- Optional: top with cilantro, sour cream, or crushed tortilla chips before serving.
Bonus Tips
- Make multiple bags at once to save prep time for the month.
- Freezer meals are perfect for school nights, potlucks, or busy weekends.
- Cheese and tortillas always go in fresh — it keeps the texture perfect.
FAQs about Crockpot Chicken Enchilada Casserole
1. Can I use frozen chicken in this recipe?
Yes, you can! Just make sure to cook it on low for about 7 to 8 hours instead of 6. I do this a lot when I forget to thaw the chicken, and it still turns out juicy and tender.
2.Can I make this recipe spicy?
Definitely! Add a diced jalapeño, extra green chiles, or a dash of hot sauce if your family likes heat. I usually keep mine mild since the kids are not big on spicy food, but it is easy to adjust.
3. Can I use flour tortillas instead of corn?
You can, but corn tortillas hold up better in the slow cooker and keep that authentic Mexican flavor. Flour tortillas can get a little mushy.
4. What toppings go well with this casserole?
We love topping ours with shredded lettuce, sour cream, avocado, diced tomatoes, and a little extra cheese. Fresh cilantro adds a nice pop too!
5. Can I make this vegetarian?
Yes, just skip the chicken and add extra beans or even some sautéed bell peppers and zucchini. It still tastes amazing and fills everyone up.
6. How can I thicken the casserole if it seems too runny?
Let it cook uncovered for the last 30 minutes, or add a few more tortilla strips. They soak up the extra sauce and make the texture just right.
7. Can I cook this on high instead of low?
You can cook it on high for about 3 to 4 hours if you are short on time. But I will say, cooking it low and slow really brings out those rich, authentic Mexican flavors.
8. Can I make this ahead for a party or potluck?
Yes, totally! I love doing this for family get-togethers or church potlucks. You can make it the night before, store it in the fridge, and then warm it up in your crockpot a few hours before serving. It stays warm and cheesy for hours—super easy for feeding a crowd.
9. Can I use rotisserie chicken instead of raw chicken?
Yes, and it saves a ton of time! Just shred the cooked chicken and mix it in during the last hour of cooking, so it does not get dry. This trick is my go-to on busy school nights when I do not want to deal with raw chicken.
10. What sides go well with this casserole?
We usually serve it with a simple salad, Mexican rice, or chips and guacamole. Sometimes I just throw some corn on the side and call it dinner. It is such a filling, comfort food kind of meal that you really do not need much else.
Crockpot Chicken Enchilada Casserole Recipe Card
Crockpot Chicken Enchilada Casserole
Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups red enchilada sauce no pork or alcohol
- 1 can black beans drained and rinsed
- 1 can corn , drained
- 1 can diced green chiles optional
- 1 small onion , chopped
- 8 small corn tortillas cut into strips
- 2 cups shredded Mexican cheese blend divided
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Black Pepper
Instructions
- Lightly grease the inside of your crockpot or use a liner for easy cleanup.
- Place the chicken breasts on the bottom of the crockpot. Sprinkle with cumin, chili powder, salt, and pepper.
- Add in the onion, black beans, corn, green chiles, and pour the enchilada sauce over everything.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and easy to shred.
- Take the chicken out, shred it with two forks, and then put it back into the sauce mixture.
- Stir in the tortilla strips and 1 cup of cheese. Mix everything gently.
- Sprinkle the remaining cheese on top, cover, and let it cook for another 10–15 minutes until the cheese is melted and bubbly.
Notes
Tips from One Mom to Another
- Cut prep time by using rotisserie chicken and just mix it in during the last hour.
- Keep extra cheese nearby—trust me, you will want more on top.
- This makes great leftovers for lunch the next day, and it tastes even better once the flavors sit overnight.
- Want a little crunch? Add crushed tortilla chips before serving.
- Make it a meal with a side of guac or Mexican rice for the full experience.
Variations
- Vegetarian Version: Skip the chicken and double up on beans, corn, and maybe throw in some diced bell peppers.
- Spicy Kick: Add diced jalapeños or a few drops of hot sauce for a little heat.
- Creamy Twist: Stir in ½ cup of sour cream or cream cheese after shredding the chicken for a creamy texture.
- Kid-Friendly Version: Use mild enchilada sauce and skip the green chiles if your kids do not love spice.
- Freezer-Friendly: Assemble everything (except cheese and tortillas) in a freezer bag, freeze, and cook it fresh another day.
You know, there is just something special about sitting down with the family to a warm plate of comfort food after a long day. This Crockpot Chicken Enchilada Casserole really brings that feeling of home. It has those authentic Mexican flavors that make everyone stop talking for a second and just enjoy the food. It is one of my favorite Crockpot Mexican Recipes because it tastes like you spent all day cooking, even though you just tossed everything in and walked away.
As a mom of three teenagers, I am always hunting for easy dinner ideas that fill everyone up and do not break the bank. This one is truly one of the best Mexican dinner recipes for families. It is budget-friendly, full of flavor, and makes enough for leftovers, which means less stress the next day. Whether you are craving real Mexican food for a cozy fall dinner recipe or need something easy for a weeknight, this dish checks all the boxes.
If you love simple Mexican recipes, add this one to your list of go-to crock pot meals. It is got everything—tender chicken, cheesy goodness, and that perfect saucy kick that makes it one of the best crockpot recipes out there. Plus, it works great for potlucks or family gatherings when you need Mexican meals for a crowd.
This is more than just dinner. It is comfort, it is warmth, it is one of those yummy food moments that remind you why you love slow cooker Mexican recipes in the first place. Trust me, once you try this easy Mexican recipe, it will become one of your favorite cheap dinners for a family too.
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