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I’ve made this Crockpot Chicken Enchilada Casserole more times than I can count — it’s the kind of slow-cooker recipe that feels like a hug after a busy day. Layers of saucy chicken, black beans, corn, and tortilla strips meld into a cozy, cheesy casserole that’s perfect for weeknights, potlucks, or a no-fuss dinner that still tastes special. If you want hands-off dinner that feeds a crowd, this is your go-to.

See a close variation I tested recently for extra ideas.

Why you’ll love this dish

This casserole checks a lot of boxes: it’s mostly pantry-friendly, low-effort, and wildly adaptable. Using pre-cooked shredded chicken and canned beans and veggies keeps cleanup minimal and makes the recipe budget-friendly. The slow cooker does the heavy lifting — flavors meld while you work or relax, and the tortilla strips absorb sauce for a lasagna-like texture without the fuss.

“Comfort food that doesn’t require babysitting — cheesy, saucy, and perfect for leftovers.” — a reader review after trying the casserole

It’s great for:

Busy weeknights when you want dinner ready with minimal hands-on time.
Meal prep: it reheats well and freezes smoothly.
Family meals: kids usually love the melty cheese and mild spice.

How this recipe comes together

Before you gather ingredients, here’s the short version of the process so you know what to expect:

Mix the shredded chicken with enchilada sauce, beans, corn, tomatoes, and spices right in the slow cooker.
Layer tortilla strips on top, then cheese. Repeat layers until everything’s used.
Cook low for several hours until warmed through and the cheese is melted.
The whole dish is essentially an enchilada in casserole form — simple assembly, slow-cooked comfort.

What you’ll need

2 cups cooked shredded chicken (rotisserie chicken is perfect)
1 can (10 oz) enchilada sauce (red or green, depending on your preference)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 cup diced tomatoes (canned diced or fresh)
1 cup shredded cheese (cheddar or Mexican blend)
1 package (8 oz) tortillas, cut into strips (flour works; corn gives a heartier texture)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish

Substitution and note ideas:

Swap shredded turkey for chicken if you have leftovers from a roast.
For a lower-carb option, use thinly sliced zucchini or cauliflower florets in place of tortilla strips.
If you want more heat, add a chopped jalapeño or a pinch of cayenne.

Another recipe version shows how different sauces change the flavor profile.

Step-by-step instructions

Crockpot Chicken Enchilada Casserole topped with cheese and fresh cilantro

Combine the filling: Add the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the slow cooker. Stir until everything is evenly coated.
First layer of tortillas and cheese: Place a single layer of tortilla strips over the chicken mixture. Sprinkle half of the shredded cheese evenly on top.
Repeat layers: Add another layer of tortilla strips, then more filling if needed, and finish with the remaining cheese.
Cook: Cover and cook on LOW for 4–6 hours. The casserole is ready when it’s heated through and the cheese is melted.
Serve: Garnish with chopped fresh cilantro and scoop onto plates. Enjoy hot.

Tips integrated into steps: avoid overfilling the slow cooker so heat circulates evenly. If using corn tortillas, briefly warm them so they’re pliable before cutting — they layer more neatly.

Best ways to enjoy it

Serve this casserole straight from the slow cooker for casual family dinners. For a composed plate:

Spoon a generous portion onto warm plates.
Top with avocado slices, a dollop of sour cream, pickled jalapeños, and extra cilantro.
Add crunchy elements: a handful of tortilla chips or a crisp green salad with lime vinaigrette brightens the meal.

Pairings:

Spanish rice or cilantro-lime rice for hearty bowls.
Black bean and mango salad for contrast and freshness.
A cold Mexican lager, agua fresca, or a light-bodied red for adults.

You can also make individual servings and broil briefly to brown the top for a restaurant-style finish.

Try this serving idea if you want to turn the casserole into handheld enchilada bowls.

Storage and reheating tips

Refrigerate: Cool to room temperature, cover, and refrigerate within 2 hours. Eat within 3–4 days.
Reheat: Microwave single servings for 1–2 minutes, stirring once, or reheat in a 350°F (175°C) oven until warmed through (about 15–20 minutes). If reheating from chilled, add a splash of chicken broth to keep it moist.
Freeze: Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety note: Always reheat leftovers to at least 165°F (74°C) before serving.

Helpful cooking tips

Use a thicker enchilada sauce or drain very watery diced tomatoes to avoid a soggy casserole.
If you prefer soft tortillas rather than a thicker casserole texture, layer fewer strips or lightly toast them before adding.
Want more texture? Stir in some sautéed onions and bell peppers into the chicken mixture before layering.
For evenly melted cheese, add a thin layer on top about 30 minutes before serving and keep the slow cooker lid slightly ajar to encourage browning if your slow cooker allows it.

Creative twists

Green-chile version: Use green enchilada sauce and add roasted poblano peppers.
Vegetarian swap: Replace chicken with seasoned shredded jackfruit or extra beans and roasted sweet potato.
Creamy twist: Stir 4 oz softened cream cheese into the chicken mixture for a richer filling.
Keto-friendly: Skip the tortillas and layer cooked cabbage leaves or thin zucchini slices instead.
Tex-Mex BBQ: Substitute half the enchilada sauce with a mild barbecue sauce for a sweet-smoky spin.

Common questions

Q: Can I use raw chicken in the slow cooker?
A: Yes. If starting with raw chicken breasts or thighs, place them in the slow cooker with the sauce and vegetables and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, then shred the chicken and continue with the layering. Keep in mind liquids may be slightly more diluted with raw chicken; you can simmer off excess liquid on the stovetop before layering.

Q: Will the tortillas get soggy?
A: Tortillas will soften as they absorb sauce — that’s part of the casserole’s appeal. To reduce sogginess, warm the tortillas briefly to make them more pliable or use slightly fewer strips per layer. Corn tortillas produce a firmer texture than flour.

Q: Can I make this ahead for a potluck?
A: Yes. Assemble in the slow cooker insert, cover, and refrigerate for up to 24 hours. Add 30–60 minutes to the cooking time if starting cold. Alternatively, assemble in a baking dish and bake at 350°F (175°C) for 25–30 minutes until heated through and bubbly.

Q: How spicy is this recipe?
A: It’s mild by default because it uses basic enchilada sauce and a teaspoon of chili powder. Increase chili powder, add chopped jalapeños, or use spicy enchilada sauce for more heat.

Q: Can I freeze the assembled casserole?
A: It’s best to freeze after cooking. Cook, cool, portion into airtight containers, and freeze for up to 3 months. Thaw overnight and reheat gently.

Conclusion

If you enjoyed this slow-cooker comfort meal, you might like comparing other takes on the idea. For a full write-up with different layering techniques, check out Crockpot Chicken Enchilada Casserole – Jordo’s World. For another slow cooker approach and serving ideas, see Slow Cooker Chicken Enchilada Casserole – The Magical Slow …. And if you’re curious about a lighter spin on slow cooker enchiladas, this Slow Cooker Chicken Enchiladas – Skinnytaste recipe is a great reference.