Crock Pot Chicken Enchilada Casserole
Easy Crock Pot Chicken Enchilada Casserole made with chicken, beans, corn, tortillas, and cheese. A simple slow cooker meal that is filling and yummy!
AN EASY CHICKEN CASSEROLE IN THE CROCK POT
We like to call this “lazy enchiladas” in my house. It’s simple to make and you still get all the flavors that you know and love about regular enchiladas. This Slow Cooker Enchilada Casserole is an easy, customizable dinner that’s perfect for busy days when you want something filling without a lot of prep or hassle. It’s the perfect full meal all made in the crock pot!
So delicious! Made it exactly as directed and we all loved it!
– Carissa
FREQUENTLY ASKED QUESTIONS:
This Crock Pot meal is meant to be a whole meal, but, I think it would be great served with rice and pinto beans. Or something more simple like steamed veggies and a salad.
Sure, if you don’t want to whip out the slow cooker, try my Baked Enchilada Casserole instead.
You can add diced bell peppers, jalapeños, or a can of diced green chilies for extra flavor. Top with sour cream, diced tomatoes, sliced black olives or guacamole.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave in 30-second intervals until warmed through. For larger portions, reheat in a covered dish in the oven at 350°F until hot.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breast– if you like beef enchiladas, you can use ground beef instead. Just cook and crumble it first before adding it to the slow cooker. You can swap chicken breast for boneless, skinless chicken thighs if preferred.
- onion
- carrots – don’t like or don’t want carrots in this? Just leave it out.
- black beans– I used canned beans and drained and rinsed them first. If you don’t have black beans or like them, you can omit them or use pinto beans instead.
- corn – If you don’t like corn, leave it out. Or try using a can of Mexicorn!
- enchilada sauce– Use mild, medium, or hot enchilada sauce depending on your spice preference. Also, if you have a good Homemade Enchilada Sauce recipe that you enjoy, that should work nicely too.
- tomato sauce
- packet taco seasoning– you can use whatever brand of taco seasoning you like. I also like to use Homemade Taco Seasoning so I can control all the ingredients used, especially important and helpful if you’re looking for ways to watch your sodium intake.
- flour or corn tortillas– use whichever you prefer and have on hand. I used flour here but both work.
- shredded Mexican blend cheese– Feel free to use cheddar, Monterey Jack, or any cheese blend you like.
- green onions– I use these sliced green onions for garnish. If you don’t have them or don’t like them, you can leave them out.
HOW TO MAKE CROCK POT ENCHILADA CASSEROLE:
Add the chicken breast, diced onion, diced carrot, black beans, corn, enchilada sauce, tomato sauce, and taco seasoning to a 5-6 quart slow cooker. Stir everything together to combine.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and vegetables.
Add the quartered flour tortillas to the slow cooker and gently stir them into the mixture until evenly coated.
Sprinkle the shredded Mexican blend cheese evenly over the top of the mixture. Cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is fully melted. Once the cheese is melted, garnish with sliced green onions.
Serve warm directly from the slow cooker and enjoy!
CRAVING MORE RECIPES?
Crock Pot Enchilada Casserole
Ingredients
- 1 ½ pounds chicken breast (about 2 large breasts)
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 15 ounce can black beans, drained and rinsed
- 15.25 ounce can corn, drained
- 10 ounces enchilada sauce
- 8 ounces tomato sauce
- 1 ounce packet taco seasoning
- 6 (6-inch) flour or corn tortillas, cut into quarters (I used flour tortillas but both work)
- 1 ½ cups shredded Mexican blend cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Add 1 ½ pounds chicken breast, 1 medium onion, diced, 2 medium carrots, peeled and diced, 15 ounce can black beans, drained and rinsed, 15.25 ounce can corn, drained, 10 ounces enchilada sauce, 8 ounces tomato sauce and 1 ounce packet taco seasoning to a 5-6 quart slow cooker. Stir everything together to combine.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked (internal temperature should be 165F degrees) and tender.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and vegetables.
- Add 6 (6-inch) flour or corn tortillas, cut into quarters to the slow cooker and gently stir them into the mixture until evenly coated.
- Sprinkle t1 ½ cups shredded Mexican blend cheese evenly over the top of the mixture.
- Cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is fully melted.
- Once the cheese is melted, garnish with 2 green onions, sliced.
- Serve warm directly from the slow cooker and enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This cooks for 2 hours on high or 4 hours on low.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
So delicious! Made it exactly as directed and we all loved it!
Yay!! Thanks so very much Carissa! I really appreciate you taking the time to come back and comment!
We love these “lazy enchiladas “.