Crockpot Chicken Enchilada Casserole (Easy Dump and Go Recipe)

If you want all the flavor of chicken enchiladas without rolling a single tortilla, this crockpot chicken enchilada casserole is the move. Chicken breasts, black beans, corn and red enchilada sauce go in the slow cooker, cook until the chicken shreds with a fork, then get topped with tortilla chips and a thick blanket of melted cheese.

It takes about 10 minutes to put together, uses pantry staples, and the whole family will eat it. Serve it straight from the crockpot with sour cream, tomatoes and cilantro on top.

Why You’ll Love This Crockpot Enchilada Casserole

• Almost no prep. No rolling, no baking dish, no stovetop. Everything cooks in one pot.
• Pantry-friendly. Canned beans, canned corn and a jar or can of enchilada sauce do most of the work.
• Crispy and creamy. Tortilla chips on top give you crunch, and the sauce underneath keeps the chicken juicy.
• Great for busy nights. Start it in the morning and dinner is basically done when you get home.

Ingredients You’ll Need

• Boneless skinless chicken breasts: about 1 1/2 pounds. Thighs work too.
• Taco seasoning: rubbed directly on the chicken for the main flavor.
• Black beans: drained and rinsed.
• Corn: canned (drained) or frozen.
• Red enchilada sauce: mild or medium, your choice.
• Tortilla chips: slightly broken up so they layer well.
• Shredded cheese: a Mexican blend or cheddar and Monterey Jack.
• Toppings: sour cream, diced tomatoes, red onion and fresh cilantro.

How to Make Crockpot Chicken Enchilada Casserole

Step 1: Season the chicken

Place the chicken breasts in the bottom of your slow cooker and sprinkle the taco seasoning evenly over both sides.

Step 2: Add the beans and corn

Pour the black beans and corn around and over the chicken. No need to stir.

Step 3: Pour in the enchilada sauce

Spoon the enchilada sauce over the chicken and beans, making sure the chicken is mostly covered.

Step 4: Cook until tender

Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through (165°F) and pulls apart easily.

Step 5: Shred the chicken

Shred the chicken right in the crockpot with two forks and stir it into the sauce, beans and corn.

Step 6: Add chips and cheese

Layer the tortilla chips over the top, then cover generously with shredded cheese. Put the lid back on and cook on HIGH for 15 to 20 minutes, until the cheese is fully melted and bubbly.

Step 7: Top and serve

Finish with dollops of sour cream, diced tomatoes, red onion and cilantro. Scoop from the bottom so each serving gets chips, cheese and saucy chicken.

Tips for the Best Results

• Do not overcook the chicken. Breasts get dry past the 5-hour mark on LOW. Check at 4 hours.
• Add the chips last. They go in only for the final 15 to 20 minutes so they stay slightly crisp on top.
• Shred your own cheese. It melts smoother than pre-shredded bags.
• Pat the top dry. If condensation drips on the chips, wipe the lid before putting it back on.
• Check your slow cooker. Some run hot. Learn yours and adjust the time.

Variations

• Spicier: add a can of diced green chiles or a diced jalapeno with the beans.
• Extra creamy: stir 4 ounces of cream cheese into the shredded chicken before adding the chips.
• Add rice: serve over cooked rice or stir in a cup of cooked rice at the end.
• Swap the chips: use crushed corn tortillas or tortilla strips.
• Use pinto beans instead of black beans.

Storage and Reheating

Fridge: store leftovers without the chips in an airtight container for up to 4 days.

Freezer: freeze the chicken, bean and sauce mixture for up to 3 months. Thaw overnight in the fridge.

Reheat: warm in the microwave or in a skillet over medium heat. Add fresh chips and cheese when serving.

Frequently Asked Questions

Can I use frozen chicken breasts?

It is safer to thaw them first so the chicken reaches a safe temperature in time. Thawed breasts give the most even results.

Do I need to add water or broth?

No. The chicken and the enchilada sauce release enough liquid. Extra liquid will make the casserole watery.

Can I use green enchilada sauce?

Yes. It gives a tangier, fresher flavor. Everything else stays the same.

Why are my chips soggy?

Chips soften the longer they sit in the steam. Add them only in the last 15 to 20 minutes, and serve right away.

Can I make this ahead?

Yes. Cook the chicken mixture ahead, refrigerate it, then reheat in the crockpot and add the chips and cheese when you are ready to serve.

What to Serve With It

Keep it simple with a crisp green salad, Mexican street corn, cilantro lime rice or a bowl of guacamole.

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