Slow Cooker Chicken Enchilada Casserole

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slow cooker chicken enchilada casserole recipe
Photo: Liz Andrew/Styling: Erin McDowell

Fact: Cooking dinner in your Crock-Pot rocks. And so do casseroles. And so do...enchiladas. So we figured, why not combine them all together? The next time you use that handy kitchen appliance, make this slow cooker chicken enchilada casserole recipe. Warning: It’s highly addictive. Another reason why we love it? It's easy enough to make midweek (just prep everything in the morning) but equally impressive for a special occasion. So grab some tortilla chips, call your friends and don’t forget the margaritas. Whether you're celebrating Cinco de Mayo, taco Tuesday or just making it through the day, you’ll never be disappointed with this guy. 


3 boneless, skinless chicken breasts, cut into thin strips

One 14-ounce can black beans, drained

One 14-ounce can corn, drained

One 4-ounce can green chiles

One 28-ounce can enchilada sauce

20 small corn tortillas

3 cups shredded jack cheese

1 red onion, chopped

3 tablespoon taco seasoning

Fresh, chopped cilantro, to taste

Sliced scallions, to taste

Sour cream, to taste


1. In a large bowl, toss the chicken with the black beans, corn, green chiles, red onion and taco seasoning. 

2. Pour a quarter of the enchilada sauce into the base of the slow cooker. Arrange 5 tortillas over the sauce and then top with a third of the chicken mixture. Sprinkle with ½ cup cheese. Repeat this layering pattern two more times.  

3. Top the third layer with the remaining tortillas, enchilada sauce and cheese.

4. Cook on low for 5 to 6 hours. 

5. Serve portions garnished with sour cream, thinly sliced scallions and chopped fresh cilantro.

Nutrition Facts
  • 1,101 calories

  • 36g fat

  • 110g carbs

  • 86g protein

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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