Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay extra juicy in the slow cooker and work great in Crockpot Chicken Enchilada Casserole . Same cook time—just shred when tender.

Is this casserole gluten-free?

It can be! Use corn tortillas or gluten-free tortillas , and make sure your enchilada sauce and taco seasoning are labeled gluten-free.

Can I make it creamier?

Yes—add the 8 oz cream cheese during the final 20–30 minutes. It turns the sauce silky and a little richer (like casserole comfort mode).

How do I store leftovers?

Cool, then store in an airtight container in the fridge for up to 4 days .

Yes. Freeze in portions for easy lunches. Thaw overnight in the fridge, then reheat gently. Add a little extra enchilada sauce if it thickens up.

What’s the best way to reheat it?

Microwave works fine (cover it so it doesn’t dry out). For a bigger portion, warm it in the oven at 350°F until hot, and sprinkle extra cheese on top because… obviously.

Crockpot Chicken Enchilada Casserole: Top 1 , Easy Win

Description

This Crockpot Chicken Enchilada Casserole is an easy, cheesy slow cooker dinner made with tender shredded chicken, red enchilada sauce, black beans, corn, and tortillas. Perfect for busy weeknights, meal prep, or feeding a hungry family with minimal effort.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (gluten-free if needed)
1 can (14.5 oz) fire-roasted tomatoes
1 can (4 oz) diced green chiles
1 packet taco seasoning (or homemade)
2 cups shredded Mexican cheese blend (divided)
1 can (15 oz) black beans, drained and rinsed
1 cup sweet corn kernels (frozen or canned)
6 corn tortillas or gluten-free tortillas, sliced into strips
8 oz cream cheese (optional, for extra creaminess)
Fresh cilantro, for garnish
Optional toppings: sour cream, diced tomatoes, avocado, jalapeños

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Instructions

Spray the slow cooker with nonstick spray if desired.
Place chicken breasts in the bottom of the slow cooker.
Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Cover and cook on High for 3–4 hours or Low for 4–6 hours (up to 8 hours on Low if needed).
Remove the chicken and shred with two forks. Return shredded chicken to the slow cooker.
Stir in half of the shredded cheese, black beans, and corn.
Add sliced tortillas and gently mix to combine.
Sprinkle remaining cheese over the top.
Cover and cook an additional 20–30 minutes until cheese is melted and heated through.
If using cream cheese, add during the final 20–30 minutes and stir until smooth.
Garnish with fresh cilantro and serve warm.

Notes

For extra creaminess, stir in cream cheese at the end.

To make it spicier, add jalapeños or use hot enchilada sauce.

Store leftovers in the refrigerator for up to 4 days.

Freezes well for up to 2 months.

Let casserole rest 10 minutes before serving to thicken slightly.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican-American

Nutrition

Serving Size: 1 portion (about 1 ½ cups)
Calories: 480 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 110 mg