Crockpot Chicken Enchilada Casserole

By Liam CarterAug 4, 2026

This Crockpot Chicken Enchilada Casserole is a comforting, set-it-and-forget-it dinner made with tender shredded chicken, savory enchilada sauce, melted cheese, and soft tortillas. The dish captures the classic flavors of traditional enchiladas without the rolling, making it perfect for busy weeknights or gatherings. The slow cooking process melds the ingredients beautifully, resulting in a creamy, flavorful casserole that is a guaranteed crowd-pleaser.

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Prep 15 minCook 300 minTotal 315 min4 servings

Instructions

Place the chicken breasts in the bottom of a 6-quart slow cooker.

Pour 1 cup (10 oz) of enchilada sauce over the chicken.

Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and cooked through.

Remove the chicken from the crockpot and shred using two forks.

Drain any excess liquid from the pot.

Return the shredded chicken to the slow cooker.

Add the softened cream cheese, rinsed black beans, drained corn, green chiles, and 1.5 cups of the shredded cheese to the crockpot.

Stir until the cream cheese is melted and everything is well combined.

Add half of the torn tortilla pieces to the chicken mixture and stir.

Pour the remaining 1 cup (10 oz) of enchilada sauce over the top and stir gently to combine.

Top with the remaining tortilla pieces and the remaining 1.5 cups of shredded cheese.

Cover and cook on LOW for 30-45 more minutes, until the cheese is fully melted and the casserole is bubbly.

Let the casserole rest for a few minutes before serving.

Garnish with your favorite toppings like sour cream, cilantro, or avocado.

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Dinner Chicken Slow Cooker

Crockpot Chicken Enchilada Casserole

Name: Crockpot Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 20 oz red enchilada sauce (two 10 oz cans, divided); 8 oz cream cheese (softened); 15 oz black beans (one can, rinsed and drained); 15 oz corn (one can, drained, or frozen corn); 4 oz diced green chiles (one can, undrained); 12 count corn tortillas (cut or torn into 1-inch pieces); 3 cups shredded Mexican cheese blend (divided)

By Liam CarterAug 4, 2026

0(0)

Prep 15 minCook 300 minTotal 315 min4 servings

Ingredients

Servings4

•2 lbs boneless, skinless chicken breasts
•20 oz red enchilada sauce (two 10 oz cans, divided)
•8 oz cream cheese (softened)
•15 oz black beans (one can, rinsed and drained)
•15 oz corn (one can, drained, or frozen corn)
•4 oz diced green chiles (one can, undrained)
•12 count corn tortillas (cut or torn into 1-inch pieces)
•3 cups shredded Mexican cheese blend (divided)

Instructions

1
Place the chicken breasts in the bottom of a 6-quart slow cooker.
2
Pour 1 cup (10 oz) of enchilada sauce over the chicken.
3
Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and cooked through.
4
Remove the chicken from the crockpot and shred using two forks.
5
Drain any excess liquid from the pot.
6
Return the shredded chicken to the slow cooker.
7
Add the softened cream cheese, rinsed black beans, drained corn, green chiles, and 1.5 cups of the shredded cheese to the crockpot.
8
Stir until the cream cheese is melted and everything is well combined.
9
Add half of the torn tortilla pieces to the chicken mixture and stir.
10
Pour the remaining 1 cup (10 oz) of enchilada sauce over the top and stir gently to combine.
11
Top with the remaining tortilla pieces and the remaining 1.5 cups of shredded cheese.
12
Cover and cook on LOW for 30-45 more minutes, until the cheese is fully melted and the casserole is bubbly.
13
Let the casserole rest for a few minutes before serving.
14
Garnish with your favorite toppings like sour cream, cilantro, or avocado.