Easy Crockpot Chicken Enchilada Casserole (Dump & Go Dinner)
If you’re on the hunt for a comforting, hands-off meal that pleases even the pickiest eaters, this crockpot chicken enchilada casserole is your weeknight dinner hero. Packed with classic Tex-Mex flavor, shredded chicken, melty cheese, and hearty beans, this dump-and-go recipe makes dinner effortless—and delicious.
Whether you’re juggling homework duty, errands, or just want to avoid the dinner stress, this slow cooker recipe is a game-changer.
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Why You’ll Love This Crockpot Chicken Enchilada Casserole
- ✅ Dump-and-go convenience — no sautéing or pre-cooking required
- ✅ Freezer-friendly for busy weeknights
- ✅ Customizable with pantry staples and leftovers
- ✅ Kid-approved, cheesy, and flavorful
Let’s dive into what makes this dish the ultimate family-friendly slow cooker dinner.
Ingredients You’ll Need
Here’s a quick glance at the key ingredients. You likely have most of them in your kitchen already!
- Boneless, skinless chicken breasts or thighs – About 1.5 to 2 pounds
- Enchilada sauce – Use your favorite red enchilada sauce (store-bought or homemade)
- Black beans – Drained and rinsed
- Corn – Canned, frozen, or fresh
- Diced tomatoes with green chilies – Like Rotel
- Tortilla strips or cut-up corn tortillas
- Shredded cheese – Cheddar, Monterey Jack, or a Mexican blend
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How to Make Crockpot Chicken Enchilada Casserole
Step-by-Step Instructions
1. Layer your ingredients in the slow cooker.
Start with a light layer of enchilada sauce on the bottom, followed by chicken, beans, corn, tomatoes, and more sauce.
2. Add tortillas and cheese.
Break your tortillas into quarters and layer them in. Sprinkle cheese throughout for gooey, melty layers.
3. Cook on low for 6–7 hours or high for 3–4 hours.
Once the chicken is cooked through, shred it directly in the crockpot and mix everything together.
4. Top with more cheese.
Add a final layer of cheese and cook uncovered for 15–20 minutes to melt and slightly crisp the top.
5. Serve with your favorite toppings.
We love sour cream, avocado, jalapeños, or crushed tortilla chips.
Toppings and Variations
Make this dish your own with these tasty additions:
- Chopped cilantro
- Lime wedges
- Pickled red onions
- Jalapeños
- Sliced olives
- Sour cream or Greek yogurt
What to Serve with Chicken Enchilada Casserole
- Spanish rice or cauliflower rice
- Side salad with creamy avocado dressing
- Air fryer roasted veggies
- Mexican street corn (elote)
Time-Saving Tips
- Use rotisserie chicken and cook everything for only 2 hours.
- Pre-chop ingredients the night before.
- Freeze an extra batch (before or after cooking) for a no-fuss dinner.
Storage and Freezing
Fridge: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze individual portions for up to 3 months.
Reheat: Microwave or oven-safe dish with foil at 350°F until warmed through.
Why This Recipe Works
Unlike stovetop or oven enchiladas, this crockpot chicken enchilada casserole saves you time without sacrificing taste. Slow cooking helps the flavors blend beautifully, and layering the tortillas ensures that classic “casserole” texture—cheesy, soft, and satisfying.
Related Recipes You’ll Love
If this dish is your style, you’ll love these too:
- Hearty Slow Cooker Cowboy Casserole Recipe
- 13 Chicken Casserole Recipes with Few Ingredients
- 20 Crazy Easy Dinner Casseroles Your Family Will Love
- 15 Fun, Frugal and New Dinner Ideas To Try Tonight
Outbound Resources
For more tips and food inspiration:
- Budget Bytes – Easy Enchilada Casserole Variations
- Serious Eats – Guide to Enchilada Sauces
- The Kitchn – How to Layer a Casserole Like a Pro
FAQ: Crockpot Chicken Enchilada Casserole
Can I use beef instead of chicken?
Yes! Ground beef or shredded chuck roast both work well. Adjust the cooking time if using raw beef.
What tortillas are best?
Corn tortillas hold up better in slow cooking than flour tortillas and add a more authentic flavor.
Can I make it dairy-free?
Absolutely—use a dairy-free cheese alternative and skip the sour cream topping.
Is it spicy?
Not unless you want it to be! Use mild enchilada sauce and no jalapeños for a kid-friendly version.
Can I cook this in the oven?
Yes. Bake at 375°F for 30–35 minutes in a 9×13 dish if you prefer not to use a slow cooker.
Final Thoughts
This crockpot chicken enchilada casserole is a weeknight wonder that brings cozy, crave-worthy flavors to your table with minimal effort. With pantry staples, dump-and-go ease, and customizable toppings, it’s destined to become a family favorite.
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💬 Leave a comment below—what toppings do you use on your enchilada casserole?
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