Slow Cooker Chicken Enchilada Casserole loaded with black beans, tortillas and melty cheese. One pot meal, 40 grams of protein, ridiculously easy and delicious!
The best thing about his slow cooker chicken enchilada casserole is that it’s still a one pot meal, but now you can throw everything in at the start of the day and let it do its thing. By dinnertime, it’s all ready to go with no sides needed!
I took inspiration from my chicken enchilada skillet, keeping all the same simple ingredients and threw in some baby spinach for a little extra color and nutrition. We even kept the classic toppings like fresh cilantro and sour cream too!
Why You’ll Love This Recipe
- Healthier: Packed with veggies like bell peppers, black beans, and even a handful of spinach for extra greens.
- One pot meal: The best part of slow cooker recipes, right?! Just toss it all in and let it do the work, no extra pots or piles of dishes.
- Flavorful: Chicken enchilada casserole made in a Crockpot doesn’t lack the delicious taste of its oven version at all!
- High protein: With chicken and black beans in the mix, it effortlessly packs 40 grams of protein in every serving.
Ingredients for Slow Cooker Chicken Enchilada Casserole
The ingredient list for this casserole recipe is super simple and totally customizable!
- Aromatic vegetables: I used chopped yellow onion and red bell pepper for a sweeter touch, but you can absolutely swap them for white onion and green bell peppers.
- Chicken breasts: You’ll need 3 large boneless skinless chicken breasts.
- Black beans: Use low sodium beans because enchilada sauce is high in sodium.
- Red enchilada sauce: You can use homemade enchilada sauce but I like store bought one because it’s easy!
- Corn tortillas: Use corn tortillas for the authentic taste and best texture.
- Baby spinach: Makes this casserole a true healthy dinner.
- Shredded cheese: Tex Mex and cheddar cheese are our favorites, but Monterey Jack cheese, a Mexican cheese blend, or Colby Jack would be just as delicious.
- Oil: Olive oil or avocado oil for sauteing the onion and peppers.
- Toppings: Totally optional, but you can’t go wrong with avocado, fresh cilantro, jalapeño, sour cream or yogurt, green onion, diced tomatoes, shredded lettuce, and a squeeze of lime juice.
How to Make Chicken Enchilada Casserole in Slow Cooker
- Sauté veggies: Heat a large skillet over medium heat, swirl in some oil, and add the onion and bell pepper. Pan fry for 3-4 minutes, stirring occasionally.
- Combine ingredients: In a large slow cooker, toss in the chicken breasts, sautéed onion and pepper, and black beans, then pour the enchilada sauce over everything. There’s no need to stir!
- Slow cook: Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
- Shred and mix: Shred the chicken with 2 forks in the slow cooker, then add the tortilla strips and spinach. Stir gently.
- Add cheese: Sprinkle with cheese, and close the lid for 5 minutes to let the cheese melt.
Tips for Best Results
Here are some helpful tips for getting the best results.
- Buy ingredients of brands you like: I mean for the enchilada sauce, tortillas, and chicken breasts. It affects the taste a lot and how tender your meat will be. Also, be sure to buy low sodium or no salt black beans to keep the casserole from getting too salty.
- Don’t use flour tortillas: Using flour tortillas will make this casserole dish a bit doughy.
- For more protein: Add less tortillas and more beans.
- Don’t skip sauteing: Sauteing brings out the natural sweetness in the onion and peppers, adding an extra layer of flavor you don’t want to miss!
- Don’t open the lid during cooking: It lets the heat escape. Keeping it closed helps everything cook evenly and keeps the flavors locked in.
Variations
- Chicken thighs: Work great if you like dark meat, and you’ll get tender chicken all the time. Make sure to use boneless skinless chicken thighs.
- Corn tortilla chips: Instead of tortillas, yes it works and adds a nice crunch! Use about 3-4 cups.
- Use any ground meat: Swap chicken breasts for ground beef, pork, turkey, or chicken. Cook it up first, then decrease the slow cook time by half.
- Beef enchiladas: Replace the chicken with chuck beef or cubed stew meat.
- Green enchilada sauce: Made from green chilies for a slightly spicy enchilada casserole.
- Swap out the beans: Substitute black beans with pinto beans, skip the beans altogether and use canned corn, or go for a mix of both!
- Make it lower carb: Use 1 can of beans and less tortillas.
What to Serve It with?
This crock pot chicken enchilada casserole is a complete meal on its own packed with protein and loaded with veggies mixed right in.
But if you’re serving a crowd, you might want to add a little more on the side, like cilantro lime cauliflower rice, tortillas chips and Greek yogurt guacamole, Instant Pot refried beans, or a simple lettuce salad.
How to Store
Store: This easy casserole is perfect for leftovers! Just store it in an airtight container in the refrigerator and enjoy within 4 days.
Freeze: Let it cool, toss in an airtight container, and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and reheat in the microwave.
FAQs
You can add in a bag of cauliflower rice after cooking this chicken enchilada casserole in slow cooker. You can also mix in some black olives, or if everyone in the group enjoys a little heat, go ahead and add some sliced jalapeños.
If someone doesn’t like enchilada sauce, use marinara sauce (I love Rao’s) or tomato sauce with Mexican spices like Rotel, to taste.
For food safety reasons, you can’t use frozen chicken in slow cooking.
Yes. To make Instant Pot chicken enchilada casserole, pressure cook for 10 minutes, natural release, then follow the recipe. You might want to add canned black beans after pressure cooking to keep them whole.
More Enchilada Recipes to Try
More One Pot Slow Cooker Recipes
Slow Cooker Chicken Enchilada Casserole
Equipment
Ingredients
- 1 large onion coarsely chopped
- 1 large red bell pepper coarsely chopped
- 3 large boneless skinless chicken breasts
- 2 x 14 ounces cans low sodium black beans rinsed & drained
- 14 ounces red enchilada sauce
- 10 small corn tortillas coarsely chopped
- 3 cups baby spinach
- 2 cups cheddar or Tex mex cheese shredded
- 1 tablespoon oil for frying
- Avocado, cilantro, jalapeno, sour cream or yogurt for toppings (optional)
Instructions
- Preheat large skillet on medium heat and swirl oil to coat. Add onion and bell pepper, saute for 3-4 minutes, stirring occasionally.
- In a large slow cooker, add chicken breasts, sauteed onion and pepper, black beans and enchilada sauce. No need to stir.
- Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
- Shred chicken with 2 forks right in slow cooker, then add corn tortillas and spinach. Stir gently to combine and sprinkle with cheese. Close the lid and let sit for 5 minutes for cheese to melt.
- Garnish with your favorite toppings and serve warm by scooping with a spoon.
Notes
- Store: Refrigerate covered for up to 3 – 4 days.
- Freeze: Cool, transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
