Slow Cooker Chicken Enchilada Casserole
I first made this slow cooker chicken enchilada casserole on a rainy weeknight and it immediately became my go-to for hands-off comfort food. It’s essentially shredded slow-cooked chicken braised in enchilada sauce, studded with black beans and soft tortilla strips, then finished with melty cheese — all the flavors of enchiladas with less fuss. It’s perfect for busy weeknights, potlucks, or any time you want a cozy, crowd-pleasing dish that practically cooks itself. If you like pairing saucy slow-cooker dinners with rice, try it alongside my slow-cooker chicken and rice for a complete meal.
What makes this recipe special
This casserole takes classic enchilada flavors and adapts them to the slow cooker so you get deep, developed flavor with minimal hands-on time. The slow braise tenderizes the chicken while the sour cream and tortilla strips create a silky, slightly thickened sauce — no casserole bake required. It’s budget-friendly (a little goes a long way), easily doubled for a crowd, and customizable for spice, dairy, or vegetarian swaps.
“Comfort in a pot: the chicken is shreddy, the sauce is tangy, and the cheese gives just the right finish.” — a reader-favorite take
If you enjoy other hearty slow-cooker one-dish meals, you might also appreciate my take on slow cooker chicken cacciatore with potatoes, which follows the same low-and-slow logic.
The cooking process explained
Before you dive in, here’s a quick overview of how this comes together so you know what to expect:
- Sauté aromatics (onion, garlic) briefly to deepen flavor.
- Combine aromatics with enchilada sauce, sour cream, a splash of water, and drained black beans in the slow cooker.
- Nestle chicken into the saucy mixture and cook low and slow until very tender.
- Shred the chicken right in the cooker, stir in tortilla strips so they absorb sauce, and top with cheese.
- Cover again until the cheese melts, then finish with cilantro, jalapeños, avocado, and crema.
This process gives you rich flavor with straightforward steps and predictable timing.
What you’ll need
- 1 lb boneless skinless chicken thighs (or chicken breast) — thighs stay juicier; breasts work if you prefer lean meat
- 1 teaspoon avocado oil (or other neutral oil)
- 1/2 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt (adjust to taste)
- 2 cups enchilada sauce (homemade or a 16 oz jar)
- 1/4 cup sour cream (plus extra for serving) — Greek yogurt is a good swap
- 1/4 cup water
- 4 corn tortillas, cut into strips (store-bought or leftover tortillas)
- 15 oz can low-sodium black beans, rinsed and drained
- 4 oz shredded cheese (Mexican blend, Monterey Jack, or mozzarella — about 1 cup)
- Sliced jalapeño peppers and chopped fresh cilantro for topping
- Sliced avocado, crema or extra sour cream for serving
- Cilantro lime rice, optional, for serving
Notes and swaps:
- For a creamier texture, use a full-fat sour cream or stir in a little crema just before serving.
- Want a different casserole vibe? Try a similar comfort option like a slow-cooker chicken pot pie for a richer, cream-based finish.
How to prepare it
- Heat the avocado oil in a skillet over medium heat. Add the chopped onion, garlic, cumin, and salt. Cook, stirring, until the onion softens and begins to brown, about 4–5 minutes. Browning here adds important depth.
- Transfer the onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water. Stir until smooth and combined.
- Fold in the rinsed black beans so they’re coated in sauce. Nestle the chicken into the sauce, submerging pieces as much as possible.
- Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and easily shredded. A trick I use from my slow cooker chicken cacciatore with potatoes is to check for doneness with an instant-read thermometer — poultry should read 165°F, but you’re aiming for shreddable tenderness rather than precise baking temperature.
- Shred the chicken in the pot with two forks and stir it into the sauce. Add the tortilla strips and stir gently so they start to absorb the sauce.
- Sprinkle the shredded cheese over the top. Cover and cook another 20–30 minutes on low or until the cheese is melted and everything is bubbly.
- Garnish with cilantro, sliced jalapeños, avocado, and a dollop of sour cream or crema. Serve over cilantro lime rice if desired.
Short, clear actions and timing make this a relaxed, one-pot dinner.
Serving suggestions
- Best ways to enjoy it: scoop over cilantro lime rice, stuff into warmed tortillas for enchilada-style tacos, or serve with a simple green salad and lime wedges.
- Garnish ideas: extra crema, chopped scallions, pickled red onions, crumbled queso fresco, or a squeeze of fresh lime to brighten the sauce.
- For a crowd: keep the slow cooker on the warm setting and offer bowls of toppings so guests can customize.
Storage and reheating tips
- Refrigerator: Cool leftovers within two hours of cooking, store in an airtight container, and refrigerate for up to 4 days.
- Freezing: Freeze in a sealed freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of water or chicken broth to loosen the sauce. You can also reheat in the microwave in 1-minute bursts, stirring between intervals.
- Food safety: Always reheat to at least 165°F and never refreeze previously frozen leftovers that have been thawed.
Pro chef tips
- Use thighs for the juiciest result: they tolerate slow cooking better and resist drying.
- Sauté aromatics first: that quick browning step adds a roast-like flavor you won’t get if everything goes in raw.
- Tortilla texture: cut and add them near the end so they soak up sauce but still hold some body. If you prefer crispness, bake tortilla strips separately and sprinkle on top just before serving.
- Sauce control: if your enchilada sauce is very thin, reduce it on the stove briefly before adding to the slow cooker, or add a tablespoon of masa harina to thicken.
- Adjust heat: remove seeds from jalapeños for milder heat, or add chipotle in adobo for smoky spice.
Flavor swaps
- Vegetarian: omit chicken and add roasted sweet potato or butternut squash plus extra beans. Increase sauce slightly.
- Low-carb: skip the tortilla strips and serve over cauliflower rice; add extra cheese and avocado.
- Smoky chipotle: stir in 1–2 teaspoons chopped chipotle in adobo for a smoky kick.
- Extra veggies: toss in diced bell peppers or corn about 1–2 hours before the end of cooking so they hold some texture.
- Pull-apart casserole: after shredding the chicken, layer with warmed tortillas in a baking dish and broil for a crisp top.
Your questions answered
Q: Can I use chicken breast instead of thighs?
A: Yes. Boneless skinless breasts work, but watch the cooking time — they can dry if overcooked. Aim to shred once fully cooked and tender; using a bit more sauce or leaving breasts whole until shredding helps retain moisture.
Q: Will the tortillas become soggy?
A: They’ll soften intentionally to integrate into the sauce, giving the casserole a pudding-like texture. If you want contrast, crisp some tortilla strips in the oven and sprinkle them on top just before serving.
Q: How long does this take total?
A: About 10–20 minutes active prep, plus 3–7 hours cooking depending on slow-cooker setting. High cooks faster (3–4 hours); low gives more flavor (6–7 hours).
Q: Is it freezer-friendly?
A: Yes — freeze in a shallow airtight container for up to 3 months. Thaw overnight and reheat gently with a splash of liquid.
Q: Can I make this in an oven or stovetop?
A: You can simmer everything in a Dutch oven on low for 1.5–2 hours until chicken is shreddable, or bake assembled in a casserole dish at 350°F until bubbly, but the slow cooker gives the most hands-off depth of flavor.
Conclusion
For another take on a layered slow-cooker enchilada casserole with similar method and flavor notes, see the Magical Slow Cooker’s version for inspiration. If you prefer lighter, calorie-conscious slow-cooker enchilada ideas, check out Skinnytaste’s slow-cooker chicken enchiladas for helpful alternatives.
Slow Cooker Chicken Enchilada Casserole
Ingredients
Main ingredients
- 1 lb boneless skinless chicken thighs (or chicken breast) Thighs stay juicier; breasts work if you prefer lean meat
- 1 teaspoon avocado oil (or other neutral oil)
- 1/2 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt Adjust to taste
- 2 cups enchilada sauce (homemade or a 16 oz jar)
- 1/4 cup sour cream (plus extra for serving) Greek yogurt is a good swap
- 1/4 cup water
- 4 corn tortillas cut into strips (store-bought or leftover tortillas)
- 15 oz can low-sodium black beans, rinsed and drained
- 4 oz shredded cheese (Mexican blend, Monterey Jack, or mozzarella — about 1 cup)
- Sliced jalapeño peppers and chopped fresh cilantro for topping
- Sliced avocado, crema or extra sour cream for serving
- Cilantro lime rice, optional, for serving
Instructions
Preparation
- Heat the avocado oil in a skillet over medium heat. Add the chopped onion, garlic, cumin, and salt. Cook, stirring, until the onion softens and begins to brown, about 4–5 minutes.
- Transfer the onion mixture to the slow cooker. Add the enchilada sauce, sour cream, and 1/4 cup water. Stir until smooth and combined.
- Fold in the rinsed black beans so they’re coated in sauce. Nestle the chicken into the sauce, submerging pieces as much as possible.
Cooking
- Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and easily shredded.
- Shred the chicken in the pot with two forks and stir it into the sauce. Add the tortilla strips and stir gently so they start to absorb the sauce.
- Sprinkle the shredded cheese over the top. Cover and cook another 20–30 minutes on low or until the cheese is melted and everything is bubbly.
- Garnish with cilantro, sliced jalapeños, avocado, and a dollop of sour cream or crema. Serve over cilantro lime rice if desired.
