Treat your taste buds to a hassle-free fiesta with this delectable Crock Pot Chicken Enchilada Casserole. A symphony of flavors awaits as boneless, skinless chicken breasts take center stage, cooked to perfection and shredded for a tender and juicy texture. This recipe artfully combines the convenience of a slow cooker with the bold and vibrant flavors of traditional enchiladas.

The layers of goodness begin with a mixture of shredded chicken, diced onion, colorful bell peppers, black beans, sweet corn kernels, and a harmonious blend of ground cumin, chili powder, salt, and pepper. This medley not only promises a burst of Tex-Mex flavors but also introduces a variety of textures to keep every bite exciting.

In the slow cooker, a canvas of red enchilada sauce sets the stage for the assembly. Whole wheat tortillas form the base, providing a wholesome foundation for the layers to come. The chicken mixture follows suit, creating a satisfying blend of protein and vegetables. Drizzles of enchilada sauce and a sprinkle of reduced-fat shredded Mexican cheese blend ensure that each layer is infused with rich and savory goodness.

The slow cooker works its magic, allowing the flavors to meld and intensify over 4-6 hours on low heat. The result is a mouthwatering casserole with melted cheese that blankets the ensemble, creating a gooey and irresistible finish. As you serve this piping hot delight, garnish it with fresh cilantro for a pop of color and a hint of citrusy freshness.

Perfect for busy days or entertaining a crowd, this Crock Pot Chicken Enchilada Casserole effortlessly brings together the convenience of slow cooking with the bold flavors of a Tex-Mex feast. Scoop out portions with care, savoring each bite of this comforting and wholesome dish that captures the essence of enchiladas in a delightful casserole form.

Crock Pot Chicken Enchilada Casserole


  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 can (10 oz) red enchilada sauce
  • 1 can (4 oz) diced green chilies
  • 1 cup diced onion
  • 1 cup diced bell peppers (a mix of colors)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup reduced-fat shredded Mexican cheese blend
  • 8 small whole wheat tortillas (6-inch diameter)
  • Fresh cilantro, chopped (for garnish)
  • Non-stick cooking spray


  1. Prepare the Crock Pot:
    • Lightly coat the inside of your slow cooker with non-stick cooking spray.
  2. Layer the Ingredients:
    • In a bowl, mix together shredded chicken, diced onion, diced bell peppers, black beans, corn, cumin, chili powder, salt, and pepper.
    • In the slow cooker, spread a thin layer of enchilada sauce.
    • Place two tortillas at the bottom, overlapping if needed.
    • Add a portion of the chicken mixture over the tortillas.
    • Drizzle enchilada sauce and sprinkle cheese over the chicken layer.
    • Repeat layers, finishing with a layer of cheese on top.
  3. Cook in the Crock Pot:
    • Cook on low for 4-6 hours or until the cheese is melted, and the casserole is heated through.
  4. Serve:
    • Carefully scoop servings from the slow cooker.
    • Garnish with fresh cilantro.