Crock Pot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole is an easy crock pot chicken recipe that you will love. Less work but all your favorite chicken enchilada flavors in an easy casserole.

Crock Pot Recipes that are easy!

Crock pot recipes make me happy. I have fallen in love with cooking in a crock pot. I also love cooking Mexican food. Chicken enchiladas are one of my favorite Mexican recipes.

There is a lot of work that goes into making chicken enchiladas. I found a way to enjoy chicken enchiladas without all that extra work.

Did you know you can make a delicious Crock Pot Chicken Enchilada Casserole recipe in the crock pot that tastes just as good as any homemade chicken enchiladas I have ever made.

If you love chicken enchiladas but hate the time it takes to assemble the enchiladas then this recipe is going to make you do the happy dance for 2 reasons.

The first reason to do the happy dance is that you can put together this Crock Pot Chicken Enchiladas recipe in about 15 minutes.

From start to finish this Crock Pot Chicken Enchilada Casserole goes into the crock pot and is ready to cook. Or you could put it together the night before and have it ready to go the next day for dinner.

Crock Pot Recipes with cooked chicken

The second reason you are going to do the crock pot happy dance is because this recipe calls for cooked chicken. It is a perfect leftover chicken recipe.

Or you could do like I did and pick up a rotisserie chicken and use it to make this Crock Pot Chicken Enchilada Casserole recipe.

Can't get enough of Crock Pot Chicken Recipes? Head over to my Crock Pot Chicken recipes page where you will find links to all of my Crock Pot Chicken recipes.

Because I know you love slow cooker recipes as much as I do head over to my main Slow Cooker Recipes page where you will find links to all my slow cooker recipes. Flour On My Face is the ultimate resource for easy recipes for busy families! Take a look around!

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How to make Crock Pot Chicken Enchilada Casserole

Ingredients

• 1 tablespoon oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups cooked chicken, cubed
• 4 cups shredded Mexican Mix cheese, divided
• 3 10 oz cans enchilada sauce
• 10 flour tortilla
•  15 oz can black beans
• 15 oz can Fiesta Corn
• 3.8 oz can sliced black olives
• ½ teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon cumin

Directions

1. Sauté the onion in 1 tablespoon oil until translucent.
2. Add garlic to the pan and sauté for 1 minute longer.
3. Add 2 cans of enchilada sauce, the cooked chicken, the salt, pepper and cumin to the pan.
4.  Simmer the chicken in the sauce for about five minutes then remove from heat.
5. Grease the bottom of a six quart crock pot with oil.
6. Cover the bottom of the crock pot with about a¼ cup of chicken and enchilada sauce.
7. Lay two tortillas in the bottom of the crock pot.
8.  Layer 1 cup of the chicken and sauce, ¼ cup corn,  ¼ cup black beans, some olives and top with ½ cup of cheese.
9. Repeat three more times.
10. Top last layer with two more tortillas and pour the last can of enchilada sauce over the top.
11. Cook for 4 hours on low.
12. During the last 30 minutes of cooking time sprinkle the remaining 2 cups of cheese over the top and cook until the cheese has melted.
13. Serve with sour cream and homemade Tomatillo Salsa.

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Crock Pot Chicken Enchilada Casserole

Arlene Mobley - Flour On My Face

Skip all the work and make this layered chicken enchilada recipe in your slow cooker. All your favorite chicken enchilada flavors in an easy casserole that almost makes itself.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 19 minutes mins

Course Main Dish

Cuisine Mexican

Servings 8 Servings

Calories 453 kcal

Ingredients  

1x2x3x

• ▢ 1 tablespoon oil
• ▢ 1 small onion (diced)
• ▢ 2 cloves garlic (minced)
• ▢ 3 cups cooked chicken (cubed)
• ▢ 3 cans enchilada sauce (10 oz. cans)
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon cumin
• ▢ 4 cups shredded Mexican Mix cheese (divided)
• ▢ 10 whole flour tortillas (8 inch)
• ▢ 15 oz can black beans (drained and rinsed)
• ▢ 15 oz can Fiesta Corn (drained)
• ▢ 3.8 oz can sliced black olives

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Instructions 

• Sauté the onion in 1 tablespoon oil until translucent.
• Add the minced garlic to the pan and sauté for 1 minute longer.
• Add 2 cans of enchilada sauce, the cooked chicken, the salt, pepper and cumin to the pan.
• Simmer the chicken in the sauce for about five minutes then remove from heat.
• Spray or grease the bottom of a six quart crock pot with oil.
• Cover the bottom of the crock pot with about a¼ cup of chicken and enchilada sauce.
• Lay two tortillas over the sauce in the bottom of the crock pot.
• Layer 1 cup of the chicken and sauce, ¼ cup corn, ¼ cup black beans, some olives and top with ½ cup of cheese.
• Repeat layering three more times or until you run out of the chicken filling.
• Top last layer with two more tortillas and pour the last can of enchilada sauce over the top.
• Cook for 4 hours on low.
• During the last 30 minutes of cooking time sprinkle the remaining 2 cups of cheese over the top and cook until the cheese has melted.
• Serve with sour cream and homemade Tomatillo Salsa.

Nutrition

Serving: 1ServingCalories: 453kcalCarbohydrates: 23gProtein: 31gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 96mgSodium: 1126mgPotassium: 453mgFiber: 5gSugar: 3gVitamin A: 691IUVitamin C: 7mgCalcium: 441mgIron: 2mg

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I served these crock pot chicken enchiladas casserole with sour cream and topped it with some homemade tomatillo salsa I recently canned. Keep an eye out for the recipe.

Want another chicken recipe using a rotisserie chicken? Check out my Rotisserie Chicken Salad recipe below.