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+ servings

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
Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Course Main Dish
Cuisine Mexican
Servings 8 Servings
Calories 453 kcal


  • 3 cups cooked chicken cubed
  • 4 cups shredded Mexican Mix cheese divided
  • 3 10 oz cans enchilada sauce
  • 10 whole flour tortilla
  • 15 oz can black beans
  • 15 oz can Fiesta Corn
  • 3.8 oz can sliced black olives
  • 1 small onion diced
  • 2 cloves garlic minced
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • ½ teaspoon cumin
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  • Sauté the onion in 1 tablespoon oil until translucent.
  • Add garlic to the pan and sauté for 1 minute longer.
  • Add 2 can of enchilada sauce and the cooked chicken to the pan.
  • Simmer the chicken in the sauce for about five minutes then remove from heat.
  • 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 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 three more times.
  • 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.


Serving: 1Serving | Calories: 453kcal | Carbohydrates: 26g | Protein: 33g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 1503mg | Potassium: 465mg | Fiber: 6g | Sugar: 6g | Vitamin A: 996IU | Vitamin C: 8mg | Calcium: 448mg | Iron: 3mg
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