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crock pot chicken enchilada casserole topped with sour cream and cilantro in a bowl with a fork
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Crock-Pot Chicken Enchilada Casserole

This Crock-Pot Chicken Enchilada Casserole is a delicious and easy one-pot meal made with enchilada sauce, tender chicken, black beans, shredded cheese, and tortillas. With simple ingredients and easy steps, this is a recipe you will be making over and over again! 
Course Dinner
Cuisine Mexican
Diet Gluten Free
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 people
Calories 436kcal
Author Mary Smith

Equipment

Ingredients

  • 1.5 lbs chicken breasts
  • 2 cups enchilada sauce see recipe below for homemade
  • 8 grain free tortillas I used Siete Cassava Tortillas, cut into 1-2 inch squares
  • 1 can black beans drained and rinsed
  • 1 cup shredded cheddar cheese use dairy free shreds if desired
  • chopped cilantro for serving
  • plain Greek yogurt or sour cream for serving

Enchilada Sauce

Instructions

  • To make the enchilada sauce, heat a medium-sized pot over medium heat.
  • Add in the tomato paste and spices and whisk until fragrant.
  • Pour in the broth and whisk until smooth over medium heat.
  • Combine the arrowroot powder and water in a small bowl and whisk to combine.
  • Pour it into the sauce and continue whisking over medium heat while it bubbles and begin to thicken. Set aside.
  • Add the chicken breasts to the bottom of the crock pot. Pour the enchilada sauce over top.
  • Cook on low for 6-7 hours or high for 3-4 hours.
  • Shred the chicken in the pot.
  • Add in the cut up tortillas, black beans, and half the cheese and stir. Flatten the mixture then add the rest of the cheese on top. Cover and continue to cook on high for another 30 minutes.
  • Serve topped with fresh cilantro and sour cream, if desired. Enjoy!

Notes

Expert Tips

  • Meat Alternatives: You can also use boneless, skinless chicken thighs, cooked ground beef, ground turkey, ground chicken, or even cubes of steak. 
  • Crock-Pot Chicken for Enchiladas: If you don’t want to make the full casserole, this is a super easy way to make chicken for enchiladas! Complete steps 1-8 and use the chicken for tacos, burritos, enchiladas, salads, and more!
  • Tortillas: You can use grain-free tortillas, corn tortillas, or even leave out the tortillas and serve these slow cooker chicken enchiladas with tortilla chips!

Serving Tips

  • Toppings: You can serve this crock-pot chicken enchiladas casserole with sour cream, fresh cilantro, black olives, green onions, or whatever your favorite enchilada toppings are! 
  • Side Dishes: I serve this as is, and it is a filling, complete meal. A small side of Spanish rice or a salad would be great if you want a side dish. 

Storage Tips

  • Store leftover slow cooker chicken enchilada casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or larger portions over the stovetop. 

Nutrition

Calories: 436kcal | Carbohydrates: 44g | Protein: 36g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 1752mg | Potassium: 696mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1269IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 3mg