The Best Ever Slow Cooker Enchilada Casserole – Cheesy, Saucy, and So Easy!
This slow cooker enchilada casserole is a cheesy, saucy, dump-and-go dinner that’s perfect for busy weeknights. With layers of tender chicken, beans, corn, tortillas, and melted cheese, it’s a comforting meal the whole family will love, no tortilla rolling required!
Equipment
- 1 Slow Cooker (6 qt) For layering and cooking casserole
- 1 Mixing Bowl (optional) For prepping filling ingredients
- 1 Knife & Cutting Board To chop garnishes or tortillas
Ingredients
- 10 –12 small corn tortillas torn or cut into halves
- 3 cups cooked shredded chicken
- 2 cups shredded cheese cheddar + Monterey Jack recommended
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn frozen or canned, drained
- 1 can 10 oz diced green chiles (optional)
- 2 cans 10 oz each red enchilada sauce
- ½ cup chopped onion optional
- 1 tbsp taco seasoning optional
- Fresh cilantro for garnish
- Sour cream or avocado for serving
Instructions
- Lightly spray your slow cooker with nonstick spray.
- Spread ¼ cup of enchilada sauce on the bottom.
- Add a layer of torn corn tortillas to cover the base.
- Add a layer of shredded chicken, black beans, corn, chiles, onions, cheese, and taco seasoning (if using).
- Drizzle enchilada sauce over the filling.
- Repeat layers (tortillas → filling → sauce → cheese) 2–3 more times.
- Finish with a layer of tortillas, enchilada sauce, and a final sprinkle of cheese.
- Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until bubbly.
- Turn off heat and let rest uncovered for 10–15 minutes before serving.
- Garnish with sour cream, cilantro, and avocado if desired.
Notes
- Make it vegetarian: Skip the chicken and add sautéed mushrooms or zucchini.
- Add heat: Mix jalapeños or chipotle sauce into the layers.
- Store & Freeze: Keeps for 4 days in the fridge or 3 months in the freezer.