Crockpot Chicken Enchilada Casserole

  • Easy
  • 6 Hours 10 Minutes
  • 14 Ingredients
  • 8 Steps



16 g


30 g


34 g


5 g



Serving Size

435 g


  • 6g olive oil
  • 140g onion
  • 15g garlic, minced
  • 1tsp cumin
  • 1tsp salt
  • 16oz enchilada sauce (red or green)
  • 275g black beans, rinsed and drained
  • 4oz can green chiles
  • 60g sour cream
  • 19oz boneless skinless chicken breast
  • 120g corn tortillas (about 4 taco sized)
  • 4oz shredded cheese
  • 30g olives
  • Optional: Cilantro, jalapeno and avocado for garnish
Crockpot Chicken Enchilada Casserole

In the winter months I am all about quick and easy meals. Aside from sautéing the onions, this is a “dump” recipe, which means you can pretty much just dump all the ingredients in and have a winning meal 6 hours later.

While I love enchiladas, they are a lot of work. This deconstructed casserole version makes it easy to get all the same flavors and textures without the added time in the kitchen! This is very customizable too.

You can swap for chicken thighs, go for a red or a green enchilada sauce, and add any topping you like. I’ve frozen this recipe into single serve portions and it reheats nicely, so if you need a meal prep item for later, this is it!


  1. In a pan over medium heat, saute the onions in olive oil about 5 minutes, add garlic, cumin and salt and cook another 1-2 minutes. Set aside.
  2. In a crockpot add the enchilada sauce, black beans, green chiles, sour cream and stir.
  3. Add the chicken breasts and nestle into the sauce.
  4. Cook on low for 6 hours.
  5. Shred the chicken inside the crockpot with two forks.
  6. Cut up the tortillas into strips and lay on the top of the chicken mixture.
  7. Sprinkle the cheese over the top. Cook for 30 minutes to melt cheese and soften the tortillas.
  8. Sprinkle the olives over the top along with some cilantro and serve!
  1. Christi  Avatar

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