Crockpot Chicken Enchiladas
This easy Chicken Enchilada Casserole with tortillas, black beans, and melty cheese is the ultimate weeknight comfort food! Packed with protein and layered with Mexican-inspired flavor, it’s family-friendly, meal prep–approved, and comes together in under an hour.
Creator: Leslie Stokes
If there’s one meal that always wins at my house, it’s enchiladas. But let’s be real—rolling tortillas, filling them, layering them in a pan, and covering everything with sauce can be a little much on a busy weeknight. That’s where this Crockpot Chicken Enchilada comes in. Think of it as enchiladas made easy, with all the flavors you crave but way less effort.
This recipe is the perfect combination of hearty, cheesy, and comforting while still being balanced enough to fit into a healthy weeknight routine. It’s got lean chicken for protein, black beans for fiber, tortillas for that classic enchilada texture, and plenty of sauce and cheese to tie it all together. It’s one of those meals that feels indulgent but doesn’t derail your goals.
Why I love this recipe
Family-friendly: My kids devour this every time. It’s mild enough for picky eaters, but you can spice it up with jalapeños or hot sauce for the adults.
One-dish wonder: No rolling, no fuss. Just chop, mix, bake, and dinner is done.
Balanced meal: Between the chicken, beans, and tortillas, you’ve got protein, carbs, and fiber all working together in one satisfying plate.
Tips for making it your own
Protein swaps: Ground turkey, shredded rotisserie chicken, or even plant-based crumbles work if you don’t have chicken thighs on hand.
Cheese choices: Monterey Jack melts beautifully, but a sharp cheddar adds a little bite. Mix it up depending on what’s in your fridge.
Extra veggies: Add sautéed bell peppers, corn, or zucchini to sneak in more nutrition and color.
Spice it up: A dash of chili powder or chipotle peppers in the sauce gives this casserole a smoky kick.
How to serve
This casserole is filling on its own, but I love adding fresh toppings at the table. A little sliced avocado, a dollop of sour cream, or a sprinkle of cilantro takes it to the next level. For a full spread, pair it with cilantro lime rice or a crunchy green salad with lime dressing.
Green Enchilada Variation
If you’re more of a verde enchilada fan, this casserole easily transforms into a bright and zesty green version. Simply swap the red enchilada sauce for green enchilada sauce (homemade or store-bought works great). For a little extra creaminess, stir in a spoonful of Greek yogurt or sour cream to balance the tang.
To keep things fresh, replace the black beans with white beans (like cannellini or great northern beans) and add 1 cup of corn kernels—either frozen, canned, or fresh off the cob in summer. The sweet pops of corn paired with creamy white beans and green sauce give this casserole a totally different vibe, almost like a Mexican-inspired white chili but baked into cheesy, bubbly goodness.
Top it off with pepper jack or mozzarella cheese for that melty finish, then garnish with cilantro, avocado slices, or even a squeeze of lime juice to brighten it up.
Meal prep + leftovers
One of my favorite things about this recipe is how well it reheats. Store it in airtight containers in the fridge for 3–4 days and you’ve got ready-to-go lunches or another easy dinner later in the week. You can also freeze individual portions for busy nights.
If you’re someone who meal preps, this casserole checks all the boxes: protein-packed, balanced, and family-approved. It’s the kind of recipe that makes you feel like you’re eating comfort food while still fueling your body with what it needs.
At the end of the day, recipes like this are why I love sharing easy, healthy spins on classics. You don’t have to give up flavor, and you don’t have to spend hours in the kitchen to get a meal that brings everyone to the table. This Chicken Enchilada Casserole is proof of that—cheesy, cozy, and ready to make your weeknights easier.
Crockpot Enchiladas
Ingredients
- 1 lb boneless skinless chicken thighs or chicken breast
- ½ medium onion chopped
- 2 garlic cloves finely chopped
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 cups enchilada sauce homemade or jarred, 16 oz
- ¼ cup sour cream plus more for serving
- 6 corn tortillas cut into strips
- 1 15 oz can low-sodium black beans, rinsed and drained
- 4 oz shredded cheese Mexican blend, Monterey Jack, or mozzarella — about 1 cup
- Toppings: sliced jalapeños, cilantro and green onions
- white rice for serving if desired
Let's Make It
- Layer the base: Place chicken, onion, garlic, cumin, paprika, and salt in the slow cooker. Add black beans and corn.
- Make the sauce: In a bowl, whisk together enchilada sauce and sour cream. Pour evenly over the chicken mixture.
- Cook: Cover and cook on LOW 4–6 hours or HIGH 2–3 hours, until chicken is fully cooked and tender.
- Shred & mix: Remove chicken, shred with two forks, then return it to the slow cooker with the tortilla strips. Stir everything together so the sauce coats the chicken and tortillas.
- Add cheese: Sprinkle cheese over the top, cover, and let melt for about 5–10 minutes.
- Serve: Scoop into bowls or plates and top with cilantro, jalapeños, avocado, or lime juice.
Nutrition Facts
Nutrition (per serving, based on 6)
Calories: ~325
Protein: 27g
Carbs: 26g
Fat: 12g
Fiber: 6g
Sugar: 3g
