If you’ve ever had one of those days where cooking sounds like a chore but you still want something that tastes like actual food (not sad leftovers or takeout fries), this one’s for you. It’s got everything you love about chicken enchiladas — the saucy chicken, gooey cheese, and soft tortillas — but no rolling, no baking trays, and definitely no babysitting the oven.
You just layer it, set it, and forget it… until that glorious moment when you lift the lid and it smells like comfort and effort, even though it was mostly just dumping things in a pot.
Where It Comes From
This dish is a slow-cooker spin on the classic Mexican enchiladas, which are typically rolled tortillas filled with meat or beans, drenched in chili sauce, and baked until bubbly. The “casserole” version likely started in American kitchens — where people fell in love with enchiladas but wanted a shortcut. So, yeah, it’s not strictly traditional, but it’s one of those happy fusions that just works.
🍗 Ingredients
For the classic version:
- 1 ½ lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (homemade or store-bought)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tsp salt
- 10 small corn tortillas, cut into strips
- 2 cups shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for topping)
💚 Vegan Option:
Swap chicken for jackfruit or shredded tofu, use vegan cheese, and pick a vegan enchilada sauce (some have chicken stock, so check the label). You can even toss in a handful of diced bell peppers or mushrooms for more texture.
👩🍳 Instructions
- Layer it up:
Spray your crockpot with a little oil or non-stick spray. Add half the enchilada sauce, then place the chicken breasts on top. - Add the good stuff:
Pour in black beans, corn, green chilies, and seasonings. Give it a gentle stir. - Let it cook:
Cover and cook on Low for 6–7 hours or High for about 3–4 hours, until the chicken is tender enough to shred easily. - Shred it:
Take the chicken out, shred it with two forks, and return it to the crockpot. Add the tortilla strips and half the cheese. Stir gently to mix everything up. - Final layer:
Sprinkle the rest of the cheese on top, cover, and cook another 15–20 minutes — just until the cheese melts. - Serve it up:
Scoop it out, top with chopped cilantro, maybe a dollop of sour cream or avocado slices if you’re feeling fancy.
🍴 Good Side Dishes
This casserole is hearty on its own, but if you want a fuller spread, here are a few sides that fit right in:
- Mexican rice or cilantro lime rice
- Refried beans (or black bean dip)
- Tortilla chips with guacamole or salsa fresca
- A crisp green salad with lime vinaigrette
🧊 Storage Tips
- Fridge: Lasts up to 4 days in a sealed container.
- Freezer: Freeze portions for up to 2 months. It reheats surprisingly well — just thaw overnight and warm gently.
- Reheat: Microwave or oven works fine. Add a sprinkle of water or sauce before reheating to keep it from drying out.
🍽️ Nutrition Facts (Per Serving – Approx.)
- Calories: 430
- Protein: 32g
- Carbs: 35g
- Fat: 16g
- Fiber: 6g
- Sugar: 5g
(Vegan version: roughly 390 calories, 25g protein, 33g carbs, 13g fat)
💬 A Little Side Note
I made this the first time when I had leftover tortillas that were on the edge of going stale (you know that stage where they’re just… too floppy to use but you feel guilty tossing them?). I figured the crockpot wouldn’t care — and sure enough, it turned into this soft, saucy, cheesy mess that honestly tasted even better the next day.
So, yeah. Don’t overthink it. Just toss it all in, walk away, and come back to something that smells like you actually tried.
