Can I make this crockpot chicken enchilada casserole ahead of time?

Yes—but finish it strategically. Cook the chicken in the enchilada sauce and shred it, then stop there and refrigerate. Add the tortillas, beans, and cheese only when you’re ready to finish cooking. This keeps the tortillas from over-absorbing liquid and turning mushy before serving.

Do I have to shred the chicken, or can I cube it?

Shredding is the right move here. Cubed chicken stays dense and doesn’t integrate with the sauce, which leads to uneven bites. When shredded, the chicken absorbs the enchilada sauce and binds with the tortillas and cheese, giving the casserole its cohesive texture.

Why is my casserole watery, and how do I fix it?

This happens when the sauce wasn’t thick enough before going into the slow cooker or when the tortillas went in too early. The fix is simple: remove the lid and cook on high for an extra 20–30 minutes to let excess moisture evaporate. For next time, make sure the sauce coats a spoon before pouring it over the chicken.

Can I use store-bought enchilada sauce instead of homemade?

You can, but consistency matters more than brand. Many store-bought sauces are thin, which leads to a loose casserole. Simmer the sauce on the stovetop for a few minutes to reduce and thicken it before adding it to the crockpot so it behaves like the homemade version in this recipe.

Is this freezer-friendly after cooking or better fresh?

It’s best enjoyed fresh or refrigerated for up to four days. Freezing changes the texture of the tortillas and makes the casserole grainy when reheated. If freezing is necessary, freeze only the shredded chicken in sauce, then assemble fresh with tortillas and cheese when ready to cook.

Ultimate Easy Crockpot Chicken Enchilada Casserole

Description

A saucy, scoopable crockpot chicken enchilada casserole made with tender shredded chicken, enchilada sauce, black beans, tortillas, and melted cheese. Built for comfort, easy prep, and reliable results.

Ingredients

Scale

1.5 lbs chicken breasts
2 cups enchilada sauce
8 grain free tortillas, cut into 1–2 inch squares
1 can black beans, drained and rinsed
1 cup shredded cheddar cheese
Chopped cilantro, for serving
Plain Greek yogurt or sour cream, for serving
1 tbsp chili powder
1.5 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
0.5 tsp salt
Pinch cayenne
2 tbsp tomato paste
2 cups chicken broth
1 tbsp arrowroot powder
3 tbsp water

Cook Mode Keep your screen awake while you cook

Instructions

Prepare the enchilada sauce by heating tomato paste and spices in a saucepan until fragrant.
Whisk in the chicken broth until smooth and gently simmer.
Stir together arrowroot powder and water, then whisk into the sauce until thickened.
Place chicken breasts in the slow cooker and pour the enchilada sauce over them.
Cook on low until the chicken is tender and easily shredded.
Shred the chicken directly in the slow cooker.
Fold in tortilla pieces, black beans, and half of the cheese.
Smooth the mixture and sprinkle the remaining cheese on top.
Cover and cook until the cheese is melted and the casserole is set.
Serve warm with cilantro and sour cream if desired.

Notes

Boneless skinless chicken thighs can be used instead of breasts for a richer texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently to maintain texture.

Prep Time: 5 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 436
Sugar: 8
Sodium: 1752
Fat: 13
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 44
Fiber: 13
Protein: 36
Cholesterol: 93