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A serving ofSlow Cooker Enchilada Casserole topped with avocado, sour cream, and cilantro on a white plate

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!
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 people
Course: Casserole, Slow Cooker Meals
Cuisine: American, comfort food, Mexican-Inspired, Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

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

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

Method
 

  1. Lightly spray your slow cooker with nonstick spray.
  2. Spread ¼ cup of enchilada sauce on the bottom.
  3. Add a layer of torn corn tortillas to cover the base.
  4. Add a layer of shredded chicken, black beans, corn, chiles, onions, cheese, and taco seasoning (if using).
  5. Drizzle enchilada sauce over the filling.
  6. Repeat layers (tortillas → filling → sauce → cheese) 2–3 more times.
  7. Finish with a layer of tortillas, enchilada sauce, and a final sprinkle of cheese.
  8. Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until bubbly.
  9. Turn off heat and let rest uncovered for 10–15 minutes before serving.
  10. 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.