Chicken Enchilada Crock Pot Meal

You catch the smell through the steam vent and suddenly you are starving. That warm, spicy scent hits your nose before you even open the lid. It’s like the whole kitchen is teasing you, making your mouth water like crazy.

You notice the comforting smell of enchilada sauce mingling with black beans and sweet onions. It’s that kinda smell that wraps around you like a cozy blanket on a chilly night. You’re drawn to the kitchen, ready to dive right in.

You recall the moment when you peek inside, spotting the chicken that’s fallen apart perfectly soft. The tender pull of each shredding bit tells you it’s been slow-cooked just right. You feel like you’re about to enjoy the best casserole ever, y’all.

The Truth About Fast Tender Results

• This recipe relies on low and slow cooking, locking in juices for that tender pull you crave.
• Pressure cooker settings help speed up the process without drying out the chicken.
• Using the sealing ring right keeps all that flavor and steam inside, so nothing escapes.
• The broth depth from enchilada sauce and beans keeps everything juicy and full of body.
• Natural release is your friend here—it lets the pressure ease up gently, keeping the meat soft.
• Listen for the valve hiss—that’s your cue to start the natural release phase and patience pays off.

The Complete Shopping Rundown

• 1.5 lbs boneless skinless chicken breasts—go for fresh if you can; that way you know it’s gonna shred great.
• 30 oz enchilada sauce—I dig using El Paso brand because it’s got a good kick and flavor punch.
• 1 can green chiles—adds a little extra heat and that smoky vibe you want.
• 1 can black beans—drained and rinsed, these give it that hearty, filling feel.
• 1 small onion, diced—freshly diced onions do a lot to brighten up the base.
• 1 cup shredded Mexican cheese blend—the more melty the better, trust me on this.
• 8 corn tortillas, cut into strips—gives ya that authentic enchilada texture mixed right in.
• Toppings like fresh cilantro, sliced avocado, Greek yogurt, sour cream, and jalapeños—for that nice cool yet spicy finish.

Grab all these at your neighborhood grocery store and you’re set for the month, maybe! It’s the kinda meal that makes ya wanna invite friends over or just treat yourself midday. Y’all gonna love the way it all comes together, I promise.

The Exact Process From Start to Finish

1. Place the chicken breasts right at the bottom of your crockpot. This forms the juicy base for everything else.
2. Pour the whole enchilada sauce over the chicken. Don’t be shy—get it good and covered.
3. Next up, add the green chiles, black beans, and diced onions evenly on top. This combo gives you that nice layer of flavor and texture.
4. Cover the crockpot and set it to low for 6 to 7 hours or if you’re in a hurry, high for 3 to 4 hours. You want the chicken fully cooked tender pull ready.
5. When done cooking, carefully remove the chicken and shred it with two forks. The meat should pull apart easy, no fuss.
6. Return the shredded chicken to the crockpot and stir in the strips of corn tortillas, mixing it all up so those strips soak in the sauce.
7. Sprinkle shredded Mexican cheese over the top, cover again, and crank the heat to high for about 15 to 20 minutes until the cheese gets all melty and gooey.
8. Serve it warm with your favorite toppings like cilantro, avocado slices, Greek yogurt, sour cream, or those spicy jalapeños for that extra punch.

Quick Tricks That Save Your Time

• Dice the onion while your chicken starts cooking so you’re ready to add it right away.
• Use pre-shredded cheese if you wanna skip that extra step—works just fine.
• Buy canned green chiles and beans that are pre-rinsed to cut down prep time.
• Set your sealing ring on top tight before cooking. It helps the stew keep all that broth depth and pressure inside so it cooks evenly.

Your First Taste After the Wait

The moment you dig in, you notice the chicken is beyond tender, almost melting in your mouth. That slow cook really pays off with that perfect tender pull that feels just right.

The cheesy sauce clings to every bite with a spicy, smoky zip from the enchilada sauce and chiles. It’s like a fiesta on your taste buds, but cozy and comforting at the same time.

The tortilla strips soak in all the flavors but still add a little bite and texture that keeps it from being one-note. The fresh toppings balance everything out—cool avocado and tangy Greek yogurt make it seriously crave-worthy.

How to Store This for Later

• Fridge: Cool down leftovers within two hours. Store in airtight containers and it’ll stay good for about 3 to 4 days.
• Freezer: Portion leftovers before freezing so you can grab just what you need. It freezes well up to 3 months.
• Reheating: Warm it up in the microwave or on the stovetop. Add a splash of water or broth if it seems thick to keep that broth depth alive.
• Meal prep tip: Freeze in single servings with toppings separate, especially creamy stuff like avocado and sour cream so they stay fresh.

The FAQ Section You Actually Need

• Can I use chicken thighs instead of breasts? Yep, chicken thighs work great and might even be juicier for this dish.
• Do I need to soak the corn tortillas first? Nope, cutting into strips and cooking right in the crockpot lets ‘em soften naturally with all the sauce.
• What if I don’t have a crockpot? You can use a pressure cooker but adjust to high pressure for about 20 minutes, then natural release for tenderness.
• Can I make it spicier? Totally, add diced jalapeños or a dash of hot sauce before cooking to suit your heat love.
• Is there a vegetarian version? You bet, just swap chicken for extra beans and maybe some cooked veggies or tofu. Still awesome.
• How do I avoid soggy tortillas? Use them just as the recipe says and add them towards the end. That’ll keep some texture without turnin’ it mushy.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or try Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a perfect tasty snack, plus don’t miss the Easy Marinated Cheese Appetizer with Salami & Green Olives for a flavorful appetizer idea.

Crockpot Chicken Enchilada Casserole Recipe

This crockpot chicken enchilada casserole is the ultimate comfort food—tender shredded chicken, melty cheese, and bold enchilada flavor, all slow cooked to perfection with simple ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soup

Cuisine Mexican

Servings 6 people

Calories 389 kcal

Equipment

• 1 Crockpot or slow cooker

Ingredients

  

Main Ingredients

• 1.5 lbs Boneless skinless chicken breasts fresh if possible
• 30 oz Enchilada sauce El Paso brand
• 1 can Green chiles
• 1 can Black beans drained and rinsed
• 1 small Onion diced
• 1 cup Shredded Mexican cheese blend
• 8 Corn tortillas cut into strips
• Toppings cilantro, avocado, Greek yogurt, sour cream, jalapeños

Instructions

 

Instructions

• Place the chicken breasts right at the bottom of your crockpot. This forms the juicy base for everything else.
• Pour the whole enchilada sauce over the chicken. Don’t be shy—get it good and covered.
• Next up, add the green chiles, black beans, and diced onions evenly on top. This combo gives you that nice layer of flavor and texture.
• Cover the crockpot and set it to low for 6 to 7 hours or high for 3 to 4 hours until the chicken is tender.
• When done cooking, carefully remove the chicken and shred it with two forks.
• Return the shredded chicken to the crockpot and stir in the strips of corn tortillas, mixing everything together.
• Sprinkle shredded Mexican cheese blend over the top, cover again, and cook on high for 15 to 30 minutes until the cheese is melted.
• Serve it warm with your favorite toppings like cilantro, avocado, Greek yogurt, sour cream, or jalapeños.

Notes

Store leftovers in airtight containers. Good for 3-4 days in the fridge or up to 3 months in the freezer. Reheat with a splash of water or broth.