Crockpot Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole - Shredded chicken, black beans, peppers and onions cooked low and slow in enchilada sauce. These delicious crockpot enchiladas are finished with corn tortillas and cheddar cheese. Serve as an easy family friendly dinner.

This Crockpot Chicken Enchilada Casserole is becoming one of our favorite easy go-to dinners. We like to serve it with sour cream, guacamole and salsa. Not only are these enchiladas delicious, but they are so easy to make.

I'm so excited to share this kid friendly dinner recipe with you. And with only a few simple ingredients, these enchiladas are also a great budget friendly meal. This recipe will serve about 4-6 people depending on everyone's appetite.

Ingredients You Need To Make Slow Cooker Chicken Enchilada Casserole:

Chicken Thighs - You'll need one and a half pounds boneless skinless chicken thighs or breasts.

Red Bell Pepper - Half of a large red bell pepper, or equivalent to about one cup chopped.

Green Bell Pepper - You can use green bell pepper, Anaheim or poblano peppers in this recipe. You'll need about one cup chopped green peppers.

Onion - Half of a large yellow, red or white onion all work great in this recipe.

Garlic Cloves - Fresh garlic is best. You'll need two cloves.

Black Beans - We use black beans in our enchilada casserole, but you can also use pinto beans.

Chicken Broth - Chicken, vegetable or beef broth will all work fine in this recipe. We use one cup of broth.

Oil - Avocado or olive oil to fry the peppers and onions in and to make the enchilada sauce.

Tomato Paste - Tomato paste is used for the enchilada sauce. If you don't have tomato paste, use double the amount in tomato sauce.

All-Purpose Flour - We use flour to thicken the enchilada sauce.

Corn Tortillas - You can use your favorite corn tortillas. You'll need about 10 with each tortilla cut into six triangles.

Cheddar Cheese - Use your favorite cheddar cheese, we normally use a quality sharp cheddar.

Seasonings - Chili Powder, Salt, Black Pepper, Cumin, Oregano, Garlic Powder.

How To Make Crockpot Chicken Enchilada Casserole:

In a large skillet over medium heat (or in an instant pot on sear), add oil and peppers and onions. Cook until tender. Add garlic and cook another minute. Stir in flour and all of the seasonings. Stir in tomato paste. Slowly pour in chicken broth while whisking frequently. Cook over a low simmer until sauce thickens.

Add chicken thighs to the bottom of your slow cooker. Pour black beans over the chicken. Pour enchilada sauce over chicken and beans. Cook on low for 6-7 hours or on high for 3-4 hours.

When done, shred chicken with two forks or tongs. Sprinkle half of the corn tortillas into the enchiladas and stir to combine. Sprinkle the rest on top followed by cheddar cheese. Cover and cook for another 20 minutes until cheese is melted.

Serve with your favorite toppings like sour cream, chopped cilantro and hot sauce. Enjoy!

Mexican Side Dish Recipes:

• Best Spicy Salsa Recipe
• Best Homemade Guacamole
• Mexican Rice
• Instant Pot Mexican Refried Beans
• Jalapeño Corn Cake

Tools To Have On Hand For This Recipe:

• Slow Cooker/Crockpot - To cook your enchiladas in.
• Cutting Board - Prepping the onions and peppers. 
• Chef Knife - Prepping the onions and peppers. 
• Measuring Spoons and Cups - To properly measure all of your ingredients. 
• Skillet - To cook the enchilada sauce/peppers/onions.

More Favorite Enchilada Recipes:

• Chicken Mole Enchiladas
• Ground Beef Enchiladas
• Sour Cream Chicken Enchiladas
• Shredded Chicken Enchiladas