When weeknights get chaotic and you still want a warm, delicious dinner on the table, this Chicken Enchilada Crock Pot Meal is the answer. It’s rich, cheesy, and filled with bold Tex-Mex flavor — all made with minimal prep in your slow cooker.
Whether you’re meal prepping for the week or looking for a cozy dish to impress on a casual date night, this recipe checks every box. It’s perfect for gluten-free and dairy-free slow cooker dinners, and you can easily adapt it to your family’s taste or dietary needs.
🌯 Why You’ll Love This Easy Crockpot Enchilada Meal
- ✅ Dump-and-go convenience: Just toss in the ingredients and let the slow cooker do the work.
- ✅ Family-friendly: It’s packed with flavor but mild enough for picky eaters.
- ✅ Versatile: Use fresh or canned chicken, and swap out toppings to keep it fun.
- ✅ Meal prep win: Add it to your list of weekly Crockpot meals — it reheats beautifully!
This dish belongs on every list of easy Crockpot meal recipes, especially if you’re short on time but still want something that feels homemade.
🛒 Ingredients You’ll Need
Here’s what makes this enchilada dinner so irresistibly easy:
- Shredded cooked chicken (fresh, rotisserie, or canned — yes, even Crockpot recipes with canned chicken work perfectly here!)
- Enchilada sauce – store-bought or homemade
- Black beans
- Corn kernels
- Chopped onion
- Chopped green chilies (optional for a kick)
- Taco seasoning
- Corn tortillas, cut into strips
- Shredded cheese – or dairy-free cheese for a lactose-free version
🥣 How To Make Chicken Enchiladas In The Crockpot
This is one of those on-the-go Crockpot meals that feels like a warm hug at the end of a long day.
- Layer the ingredients: Start with a bit of enchilada sauce on the bottom of the slow cooker.
- Add half of the tortillas, half of the chicken, beans, corn, onion, seasoning, and cheese.
- Repeat layers and top with remaining enchilada sauce and cheese.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Let rest 15 minutes, slice, and serve warm!
Serve with a side of guacamole, chopped cilantro, or a dollop of sour cream. You just created a no-fuss dinner that tastes like you’ve been in the kitchen for hours.
💡 Pro Tips from Chef Lena
- 🧀 Going dairy-free? Use shredded dairy-free cheddar or skip cheese and top with avocado.
- 🥄 Want extra creaminess? Add a scoop of sour cream or Greek yogurt after cooking.
- 🫓 No tortillas? Try layering with crushed tortilla chips instead!
This one is going to become a regular in your dinner easy Crockpot rotation.
❓FAQ: Your Chicken Enchilada Questions, Answered
Can I use canned chicken in this recipe?
Absolutely! This is one of our favorite crockpot recipes with canned chicken because it’s fast and flavorful.
Is this recipe gluten-free?
Yes — just make sure your tortillas and enchilada sauce are certified gluten-free.
Can I freeze the leftovers?
Yes. Let it cool completely, then store in airtight containers for up to 2 months. Perfect for reheating on another busy night.
❤️ Final Thoughts
The Chicken Enchilada Crock Pot Meal is more than just a dish — it’s a comfort classic, a time-saver, and a family favorite all rolled into one cheesy, hearty, satisfying bite.
Whether it’s for date night crockpot dinners or a grab-and-go meal before soccer practice, you’ll want to bookmark this one.
✍️ Written by: Chef Lena Taylor
For more easy, feel-good meals, visit www.ComfortFoodLite.com
Chicken Enchilada Crock Pot Meal: Your Next Easy Dinner Hero
Ingredients
- 2 cups cooked shredded chicken fresh, rotisserie, or canned
- 1 can enchilada sauce 15 oz
- 1 can black beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 small onion chopped
- 1 can chopped green chilies optional
- 1 packet taco seasoning
- 6 corn tortillas cut into strips
- 1½ cups shredded cheese or dairy-free alternative
Instructions
- 1. Spread a thin layer of enchilada sauce on the bottom of your slow cooker.
- 2. Layer half of the tortilla strips, then half of the chicken, beans, corn, onion, green chilies, taco seasoning, and cheese.
- 3. Repeat with remaining ingredients.
- 4. Top with remaining enchilada sauce and cheese.
- 5. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- 6. Let rest 15 minutes before serving. Top with desired garnishes.
