Name: Cheesy Slow Cooker Chicken Enchilada Bake Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Mexican-American
Ingredients: 1 ½ pounds boneless skinless chicken breasts; 2 cups red enchilada sauce (store-bought or homemade); 1 (10 oz) can diced tomatoes with green chilies, drained; 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon garlic powder; Salt and pepper to taste; 1 cup frozen corn (optional); 1 (15 oz) can black beans, drained and rinsed; 8 small corn tortillas, cut into strips; 2 cups shredded Mexican blend cheese; Fresh cilantro, chopped, for garnish; Sliced green onions, for garnish

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If you’re searching for a weeknight dinner that’s equal parts cozy, crowd-pleasing, and bursting with flavor, let me introduce you to my Cheesy Slow Cooker Chicken Enchilada Bake. This dish brings together tender shredded chicken, zesty enchilada sauce, melty cheese, and all your favorite Tex-Mex flavors, all layered up and cooked to perfection in your slow cooker. It’s the kind of meal that makes the house smell incredible and gathers everyone around the table — and with minimal prep, too. Whether you’re a busy parent, a meal-prep fanatic, or just a lover of cheesy comfort food, this one’s bound to find a permanent place in your dinner rotation.

Cheesy Slow Cooker Chicken Enchilada Bake Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Cheesy Slow Cooker Chicken Enchilada Bake is how it relies on simple, everyday ingredients that work together to create something truly irresistible. Each component brings its own special flair, whether it’s extra creaminess, pops of color, or that signature enchilada tang.

Boneless skinless chicken breasts (1 ½ pounds): The heart of the dish, these get incredibly tender and soak up all the flavors from the sauce.
Red enchilada sauce (2 cups): Use your favorite store-bought brand or homemade version for rich, savory depth.
Diced tomatoes with green chilies (1 can, 10 oz, drained): Adds juiciness, mild heat, and a subtle tang that brightens up every bite.
Chili powder (1 teaspoon): Brings smoky, earthy warmth that’s classic in Tex-Mex dishes.
Cumin (1 teaspoon): For that unmistakable Southwestern aroma and a little depth.
Garlic powder (½ teaspoon): Infuses everything with mellow, savory undertones.
Frozen corn (1 cup, optional): Adds sweetness and a little pop of color (totally optional but so tasty).
Black beans (1 can, 15 oz, drained and rinsed): For extra protein, heartiness, and texture.
Corn tortillas (8 small, cut into strips): They soak up all that saucy goodness and help bind the bake together.
Shredded Mexican blend cheese (2 cups): The essential cheesy layer that makes this bake so comforting and gooey.
Salt and pepper to taste: Just a pinch brings all the flavors together perfectly.
Fresh cilantro and sliced green onions (for garnish): Adds freshness and a pop of color for the perfect finishing touch.

How to Make Cheesy Slow Cooker Chicken Enchilada Bake

Step 1: Build Your Flavor Base

Start by laying your boneless skinless chicken breasts in the bottom of the slow cooker. Pour the zesty red enchilada sauce and those tangy diced tomatoes with green chilies right over the top. Sprinkle on the chili powder, cumin, garlic powder, and a good pinch of salt and pepper. This creates a flavorful bath that will infuse the chicken as it slowly cooks. Pop on the lid and let the magic happen — cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is beautifully tender and practically falls apart at the touch of a fork.

Step 2: Shred the Chicken

Once the chicken is cooked through and tender, carefully remove it from the slow cooker (tongs make this easy) and transfer to a plate or cutting board. Shred it into juicy, bite-sized pieces using two forks. Return all that shredded chicken back into the slow cooker, making sure it soaks up every drop of that flavorful sauce. This is what gives Cheesy Slow Cooker Chicken Enchilada Bake its signature richness.

Step 3: Layer in the Good Stuff

Now it’s time for all the fun mix-ins! Stir in the drained and rinsed black beans, optional corn if you’re using it, and the tortilla strips. The tortillas will soften and soak up the sauce, almost like a Mexican lasagna. Give everything a good stir so every bite gets a bit of everything. Then sprinkle the shredded Mexican blend cheese evenly over the top, covering the whole surface in a glorious cheesy blanket.

Step 4: Melt and Finish

Pop the lid back on and let the bake cook on high for another 20 to 30 minutes. This gives the cheese time to melt into a bubbly, golden layer and heats everything through. When the cheese is irresistibly gooey and the edges are bubbling, you know it’s ready. Finish it off with a generous sprinkle of chopped cilantro and sliced green onions for a fresh, colorful flourish.

How to Serve Cheesy Slow Cooker Chicken Enchilada Bake

Garnishes

A big part of what makes Cheesy Slow Cooker Chicken Enchilada Bake so delightful is the finishing touches. I love to pile on fresh cilantro and green onions for color and a burst of herbal freshness. If you want to get extra fancy, add a dollop of sour cream, a few slices of creamy avocado, or a squeeze of lime right before serving. It’s these little extras that make each plate special.

Side Dishes

This bake is hearty enough to be a meal on its own, but it also shines when paired with a few simple sides. Try serving it with a crisp green salad, cilantro-lime rice, or even a scoop of guacamole and warm tortilla chips. If you’re hosting friends, set out a toppings bar with jalapeños, extra cheese, and your favorite salsas to let everyone customize their plate.

Creative Ways to Present

If you’re serving a crowd or looking to impress, try spooning the Cheesy Slow Cooker Chicken Enchilada Bake into individual ramekins or wide-mouthed bowls for a personal touch. Or, serve it family-style straight from the slow cooker for a cozy, help-yourself vibe. Leftovers also make incredible nacho toppings or burrito fillings — just spoon over chips or stuff into tortillas and enjoy a whole new meal!

Make Ahead and Storage

Storing Leftovers

Leftovers of Cheesy Slow Cooker Chicken Enchilada Bake store beautifully, making it a fantastic option for meal prep. Let the bake cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to 4 days, and the flavors only get better as they meld together.

Freezing

This dish freezes wonderfully if you want to save a batch for another busy night. Portion cooled enchilada bake into freezer-safe containers, making sure to press a layer of plastic wrap directly onto the surface to help prevent freezer burn. It’ll hold up well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, simply microwave individual portions until hot, stirring halfway through for even warming. For larger amounts, you can bake covered in a 350°F oven until bubbling, or pop back into the slow cooker on low until heated through. Add a fresh sprinkle of cheese or new garnishes to revive that just-made flavor and presentation.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative and stay extra juicy during slow cooking. Just use an equal amount by weight and follow the recipe as written — you’ll get even richer flavor and tenderness.

What’s the best way to make this dish spicy?

For extra heat, you can use hot enchilada sauce, toss in some sliced jalapeños, or add a dash of cayenne pepper with the spices. If you’re serving a mixed crowd, keep the bake mild and offer hot sauce or chopped chilies on the side.

Can I use flour tortillas instead of corn?

You can, but corn tortillas hold up better and bring authentic flavor and texture to the Cheesy Slow Cooker Chicken Enchilada Bake. Flour tortillas will become softer and may break down more, but they still taste great if that’s what you have on hand.

Is this recipe gluten-free?

It absolutely can be! Just make sure your corn tortillas are certified gluten-free and check the labels on your enchilada sauce and canned goods to avoid hidden gluten. The rest of the ingredients are naturally gluten-free.

Can I prepare Cheesy Slow Cooker Chicken Enchilada Bake in advance?

Yes, you can assemble everything in the slow cooker insert the night before and refrigerate. In the morning, pop it into the slow cooker and cook as directed. It’s a great way to get ahead for busy days or dinner parties.

Final Thoughts

I hope you’re as excited as I am to dig into this Cheesy Slow Cooker Chicken Enchilada Bake. It’s a dish that delivers on big flavor with minimal effort, bringing everyone running to the table. Give it a try the next time you need a comforting, cheesy dinner — and don’t forget to share your favorite twists and toppings!

Cheesy Slow Cooker Chicken Enchilada Bake Recipe

4.5 from 23 reviews

Author: admin
Total Time: 5 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Cheesy Slow Cooker Chicken Enchilada Bake is a flavorful and comforting Mexican-American dish that combines tender shredded chicken, rich enchilada sauce, black beans, corn, and crispy tortilla strips, all topped with melted Mexican blend cheese. Perfect for an easy, hands-off meal, this casserole is slow cooked to perfection, making it a great option for busy weeknights or casual gatherings. Garnished with fresh cilantro and green onions, it’s a family-friendly dish that can be made gluten-free with certified corn tortillas.

Ingredients

Scale

Chicken & Sauce

1 ½ pounds boneless skinless chicken breasts
2 cups red enchilada sauce (store-bought or homemade)
1 (10 oz) can diced tomatoes with green chilies, drained
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste

Vegetables & Beans

1 cup frozen corn (optional)
1 (15 oz) can black beans, drained and rinsed

Toppings & Garnish

8 small corn tortillas, cut into strips
2 cups shredded Mexican blend cheese
Fresh cilantro, chopped, for garnish
Sliced green onions, for garnish

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Instructions

Prepare the slow cooker base: Place the boneless skinless chicken breasts in the bottom of the slow cooker. Pour in the red enchilada sauce along with the drained diced tomatoes with green chilies. Sprinkle in the chili powder, cumin, garlic powder, and season with salt and pepper. Stir gently to combine the spices with the sauce and chicken.
Slow cook the chicken: Cover the slow cooker and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours. The chicken should be tender and fully cooked through.
Shred the chicken: Remove the chicken breasts from the slow cooker and shred them finely using two forks. Return the shredded chicken to the slow cooker and stir to mix with the sauce.
Add beans, corn, and tortillas: Stir in the drained and rinsed black beans and frozen corn, if using. Fold in the strips of corn tortillas thoroughly.
Add cheese and finish cooking: Evenly sprinkle the shredded Mexican blend cheese over the top of the mixture. Cover again and cook on high for an additional 20 to 30 minutes, or until the cheese is completely melted and the dish is heated through.
Serve: Spoon the cheesy chicken enchilada bake into bowls or plates. Garnish with chopped fresh cilantro and sliced green onions for extra flavor and freshness. Serve hot.

Notes

For a spicier dish, add sliced jalapeños to the slow cooker or substitute with a hot enchilada sauce.
Corn tortillas work best to maintain texture in the slow cooker; flour tortillas may become too soft or mushy.
Serve with sour cream, avocado slices, or a squeeze of fresh lime juice for added creaminess and tang.
This recipe can be made gluten-free by using certified gluten-free corn tortillas.
Leftovers store well in the refrigerator for up to 3 days and make a great meal prep option.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican-American