Enchilada casseroles weren't invented in Mexico—they're a 1950s Texas creation when canned sauce met American convenience cooking.
Slow Cooker Enchilada Casserole
Dive into the easiest weeknight delight with our Slow Cooker Enchilada Casserole! This dish layers zesty corn tortillas, savory black beans, and gooey cheese for a scrumptious meal that practically cooks itself. Just toss everything in your slow cooker and let the magic happen—dinner is served with minimal fuss and maximum flavor!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 bell peppers, chopped
- 1 Onion, chopped
- 1/4 water (60 ml)
🥩Meat & Seafood(2)
- 3 chicken breasts
- 3/4 cup chicken broth (180 ml)
🥛Dairy & Eggs(1)
- Reduced fat Mexican cheese blend
🫙Pantry Staples(2)
- 1 can black beans
- 1 tsp olive oil (5 ml)
🧂Spices & Seasonings(1)
- 1 packet taco seasoning
🍯Sauces & Condiments(1)
- 1 can salsa (15 oz) (425 g)
📦Other(1)
- 1 pack low carb tortillas
👨🍳 Instructions
- 1
In your crockpot, combine salsa, olive oil, chicken broth, water, taco seasoning, black beans, onion, and bell peppers.
- 2
Nestle the chicken breasts into the mixture. Slow cook on high for 3-4 hours, until chicken falls apart easily.
- 3
Shred chicken in the crockpot with two forks. If there is a lot of excess liquid, try to ladle out as much as possible.
- 4
Cut low carb tortillas into 1-2 inch squares. Mix into the casserole, with as much cheese as you want. Top with more cheese and cook for another 30 mins.
- 5
Serve with anything else you like - sour cream, rice, avocado, more cheese.
💡 Pro Tips
- ✓Remove excess liquid by tilting the slow cooker insert and using a ladle to extract moisture from the lowest corner - aim to remove 60-80% of visible liquid to prevent soggy tortillas.technique60-80% liquid removal
- ✓Cut tortillas into uniform 1-inch squares rather than 2-inch because smaller pieces absorb liquid faster and create better texture distribution throughout the casserole.technique1-inch squares
- ✓Check chicken internal temperature reaches 165°F at the 3-hour mark before shredding - undercooked chicken won't shred properly and overcooked becomes stringy.timing165°F at 3 hours
- ✓Reserve 1/3 of your cheese for the final 30-minute cook to create a proper melted top layer - cheese added too early dissolves completely into the mixture.timing1/3 cheese reserved
- ✓Use low-moisture mozzarella or Mexican cheese blend instead of fresh cheese because high-moisture cheeses release water and make the casserole watery.ingredient
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Enchilada casseroles weren't invented in Mexico—they're a 1950s Texas creation when canned sauce met American convenience cooking.
Slow Cooker Enchilada Casserole
Dive into the easiest weeknight delight with our Slow Cooker Enchilada Casserole! This dish layers zesty corn tortillas, savory black beans, and gooey cheese for a scrumptious meal that practically cooks itself. Just toss everything in your slow cooker and let the magic happen—dinner is served with minimal fuss and maximum flavor!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 bell peppers, chopped
- 1 Onion, chopped
- 1/4 water (60 ml)
🥩Meat & Seafood(2)
- 3 chicken breasts
- 3/4 cup chicken broth (180 ml)
🥛Dairy & Eggs(1)
- Reduced fat Mexican cheese blend
🫙Pantry Staples(2)
- 1 can black beans
- 1 tsp olive oil (5 ml)
🧂Spices & Seasonings(1)
- 1 packet taco seasoning
🍯Sauces & Condiments(1)
- 1 can salsa (15 oz) (425 g)
📦Other(1)
- 1 pack low carb tortillas
👨🍳 Instructions
- 1
In your crockpot, combine salsa, olive oil, chicken broth, water, taco seasoning, black beans, onion, and bell peppers.
- 2
Nestle the chicken breasts into the mixture. Slow cook on high for 3-4 hours, until chicken falls apart easily.
- 3
Shred chicken in the crockpot with two forks. If there is a lot of excess liquid, try to ladle out as much as possible.
- 4
Cut low carb tortillas into 1-2 inch squares. Mix into the casserole, with as much cheese as you want. Top with more cheese and cook for another 30 mins.
- 5
Serve with anything else you like - sour cream, rice, avocado, more cheese.
💡 Pro Tips
- ✓Remove excess liquid by tilting the slow cooker insert and using a ladle to extract moisture from the lowest corner - aim to remove 60-80% of visible liquid to prevent soggy tortillas.technique60-80% liquid removal
- ✓Cut tortillas into uniform 1-inch squares rather than 2-inch because smaller pieces absorb liquid faster and create better texture distribution throughout the casserole.technique1-inch squares
- ✓Check chicken internal temperature reaches 165°F at the 3-hour mark before shredding - undercooked chicken won't shred properly and overcooked becomes stringy.timing165°F at 3 hours
- ✓Reserve 1/3 of your cheese for the final 30-minute cook to create a proper melted top layer - cheese added too early dissolves completely into the mixture.timing1/3 cheese reserved
- ✓Use low-moisture mozzarella or Mexican cheese blend instead of fresh cheese because high-moisture cheeses release water and make the casserole watery.ingredient