This one’s a total crowd-pleaser. It’s hearty, cheesy, full of smoky flavor, and super easy to throw together in the crockpot.
I’ve made this on busy weeknights, lazy Sundays, and even brought it to a potluck—every time, it’s a hit.
You just layer it, let it cook low and slow, and the result is a warm, melty, comforting dish that tastes like you spent hours on it (you didn’t). Plus, your kitchen will smell amazing all day.
Why I Love This Recipe
I’ve made this for years and it never fails me. It’s a total comfort meal with barely any prep.
- Everything goes into one pot
- It feeds a crowd
- It reheats really well
- Has just enough smoky flavor without being spicy
- You can make it with pantry staples
What You’ll Need
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 can (19 oz) red enchilada sauce
- 1 small yellow onion, diced
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 small corn tortillas, cut into quarters
- 2 cups shredded sharp cheddar cheese
- Optional toppings: sour cream, fresh chopped cilantro, diced avocado
Pro Tips
- Cut the tortillas into quarters so they layer more evenly and don’t clump.
- Use pre-shredded cheese for a faster prep, but hand-shred for best melt.
- Smoked paprika gives it depth—don’t skip it.
- Add jalapeños if you want heat.
- If the sauce looks too thick, splash in a bit of chicken broth.
Tools Required
- Crockpot (6 qt or larger)
- Sharp knife and cutting board
- Can opener
- Mixing spoon
- Cheese grater (if shredding cheese)
- Measuring spoons
Substitutions and Variations
- Swap chicken breasts with thighs for a juicier bite.
- Use pinto beans instead of black beans.
- Add cooked rice to bulk it up.
- Sub Monterey Jack for cheddar if you want it milder.
- Use green enchilada sauce for a tangier twist.
Make Ahead Tips
- Assemble everything in the crockpot insert the night before, cover and refrigerate, then start cooking the next day.
- Shred the cheese and chop the onion in advance and store in zip-top bags.
How to Make Smoky Cheddar Crockpot Chicken Enchilada Casserole
Step 1: Layer the chicken and seasonings
Place 2 large boneless, skinless chicken breasts into the crockpot. Sprinkle with 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
Step 2: Add the veggies and beans
Top the chicken with 1 can (15 oz) black beans (drained), 1 can (15 oz) corn (drained), 1 can (10 oz) diced tomatoes with green chiles, and 1 small yellow onion (diced).
Step 3: Pour in enchilada sauce
Pour in 1 can (19 oz) of red enchilada sauce evenly over the top.
Step 4: Cover and cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and tender.
Step 5: Shred the chicken
Once cooked, use two forks to shred the chicken right in the crockpot, mixing it with the sauce and veggies.
Step 6: Add tortillas and half the cheese
Stir in 6 corn tortillas (cut into quarters) and 1 cup shredded sharp cheddar cheese.
Step 7: Top with more cheese
Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Cover and cook for another 15–20 minutes, just until melted.
Step 8: Serve it up
Scoop into bowls and top with sour cream, chopped cilantro, or avocado if you like.
Servings and Cook Time
Serves: 6
Cook time: 6–7 hours on low or 3–4 hours on high
Prep time: 15 minutes
Macros (per serving, approx.)
- Calories: 430
- Protein: 35g
- Carbs: 30g
- Fat: 20g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Slow cooking gives the chicken time to absorb all the smoky, tangy flavor from the sauce and spices. The tortillas break down just enough to thicken the mixture and create a layered, casserole-style texture. Cheese on top locks in moisture and gives that golden, gooey finish we all love.
Common Mistakes
- Overcooking the chicken: It’ll fall apart, but too long and it gets dry. Check it at 3 hours if using high heat.
- Not draining the beans and corn: Too much liquid waters down the sauce.
- Using too many tortillas: It can make it mushy. Stick to the recipe!
What to Serve With
- A simple green salad with lime vinaigrette
- Tortilla chips and guac
- Cilantro lime rice
- Roasted veggies
- Pickled jalapeños or red onions for extra zing
FAQ
Can I use pre-cooked chicken?
Yes! Use about 3 cups shredded chicken and cut the cook time in half.
Can I freeze leftovers?
Absolutely. Cool completely, portion into containers, and freeze up to 2 months.
Can I use flour tortillas?
You can, but they get a little more gummy than corn.
Can I make this vegetarian?
Yes, skip the chicken and double the beans and corn or add sautéed zucchini or mushrooms.
Leftovers and Storage
Let it cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove. It also freezes great—just portion it out before freezing for easy lunches later.
Conclusion
This smoky cheddar crockpot chicken enchilada casserole is everything you want in a comfort meal: easy, filling, and full of flavor. Whether it’s dinner for the family or meal prep for the week, it’s one you’ll come back to again and again. Try it, tweak it, and don’t forget to leave a comment to let me know how it turned out or ask any questions!