Slow Cooker Chicken Enchilada Casserole

3.86 from 14 votes
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This Slow Cooker Chicken Enchilada Casserole will change your life! Throw everything in your slow cooker and in only 3 hours dinner is served.

Not only is this crockpot enchilada casserole recipe delicious the day you make it, but it makes killer leftovers just like our slow cooker honey garlic chicken.

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Finished chicken enchilada casserole in the slow cooker.
Crockpot chicken cacciatore freezer meals logo.

Chicken Enchilada Casserole

Please tell me that your mouth is watering just looking at the photos of this slow cooker chicken enchilada casserole!

It’s true that we love quick and easy recipes here on Fit Foodie Finds. We also LOVE tex-mex recipes. So when we were brainstorming recipes to make in the slow cooker, we knew that we had to make a chicken enchilada casserole recipe.

things we love about this recipe

  • We used minute brown rice instead of regular rice.
  • You have an option to use homemade enchilada sauce or store bought enchilada sauce (we love Frontera Enchilada Sauce).
  • The vegetables in this recipe are super basic. Peppers and onions. However, you are more than welcome to throw in your favorite veggies. More peppers or perhaps some mushrooms? The sky is the limit!
Pouring enchilada sauce into a slow cooker.
  • Chicken breast: chicken breast is affordable and easy to find. Feel free to use chicken breast or chicken thighs for this recipe.
  • Minute rice: we used brown minute rice but feel free to use white, too.
  • Bell peppers: a variety of colors is fun and gives the dish color, but if you can only find green bell peppers, that’s ok.
  • Enchilada sauce: feel free to use homemade enchilada sauce or store bought enchilada sauce.
Enchilada sauce in a jar.

try this

homemade enchilada sauce

If you have all the ingredients at home, try making this homemade enchilada sauce. It’s so flavorful and easy to store in the refrigerator.

Quick Directions

  1. Place all ingredients for the chicken enchilada casserole into your slow cooker. Mix well and make sure chicken and rice are submerged under all wet ingredients.
  2. Cover slow cooker and cook on high for 3-4 hours OR cook on low for 6-8 hours.
  3. When the chicken is fully cooked, remove chicken from the slow cooker and cut into small chunks. Place back into your slow cooker and mix.
  4. Serve with Greek yogurt, avocado, cheese, or any topping of your choice!
Finished slow cooker enchilada casserole.

FAQ

Can I use chicken thighs instead of breasts in this recipe?

Yes, chicken thighs will add a bit more flavor and richness to this recipe.

What other vegetables can I add to this dish?

You can add mushrooms, corn, or any other vegetables that you generally like in your enchiladas.

What goes well with this chicken enchilada casserole?

We love to serve our chicken enchilada casserole with tortilla chips, cheese, and guacamole.

What do I eat with my Slow Cooker Chicken Enchiladas?

The day you make this enchilada bake, I would serve it right out of the slow cooker and top it with some greek yogurt, lime juice, and cilantro. However, you can only eat so much casserole in one week. We’ve brainstormed some other ways you can eat this slow cooker chicken enchilada recipe.

Chicken Enchilada Nachos- On day two or three of meal prepping this enchilada bake, throw some tortilla chips onto a baking sheet and sprinkle your enchilada bake over the top. Sprinkle with cheese and bake at 350ºF for 15-20 minutes!

Chicken Enchilada Casserole Buddha Bowl- Warm up your casserole and serve it next to our pineapple coleslaw and some arugula or kale. Top it with a little cotija cheese and you’re golden!

Chicken Enchilada Casserole Burrito- Are you thinking what I’m thinking? Throw your chicken enchilada casserole into a big tortilla, throw in some cheese, perhaps add a splash of your favorite hot sauce and wrap up a couple burritos for the week.

crock pot

our fav

slow cooker

There is no better kitchen appliance than a slow cooker. If you’re in need of a new slow cooker, we love our Crock Pot.

Storage

Store this enchilada casserole in an airtight container after it is completely cool. You can store it in the refrigerator for up to 5 days.

A bowl of slow cooker chicken enchilada casserole.
3.86 from 14 votes

Slow Cooker Chicken Enchilada Casserole

Throw everything in your slow cooker and in only 2 hours dinner is served. Not only is this recipe delicious the day you make it, but it makes killer leftovers!
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings: 6
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Ingredients 

  • 1.5 lbs. boneless skinless chicken breast
  • 15 oz. canned pinto beans, strained and rinsed
  • 2 cups minute brown rice
  • 1 large green pepper, chopped
  • 1 large yellow pepper, chopped
  • 1/2 large yellow onion, chopped
  • 1 tablespoon minced garlic
  • 3 cups enchilada sauce
  • 1/2 tablespoon Frank’s hot sauce, or apple cider vinegar
  • salt, to taste
  • 1 cup water

Instructions 

  • Place all ingredients for the chicken enchilada casserole into your slow cooker. Mix well and make sure chicken and rice are submerged under all wet ingredients.
  • Cover slow cooker and cook on high for 3-4 hours OR cook on low for 6-8 hours.
  • When the chicken is fully cooked, remove chicken from the slow cooker and cut into small chunks. Place back into your slow cooker and mix.
  • Serve with Greek yogurt, avocado, cheese, or any topping of your choice!

Tips & Notes

  • The spiciness of this dish depends on how spicy your enchilada sauce is.
  • We have only tested this recipe specifically with minute brown rice and no other grains.
  • Feel free to add 1/4 to 1/2 cup of water at the end for a saucier casserole.

Nutrition

Calories: 347 kcal, Carbohydrates: 48 g, Protein: 33 g, Fat: 5 g, Fiber: 9 g, Sugar: 5 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Linley Hanson

Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.

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Sherwood
May 4, 2019 9:16 pm
Recipe Rating :
     

5 stars
I couldn’t find Frontera anything other than salsa, so I took a gamble on Casa Corona enchilada sauce. It only came in 16 oz jars, and I didn’t want leftovers, so I used two full jars. This stuff is so good! Only partly due to laziness am I making this again for my work dinners. One batch lasts me two weeks. I would love to add more vegetables, but I don’t know what. Any suggestions beyond mushrooms?? I’m terribly at improvising and knowing what goes with what…

May 6, 2019 7:09 pm
Reply to  Sherwood

Any kind of potatoes would be super yummy, too!

shmilymom
September 12, 2020 1:21 pm
Reply to  Lee Funke

Corn or hominy

Angela M
May 30, 2022 10:20 pm
Reply to  Sherwood

Vegetables we frequently add to enchiladas that don’t alter the flavor much because they take on a lot of the enchilada sauce flavor: zucchini, yellow neck squash, riced cauliflower, red bell peppers, shredded fresh baby spinach, Corn (really a starch but does offer some fiber), or diced carrots (cut small). The carrot can add a little sweetness but it is minimal and carrots mask well in red sauces. When in doubt cook a small amount of a vegetable in the enchilada sauce and add to a few bites of the leftovers so you can taste test without risking the entire batch.

May 31, 2022 11:10 am
Reply to  Angela M

Great advice, Angela!

Janet
January 28, 2019 10:28 am
Recipe Rating :
     

5 stars
I used the Frontera Enchilada Sauce and instead of Minute Rice I used a mix of quinoa, faro, & millet that I already had in the pantry. I did the same cook time (high for 4 hours) and it turned out FAB.

Only adjustment was adding 1/2 c. extra water!

January 30, 2019 7:23 pm
Reply to  Janet

YAY!! Frontera is my all-time fav! So flavorful <3

Emily
January 16, 2019 9:15 pm

Can’t wait to make this! Could you cut up the chicken before adding to slow cooker to “set it and forget it” and save some steps at the end?

January 18, 2019 10:24 am
Reply to  Emily

Hi! You can do that, but then the chicken chunks will cook much faster than the actual breast!

Victoria
January 8, 2019 11:47 pm
Recipe Rating :
     

2 stars
I made this recipe this evening. I’ve never used minute rice before but bought it for this meal. The rice came out really mushy and everything was pretty bland. I wonder if 2 hours would have been enough vs. the four or using normal brown rice.

January 9, 2019 6:49 am
Reply to  Victoria

Hello! Did you use minute brown rice? Also, a lot of the flavor depends on what enchilada sauce you use, which is why we recommend the Frontera brand!

JESS
January 16, 2019 7:33 pm
Reply to  Victoria
Recipe Rating :
     

2 stars
I had the same issue. I used the correct rice but it was mushy and bland. Tried to spruce it up with cilantro and spices when it was done. I’m going to try the suggestions for meals you can make from this recipe though! I love the idea of including that with the original recipe.

Emily
March 11, 2019 1:57 pm
Reply to  Victoria
Recipe Rating :
     

2 stars
I had the same issue with Minute rice. I cooked the recipe on low for 6-8 hours as stated in the directions. Everything turned out super mushy… the rice, peppers, and onion. Not a fan.

Marilyn
January 8, 2019 7:24 am

CORRECTION NEEDED:
In two of the paragraphs describing this recipe you say “in only 2 hours dinner is served”. However, the recipe says “3-4 on high, or 6-8 hours on low.”
Which is correct?

January 9, 2019 6:55 am
Reply to  Marilyn

Updated it to read “3” hours. Thanks for catching that!

Sherry Peyton
January 7, 2019 6:38 pm

Just a tip. Enchilada sauce such as you described is not “authentic ” in most southwestern recipes there are NO tomatoes or at most one quartered roma tomato. The essence of red sauce (the more accurate term , are the various Chile’s used,

Carol Harsacky
January 7, 2019 5:50 pm

I just saw this recipe, & I plan on making it, but I will need to omit any added salt, & try to find low sodium enchilada sauce & low sodium beans. I have to keep my sodium down because of some health conditions I have.

Suzy
January 7, 2019 12:38 pm

Can you make this using the pressure cooker feature on the instant pot?

January 9, 2019 6:57 am
Reply to  Suzy

Hello! We haven’t tried this yet. If you do it, please report back!

Mmh
January 7, 2019 10:01 am

I have the same question…what happens if you use regular brown rice?

January 9, 2019 6:58 am
Reply to  Mmh

Hello! We have not tested this recipe with regular brown rice. The liquid ratio would need to change for sure and I’m not sure about the cook time!

Jeff fox
January 7, 2019 6:15 am

If I used regular brown rice how much longer for cook time?

January 9, 2019 6:58 am
Reply to  Jeff fox

Hey Jeff! We haven’t tested it with regular brown rice yet!

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