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You are here: Home / Food / Crock Pot Chicken Enchilada Casserole

by Stacy  12 Comments

Crock Pot Chicken Enchilada Casserole

I think I enjoy Fix and Forget Friday as much as you guys do. It seems these days my schedule is totally full. It’s nice to have a meal in the crock pot so that I know when I get home dinner is ready to go…..as long as I have remembered to turn the crock pot on. In my defense, that only happened ONCE. And maybe it wasn’t even my fault. Maybe the cord somehow wiggled itself out of the outlet. It could happen. Today we’re making Crock Pot Chicken Enchilada Casserole. Yum! Barry gave this a 9 out of 10 (and that’s impressive ladies. Usually I only get an 8). Barry saves his 10 for Tiramisu and Berryhill Baja Grill in Texas.

You’ll need cooked, ground chicken, corn tortillas, chopped green chilies, cooked Great Northern beans, shredded cheese and chicken broth. If you would prefer, you could use cooked ground turkey…..but then the recipe would be called Turkey Enchilada Casserole. Or you could really go wild and use cooked ground beef….and then they would be called???? Pop quiz.

First, realize that it’s dark in your kitchen and you forgot to use the flash. Ummmmm, oops? Then grease your crock. I used olive oil, but you could use butter or something similar. Layer three tortillas on the bottom of your crock. You’ll have to overlap them a bit.

Top the tortillas with half of the chicken, 1/3 of the chilies, half of the beans, and ½ cup of cheese. It is just me or is layering things totally fun? That’s my favorite part about Lasagna. Actually no. My favorite part about Lasagna is eating it. I believe in honesty. It’s the best policy.

Pour half of the broth over the first layer. It’s going to give us some moisture so the casserole isn’t dry. Dry casseroles are the pits…..sorta like Christmas fruit cake. They last forever and you can kill someone if you throw it directly at their head.

After the broth, put down another three tortillas and the rest of the meat and beans, 1/3 of the chilies, and another ½ cup of cheese. Top this layer with the last three tortillas, the rest of the chilies and the remaining cheese. Over the top, put the rest of the chicken broth. Pretty easy stuff, right? Now your casserole is assembled.

Man, these pictures are really dark. I could have used Photoshop to fix them, but I’ll be honest……Photoshop scares me. Turn it to low and let it cook for 6 hours. We don’t have to go with 8 hours because the meat is already cooked.

Another cell phone photo.

After six hours, your dinner is ready! You’ll need to add a vegetable, but that’s usually the easy part. I made this for Barry when I was going to be gone, teaching a class. Here is his review:

Ummmmm…yummy?  How else can I review it?  I’m the husband who gets a home-cooked meal, prepared for me when I arrive from work and it is stinkin’ delicious.  So…is “stinkin’ delicious” a good enough review in man terms?  Okay, in a bit more detail, here are my thoughts.  It was NOT dry and had a good mix of flavors.  I debated putting some salsa on top, which would be totally appropriate, but then I just kept eating it without the salsa and was more than satisfied.  It was not very spicy, so if you’re looking for some kick, break out a jar of jalapenos and they would add some nice warmth to it.  But I bet you’ll do what I did and just eat it while you think of the various toppings you could add to change it up for when there are leftovers – if there are any.

Print Recipe

Crock Pot Chicken Enchilada Casserole

Prep Time20 minutes mins
Cook Time6 hours hrs
Course: Main Course
Cuisine: American, Mexican
Servings: 8 servings

Ingredients

  • 9 6" corn tortillas
  • 1 lb ground chicken, cooked
  • 2 4.5 oz cans chopped, green chilies
  • 3 cups great northern beans, cooked
  • 2 cups shredded cheddar (or Mexican blend) cheese
  • 1/2 cup chicken broth
  • salsa or sour cream for topping/serving

Instructions

  • In a greased 4 quart crock, layer three tortillas, overlapping as necessary.
  • On top of the tortillas put ½ of the ground chicken, 1/3 of the chilies, ½ of the beans, and ½ cup cheese.
  • Pour ¼ cup of chicken broth over this layer.
  • Add three more tortillas, the rest of the chicken and beans, 1/3 of the chilies, and another ½ cup cheese.
  • Put your last layer of tortillas on top with the rest of the chilies and cheese.
  • Pour the remaining ¼ cup of chicken broth over the top.
  • Cover and cook on low for 6 hours.
  • Serve with salsa and sour cream, if desired.

Note from Stacy: there were leftovers. 🙂 I found the re-heated leftovers to be a tad bit dry. I fixed that with salsa and sour cream on top the next day. 

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Cynthia says

    September 26, 2011 at 8:27 pm

    Yeah, I’m behind in ready this, but that is okay. I made “My Brother’s Chicken Tacos” by Ree Drummond, and it called for corn tortillas, I have some left over, now I know what I’ll do with them!

    thanks Stacy!!!

    Reply
    • Stacy says

      September 26, 2011 at 9:21 pm

      Ha, ha! That’s what mine were leftover from. 🙂

      Reply
  2. Angela Tuell says

    September 23, 2011 at 5:11 pm

    I am lovin’ these crock pot recipes Stacy! Enchilladas are tough for us because we are casein and gluten free but I think I have an idea to make this one work.

    Reply
    • Stacy says

      September 23, 2011 at 8:21 pm

      I’m glad you’re enjoying them. I’m having a BLAST! 🙂

      Reply
  3. Dianne@Baking4Six says

    September 23, 2011 at 11:44 am

    Stacy – try picnik.com for photo-editing. I can help you, if you’d like.- message me. It only takes one or two clicks to download the picture. Then, one click to lighten it and it’s free. 🙂

    of course, you have Barry to help you, too — Hi Barry!

    Reply
    • Stacy says

      September 23, 2011 at 1:52 pm

      Yeah, yeah……Barry loves Photoshop. 🙂 I’m just a chicken.

      Reply
  4. Nicole says

    September 23, 2011 at 11:08 am

    Looks very yummy! Been enjoying your Fix and Forget recipes mostly because they contain ‘wholesome’ ingredients. So many of the crockpot cookbooks call for can condensed ‘cream of…’ soups and such (however, I now know how to make my own condensed soup thanks to you). Anyway, I am in search of a smaller crockpot that doesn’t cook the life out of the food even when it’s on low like my 6 qt. Cuisinart one does. I noticed you have a Hamilton Beach in your photo. Would you recommend that one?

    Reply
    • Stacy says

      September 23, 2011 at 1:54 pm

      I love my Hamilton Beach set! I got it last year for Christmas. It’s a base with three different sized crocks: 2, 4, and 6. That lets me use whatever size works for different recipes. And they nest, so they store easily. 🙂
      Here is the exact one I received, but mine is the white set: http://www.amazon.com/gp/product/B000R8A1OK/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=stamakcen-20&linkCode=as2&camp=217145&creative=399377&creativeASIN=B000R8A1OK

      Reply
  5. Rebecca says

    September 23, 2011 at 10:23 am

    Could pinto beans be used instead of the bean you used??

    Reply
    • Stacy says

      September 23, 2011 at 1:55 pm

      Sure! I think any type of bean would work. 🙂

      Reply
  6. Brandy says

    September 23, 2011 at 6:50 am

    How do you think this would work with flour tortillas? I was planning chicken enchiladas, but this is really tempting. 🙂

    Reply
    • Stacy says

      September 23, 2011 at 7:11 am

      I’d think it would be just fine. 🙂

      Reply


Hello! I’m Stacy!

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