Slow Cooker Chicken Enchilada Stack Casserole

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 4 hrs (High) or 6.5 hrs (Low)
• Total Time: 4 hrs 30 mins (High) or 7 hrs (Low)

Quick Ingredients

• 1.5 lb boneless skinless chicken thighs or breasts (or 3 cups cooked shredded chicken)
• 28 oz enchilada sauce (red or salsa verde), divided
• 1 medium yellow onion, finely chopped, divided
• 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder
• 1¼ tsp kosher salt, ½ tsp black pepper
• 12 corn tortillas (6-inch)
• 15 oz can black beans, drained and rinsed
• 15 oz can corn, drained (or 1½ cups frozen, thawed)
• 12 oz Monterey Jack, shredded (about 3 cups)
• ¼ cup chopped cilantro, plus more for serving; 1 lime, cut into wedges
• Nonstick spray

Do This

• 1) Spray a 5–6 qt slow cooker. If starting with raw chicken, add chicken, half the onion, 1 cup sauce, spices, salt, and pepper. Cook 2.5–3.5 hrs on High or 5–6 hrs on Low.
• 2) Shred chicken in a bowl; moisten with ½ cup sauce. If using pre-cooked chicken, simply mix with spices, ½ cup sauce, salt, and pepper.
• 3) Layer: 3 tortillas, ¼ cup sauce, ⅓ chicken, ⅓ beans, ⅓ corn, some remaining onion, 1 cup cheese. Repeat 2 more times.
• 4) Top with final tortillas, remaining sauce (about ¾–1 cup), and remaining cheese.
• 5) Cook assembled stack 1–1½ hrs on High or 2–2½ hrs on Low, until bubbling and cheese is fully melted.
• 6) Rest 15 minutes, then top with cilantro and a squeeze of lime.
• 7) Scoop to serve; pass extra lime wedges at the table.

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Why You’ll Love This Recipe

• All the flavor of enchiladas without rolling—just layer and let the slow cooker do the work.
• Flexible: use red enchilada sauce for classic vibes or salsa verde for a bright, tangy twist.
• Family-friendly, scoopable casserole with melty Monterey Jack and hearty beans and corn.
• Great for meal prep—leftovers reheat beautifully for quick lunches.

Grocery List

• Produce: 1 medium yellow onion, 1 bunch cilantro, 1 lime
• Dairy: 12 oz Monterey Jack (or Pepper Jack for heat)
• Pantry: 28 oz enchilada sauce (red or salsa verde), 12 corn tortillas, 15 oz black beans, 15 oz corn, chili powder, ground cumin, garlic powder, kosher salt, black pepper, nonstick spray

Full Ingredients

Chicken (choose one method)

• 1.5 lb boneless skinless chicken thighs or breasts or 3 cups cooked shredded chicken
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1¼ tsp kosher salt
• ½ tsp black pepper

Sauce and Veg

• 28 oz enchilada sauce (red) or salsa verde (tomatillo), divided
• 1 medium yellow onion, finely chopped, divided
• 15 oz can black beans, drained and rinsed
• 15 oz can corn, drained (or 1½ cups frozen corn, thawed)

Tortillas and Cheese

• 12 corn tortillas (6-inch)
• 12 oz Monterey Jack, shredded (about 3 cups)

Finish

• ¼ cup chopped fresh cilantro, plus more for garnish
• 1 lime, cut into wedges (use 1 tablespoon juice for finishing, if desired)
• Nonstick cooking spray

Step-by-Step Instructions

Step 1: Prep the slow cooker and ingredients

Spray a 5–6 quart slow cooker with nonstick spray. Chop the onion (divide into two piles), drain and rinse the black beans, and drain the corn. Shred the Monterey Jack. Stack the tortillas and, if needed, tear a few into halves to better cover the cooker’s oval or round bottom when layering.

Step 2: Cook the chicken (raw-chicken method)

If starting with raw chicken, add the chicken to the slow cooker with half of the chopped onion, 1 cup of the enchilada sauce, chili powder, cumin, garlic powder, kosher salt, and black pepper. Cover and cook for 2.5–3.5 hours on High or 5–6 hours on Low, until the chicken is tender and reaches 165°F. If using pre-cooked shredded chicken, skip to Step 3.

Step 3: Shred and season the chicken

Transfer the cooked chicken to a bowl and shred with two forks. Stir in ½ cup enchilada sauce to keep it juicy. Taste and adjust seasoning with a pinch of salt if needed. If your cooker accumulated a lot of thin liquid, ladle off excess so the casserole doesn’t turn soupy—leave about ½ cup in the crock.

Step 4: Build the first layer

Lay 3 tortillas in the bottom of the slow cooker, overlapping to cover. Spoon over about ¼ cup sauce, then scatter one-third of the shredded chicken, one-third of the beans and corn, some of the remaining onion, and about 1 cup cheese.

Step 5: Repeat the layers

Make two more identical layers: tortillas, a light splash of sauce, chicken, beans, corn, onion, and cheese. Finish with a final tortilla layer, the remaining sauce (about ¾–1 cup), and the remaining cheese.

Step 6: Slow cook the stack

Cover and cook until the casserole is bubbling at the edges and the cheese is fully melted: 1–1½ hours on High or 2–2½ hours on Low. If you cooked the chicken in the slow cooker earlier, the crock is already hot—expect the shorter end of the time ranges. For a thicker finish, prop the lid open with a wooden spoon for the last 20–30 minutes to let steam escape.

Step 7: Rest, garnish, and serve

Turn off the cooker and let the enchilada stack rest uncovered for 15 minutes to set. Sprinkle with chopped cilantro and squeeze 1 tablespoon lime juice over the top. Scoop into bowls or cut into wedges and serve with lime wedges on the side.

Pro Tips

• Use a thicker enchilada sauce to avoid a watery casserole; if your sauce is thin, reduce it on the stovetop for 5 minutes before layering.
• Cut a few tortillas into halves to cover the cooker evenly with each layer—minimal gaps mean cleaner slices.
• For a toasty top, lift the set casserole (using a parchment sling) to a broiler-safe dish and broil 1–2 minutes until browned.
• Prefer mild? Use Monterey Jack and red sauce. Want heat? Choose salsa verde and Pepper Jack, and add sliced jalapeño between layers.
• Always let it rest 10–15 minutes before serving—this helps layers hold together and makes scooping easier.

Variations

• Verde Pepper Jack: Use salsa verde, swap in Pepper Jack, and add a handful of sliced scallions between layers.
• Vegetarian: Skip chicken; use 2 cans black beans plus 2 cups roasted diced sweet potato or zucchini. Keep the rest the same.
• Turkey or Rotisserie Shortcut: Replace chicken with shredded turkey or rotisserie chicken; assemble and cook 1–1½ hours on High.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 20–25 minutes, or microwave in 60–90 second bursts. Freeze tightly wrapped portions for up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead: cook and shred the chicken up to 3 days in advance and refrigerate; you can also assemble the entire casserole in the slow-cooker insert, cover, and refrigerate up to 24 hours—return to room temp 20–30 minutes before cooking. For food safety, do not slow-cook from frozen; thaw completely first.

Nutrition (per serving)

Approx. 470 calories; 34–36 g protein; 31–35 g carbs; 19–22 g fat; 5–7 g fiber; sodium varies widely by brand of sauce and cheese (estimate 700–1000 mg). Calculated with 1.5 lb chicken breast, 28 oz red enchilada sauce, and 12 oz Monterey Jack, divided by 8 servings.