Make this yummy Crockpot Enchilada Casserole for a fantastic dinner any night of the week! Easy to prepare using pantry and freezer staples, this tasty meal will become a long-time family favorite after just one serving.
Best of all, you don't even need to turn on your oven! The magic of the slow cooker means this is a hands-off, low-prep recipe that's ready to serve come dinnertime.
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🩵 About This Recipe
Enchilada bake recipes are always a hit in my house. However, sometimes at the end of a long day, I am not in the mood to wait for the oven to preheat and then cook my food.
The preparation is straight-forward and budget-friendly, plus you can customize with the addition of chicken or beef, or keep it as a meatless meal for the vegetarian in your life! This crockpot enchilada bake gets all of the delicious flavors and ingredients on the table without extra stress.
For even more flavorful and bold slow cooker dinners, try my Crock Pot Chicken Taco Soup or this Creamy Chicken with Cayenne!
What readers are saying...
Love how easy this is and this a meal that the whole family enjoys! We will be adding this to our regular rotation!
- Natalie
🧂 Gather Your Ingredients
- brown rice - adds a hearty quality to this crockpot enchilada bake.
- seasonings - I use a combination of cumin, chili powder, salt, and black pepper to add flavor.
- canned tomatoes - regular canned tomatoes are fine, but I like to use tomatoes with green chilies for extra flavor.
- tomato sauce - creates the base of the enchilada sauce, adding tanginess and depth.
- vegetable broth - thins the sauce slightly and adds savory flavor.
- frozen pepper and onion strips - feel free to use fresh produce, but frozen veggie strips are great for a convenient shortcut!
- frozen corn - adds a pop of sweetness and freshness.
- canned beans - both black beans and pinto beans are great in this dish, but feel free to use one or the other if you prefer.
- shredded cheddar cheese - melts in for rich, gooey flavor.
🔪 Let's Make Crockpot Enchilada Casserole!
(Or click here to jump right to the recipe card with measurements!)
Make Sauce
In your slow cooker, combine rice, seasonings, canned tomatoes, tomato sauce, broth, and frozen veggie strips.
Cook Rice
Cook on high for 3 hours.
Add Canned Ingredients
Mix in the corn and both kinds of beans, then cook another 20 minutes until heated through.
Melt Cheese
Sprinkle cheese over top, then cover and cook until melted.
💡 Expert Tips and Tricks
- There's no need to thaw any of the frozen ingredients before adding them to the slow cooker.
- Make sure to cook on high so the rice is properly cooked through. You may need to add more broth if the casserole is too dry after the rice has absorbed it.
❔ FAQs
When it comes to enchiladas, a quality sauce is key to ensuring the flavor of your dish is perfect. This casserole doesn't use a classic enchilada sauce, so instead you'll want to make sure that you're using plenty of seasoning and quality ingredients.
Serve enchiladas with avocado or guacamole, sour cream, green onions, diced tomatoes, jalapeno peppers, black olives, or chopped parsley or cilantro.
Absolutely! If you prefer a creamier casserole, feel free to use refried beans instead of canned whole beans.
📝 Substitutions and Variations
- Add a protein like chicken or beef for a more filling result. Raw meat should be added at the beginning of cooking, but cooked meat can be stirred in with the beans and corn.
- White rice can be used instead of brown rice. Don't use minute rice, as that will get mushy in the slow cooker.
- This dish can be made vegan by omitting the cheese or using a dairy-free substitute.
- Kidney beans or black-eyed peas can be used instead.
Kristin's Kitchen Tip
This dish can be made with fresh peppers, onions, and corn if you prefer, but frozen and canned ingredients make it convenient and stress-free!
🥡 Storage and Reheating
If you have leftovers of your crockpot enchilada casserole, transfer to an airtight container and store in the fridge for up to 4 days. You can also freeze leftovers for 3 months or so.
To reheat, microwave individual portions or cook over medium heat on the stove top. Add a splash of broth to prevent drying out. Let frozen leftovers thaw in the fridge before reheating for best results.
Keep It Handy
Don't have time for this crockpot enchilada casserole recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
This works well served as a main course with cilantro, scallions, lime wedges, or avocado as toppings. Sour cream and hot sauce are also great toppings, and a side salad with some tortilla chips make great side dishes to serve along with this casserole!
😋 More Slow Cooker Recipes You'll Love
- Slow Cooker BBQ Chicken Thighs - Featuring a homemade sauce, these tender chicken thighs are packed with tangy, savory flavor.
- Slow Cooker Mongolian Beef - This easy dinner is flavorful and satisfying, combining tender beef with an Asian-inspired marinade.
- Slow Cooker Veggie Fajitas - With similar flavors to this enchilada dish, this recipe makes it so easy to prepare delicious fajitas.
- Slow Cooker Smothered Pork Chops - This recipe from Butter Your Biscuit results in tender pork chops in a savory and delicious onion gravy!
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Crockpot Enchilada Bake
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📋 Recipe Card
Crockpot Enchilada Casserole
Ingredients
- 1 ¼ cup brown rice
- 1 ½ tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon each, salt and pepper
- 20 ounces tomatoes with green chilis (2 cans)
- 8 ounces tomato sauce (1 can)
- 1 cup vegetable broth
- 14 ounces frozen pepper and onion strips (1 bag)
- 1 cup frozen corn
- 14 ounces pinto beans (1 can, drained and rinsed)
- 14 ounces black beans (1 can, drained and rinsed)
- 1 cups shredded cheddar cheese
Instructions
- In the slow cooker, combine the rice, chili powder, cumin, salt, pepper, canned tomatoes, tomato sauce, broth, and frozen pepper and onion strips.1 ¼ cup brown rice, 1 ½ tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon each, salt and pepper, 20 ounces tomatoes with green chilis, 8 ounces tomato sauce, 1 cup vegetable broth, 14 ounces frozen pepper and onion strips
- Cook on high 3 hours.
- Add the corn and the beans, mix well, and cook on low for an additional 20 minutes, until the corn is thawed and the beans are heated through.1 cup frozen corn, 14 ounces pinto beans, 14 ounces black beans
- Sprinkle the top with the cheese, cover, and cook for an additional 5 minutes or until the cheese is melted.1 cups shredded cheddar cheese
- Serve as is, or with garnish of chopped cilantro, chopped scallions, or lime wedges.
Notes
Prep Tips:
- There's no need to thaw the frozen veggies before using them in this recipe.
- You can use chicken or beef broth in place of the vegetable broth, if desired.
Variation Suggestions:
- Add cubed chicken or beef for extra protein (add raw meat at the beginning or cooked meat at the end when you stir in the corn and beans).
- You can substitute white rice for brown rice, but don't use instant rice (like Minute Rice) because it will get mushy.
- Make this recipe vegan by omitting the cheese or using your favorite plant-based alternative.
- Try different beans like kidney or black-eyed peas if desired.
Serving Suggestions:
- Serve as a main dish topped with chopped cilantro, scallions, lime wedges, or diced avocado.
- Add a dollop of sour cream or a drizzle of hot sauce for extra flavor.
- Pair with a side salad or tortilla chips for a complete meal.
Storage Info For Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist.
- Freeze in individual portions for up to 3 months-thaw overnight in the refrigerator before reheating.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in February 2019, and was republished with tips, step by step photos, and a recipe change in October 2025.
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Happy cooking!
Loretta Whitcomb says
This sounds absolutely delicious!!!
Kristin King says
So glad to hear it!
Susan says
Would this freeze well?
Thanks!
Susan
Kristin King says
Yes, I have frozen leftovers and they hold up very well!
chris says
Can I omit the corn, do not like corn in anything? Also would love to add some spinach, maybe toward the end?
Kristin King says
Yes, I think you can omit the corn and add some spinach. I agree with you that stirring the spinach in toward the end is probably the best way to go. I hope it works out! Enjoy!
Heather says
What size slow cooker did you use? I didn’t see that listed anywhere
Kristin King says
I use a 5 quart slow cooker. Thanks!
Jane Saunders says
Very delicious! The brown rice was cooked just right at 3 hours on high.
Kristin says
Glad to hear it! Thanks, Jane! 🙂
Karen says
Oh my, even better than I thought it would be. I used cauliflower rice in lieu of rice.
Kristin says
Cauliflower rice is a fabulous idea - so much more nutrition and many fewer calories. I am going to try that myself the next time I make this! Thanks for stopping by!