Add all the ingredients for this Slow Cooker Mexican Casserole to your crock pot and come home to a healthy dinner with minimal effort! This convenient, easy-to-make dinner combines classic Mexican flavors for a hearty dinner you can make in advance!
Looking for more Mexican meals? Try sheet pan burrito bowls, Birria ramen, or healthy chicken enchiladas!
Easy, healthy dinner recipes are my favorite. There’s nothing better than enjoying a delicious recipe that was easy to make and makes you feel great. This Mexican casserole is just that—mix it together and let the crock pot do all the work.
I’ve mastered Mexican food as weeknight meals because they have so much flavor and they’re easy to make. One pot taco pasta and pork tenderloin tacos are regularly on the menu. But when I’m in need of a healthy recipes I can make in advance this crock pot Mexican casserole is always a win.
It also happens to be a naturally gluten-free recipe the whole family will love!
Need another slow cooker recipe? Try crock pot white chicken chili or healthy sloppy joes next.
Ingredients You Need
Here are the simple ingredients for slow cooker taco casserole. Jump to the recipe card for exact measurements.
- Boneless Skinless Chicken Breasts or Thighs: Provides tender protein that absorbs the rich flavors of the casserole.
- Chicken Broth, Stock, or Bone Broth: Creates a flavorful base and keeps the casserole moist.
- Uncooked Quinoa, Rinsed: A protein-packed grain that adds texture and nutrition.
- Red Enchilada Sauce: Offers the rich, tangy sauce foundation.
- Green Chilies: Adds a mild heat and depth of flavor.
- Corn: Brings sweetness and a pop of color.
- Black Beans, Drained and Rinsed: Adds protein and fiber for a hearty meal.
- Yellow Onion, Diced: Enhances the sweetness and depth of the dish.
- Cumin: Reinforces the Mexican spice profile.
- Chili Powder: Adds a mild heat and rich flavor.
- Shredded Mexican Cheese Blend: Melts beautifully to create a gooey, cheesy topping.
- Favorite toppings: Chopped cilantro, avocado, green onions, gaucamole, salsa, tomatoes, crushed tortilla chips, jalapeno ranch, or avocado crema.
Recipe Variations
- Ground beef: brown ground beef in a skillet and add it to the crock pot with the rest of the ingredients and cook as directed.
- Taco seasoning: swap out the spices for 1 packet of your favorite seasoning mix.
How to Make Slow Cooker Mexican Casserole
Here are the simple steps, with photos, to make this Mexican slow cooker casserole. Skip to the recipe card for the printable version.
Step 1. Mix Ingredients. Add all of the ingredients to a large crock pot.
Step 2. Slow Cook. Cover and cook on low for 4-6 hours.
Step 3. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Step 4. Combine and Melt Cheese: Return the shredded chicken to the slow cooker. Sprinkle shredded Mexican cheese on top. Cover and cook on low for an additional 10-15 minutes until the cheese is melted.
Need another easy dinner? Try carne asada tacos, ground turkey enchiladas, or taco stuffed peppers next.
Expert Tips
Vegetable Variations: Feel free to add extra vegetables like bell peppers, zucchini, or spinach for added nutrition and color.
Quinoa Preparation: Rinse the quinoa thoroughly before adding it to the slow cooker to remove any bitterness.
Cheese Choices: For a dairy-free option, omit the cheese or use a plant-based cheese substitute to keep the casserole creamy.
Enhance Flavor: Add a squeeze of fresh lime juice, chopped cilantro, or a dash of hot sauce when serving to elevate the flavors.
Make Ahead: This casserole can be assembled the night before and refrigerated. Simply transfer to the slow cooker in the morning for an easy, ready-to-eat dinner.
Make-Ahead Tips
Prepare your Slow Cooker Mexican Casserole up to two days in advance by assembling all the ingredients and storing them in the refrigerator. When you’re ready to cook, simply transfer everything to your slow cooker and let it work its magic. This makes it perfect for busy weeknights or when you’re hosting a gathering and need an easy, make-ahead meal.
Make it a freezer meal: combine everything, except the cheese, in a large freezer bag and freeze flat. Thaw overnight in the fridge and transfer it to the slow cooker when you’re ready to cook.
How to Store Crockpot Mexican Casserole
Once cooked, let your casserole cool slightly before transferring it to an airtight container. Store in the refrigerator for up to five days or freeze for up to three months. To reheat, microwave individual portions or warm it up on the stovetop until heated through.
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Crock Pot Mexican Casserole
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Ingredients
- 1 1/2 cups low-sodium chicken broth
- 1 cup uncooked quinoa rinsed
- 10 oz red enchilada sauce store bought or homemade
- 1-4.5 (4.5 oz) can diced green chilies
- 1 (15 oz) can corn drained
- 1 (15 oz) can black beans drained and rinsed
- 1 yellow onion diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup shredded Mexican or cheddar cheese
- Toppings: chopped cilantro, avocado, tortilla chips, sour cream, tomatoes
Instructions
- Add the chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, onion, cumin, and spices to the crock pot and stir to combine. Submerge the chicken in the liquid. Cover and cook on low heat for 4-6 hours.1 1/2 cups low-sodium chicken broth, 1 cup uncooked quinoa, 10 oz red enchilada sauce, 1-4.5 (4.5 oz) can diced green chilies, 1 (15 oz) can corn, 1 (15 oz) can black beans, 1 yellow onion, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, 1 1/2 lbs boneless skinless chicken breasts, ¼ teaspoon black pepper
- Remove chicken from the slow cooker and shred using two forks.
- Stir chicken back into the slow cooker then top with cheese if using. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese is melted1 cup shredded Mexican or cheddar cheese
- Serve with avocado, chopped cilantro and tomatoes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Perfect and easy made it on an 85°day too!
Will make again
Thank you!
You’re welcome!