This slow cooker enchilada casserole is made with black beans and corn for a hearty, vegetarian dinner. You can assemble this recipe in just a few minutes, so this tasty meal is incredibly easy!

slow cooker enchilada casserole
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I love this recipe because everything can be added to the slow cooker in minutes and then it’s a “set it and forget it” kind of meal! It has a lot of flavor thanks to the enchilada sauce and you can make it as spicy or as mild as you like. This is a classic pantry staple kind of meal and you can customize it with your favorite toppings.

Are these authentic enchiladas?

This recipe certainly isn’t authentic, but it has a lot of the familiar enchilada flavors your family will enjoy. Rather than stuffing and rolling the tortillas, we just stack the toppings. Making the layers is quick and easy. It has all the same flavors and textures, but it’s more like an enchilada casserole.

enchilada casserole ingredients

Ingredients and Substitutions

  • Tortillas– You’ll need 6 large flour tortillas or 8 smaller flour tortillas. I used the Mission brand.
  • Black beans– Canned black beans make this recipe come together quickly and easily. I recommend draining and rinsing the beans first. If you want to use dried beans, try my slow cooker black bean recipe!
  • Corn– I used canned corn but frozen corn is fine, too.
  • Diced tomatoes with green chilies– I like using diced tomatoes that contain green chilis because it adds an additional layer of spicy flavor. You can substitute with plain diced tomatoes, but keep in mind that cans of diced tomatoes are typically 14.5oz and we only need 10oz, which is just over 1 cup.
  • Enchilada sauce– I recommend using a mild red enchilada sauce, but you can use a medium sauce if you want to make this recipe spicy.
  • Cheddar cheese– I used shredded cheddar cheese, but you could also use a Mexican cheese blend if you like.

How to Make Slow Cooker Enchilada Casserole

What type of slow cooker do you need?

I used this large 8 quart oval-style Crockpot brand slow cooker. If you’re using a smaller circular slow cooker, it will still work, you just may need to make slightly thicker layers.

slow cooker enchilada casserole

What’s the best enchilada sauce to use?

I recommend using a red enchilada sauce. I like the El Paso or Frontera brands, but you can also make your own sauce! I have an enchilada sauce recipe that works great in this recipe.

How to Store Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, slice into individual portions and heat in the oven or microwave until warmed through. I do not recommend freezing leftovers.

Enchilada Topping Ideas

Try adding one of these toppings to your finished dish:

  • Sour cream or plain Greek yogurt
  • Sliced jalapeños
  • Diced avocado
  • Salsa
  • Fresh cilantro

What to Serve with Enchiladas

This Mexican Street Corn Salad is my favorite side dish for tacos or any kind of Mexican food! It’s a great side dish or you can serve it as a dip with tortilla chips. You could also make this vegan black bean dip or my 4 ingredient guacamole!

More Enchilada Inspired Recipes

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crockpot enchiladas

Slow Cooker Enchilada Casserole

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 2 1/2 hours
  • Total Time: 0 hours
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Vegetarian


This slow cooker enchilada casserole is made with black beans and corn for a hearty, vegetarian dinner. You can assemble this recipe in just a few minutes, so this tasty meal is incredibly easy!


Units Scale
  • 6 fajita sized flour tortillas or 8 taco sized flour tortillas
  • 1 14oz can black beans, drained and rinsed
  • 1 14oz can corn, drained
  • 1 tablespoon taco seasoning
  • 1 10oz can diced tomatoes with green chilies, drained
  • 1 10oz can mild enchilada sauce, divided
  • 2 cups shredded cheddar cheese, divided


  1. Spray the slow cooker with nonstick spray
  2. Mix the beans, corn, taco seasoning, diced tomatoes, and half of the enchilada sauce.
  3. Add two tortillas to the bottom of the slow cooker.
  4. Top with half of the black bean and corn mixture.
  5. Top with 1/2 of the cheese cheese then repeat layering tortillas, black bean and corn filling, then tortillas, the remaining enchilada sauce, and remaining cheese.
  6. Cook on high for 2- 2 1/2 hours or until the cheese is melted.


    To lower the sodium, use a salt-free taco seasoning.