Busy nights call for dinners that don’t ask for much but still deliver big. With layers of tortillas, salsa, chicken, peppers, corn, and loads of cheese, this Crockpot Mexican Casserole is exactly the kind of easy, family-friendly recipe my crew never complains about.
When you need a delicious meal that the whole family will enjoy, this Crockpot Mexican Casserole is just what you are looking for. It is flavor-packed but incredibly easy. (Just like my Crockpot chili!)
All you need to do is layer tortillas, cheese, and a medley of colorful ingredients, and then let your trusty crockpot do all the hard work.
Ingredient Notes
- Onion: Make sure it is chopped finely to ensure it blends well with the other ingredients.
- Red Bell Pepper: Feel free to switch it up with yellow or green bell peppers if you prefer.
- Cooked Chicken: You can pick up a rotissere chicken at the grocery store, or use my Instant Pot Shredded Chicken. If you plan ahead, my Slow Cooker Shredded Chicken is a great option.
- Garlic: Garlic powder can be used in a pinch.
- Salsa: Choose a salsa that suits your heat preference - mild, medium, or hot.
- Corn Tortillas: If you're feeling adventurous, try my homemade quinoa corn tortillas.
Tips and Tricks
- Get Creative with Fillings: Don't be afraid to mix things up! Try adding some black beans or diced jalapeños to the mix for an extra kick.
- Cheese Matters: I love using a sharp cheddar for this recipe because it melts beautifully and adds a rich flavor. But feel free to experiment with other types of cheese like Monterey Jack, a Mexican Blend or Pepper Jack for a bit of a spicy twist.
- Leftovers are Great: If you have leftovers (which is a big "if" in my house!), they reheat wonderfully for lunch the next day. Just store them in an airtight container in the refrigerator.
More Slow Cooker Recipes
- Slow Cooker Chicken Alfredo: Imagine coming home to a creamy, comforting bowl of Chicken Alfredo, made effortlessly in your slow cooker - it's a dream come true!
- Slow Cooker Penne: This Slow Cooker Penne is my family's go-to for busy weeknights; it's hearty, delicious and oh-so-easy to prepare.
- Slow Cooker Enchiladas: Want to take a culinary trip to Mexico without leaving your kitchen? Try these Slow Cooker Enchiladas - they're packed with flavor and sure to be a hit with the whole family.
- Crockpot Chicken Spaghetti: If you're a fan of spaghetti and love the convenience of a crockpot, then this Crockpot Chicken Spaghetti is a must-try - it's a crowd-pleaser every time.
Slow Cooker Mexican Casserole
Busy nights call for dinners that don’t ask for much but still deliver big. With layers of tortillas, salsa, chicken, peppers, corn, and loads of cheese, this Crockpot Mexican Casserole is exactly the kind of easy, family-friendly recipe my crew never complains about.
Servings: 8
Calories: 467kcal
Equipment
Ingredients
- 1 onion chopped
- 1 red bell pepper seeded and diced
- 2 cups frozen corn thawed
- 1 pound cooked chicken shredded
- 3 tablespoons taco seasoning
- ¼ cup fresh cilantro chopped
- 3 cloves garlic minced
- ½ teaspoon sea salt
- 16 ounces cheddar cheese shredded (or Daiya) - divided
- 32 ounces salsa
- 12 organic corn tortillas or use my quinoa corn tortillas
- For serving: Diced Avocado Cilantro, Greek Yogurt or Sour Cream (optional)
Instructions
- In a large bowl combine onion, bell pepper, corn, chicken or temp, taco seasoning, cilantro, garlic, salt and ½ cup of cheese.
- Spread ⅓ of the salsa in slow cooker. Layer 6 tortillas over the salsa, overlapping. Top with ½ of the chicken filling, ⅓ of the salsa and ½ cup of the cheese. Layer remaining 6 tortillas on top. Top with remaining filling and salsa. (Reserve remaining cheese)
- Cook on low for 2 to 4 hours. In the last 20 minutes of cooking, sprinkle with remaining cheese. Serve with avocado and Greek Yogurt or Sour Cream.
Notes
With Chicken: Servings 8, Calories 409, Serving Size 318g, Fat 17.3g, Carbohydrates 33.7g, Protein 32.1g, Cholesterol 88mg, Sodium 115mg, Potassium 700mg, Fiber 5.6g, Sugars 6.4g
With Tempeh: Servings 8, Calories 433, Fat 21.7g, Carbohydrates 39g, Protein 26.2g, Cholesterol 45mg, Sodium 1084mg, Potassium 827mg, Fiber 5.6g, Sugars 6.4g
With Tempeh: Servings 8, Calories 433, Fat 21.7g, Carbohydrates 39g, Protein 26.2g, Cholesterol 45mg, Sodium 1084mg, Potassium 827mg, Fiber 5.6g, Sugars 6.4g
Nutrition
Calories: 467kcal | Carbohydrates: 39g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 1423mg | Potassium: 798mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1720IU | Vitamin C: 27mg | Calcium: 475mg | Iron: 2mg
Debra Fiedtkou says
Hi Wendy, this 'casserole' is just what I'm looking for. However, your pictures show it stacked on a platter, not served out of the crock pot. How did you get the stack out of the crockpot so you could serve it like that?
thanks!
Wendy Polisi says
Very carefully! To be honest, I wasn't sure I was going to be able to but the photos in the crockpot didn't come out good at all. I let it cool for a few minutes and then used two spatulas to lift it from the bottom and then one and my (clean) hands to get it on the platter. Hope this helps!
Ashley says
OMG, this was so good. Thanks for sharing.
Riley says
What kind of salsa did you use for this recipe?
Wendy Polisi says
I don't have a brand of salsa that I always buy. Usually whatever is on sale!