Chicken Enchilada Casserole


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Chicken Enchilada Casserole

This recipe for slow cooker chicken enchilada casserole is a one pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in some corn tortillas strips, add some cheese and olives, stir, add a little more cheese and olives on top, cook for one more hour, and wow! Easy enchiladas and I don’t have the huge mess all over my kitchen from frying tortillas, and rolling the enchiladas.

I serve this chicken enchilada casserole with sour cream on top, refried beans and spanish rice. If you don’t have a great recipe for spanish rice, check this tutorial for spanish rice from Lil’ Luna, it’s the recipe I use, and it’s amazing. The recipe is from a mexican restaurant!

Chicken Enchilada Casserole

Prep Time: 10 minutes

Cook Time: 9 hours

Total Time: 9 hours, 10 minutes

Yield: Serves about 7

Chicken Enchilada Casserole


  • 2 boneless skinless raw chicken breasts
  • 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
  • Add these ingredients at the end
  • 10 corn tortillas (I used an entire 11.7 ounce bag)
  • 3 cups grated cheddar cheese (divided)
  • 1 3.8 ounce can black olives (divided)


  1. Put the chicken breasts and the enchilada sauce in your slow cooker.
  2. Cook on low for 8 hours.
  3. Shred the chicken with 2 forks right in the slow cooker.
  4. Cut the tortillas in to strips, add to chicken and sauce.
  5. Stir.
  6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
  7. Stir again.
  8. Flatten the mixture slightly.
  9. Add the rest of the cheese and the olives on top.
  10. Cook on low for about 40 - 60 minutes longer.
  11. Top with sour cream (optional)


Slow Cooker Size: 6 quart

Shared up at: Hun, what’s for dinner- (Simple Supper Tuesday)

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