Slow Cooker Enchilada Casserole is the easiest one-pot recipe you will find for enchiladas.
Forget take out and make enchiladas at home, we love to make a big pot of Slow Cooker Refried Beans too!
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 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.
This recipe has become a viral success on the blog and that is for good reason. So many people have tried this recipe and had great results. I don’t think there is an easier meal for the slow cooker.
How to make Slow Cooker Chicken Enchilada Casserole:
You will need these ingredients:
- Enchilada sauce
- Boneless skinless chicken breasts
- Corn tortillas cut into strips
- Shredded cheddar cheese
- Black olives
Directions:
- Place chicken breasts and a large can of enchilada sauce into the slow cooker.
- Cover and cook on low for 4 hours on high, or 8 hours on low.
- After the chicken and sauce have cooked, shred the chicken and add the corn tortillas (that have been cut into strips), half of the cheese, and half of the olives, stir and flatten out into a casserole.
- Add more cheese on top and olives. Cook on low for 40-60 minutes or until the center is hot.
- Serve and enjoy!
What to serve with Chicken Enchilada Casserole:
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.
This is one of my all-time favorite recipes on the site. Easy to throw in the crockpot and has great results.
More of my favorite slow cooker chicken recipes:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Olive Garden Chicken Pasta
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Chicken Enchilada Casserole
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1½ lbs. boneless skinless raw chicken breasts
- 28 oz. can Red Enchilada Sauce I use El Pato Brand
Add these items at the end:
- 10 corn tortillas I used an entire 11.7 ounce bag (soft tortillas NOT chips)
- 3 cups grated cheddar cheese divided
- 3.8 oz. can black olives divided
Instructions:
- Put the chicken breasts and the enchilada sauce in your slow cooker.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- Shred the chicken with 2 forks right in the slow cooker.
- Cut the tortillas in to strips, add to chicken and sauce. Stir.
- Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
- Flatten the mixture.
- Add the rest of the cheese and the olives on top.
- Cook on low for about 40 – 60 minutes longer.
- Top with sour cream (optional)
Can you use boneless skinless chicken thighs with this recipe?
I made this with corn and black beans. It’s simply amazing!
Hi,
Do you season the chicken breast before cooking?
I do not, it would get lost in the enchilada sauce anyway. You can if you want to though!
Hi!
Can I use green enchilada sauce in this recipe?
Hi! In my recipe card notes I note that green sauce is runnier and can cause the dish to be soggy.
Looks so delicious. I can’t wait til I make it. Thx.
help! i am making this recipe for the first time BUT read it wrong and bought the tortilla chips and not the tortillas. its already started. think it will be ok this time?
It will still be good! They will soften up when you stir them in, or you can just make nachos if you’d like
Making this dish for the second time. My family loves it. It is a keeper for our monthly menu. So easy to make. Because I love green chilies in everything I added it to this recipe. Gives a little extra flavor
How many servings in this recipe?
About 8.
Not a fan. It was a bit bland and too mushy for our liking. This the 2nd recipe I’ve tried from this site and they’ve both been kinda fails. Not too impressed. Sorry.
It was really good! Next time I am going to add a jalapeno, a can of black beans, and one half of an onion.
I am making this as I write this. I added a large whole fresh Jalapeno and a couple cloves of garlic diced. I csn not wait to try!!!! Thank you for all your wonderful recipes! Your awesome!!!!
Made this tonight for Cinco de Mayo. Husband and I both loved it. I did use flour tortillas- were not fan of corn tortillas, and it was still delicious. Thanks for a great one to add to this newlywed’s cooking repertoire
Thank you for the review and how you liked it with flour tortillas!
Loved this, so easy! I used only half the chicken and added a can of rinsed, drained black beans. Yum!
Hello, looking forward to trying this recipe however I wanted to ask if the tortillas cook well so they loose their chalky texture (which I really dislike)in the crock pot OR in the alternative do you think it would be wise to fry the tortillas and blot with towels before cutting them into strips and adding to the crock pot? TIA…Ed
I would fry them just in case for your taste, though I don’t mind the texture of these uncooked. T
Wondering for those that used frozen, did you put enchilada sauce directly on frozen chicken?
Yes I did pour sause right over frozen chicken. And used flour tortillas. Turned out amazing
It is wonderful, but wondering if you can freeze leftovers? You mention that in a lot of your recipes, but didn’t see it on this one.
Yes, this one freezes well.
Made Chicken Enchilada Casserole this past week for my husband and myself. It was absolutely delicious! I’m planning to try Loaded Potato Soup and Chicken Tetrazzini in the next week or so. Thanks so much for the great blog.
I’d like to add that I have been surprised at a few of the negative comments I’ve read about some of the recipes. It’s seems so needlessly rude! Thank you for sharing your creativity and cooking skills!
Can I use frozen chicken breast?
Hi Sarah, I don’t use frozen in any of my recipes so it’s hard to say.
I am making it today using frozen chicken breasts..seems to be cooking just fine.
I just did and it came out fine (I forgot to thaw the chicken breasts)!
Is frozen chicken breasts ok?
Does the recipe call for Corn Tortillas or Tortilla chips?
Tortillas cut into strips
can I use flour ?
Flour may be soggy in this recipe.
Can I use corn chips?