Slow Cooker Enchilada Casserole is the easiest one-pot recipe you will find for enchiladas.
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.
My mom will still be making enchiladas the old fashioned way and that’s fine, I have this easy recipe up my sleeve that I can make in a snap.
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.
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
- 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)
How to Video:
Recipe Notes:
Nutrition:
More of my favorite slow cooker chicken recipes:
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Chicken and Gravy (without bacon)
- Slow Cooker Shredded Chicken
- Slow Cooker Seasoned Chicken, Potatoes and Green Beans
- Slow Cooker Chicken Cordon Bleu Casserole
- Slow Cooker Full Chicken Dinner
- Slow Cooker Ranch Chicken and Red Potatoes
- Slow Cooker Garlic Butter Chicken and Veggies
- Slow Cooker No Peek Chicken
- Slow Cooker Fiesta Chicken and Rice
- Slow Cooker Cilantro Lime Chicken Fajitas
- Slow Cooker Alpine Chicken
Very easy recipe for those who are looking for something good and quick. I added onion and some green chilies to the mix. I did think it was still a bit bland (I probably should have added taco seasoning to the chicken/enchilada sauce). However, it turned out great and my hubby loved it. I would make again, but add a bit more flavor/zing! Thanks for the recipe!
I add onion and a can of Ortega chillies. Any brand of sauce works. I prefer green sauce
Can this be made in an Instant Pot as well?
Made this and we all thought it delicious! Definitely will be making it again.
This receipt looks very delicious I would like the picture and receipt sent Mona Morgan’s Facebook
We love this recipe. Not only is it easy it is delicious. Ny husband is Mexican and he loves it.
I have made this a lot for my family. First time I thought it was a little bland. I thought I would add Taco Dry Seasoning mix to the Enchilada sauce and it was amazing.
Oh my goodness. A very simple meal to put together and it was quite a hit.
Great and easy to make!
Ingredient question: 10 corn tortillas I used an entire 11.7 ounce bag. Hard tortillas like chips? Or soft tortillas, flat? Watched the video, but couldn’t tell for certain.
Soft corn tortillas (not chips)
I used chips with Green Sauce. It was good
I used chips with Green Sauce.
I also use coarsely chopped onion and a can of Ortega chillies with red sauce
Getting ready to try this recipe that seems to have mixed reviews… I expect ease over flavor.
If I make this with ground beef instead of chicken, I will obviously pre cook the beef. But should I decrease the amount of sauce the chicken would usually soak up?
The chicken actually makes more sauce! I would be careful not to add too many tortillas at the end, add some and stir and make sure it’s not too dry.
Can this be made with frozen chicken breasts?
Same question ^^^
The recipe will work fine with frozen chicken but do your own research if frozen chicken is ok in your slow cooker. I don’t use frozen meat unless I’m in a pinch.
So simple and delicious. Only thing missing was something for texture to give it a little crunch, maybe onions or peppers or something.
Green onions or even white onions are a great idea
Any recommendations on the brand of enchilada sauce or even an authentic recipe? They are not all created equal, for sure!
I recommend El Pato for this recipe but am curious what others like.
Has anyone ever doubled this in a large crockpot?
This is a favorite of ours. I did make a few simple changes. I use skinless thighs, we prefer the dark meat. I use green enchilada sauce with a can of Rotel and a can of chopped green chilis. So good!!
Nice to see someone else used the green sauce. That’s what I prefer so was wondering how it would be in this dish. I also like the idea of adding can of rotel with green chilies
Very easy to make and it is delicious
It was ok. It was definitely mushy. I think choosing the right enchilada sauce is the key We did Las Palmas and I would not not recommend choosing that one, kinda yuck.
Very bland! Won’t make it again
I have made this several times and it’s always a hit, whether making it for family or potluck. It’s so much easier to fix than the traditional way I used to prepare my chicken and cheese enchiladas. I’ve also shared with friends who have been very pleased with the recipe. Thank you!