Slow Cooker Enchilada Casserole is the easiest 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.
Below is the chicken after cooking with the enchilada sauce. Note that the other ingredients are not added until the chicken and sauce have cooked.
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After the chicken and sauce have cooked I add the tortilla stripes, cheese and olives making it into a 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.
You can how to make this easy meal in the video below. You can follow me on YouTube here.
This is one of my all-time favorite recipes on the site. Easy to throw in the crock pot and has great results!
- 1.5 lbs. boneless skinless raw chicken breasts
- 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
- 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)
- 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 slightly.
- 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)
You may also like: Slow Cooker Spicy Pinto Beans
Mexican food is my all time favourite so going to try this. Thanks for joining into Slow Cooker Sunday and nice to meet you.
Has anyone used flour tortillas?
I literally just added flour ones to the pot!!. I took a little bite while I was stirring in the cheese. They might be a bit soggy but they are absorbing the enchilada sauce! Yummy!
So hmmmm I’m a person who the texture of a food usually determines if I will eat it n I’ve made enchiladas in the oven BUT every time the bread is soggy n I just can’t eat it. And this recipe might make it soggy also. So what ways does anyone think wouldn’t make the bread soggy? I was thinking about do everything except for the bread n place break pieces on plate or bowl
When the enchiladas are done then scoop the enchiladas on top? Watcha think? Ty forcthe recipe looks delicious. Will be our dinner tonight. Mmmmmm. Pray for me n no soggy bread
Kelly jo
You coyuld try using this recipe and use masa flour to thicken the sauce insted corn tortillas.
No bread! Try corn tortilla chips.
Leave the tacos in the bag – won’t be soggy then
Use the harder fried package of corn tortillas and break them up. It creates less soggy tortillas
dont put in the chips or strips place the mixture in a flour or corn tortilla make it and inside out enchilada
You spoke of making them in the oven and the tortilla becoming soggy. I have made them for years in the oven. I always use las Palmas mild red enchilada sauce. I first fry the tortillas pretty stiff and then dip them in the sauce which I have heated on the stove in a sauce pan. I add a couple of tblsp of flour in a small amount of cold water and slowly mix this into the sauce. this thickens them a little. I coat a baking pan with oil and then spoon and spread a little sauce on the bottom of the pan. After dipping the fried tortillas in the sauce, I lay them in the pan and I fill them with shreaded chicken, diced onions, jack and mild cheddar cheese and sliced olives. i put a little more sauce spooned accross, and sprinkle more cheese and olives on top. I bake them in a 325* oven for about 35 to 40 min.
Enchiladas are meant to be a softer texture. If you want a crisper texture, you can use a bout half as much enchilada sauce then put the mixture into a taco shell . The flavor of these are INCREDABLE <3
We’ve been making something like this for years…we only use about half as much enchilada sauce and then spoon it into shells when its finished or eat it with chips….its awesome and no soggy bread.
Great idea!
Fry the tortillas (corn, never flour for enchiladas) separately until slightly crisp then spoon the chicken mixture on top and top with shredded lettuce, salsa and grated cheese (a white Mexican cheese such as queso fresco would be good). I live in Tucson, Arizona and we cook a LOT of Mexican food!
hi,this recipe is so good and easy…what’s with the bread…who puts bread in enchiladas?!!!!!
they probably meant tortillas.
This recipe was great. I used the leftover Xmas turkey instead of chicken and green onions and sweet peppers instead of olives but did everything else the same. It was awesome, easy and delicious. Thanx, I’ll be Using the slow cooker instead of the full oven turkey enchiladas I make every year.
So if using cooked turkey how long do you let it cook with the sauce and add the cheese and other ingredients
LOVE El Pato enchilada sauce! It is the best tasting one I’ve found and this looks delicious btw
Then you haven’t used La Victoria enchilada sauce then, nothing compares to it! IT IS THE BEST! TRUST ME Libby!
What will happen if I have to leave the corn tortillas cooking for two hours?
I think the sauce would dry out completely by then. Maybe set to warm for 2 hours? That would be better.
Do you think you could double this recipe? I have three pounds of chicken breasts I need to use.
Hi Jan! It may be too much for a 6-quart crock pot, if you could get it to fit, I think it would do fine being doubled.
Good idea
they will disintegrate into nothing but leave an awesome flavor
Put the tortillas in at least the last 20-30 minutes and taste before you serve.
I buy mild enchilada sauce and it’s still too spicy for my husband. Any suggestions?
Try using half enchilada sauce and half tomato sauce.
great tip Valerie! I’ve found all store bought enchiladas sauces can be spicy. I did think also Rita, that you could purchase it from a Mexican restraint. Those are always mild to me.
Jus buy regular sauce, he will love it.
I use a small can of tomato sauce mix it into the enchilada sauce it works wonderful and is less spicy.
I have been wanting to make this recipe for awhile now. Today was the day! Except I had to swap the red sauce for green verde (it is what I had on hand). It was soooo yummy. Finally, a chicken enchilada recipe that is super easy AND yummy. Thanx! I also decided to make the rice. Again, I had to swap the white rice for brown (it is what I had on hand) but it was very yummy too. Next time I will try it with the white rice tho. Just to compare. to finish off dinner I made crockpot refried beans too! link: http://moneysavingmom.com/2012/03/how-to-make-homemade-refried-beans.html … thanx for such a yummy dinner.
Yay! I’m so glad you liked it! I make pinto beans with these enchiladas too! 🙂
I’ll have to try the green sauce as the red sauce wasn’t good at all. My grocery store didn’t have El Pato so maybe it would be better with that brand but my family requested I don’t make it again.
Check The Dollar store, that’s where I’ve found the El Pato enchilada sauce.
It’s Old El Paso (with an s) found in most grocery stores.
No, they mean El Pato brand.
I do not like El paso sauce at all. Im making this now and I added 3lbs chicken, plenty of sauce in a 28oz can for it. Im nervous about what tortillas to add.. We prefer flour so afraid it will get super soggy.. I make same thing in casserole dish that we love but too hot for oven today. Put sauce on bottom dish. (i use lasagna pan) Line baking dish with whole tortillas(flour) Overhang on sides is ok, just fold down after filling layer. Layer shredded chicken, shredded cheddar, and/or montery jack. Make another tortilla layer, and repeat till you get to top of dish. lat layer just tortilla and more cheese and bake about 40 min at 350*. Let cool a bit before cutting in squares(like lasagna) I also add peppers, jalapenos, onions while cooking chicken in sauce. serve wit rice and yummy!
.
It sure would be nice to identify the size slow cooker being used with each recipe.
It’s right under recipe in notes. 6 quart
I can’t wait to try this recipe! Sounds so good.
My husband found this recipe and we made it yesterday. It was sooooo good! I like that it’s versatile too- maybe next time we will use green sauce and/or add some veggies. Thank you so much for this- it is our new “go to” enchilada recipe!
green sauce sounds delicious!
Stephanie, I always add onions and red & green bell peppers to my enchiladas. Yummy. I also like to use Mexican cheese. It’s yummy!
I also added green and red onions, red and green bell peppers. Saute first. Loved the recipe!!!
great additions! Thank you for sharing!
Can I use frozen chicken breast?
Some people say it’s not safe. But I have used the frozen chicken breasts before, it works fine.
I just cook it a little longer if they are frozen first.
What corn tortillas did everyone use?
I believe I used Mission Tortillas, not sure if that’s a regional brand.
I used frozen chicken breast and let it cook all day on low and it turned out perfect.
Thanks for the feedback Glad you liked it!
Am invited to a surprise anniversary party and was asked to bring a tamale casserole. Any ideas on a slow cooker recipe?
Hi Jill, I haven’t had a chance to make a tamale pie in the slow cooker yet, here is the oven version I’ve used many times(Note its very spicy): Oven Tamale Pie. And I found a good slow cooker version, with good reviews: Crock Pot Tamale Pie
How can I do this in less than 8 hours?
Try it cooking the chicken on high for 4 hours, then adding the other ingredients.
I used frozen turkey breasts on high for four hours and it turned out great. I took out the turkey and shredded it and layered sauce, tortilla, sauce, Turkey, cheese, and repeated for about 4 layers. The last layer had tortilla, sauce, turkey, sauce, cheese.
I am making this now. I don’t have corn tortillas. But I have corn tortilla chips. If I put in chips will it be took soggy??????
Hi Rita! I’m really unsure. You could just serve it over tortilla chips, and sprinkle with cheese. I think that would be great!
It will probably be like a casserole when you add in tortilla chips. Our store in my tiny town was out of corn and flour tortillas so I am using chips.
I am going to try this with Doritos plain tortilla chips. I make a King Ranch Chicken with them often, so they should work with cooking that long in the slow cooker. They will soften. I don’t have any tortillas right now. But I have a large can of El Patio enchilada sauce! Thanks for the recipe.
That’s a great idea Trish!
Sounds good. I will buy the ingredients and make it this weekend.
Thanks
Love Tex Mex recipes! This is so mouthwatering. Thanks for sharing at Simple Supper Tuesday.
Probably wouldn’t taste quite the same, but could I use rotisserie chicken and throw it all in at once? I do not get home until late in the evening, so I definitely don’t want to wait an hour or so before I can eat.
OH God! delicious casseroles recipes. I will try some for Christmas and
New Year. Loved.
Thanks.
I am making this soon, but I hate olives so I’ll be putting sour cream, green onions, shredded lettuce and tomatoes on top. Can’t wait to try it!
I like your idea for finishing the dish with fresh vegies and the sour cream. Brightens it up.
OOOP’S I got flour instead of the corn I hope it comes out Ok.
I think it may be ok since they are adding at the end. 🙂
Did it come out ok? I bought flour instead of corn and I’m not sure if I should use them.
I have found that Spanish Rice a Roni works well. It has the right amount of flavor for my family.
I think I will try that Diane. I just made a batch of homemade spanish rice today, its a simple recipe, but my kitchen is a mess! 🙂
Any ideas on making this in the oven? Wanted to make it tonight but it’s already 5:30
I just saw this! It would be some work, you would have to cook the chicken on the stove top and cut it up. Then make it into a casserole with the cheese and sauce, then bake at 350 for 40 minutes or so.
Are the corn tortilla strips crispy when you buy them or the regular tortilla texture?
They are regular texture. So imagine just chopping up a package of corn tortillas and not doing anything else to them. Sorry I don’t have many photos for this recipe! 🙂
Yellow corn or white corn ??
I personally like to use yellow corn
this sounds so god and easy i will try this tonite ty for sharing
I’m going to try this today or tomorrow, and am curious about the amount of chicken: 2 chicken breasts–2 halves? 2 whole? About how many lbs. chicken? Thanks so much!
I’m guessing it would be about 1-1.5 lbs. of boneless skinless chicken breasts. 🙂
Great! Thanks. That was my guess too. 🙂
This is so tasty and simple…only a couple ingredients that i usually always have in the house, so thats a plus too! I LOVE El Pato!!!! Thanks for sharing this…we’ve made it about 6 times already 🙂
Do you think you could use ground beef if you cooked it first?
I don’t see why not!
Cooking this for a pre superbowl potluck at work mańana thx for the recipe!
To speed it up I would think the sauce and chicken could be done with a pressure cooker in a matter of minutes the switch over to the slow cooker mode for the remainder
I was coming to post that I did exactly this. Instant pot for 24 minutes with frozen chicken and sauce. Then follow as written using slow cooker function for the last hour.
This recipe looks wonderful, but I am a little confused (my fault), do I use tortilla chips or corn tortilla’s? I am going to try making it tonight. Thanks!!
No worries. I used corn torillas (not chips) and cut them into strips.
Can I use flour tortillas instead kids don’t care for the corn one’s
We are not crazy about enchilada sauce. What could I use for a white sauce.
Cooked this today, and so easy to make. So good!
I have a friend who made enchiladas with condensed mushroom soup and green chilies ( not spicy). It was really good.
That sounds really good!
Sarah, thanks for this recipe. I made this a chicken enchilada verde by using enchilada verde sauce instead of the red enchilada sauce. I also used flour tortillas instead. It was a great hit.
that’s awesome! I will have to try it this way.
I bought flour tortillas instead of corn
It may turn out ok!
Can you freeze the leftovers?
I think they would do fine.
To change this to a vegetarian recipe would would you use besides lots of mushrooms to replace the chicken?
I think maybe a can of drained pinto beans would be a good addition! 🙂
Corn or black or pinto beans or tomato or chopped zuchinni
making this now using bone in skin on thighs because they were on sale and need to be used! I”ll remove when their done to debone and skin then finish per the recipe. I’m making the Spanish rice, too!
I LOVE chicken thighs. I think it will be great!
This was definitely easy! I did use boneless skinless chicken thighs instead and added a can of diced green chiles. Sprinkled fresh cilantro (mmm mmmm) on top before serving 🙂 Turned out delicious! I will definitely be making this again.
How many servings does this make?
It makes about 7 servings.
Would you post calories preserving please.
My daughter doesn’t like enchilada suace, could i use picante sauce instead?
That would probably work fine!
This was so gross. The tortilla turn to mush and there’s really nothing in it. Black olives really throw off the flavour. The texture, everything, just utterly disgusting. Don’t recommend at all.
This was sooo good! I used to make one where you had to use precooked chicken and layered everything, but this is so much easier! Next time I will probably want to add more tortillas, I did 10 but I think it could use 2-4 more? Also might add some chopped onions and can of green chiles when cooking the chicken and sauce. Everyone in my family loved this – thank you!!!!
Hi B! I’m so glad you liked it. I think every time I buy tortillas they are a different weight so the casserole can vary in texture. Onions and green chiles sound like great additions.
We don’t have El Pato at my Walmart. Do you think El Patio is just as good?
It would probably work fine, just use the same amount as listed in the recipe.
I would like to suggest instead of sour cream, trying Crema Mexicana. (I use Cacique brand) It is just sooooo good with chicken enchiladas! I rarely make them because of the work but I am trying this recipe and will definitely be picking up a jar.
Are corn tortillas soft? Won’t they get soggy ?
They don’t absorb all the liquid and get mushy, they still have texture to them.
I added a little brown sugar, green peppers, and onion flakes!
Brown sugar? That I would have never thought to add. How was it?
Hi! Would it be possible to make this without using corn tortillas to make it a little more carb friendly but not too thin? Any suggestions on what to add? Otherwise, looks delicious!
Hi Morgan, I try to cut carbs when I can. If I was cutting carbs, I would probably do a small can of enchilada sauce, top with cheese, cilantro and minced onion, and serve a salad on the side. OR serve in a low carb tortilla.
How about shredded cabbage?
Liked the basic idea but changed it up a bit. I used two 10 oz cans of enchilida sauce to cook the chicken. Then I added 1 cup shredded cheddar, one 8.5 oz can of whole kernel corn (drained), one 16 oz can of black beans (drained and rinsed), 1 small can of green chiles, and 10 small flour tortillas cut into triangles. Topped with the two cups of shredded cheese. It was a hit.
I love the changes you made! Will have to try it.
I made this but I have to say, I did not care for the flavor or texture of the tortillas!! and I do have to agree with one other person, the black olives did give off a strange taste. Like chili, this was actually better the 2nd and 3rd day!! I will try it again with green onions but I’m looking to add something to it for a little crunch and maybe omit the tortillas. Any suggestions?? I was thinking maybe Fritos?!?!?!?
You could pour it over tortilla chips or fritos.
i made this last night and it was soooooo good and easy. Goes to show you it’s the simple basics that warm the soul. God Bless you for sharing. Ya make me look good….good eats!
Ah thanks Wendy! When I first created this recipe years ago I knew that it would be enjoyed by many! It’s still one of my favorites.
You are so correct Wend Willisms..thanks for sharing and you do make us look good with your recipes
I want to make this tomorrow..have a friend allergic to chicken so will use pork…I love enchiladas and really want to try this..thanks for the recipe
So so good!! Seriously a new fam favorite!! We used green enchilada sauce! So good!
Made it for lunch today. I made my own enchilada sauce since I prefer fresh and not canned food and it was delicious. Also added some sauteed onions and garlic since we like strong flavors in our food. Thank you for the recipe.
What is the actual serving size? Thanks!
Sorry Kathy, I don’t have that info. It’s a pretty big serving.
Making this today for the first time but with green encalida sauce. Can’t wait to try it
Great recipe! I did add chopped onion, cumen,and salt and pepper on the chicken when I placed it in the crock pot. It came out fantastic! I will definitely make this one again.. so quick and easy yet very yummy! A family favorite.
We made this today. Living in Southern Arizona, we get a lot of homemade tortillas so I used some of them. I’m not a fan of olives so I omitted them but I did add a can of chopped Hatch Green Chiles Since I omitted the olives, I topped mine with chopped green onions and 2 chopped tomatoes. My husband loved it, and he’s not a fan of enchiladas.
Why does it look like the tortilla strips are already crispy? Are they just sliced up corn tortillas?
They aren’t crispy, just sliced up corn tortillas. 🙂
I’m afraid this will be too soggy. I have the chicken in the crock pot. Debating on adding corn chips instead of tortillas and cooking it until they are almost soft. Anyone tried that?
Hi Sarah, thanks for the recipe! Tried it and loved it. I have a quick question that I NEED to know lol…where did you purchase the aqua colored utensils? They are sooooo pretty!
That brand is “Cook Works AR+Cook”. I found that spoonula at Tuesday Mornings, but I also saw these at TJMaxx the other day too.
Delicious when you eat it right after it’s finished cooking, but not good at all for leftovers. After cooling and refrigerating the corn tortillas start to give it a really strong overpowering corn flavor.
It could depend on the tortillas you used. I’ve noticed that some corn tortillas have an off smell to them. Maybe white corn from your store would be better?
Hi EVERY ONE,
Quick question
Do you drain the olives?
yes, drain them 🙂
What if you cook up the chicken, shred it and then throw everything mixed up into a 13×9 pan. How long would you bake it? Easier to serve for me. Just curious. I do like the idea of the tortilla strips…
I would do 30 minutes in the oven to start if it was me.
I have made this 3 times now. It’s what’s in my crock pot right now, dinner tonight. Always very good! The corn tortillas are perfect for my family! I’m thinking of using different cheese combinations in the future, but I always stick to a new recipe “as written” the first couple times, then I play with it. But this is very good! Add your rice of choice, or beans, or corn bread! YUM!!! My family hasn’t been disappointed by it yet.
Okay……I’m confused…..are we talking about strips of soft corn or flour totillias……Or totillia chips??????
Cut up soft corn tortillas. Not chips.
Hi making this tonight and probably have to do first part on high…after I do second step and set for 45 more min I will be gone for 3 hours!!! What should I do? Set to low and let it sit on warm for the remaining time? Will it work? Will it be complete mush? Any ideas/suggestions????
Thanks!!!
Leslie
I would do low for the entire time you are gone (6 hours will be fine). Then assemble it later. 3 hours I believe will be too long on low or even warm with the tortillas mixed in.
I made this with boneless skinless chicken thighs. They don’t dry out as quickly and have more flavor. It was a hit with husband and son. I froze the leftovers. Let’s see how they turn out!
Sounds great with thighs. Please let us know how the leftovers turn out.
I didn’t use canned enchilada sauce I made mine from New Mexico chili’s-boiled them,blended them,and put through a sieve to remove skin to just get pulp and seasoned. . Sounds like a lot of work but a much tastier sauce, I’m lightly frying corn tortilla to give it a texture and not soggy tortilla. Will let you know how it comes out.
I don’t like olives, do you think black beans could be substituted!
Yes, I think black beans would be good in this.
how about hamburger meat to make a beefy enchiladas
That would work fine!
Had this for dinner tonite….really easy & oh so good. I love Enchiladas but hate all the work that goes into it. Thank you so much.
I feel the same way! Glad you liked it.
I love you right now! I think you’re awesome and I was wondering what the heck I was going to do with the stuff I had in my cupboard. This is a lifesaver thank you! Are use chicken thighs though because my husband prefers them and then I used green sauce because he prefers that also.
I do prefer the homemade chicken enchiladas I make, but I will have to say this is a great recipe if you don’t want to put in the time or don’t have the time. I followed Sarah’s recipe exactly, and it was a hit for our Memorial Day potluck picnic. In fact, it was the only dish that was completely gone in 30 minutes! Thanks for sharing it 🙂
Any idea on calories per serving for this?
No, I apologize!
For those of you who used tortilla chips how much did you use. cup or bagwise?
do you think Velveeta cheese will be good instead of cheddar?
I think it would make this a bit soft. Ususally I’m all for velveeta though 🙂
my question seems to have disappeared. I wanted to know that Those who have used Tostitos for this instead of Tortillas how much did you use? I tried this recipe and it mentioned about 11 oz? Which was the entire bag and that seemed too much for me. How much would you recommend? That is if you use Tostitos?
I think I saw it way up in reply to someone’s comment. Has anyone tried Tostitos?
I think I saw it replied to but the person said they used an entire bag of something like 11 or 12 lb of chips! Actually I mean ounces LOL anyway when I tried that it looked like way way too many chips so I took out about a handful or two. So I’m wondering if anybody has done the same thing and if they did Did they use the full amount. ultimately you’re going to crush everything down anyway so I’m wondering if using the entire bag wouldn’t have made a difference it was delicious that way. Taking out a few handfuls. but I’m wondering the person used the entire bag what it was like
yes that’s what I meant. I just wanted to know the amount they used. If it was a big half a bag or what. A full bag is about 11 oz
I added black beans and a bit of rotel with the tortilla strips – it was a huge hit! My husband said the tortilla strips reminded him of chilaquiles, which is a very good thing in both our books 🙂 Thanks for this recipe and idea – it’s been a boiling hot start to July in NC and this recipe was so easy to prepare and cook (out on my screen porch, lol! too warm for even a slow cooker indoors).
I made this today. I could eat the entire crockful. The only change I made was using the 2.25 oz. can of black olives and putting half the can of them on top only and not in the mix. Black olives are not my fav, but they were good in this. I’ll make this again and maybe try green enchilada sauce.
Does anyone have a good recipe for a white/green sauce. I am making these right now for my family, but I cannot eat them because I am allergic to tomatoes. I have not found an easy recipe for a not-spicy white sauce, but I would love to try it with this recipe.
OMG this was sooo good. Made it for a picnic and my boss requested I make it for my next potluck at work
Made this for lunch and it was awesome.can’t wait to take to our next church potluck
I love to hear that!
hello i was wondering if this enchilada dish makes for more then 10 people
It serves about 7-8 people
My son is super picky and he ate this. We had leftovers and he ate this all week.
I love to hear that Tammy!
Thanks the food looks good
I can’t stand olives so I used corn and onions instead. It should be done in 15 mins. Can’t wait to try it.
Your version sounds great.
Can I just use a rotisserie chicken instead of chicken breasts?
You could, but wouldn’t need to cook it near as long.
no, not really because cooking the chicken in the enchilada sauce is what makes the dish taste so good.
Can I use frozen chicken breast?
I think that will work fine!
Made 9.5.17 = I used a cup of leftover Italian 5 cheese blend along with the sharp cheddar and was very happy with the result.
I made this and it was amazing!!!! Topped it with sour cream! Thank you for sharing!
I followed the chicken part. Made home made enchilada sauce from another recipe. Then I layer it like a lasagna in a pan utilizing my abundance of zucchini as one of the layers, leftover queso, corn tortillias, chicken and leftover sauce that I removed half from the crock pot. Then a layer of cheddar on top. Turns out really good.
I just made this tonight. I don’t like olives (of any color) but I did add a can of green chile’s. It’s awesome! My husband loved it also. I prefer the Macayo’s enchilada sauce (I live in AZ), and their green chile’s. I do use the Mission brand corn tortillas… I will be making this for my entire family, after tonight. So happy I found this.
I just made this yesterday and it’s delicious. We have left overs for lunch today. I can’t wait to try the next recipe
So great to hear Kelly!
Made it just like the recipe called for except I added a small can of diced green chili peppers…outstanding!
I made this today. It is very good. I will include the additions I made to mine. I added diced white onion and garlic while cooking the chicken in the enchilada sauce. Also, at the end, I added chopped green onion with the tortillas, olives and cheese and also topped. It was very good. Thank you.
Next time, I’m going to cut the Enchilada sauce in half, and leave the chips out. Then use soft tortilla’s or taco shells after it’s finished cooking. Husband loved it regardless!
There is no chips in this recipe, it’s soft corn tortillas. 🙂
Thought the video was way to fast and not helpful at all. Will try your recipe , but two hands down on the video.
I love this recipe. Huge hit with my fam. I only had flour tortillas the 1st time and leftovers were soggy but the initial meal was so good. Second time around I added black beans, corn and a can of rotel and used corn tortillas. There were only happy plates that night! This recipe is great as is and also works well as a base to other meal ideas like the taco mixture. Love it!
Could you use flour tortillas instead of corn? I don’t like corn tortillas.
Very awesome recipe! Made it tonight and we loved it. Thank you for the recipe Sarah
HI. I was wondering if this could be frozen then add the chips after it has been reheated. Need to make freezer meals for my daughter. She is expecting in March. THanks
What if you ise the package of enchilada sauce how many would i need
I’ve never used a packet, but if I did for this recipe I’d use the amount of liquid the recipe calls for. Unsure how many packets and water that would be.
I used a packet. Bought 2 but only needed one. I used the green enchilada sauce.
Totally confused about Corn Tortillas,do You Just Buy The Bag And Cut Into Strips and Throw In Right?
Yes!
Do you think that you could still make this recipe but with green enchilada sauce instead of red and will it taste just as good?
I use chunky salsa verde each time. It tastes great and I don’t have stomach issues like I do with red sauce.
Is everyone cooking this for the prescribed amount of time? Frozen chicken breasts cook in 2 hours in my crock pot on high, so I’m scared it will dry out if I cook it longer. I have this issue all the time! Any advice ladies?
I made this stuff and put in a 8oz can of green chilies and retried beans and holy cow there wasn’t anything left when my family got done with it for dinner.
Hi there,
I have the chicken cooking in the enchilada sauce as we speak.
I am just wondering for those who have made this in the past…
I have a bunch of corn tortillas to use (we normally fry them and do tacos) but I want to actually make the casserole part of this. So all you do is cut them up into strips and put them right into the crockpot right? No cooking required of the tortillas?
Thanks
Excited to try this!
Mexican food is my favorite and I’m always looking for easy recipes to add to my arsenal. I can’t wait to try this!! Unfortunately, my S.O. hates black olives. Maybe I can get away with only putting them on top 😉
Anyone know the macros for this recipe without the tortillas???!
Making this as we speak .. but im using green enchilada sauce instead of red and it smells amazing in here. I’m sure it will awesome .. thank you for the recipe!
Sounds really good with the green sauce!
It was amazing … everyone loved it but I tbink next time I will use less corn tortillas again thank you for the recipe
Hubby doesn’t like red sauce so I replaced with chili verde sauce instead. I followed EXACTLY as the recipe says and it turned to just mush. I don’t even know what to do with all of this now. Any suggestions of what to do with it now? Way to mushy to put in taco shells. Please any suggestions because I feel like tossing it but I don’t want to waste so much food.
Green sauce is very watery. I’m sorry this happened.
Can my chicken be frozen?
Some say not to use frozen chicken in the crock pot. But it will work fine with the amount of time that this recipe call for.
I made this enchilada casserole for dinner tonight. It was so good. I did put more corn tortillas in and it was delicious. Not at all soggy. I will be making this again. Thanks for a wonderful recipe. Katherine
Made this today and it was incredible! Thank you Sarah for sharing this recipe!