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
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Slow Cooker Chicken Enchilada Casserole
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 1/2 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)
- 2 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 1/2 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)
Fantastic and super easy!!!
Can I cook it on the stove
I’m sure you could.
Just made this delicious recipe , I sautéed 1 large onion with a dollop of butter til onions translucent .
I also added 1 can mild rotel , 1 tsp both chili powder and cumin .
Only used 1cup Mexican cheese mix and 1 small can sliced olives .
This will be a family favorite forever !
Tried this for dinner tonight and my family loved it. Couple changes I made – I used a 10 oz can of red enchilada sauce. a 10 oz can of green sauce, and a large can of diced mild chilis because that’s what I had on hand. Also I toasted the corn tortilla strips in a 375 degree oven for about 10 minutes to crisp them a bit before tossing in with the shredded chicken. I used a combination of Monterey jack and sharp cheddar cheese.
When did you add the green chili’s ?
I am sorry but we didn’t really like this recipe. I even used chili powder, cumin, garlic powder, paprika and onion powder as others suggested. We really do not like corn tortillas, because it tastes like cardboard to us compared to flour but did use as suggested along with red enchilada sauce instead of green.
I heated up the corn tortillas in oil it helped a lot
Sorry, we didn’t care for this.
This is a wonderful recipe, i do use green sauce because thats what my family loves, i made it with red the first time. This makes for an easy peasy dinner.
The chicken was perfectly cooked but other than that this was very mushy as most of the corn tortillas broke down and I cooked it for only 40 minutes once I added everything. Wont make it again.
Did not have enough zing to it. Next time I will add chili powder, cumin, garlic, paprika and onion, as well as green chili’s.
How many people will this feed?
About 8
Does any one know how much is in a serving. I see it serves 8 , but would like to know if it’s 1 cup or 1 1/2 cups .
I tryed this recipe and it was yummie. I used a can of green enchilada sauce and a can of the red enchilada sauce.
Incredible recipe. One of the best dishes I’ve made in a crockpot. Had the lemon spooncake for dessert. Thanx Sarah!!!
Looks delicious and easy I’m definitely going to to make this for dinner.
Very good . Added onions and made extra sauce. Highly recommend!
What a great easy recipe, I have made this several times add Mexican rice an there is no leftovers my family loves this dish
So good I well make again and I ate with corn
how much rice did you add?
Thanks for the recipe! I’m going to attempt to cook this tomorrow for my boyfriend quarantine style
Another person said they used frozen and it turned out fine.
Can I use a 5 quart slow cooker?
Yes, that will work