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. 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.
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.
After the chicken and sauce have cooked I add the tortilla stripes, cheese and olives making it into a casserole.
Olives really are optional, but my family loves them. There was an uproar the first time I posted this recipe about the olives, don’t stress, just leave them out if you don’t like them.
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 crock pot and has great results.
Slow Cooker Chicken Enchilada Casserole
Ingredients
- 1.5 lbs. 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
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 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)
Video
Notes
Nutrition
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Mediocre Mum says
April 28, 2013 at 11:50 amMexican food is my all time favourite so going to try this. Thanks for joining into Slow Cooker Sunday and nice to meet you.
Sherry Heard-Huff says
March 24, 2017 at 11:03 amHas anyone used flour tortillas?
Dru says
March 25, 2017 at 4:03 pmI 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!
Kelly says
May 18, 2017 at 4:45 amSo 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
Jeanette Gawronski says
June 1, 2017 at 12:25 pmYou coyuld try using this recipe and use masa flour to thicken the sauce insted corn tortillas.
Julie says
June 4, 2017 at 12:35 amNo bread! Try corn tortilla chips.
Nobby says
June 5, 2017 at 1:02 amLeave the tacos in the bag – won’t be soggy then
Robin says
June 11, 2017 at 11:42 amUse the harder fried package of corn tortillas and break them up. It creates less soggy tortillas
Vonda Long says
June 12, 2017 at 11:28 pmdont put in the chips or strips place the mixture in a flour or corn tortilla make it and inside out enchilada
Marie says
June 19, 2017 at 7:15 pmYou 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.
Loretta Scott says
July 5, 2017 at 5:54 pmEnchiladas 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
MA says
August 12, 2017 at 7:47 amWe’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.
Sarah Olson says
August 14, 2017 at 1:59 pmGreat idea!
Diane Villegas says
September 7, 2017 at 6:29 pmFry 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!
deanna larrison says
September 20, 2017 at 9:43 pmhi,this recipe is so good and easy…what’s with the bread…who puts bread in enchiladas?!!!!!
Sarah Olson says
September 21, 2017 at 7:04 amthey probably meant tortillas.
Rob says
December 29, 2017 at 4:59 pmThis 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.
Sarah says
January 15, 2018 at 10:29 amSo if using cooked turkey how long do you let it cook with the sauce and add the cheese and other ingredients
Libby says
June 6, 2013 at 12:30 pmLOVE El Pato enchilada sauce! It is the best tasting one I’ve found and this looks delicious btw
Nancy says
March 29, 2017 at 6:55 amThen you haven’t used La Victoria enchilada sauce then, nothing compares to it! IT IS THE BEST! TRUST ME Libby!
Carolyn says
April 16, 2017 at 3:59 pmWhat will happen if I have to leave the corn tortillas cooking for two hours?
Sarah Olson says
April 16, 2017 at 4:09 pmI think the sauce would dry out completely by then. Maybe set to warm for 2 hours? That would be better.
Jan Hilberg says
April 19, 2017 at 12:13 pmDo you think you could double this recipe? I have three pounds of chicken breasts I need to use.
Sarah Olson says
April 19, 2017 at 12:50 pmHi 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.
Shari says
April 21, 2017 at 7:15 pmGood idea
Brandy Bisson says
July 9, 2017 at 8:07 pmthey will disintegrate into nothing but leave an awesome flavor
Deanna Trammell says
September 19, 2017 at 1:58 pmPut the tortillas in at least the last 20-30 minutes and taste before you serve.
Rita says
August 19, 2017 at 9:56 pmI buy mild enchilada sauce and it’s still too spicy for my husband. Any suggestions?
Valerie says
August 26, 2017 at 10:44 amTry using half enchilada sauce and half tomato sauce.
Sarah Olson says
August 26, 2017 at 11:04 amgreat 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.
Deanna Trammell says
September 19, 2017 at 1:59 pmJus buy regular sauce, he will love it.
Corrine Lange says
January 26, 2018 at 10:13 pmI use a small can of tomato sauce mix it into the enchilada sauce it works wonderful and is less spicy.
Jamie says
August 19, 2013 at 10:21 pmI 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.
Sarah Olson says
August 20, 2013 at 11:10 amYay! I’m so glad you liked it! I make pinto beans with these enchiladas too! 🙂
Lisa says
March 30, 2017 at 10:54 amI’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.
Gayle says
April 1, 2017 at 10:30 amCheck The Dollar store, that’s where I’ve found the El Pato enchilada sauce.
Emily says
June 19, 2017 at 2:48 pmIt’s Old El Paso (with an s) found in most grocery stores.
Jennifer Price says
June 25, 2017 at 9:03 pmNo, they mean El Pato brand.
Stacey Sifford says
July 28, 2017 at 4:29 pmI 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!
.
Tastingparty says
September 27, 2013 at 6:38 pmIt sure would be nice to identify the size slow cooker being used with each recipe.
Heather Campbell Pendleton says
August 16, 2015 at 3:12 pmIt’s right under recipe in notes. 6 quart
Diana turner says
March 14, 2017 at 7:08 pmI can’t wait to try this recipe! Sounds so good.
Stephanie says
October 19, 2013 at 7:37 amMy 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!
Pama Walker says
June 5, 2017 at 5:41 pmgreen sauce sounds delicious!
Pat says
June 10, 2017 at 7:06 amStephanie, I always add onions and red & green bell peppers to my enchiladas. Yummy. I also like to use Mexican cheese. It’s yummy!
Jennifer says
July 11, 2017 at 4:43 pmI also added green and red onions, red and green bell peppers. Saute first. Loved the recipe!!!
Sarah Olson says
July 12, 2017 at 9:14 amgreat additions! Thank you for sharing!
Jennifer Darbyshire says
November 23, 2013 at 6:40 amCan I use frozen chicken breast?
Sarah Olson says
November 24, 2013 at 9:10 amSome people say it’s not safe. But I have used the frozen chicken breasts before, it works fine.
Kassie says
March 16, 2017 at 1:48 pmI just cook it a little longer if they are frozen first.
Kelli Mizell says
June 5, 2017 at 6:24 pmWhat corn tortillas did everyone use?
Sarah Olson says
June 6, 2017 at 6:08 amI believe I used Mission Tortillas, not sure if that’s a regional brand.
Gretchen says
March 21, 2017 at 8:41 amI used frozen chicken breast and let it cook all day on low and it turned out perfect.
Sarah Olson says
March 21, 2017 at 9:55 amThanks for the feedback Glad you liked it!
Eleanor Mills says
January 30, 2019 at 6:26 amCan you freeze this after making?
Jill Coker says
January 16, 2014 at 11:29 amAm invited to a surprise anniversary party and was asked to bring a tamale casserole. Any ideas on a slow cooker recipe?
Sarah Olson says
January 16, 2014 at 12:38 pmHi 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
Maria says
January 21, 2014 at 9:26 amHow can I do this in less than 8 hours?
Sarah Olson says
January 21, 2014 at 9:55 pmTry it cooking the chicken on high for 4 hours, then adding the other ingredients.
Stacee Williams says
August 17, 2014 at 2:31 pmI 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.
Rita Gardella says
March 20, 2017 at 11:03 amI 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??????
Sarah Olson says
March 20, 2017 at 11:20 amHi Rita! I’m really unsure. You could just serve it over tortilla chips, and sprinkle with cheese. I think that would be great!
Katrina Bagwell says
March 27, 2017 at 12:23 pmIt 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.
Trish Wall says
February 12, 2014 at 5:59 amI 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.
Sarah Olson says
February 12, 2014 at 4:50 pmThat’s a great idea Trish!
Penelope Myer says
February 12, 2014 at 11:29 amSounds good. I will buy the ingredients and make it this weekend.
Thanks
Cindy @ Hun... What's for Dinner? says
February 25, 2014 at 7:31 amLove Tex Mex recipes! This is so mouthwatering. Thanks for sharing at Simple Supper Tuesday.
Kelly says
May 8, 2014 at 2:41 pmProbably 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.
Norma Treciokas says
December 14, 2014 at 6:07 amOH God! delicious casseroles recipes. I will try some for Christmas and
New Year. Loved.
Thanks.
Ams says
June 12, 2015 at 10:16 amI 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!
Lael Powell says
December 13, 2017 at 1:23 pmI like your idea for finishing the dish with fresh vegies and the sour cream. Brightens it up.
Catherine Hannigan says
September 2, 2015 at 8:32 amOOOP’S I got flour instead of the corn I hope it comes out Ok.
Sarah Olson says
September 2, 2015 at 8:42 amI think it may be ok since they are adding at the end. 🙂
Christina says
May 2, 2017 at 8:39 amDid it come out ok? I bought flour instead of corn and I’m not sure if I should use them.
Diane Moya says
September 8, 2015 at 4:34 pmI have found that Spanish Rice a Roni works well. It has the right amount of flavor for my family.
Sarah Olson says
September 8, 2015 at 4:36 pmI 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! 🙂
Kelli says
October 17, 2015 at 3:17 pmAny ideas on making this in the oven? Wanted to make it tonight but it’s already 5:30
Sarah Olson says
October 17, 2015 at 3:57 pmI 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.
Alisha Whittington says
November 18, 2015 at 9:25 amAre the corn tortilla strips crispy when you buy them or the regular tortilla texture?
Sarah Olson says
November 18, 2015 at 11:18 amThey 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! 🙂
Jenn says
January 20, 2019 at 10:56 amYellow corn or white corn ??
Sarah Olson says
January 20, 2019 at 12:59 pmI personally like to use yellow corn
Annique says
November 20, 2015 at 5:55 amthis sounds so god and easy i will try this tonite ty for sharing
Lex says
December 6, 2015 at 7:42 amI’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!
Sarah Olson says
December 6, 2015 at 7:35 pmI’m guessing it would be about 1-1.5 lbs. of boneless skinless chicken breasts. 🙂
Eph says
December 12, 2015 at 8:36 amGreat! Thanks. That was my guess too. 🙂
Lisa says
January 8, 2016 at 4:07 pmThis 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 🙂
Abby says
November 2, 2016 at 12:55 pmDo you think you could use ground beef if you cooked it first?
Sarah Olson says
November 2, 2016 at 1:03 pmI don’t see why not!
Elena says
February 2, 2017 at 12:42 pmCooking this for a pre superbowl potluck at work mańana thx for the recipe!
Pixie says
March 14, 2017 at 5:45 pmTo 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
Winnie says
May 6, 2017 at 4:17 pmI 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.
Lisa says
March 16, 2017 at 10:44 amThis 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!!
Sarah Olson says
March 16, 2017 at 1:00 pmNo worries. I used corn torillas (not chips) and cut them into strips.
Gerri says
March 17, 2017 at 4:31 pmCan I use flour tortillas instead kids don’t care for the corn one’s
Lavonne Johnson says
March 16, 2017 at 2:48 pmWe are not crazy about enchilada sauce. What could I use for a white sauce.
Gail Mckeever says
March 17, 2017 at 4:45 pmCooked this today, and so easy to make. So good!
Linda Zacharias says
March 17, 2017 at 8:50 pmI have a friend who made enchiladas with condensed mushroom soup and green chilies ( not spicy). It was really good.
Sarah Olson says
March 19, 2017 at 2:02 pmThat sounds really good!
Tony Damron says
March 18, 2017 at 3:28 pmSarah, 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.
Sarah Olson says
March 19, 2017 at 2:02 pmthat’s awesome! I will have to try it this way.
Chelaea says
March 19, 2017 at 9:27 amI bought flour tortillas instead of corn
Sarah Olson says
March 19, 2017 at 2:02 pmIt may turn out ok!
Jean Dishaw says
March 20, 2017 at 5:14 amCan you freeze the leftovers?
Sarah Olson says
March 20, 2017 at 5:59 amI think they would do fine.
Alice Harper says
March 20, 2017 at 7:47 amTo change this to a vegetarian recipe would would you use besides lots of mushrooms to replace the chicken?
Sarah Olson says
March 20, 2017 at 11:22 amI think maybe a can of drained pinto beans would be a good addition! 🙂
Chef marianrene says
May 17, 2017 at 4:25 amCorn or black or pinto beans or tomato or chopped zuchinni
Penelope L. Penderhausen says
March 20, 2017 at 1:07 pmmaking 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!
Sarah Olson says
March 20, 2017 at 1:16 pmI LOVE chicken thighs. I think it will be great!
Ms BS says
March 22, 2017 at 7:29 pmThis 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.
Edith Tedder says
March 26, 2017 at 4:28 pmHow many servings does this make?
Sarah Olson says
March 26, 2017 at 4:42 pmIt makes about 7 servings.
Robbin Arnold says
May 1, 2017 at 7:41 amWould you post calories preserving please.
Jen says
March 28, 2017 at 2:47 pmMy daughter doesn’t like enchilada suace, could i use picante sauce instead?
Sarah Olson says
March 28, 2017 at 2:58 pmThat would probably work fine!
CannedAm says
March 29, 2017 at 5:55 pmThis 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.
B says
March 31, 2017 at 8:44 amThis 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!!!!
Sarah Olson says
March 31, 2017 at 9:15 amHi 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.
Linda says
April 1, 2017 at 9:30 amWe don’t have El Pato at my Walmart. Do you think El Patio is just as good?
Sarah Olson says
April 1, 2017 at 10:45 amIt would probably work fine, just use the same amount as listed in the recipe.
Tracey White says
April 3, 2017 at 11:44 amI 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.
Tonya says
April 3, 2017 at 12:10 pmAre corn tortillas soft? Won’t they get soggy ?
Sarah Olson says
April 3, 2017 at 1:07 pmThey don’t absorb all the liquid and get mushy, they still have texture to them.
MELISSA says
April 4, 2017 at 9:21 pmI added a little brown sugar, green peppers, and onion flakes!
Sarah Olson says
April 5, 2017 at 6:23 amBrown sugar? That I would have never thought to add. How was it?
Morgan Walker says
April 6, 2017 at 5:53 amHi! 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!
Sarah Olson says
April 6, 2017 at 10:39 amHi 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.
Debby Perez says
April 21, 2017 at 6:06 pmHow about shredded cabbage?
Glenn Romero says
April 9, 2017 at 6:38 pmLiked 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.
Sarah Olson says
April 9, 2017 at 9:01 pmI love the changes you made! Will have to try it.
Erin Kegel says
April 12, 2017 at 3:04 pmI 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?!?!?!?
Sarah Olson says
April 12, 2017 at 3:08 pmYou could pour it over tortilla chips or fritos.
WENDY WILLIAMS says
April 21, 2017 at 12:06 pmi 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!
Sarah Olson says
April 21, 2017 at 1:47 pmAh 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.
Marilyn says
June 29, 2017 at 6:54 pmYou are so correct Wend Willisms..thanks for sharing and you do make us look good with your recipes
Shari says
April 21, 2017 at 7:41 pmI 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
Devon says
April 22, 2017 at 6:19 pmSo so good!! Seriously a new fam favorite!! We used green enchilada sauce! So good!
Gisselle says
April 23, 2017 at 3:27 pmMade 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.
Kathy Chartier says
April 24, 2017 at 12:15 pmWhat is the actual serving size? Thanks!
Sarah Olson says
April 24, 2017 at 12:27 pmSorry Kathy, I don’t have that info. It’s a pretty big serving.
Janet says
April 26, 2017 at 12:33 pmMaking this today for the first time but with green encalida sauce. Can’t wait to try it
Lisa Mandarich says
April 28, 2017 at 8:22 pmGreat 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.
Lisa says
April 28, 2017 at 9:11 pmWe 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.
Lina says
May 1, 2017 at 9:45 amWhy does it look like the tortilla strips are already crispy? Are they just sliced up corn tortillas?
Sarah Olson says
May 1, 2017 at 12:25 pmThey aren’t crispy, just sliced up corn tortillas. 🙂
Melissa says
May 4, 2017 at 10:25 amI’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?
LaDonna says
May 4, 2017 at 12:44 pmHi 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!
Sarah Olson says
May 4, 2017 at 9:14 pmThat brand is “Cook Works AR+Cook”. I found that spoonula at Tuesday Mornings, but I also saw these at TJMaxx the other day too.
Hollie Erickson says
May 9, 2017 at 8:00 amDelicious 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.
Sarah Olson says
May 9, 2017 at 9:00 amIt 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?
Susan Rosenberg says
May 20, 2017 at 5:17 pmHi EVERY ONE,
Quick question
Do you drain the olives?
Sarah Olson says
May 23, 2017 at 9:23 amyes, drain them 🙂
Heather says
May 20, 2017 at 5:21 pmWhat 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…
Sarah Olson says
May 23, 2017 at 9:23 amI would do 30 minutes in the oven to start if it was me.
Heather says
May 20, 2017 at 5:57 pmI 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.
Penny Stewart says
May 21, 2017 at 11:32 pmOkay……I’m confused…..are we talking about strips of soft corn or flour totillias……Or totillia chips??????
Sarah Olson says
May 22, 2017 at 5:23 amCut up soft corn tortillas. Not chips.
Leslie zemer says
May 23, 2017 at 7:35 amHi 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
Sarah Olson says
May 23, 2017 at 9:18 amI 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.
L. Petruzzelli says
May 23, 2017 at 5:12 pmI 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!
Sarah Olson says
May 24, 2017 at 12:22 pmSounds great with thighs. Please let us know how the leftovers turn out.
Carol says
May 27, 2017 at 4:31 pmI 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.
Carol Carratt says
June 6, 2017 at 10:50 pmI don’t like olives, do you think black beans could be substituted!
Sarah Olson says
June 7, 2017 at 5:55 amYes, I think black beans would be good in this.
bonnie says
January 27, 2018 at 7:14 pmhow about hamburger meat to make a beefy enchiladas
Sarah Olson says
January 28, 2018 at 4:51 pmThat would work fine!
Debbi Dresser says
June 13, 2017 at 11:04 pmHad 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.
Sarah Olson says
June 14, 2017 at 7:53 amI feel the same way! Glad you liked it.
Rebecca Baker says
June 23, 2017 at 7:29 amI 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.
Terrie says
June 26, 2017 at 3:12 pmI 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 🙂
Alison Thurman says
June 27, 2017 at 2:47 pmAny idea on calories per serving for this?
Sarah Olson says
June 27, 2017 at 6:21 pmNo, I apologize!
Linda says
June 29, 2017 at 2:56 pmFor those of you who used tortilla chips how much did you use. cup or bagwise?
Kathy Tabbert says
June 30, 2017 at 2:44 amdo you think Velveeta cheese will be good instead of cheddar?
Sarah Olson says
June 30, 2017 at 6:27 amI think it would make this a bit soft. Ususally I’m all for velveeta though 🙂
Linda Schodowsky says
July 2, 2017 at 4:11 pmmy 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?
Sarah Olson says
July 2, 2017 at 5:06 pmI think I saw it way up in reply to someone’s comment. Has anyone tried Tostitos?
Linda says
July 6, 2017 at 9:19 pmI 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
Linda says
July 6, 2017 at 9:42 pmyes 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
Nora says
July 2, 2017 at 5:18 pmI 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).
Cheryl says
July 5, 2017 at 7:44 pmI 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.
Elizabeth Reid says
July 9, 2017 at 11:41 amDoes 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.
Brandy Bisson says
July 9, 2017 at 8:05 pmOMG this was sooo good. Made it for a picnic and my boss requested I make it for my next potluck at work
Beverley Mason says
July 12, 2017 at 3:46 pmMade this for lunch and it was awesome.can’t wait to take to our next church potluck
Sarah Olson says
July 12, 2017 at 3:57 pmI love to hear that!
Diana says
July 25, 2017 at 11:24 amhello i was wondering if this enchilada dish makes for more then 10 people
Sarah Olson says
July 25, 2017 at 3:26 pmIt serves about 7-8 people
Tammy says
August 1, 2017 at 7:02 pmMy son is super picky and he ate this. We had leftovers and he ate this all week.
Sarah Olson says
August 1, 2017 at 9:03 pmI love to hear that Tammy!
Margie markham says
August 2, 2017 at 5:18 amThanks the food looks good
DAVID H. says
August 20, 2017 at 6:46 pmI can’t stand olives so I used corn and onions instead. It should be done in 15 mins. Can’t wait to try it.
Sarah Olson says
August 21, 2017 at 7:03 amYour version sounds great.
Brandy says
August 27, 2017 at 11:25 amCan I just use a rotisserie chicken instead of chicken breasts?
Sarah Olson says
August 28, 2017 at 8:36 amYou could, but wouldn’t need to cook it near as long.
Loretta Scott says
August 28, 2017 at 10:57 amno, not really because cooking the chicken in the enchilada sauce is what makes the dish taste so good.
Miranda says
August 29, 2017 at 6:16 amCan I use frozen chicken breast?
Sarah Olson says
August 29, 2017 at 10:33 amI think that will work fine!
Susan says
September 5, 2017 at 5:11 pmMade 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.
Shelby says
September 9, 2017 at 5:42 pmI made this and it was amazing!!!! Topped it with sour cream! Thank you for sharing!
Trina Delamare says
September 25, 2017 at 2:06 pmI 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.
Deneen says
October 19, 2017 at 8:46 pmI 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.
Kelly White says
November 6, 2017 at 6:00 amI just made this yesterday and it’s delicious. We have left overs for lunch today. I can’t wait to try the next recipe
Sarah Olson says
November 6, 2017 at 6:15 amSo great to hear Kelly!
Patricia says
November 13, 2017 at 7:42 amMade it just like the recipe called for except I added a small can of diced green chili peppers…outstanding!
SA Mattthews says
November 17, 2017 at 2:13 pmI 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.
Kelly says
December 7, 2017 at 4:43 pmNext 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!
Sarah Olson says
December 8, 2017 at 7:16 amThere is no chips in this recipe, it’s soft corn tortillas. 🙂
Judy says
December 15, 2017 at 2:50 amThought the video was way to fast and not helpful at all. Will try your recipe , but two hands down on the video.
Katryna says
December 19, 2017 at 3:18 pmI 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!
Sueanna says
January 13, 2018 at 5:36 pmCould you use flour tortillas instead of corn? I don’t like corn tortillas.
Sherri says
January 14, 2018 at 4:23 pmVery awesome recipe! Made it tonight and we loved it. Thank you for the recipe Sarah
Rebecca says
January 21, 2018 at 8:52 pmHI. 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
Tiff says
February 8, 2018 at 7:29 amWhat if you ise the package of enchilada sauce how many would i need
Sarah Olson says
February 8, 2018 at 9:44 amI’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.
gringosmexico238830803 says
September 24, 2018 at 6:00 pmI used a packet. Bought 2 but only needed one. I used the green enchilada sauce.
Peg Eder says
March 8, 2018 at 7:32 amTotally confused about Corn Tortillas,do You Just Buy The Bag And Cut Into Strips and Throw In Right?
Sarah Olson says
March 8, 2018 at 11:23 amYes!
Jenny ELDREDGE says
April 17, 2018 at 5:25 pmDo you think that you could still make this recipe but with green enchilada sauce instead of red and will it taste just as good?
Cheryl says
April 18, 2018 at 9:10 pmI use chunky salsa verde each time. It tastes great and I don’t have stomach issues like I do with red sauce.
Pam says
June 21, 2018 at 6:55 pmIs 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?
Thomas Boehm says
July 2, 2018 at 7:00 pmI 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.
Paige says
July 18, 2018 at 10:43 amHi 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!
Merrideth says
August 7, 2018 at 12:34 pmMexican 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 😉
Ashley says
August 10, 2018 at 10:09 amAnyone know the macros for this recipe without the tortillas???!
Kristi May says
September 2, 2018 at 1:46 pmMaking 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!
Sarah Olson says
September 2, 2018 at 4:26 pmSounds really good with the green sauce!
Kristi May says
September 2, 2018 at 4:51 pmIt was amazing … everyone loved it but I tbink next time I will use less corn tortillas again thank you for the recipe
tami says
October 19, 2018 at 12:52 pmHubby 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.
Sarah Olson says
October 21, 2018 at 10:14 amGreen sauce is very watery. I’m sorry this happened.
Anonymous says
October 27, 2018 at 12:55 pmCan my chicken be frozen?
Sarah Olson says
October 29, 2018 at 6:05 amSome 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.
Katherine Burlison says
December 3, 2018 at 5:05 pmI 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
Ellen Mongoni says
January 20, 2019 at 2:17 pmMade this today and it was incredible! Thank you Sarah for sharing this recipe!
Rebecca Lamphiear says
January 22, 2019 at 7:39 pmi made this exactly as written and my husband loved it. And I loved that it was so easy!
He asked me to put it in “regular rotation” and add some fire-roasted corn next time.
Sarah Olson says
January 23, 2019 at 3:56 pmGlad to hear that Rebecca! That corn is a great idea.
Rebecca says
January 24, 2019 at 6:19 pmPS – my husband also loved the leftovers the next day…said the flavor was even better.
Hooray for two days’ of delicious dinners he absolutely loved with little/no effort from me!
Anonymous says
February 14, 2019 at 5:37 amwhy do you put tortillas in this? just right out of the bag?
Sarah Olson says
February 14, 2019 at 9:39 amThat is how enchilada casserole is usually made. Standard enchiladas the tortillas are fried first. Make how ever you desire.
Jennifer says
February 20, 2019 at 7:29 amHave you tried making in an insta pot? Just wondering how to adapt recipe time, etc….
Anonymous says
March 9, 2019 at 6:01 pmDi the enchiladas expand alot?
Sarah Olson says
March 10, 2019 at 7:43 pmThe do soak up quite a bit of the sauce.
Lee says
April 2, 2019 at 10:03 amI’m going to try it with tortilla chips hopefully it will turn out. And is this a dinner or a party side dish?
Sarah Olson says
April 2, 2019 at 1:19 pmIt’s a dinner.
Anonymous says
April 19, 2019 at 9:52 amMade it last night and it was a hit in the house!!!! I didn’t add the olives (we arent fans of them) and used reduced fat colby jack instead of the regular cheddar cheese. Used less amount of “old el paso” enchilada sauce (trying to watch the sodium) and they turned our super good! Def a favorite crockpot recipe! Thank you!!
Rennae Croisant says
May 4, 2019 at 12:07 pmThis is a family favorite. I’ve made this so many times and so many ways that I’ve lost count. I use the green enchilada sauce and diced ortega chiles and that’s my favorite. Thank you so much for this recipe!
Anonymous says
May 12, 2019 at 9:24 pmFrontera red enchilada sauce is my personal fave. Its pricey tho. Thanks for this recipe!