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.
Equipment
- 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)
Video
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
I am going to try this with ground pork and green enchilada sauce. My family prefer flour tortillas do we are trying that too. Fingers [email protected]!
Did you use the flour ones and if so how did they turn out? I’m making this now!
Flour works fine too! I use them all the time as I prefer them over corn tortillas.
Can you use cream of chicken soup in stead of Red Enchilada Sauce???
Might work, but may need to thin it out a little.
I was considering making this with tortilla chips instead of tortillas. What do you think?
Tortilla chips will become soggy and I personally don’t like soggy tortilla chips. I used the tortillas and it was much like a regular enchilada.
I just put this in my crockpot! I used very thinly sliced chicken breasts… do you think it will need to cook the full four hours on high or will it be done sooner since they’re so thin? I don’t want to overcook it!
There’s so much sauce you can’t overcook them. But if you want you can cook for less time.
Thanks for the reply!! Can’t wait to try it!!
Super easy & everyone loves it. Have made several times, fool proof.
Has anyone used flour tortillas instead of the corn. I don’t care for corn tortillas? Advice!!
I’m doing this and adding bell peppers, onions and seasoning the chicken with creole seasoning. I like my food with some pep.
Gunna try this tonight!!!! Using green sauce instead!!!
I’m making this for the first time tonight. It looks wonderful in the crockpot. Looking forward for dinner.
It was very easy to make. I expect to be making this again.
I love this recipe. I don’t like olives, so I added a can of rinsed black beans, can of chopped green chilies, and chopped onion with the corn tortillas. Awesome.
How could I use brown rice in place of corn shells? Put it in uncooked, or cooked but later on?
I would put it in cooked later on. At the same time the recipe says for the corn tortillas.
What would happen if I added the stuff 2 hours before dinner instead of 60?
I think it would be fine, keep the slow cooker on warm until ready to serve.
Can I do this in instant pot
Can’t wait to try this. Looks good
Making this tonight! I’m so excited about how easy this recipe is.
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!
Very bland! Won’t make it again
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 easy to make and it is delicious
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!!
Has anyone ever doubled this in a large crockpot?
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.