Slow Cooker Chicken Enchilada Casserole
870 CommentsUpdated Feb 03, 2025
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Slow Cooker Enchilada Casserole is the easiest one-pot recipe you will find for enchiladas. Made with tender chicken and plenty of cheese.
Forget take out and make enchiladas at home, we love to make a big pot of Slow Cooker Refried Beans too! Want an even easier recipe? Try my lazy enchilada recipe that is made with taquitos or try my vegetarian crockpot 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. If you love green sauce, try my sour cream chicken enchilada casserole.
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.
How to make Slow Cooker Chicken Enchilada Casserole:
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.
Ingredients
- Enchilada sauce
- Boneless skinless chicken breasts
- Corn tortillas cut into strips
- Shredded cheddar cheese
- Black olives
Step-by-Step Directions
- Add chicken breasts to the slow cooker.
- Pour over a large can of red enchilada sauce. (DO NOT ADD THE REST OF THE INGREDIENTS YET. The first step is only the chicken and sauce).
- Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
- Shred the meat with 2 forks.
What kind of tortillas do I use?
- Use corn tortillas for this recipe cut into strips (see photo above). These are not chips, these are tortillas that are soft.
- Flour tortillas will make this dish doughy.
- Though, if you accidently buy tortilla chips, I’ve had many reviews that they work fine. They soften up in the casserole.
How to assemble the casserole:
- 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!
Can I use a different kind of meat?
- Boneless skinless chicken thighs – These work great if you love dark meat.
- Ground beef – One of the most popular questions I get asked is if ground beef can be used. The time can be cut in half if cooked ground beef is used.
- Cubed beef stew meat – The is great if you love beef enchiladas and the beef flavors the enchilada sauce very well.
- Pre-cooked chicken or turkey – If you only have cooked chicken or turkey you still can make this recipe. Cut the initial cooking time in half. Rotisserie chicken works great in this recipe.
Can I use green sauce?
- Green enchilada sauce can be substituted.
- Though the consistency of the sauce will be more liquidly and make the enchiladas soggy.
What to serve with Chicken Enchilada Casserole:
- This meal I OFTEN make with NO SIDES! Yes, it’s that good on it’s own. If you are making this for a party or crowd make a side or two.
- Spanish Rice – This is my go to recipe from Lil’ Luna.
- Refried Pinto Beans – You can make these in another slow cooker or in the instant pot.
- Sour cream – A small dollop on top goes a long way.
This is one of my all-time favorite recipes on the site. Easy to throw in the crockpot and has great results.
Featured Comment
“I can’t tell you how many times i have made this recipe. It is so easy and sooooo good!!! You can’t go wrong. I use Old El Paso red sauce and found it made a big difference in the taste. It is my favorite sauce for red. I add green onions, shredded lettuce, sour cream and avocado on top and it is the most perfect meal”
– Marily
Slow Cooker Chicken Enchilada Casserole
How to Video
Ingredients
- 1.5 lbs. boneless skinless raw chicken breasts, (don't use any more than 1.5 pounds, the casserole will seem dry if you do).
- 28 oz. can Red Enchilada Sauce, I use El Pato Brand or Los Palmas
Add these items at the end:
- 10 corn tortillas, I use a 10-12 oz. package of soft corn tortillas.
- 2 cups grated cheddar cheese, divided
- 3.8 oz. can black olives (drained), divided
Instructions
- Put the chicken breasts and the enchilada sauce in your slow cooker.
- Cook on HIGH for 4 hours or LOW for 6-8 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)
Sarah’s Notes
- Boneless skinless chicken thighs – These work great if you love dark meat.
- Ground beef – One of the most popular questions I get asked is if ground beef can be used. The time can be cut in half if cooked ground beef is used.
- Cubed beef stew meat – The is great if you love beef enchiladas and the beef flavors the enchilada sauce very well.
- Pre-cooked chicken or turkey – If you only have cooked chicken or turkey you still can make this recipe. Cut the initial cooking time in half. Rotisserie chicken works great in this recipe.
- This meal I OFTEN make with NO SIDES! Yes, it’s that good on it’s own. If you are making this for a party or crowd make a side or two.
- Spanish Rice
- Refried Pinto Beans
- Sour cream – A small dollop on top goes a long way.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More of my favorite slow cooker chicken recipes:
Chicken Enchilada Pasta combines tender chicken, pasta, cheese, and enchilada sauce for a bold, comforting twist on Tex-Mex.
Creamy and hearty, Slow Cooker Chicken Pot Pie has all the classic flavors without the need for a crust.
Slow Cooker Chicken Fajitas are an easy way to enjoy sizzling flavor with juicy chicken, peppers, and onions—no skillet required.
Olive Garden Chicken Pasta is a rich, creamy dish made with slow-cooked chicken, Italian dressing, and parmesan for restaurant-style flavor at home.
Versatile and simple, Slow Cooker Shredded Chicken is perfect for tacos, salads, sandwiches, or casseroles.
Chicken, Potatoes and Green Beans cook together with a zesty lemon-garlic dressing for a complete one-pot dinner in the crockpot.
Sounds good. I will buy the ingredients and make it this weekend.
Thanks
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!
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.
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
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!
Can you freeze this after making?
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!
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.
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: https://moneysavingmom.com/how-to-make-homemade-refried-beans/ … 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!
.
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.
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!
Enchiladas are made w/corn or flour tortillas. Not bread!?
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