Slow Cooker Chicken Enchilada Casserole


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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.

enchilada casserole with olives on top and metal spoon in it.

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

ingredients for enchilada casserole in front of slow cooker.
  • Enchilada sauce
  • Boneless skinless chicken breasts
  • Corn tortillas cut into strips
  • Shredded cheddar cheese
  • Black olives
4 photo collage of how to cook chicken in enchilada sauce

Step-by-Step Directions

  1. Add chicken breasts to the slow cooker.
  2. 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).
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
  4. Shred the meat with 2 forks.
2 photo collage of corn torillas

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.
2 photo collage of enchilada casserole being assembled

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.
finished cooking enchilada casserole in slow cooker

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.

bowl of enchilada casserole
close up of enchilada casserole

Slow Cooker Chicken Enchilada Casserole

4.61 from 219 votes
Prep Time: 5 minutes
Cook Time: 8 hours 40 minutes
Total Time: 8 hours 45 minutes
Servings: 8
A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.
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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

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 enchilada sauce?
If you choose to use green enchilada sauce note that it is runnier than red and you may need to use more tortillas. 
Can I use flour tortillas?
Flour tortillas can be used but the casserole may turn out soggy. I recommend corn tortillas if you have them.
What should I serve with 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
  • Refried Pinto Beans   
  • Sour cream – A small dollop on top goes a long way.

Nutrition

Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

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.

Other recipes you may like

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Recipe Rating




839 Comments

  1. Pam says:

    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?

  2. Cheryl says:

    I use chunky salsa verde each time. It tastes great and I don’t have stomach issues like I do with red sauce.

  3. Jenny ELDREDGE says:

    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?

  4. Peg Eder says:

    Totally confused about Corn Tortillas,do You Just Buy The Bag And Cut Into Strips and Throw In Right?

    1. Sarah Olson says:

      Yes!

  5. Tiff says:

    What if you ise the package of enchilada sauce how many would i need

    1. Sarah Olson says:

      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.

      1. gringosmexico238830803 says:

        I used a packet. Bought 2 but only needed one. I used the green enchilada sauce.

  6. Rebecca says:

    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

  7. Sherri says:

    Very awesome recipe! Made it tonight and we loved it. Thank you for the recipe Sarah

  8. Sueanna says:

    Could you use flour tortillas instead of corn? I don’t like corn tortillas.

  9. Katryna says:

    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!

  10. Judy says:

    Thought the video was way to fast and not helpful at all. Will try your recipe , but two hands down on the video.