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.
More of my favorite slow cooker chicken recipes:
- Slow Cooker Chicken Enhilada Pasta
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Chicken Pot Pie
- Slow Cooker Chicken Fajitas
- 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
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 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)
How to Video:
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Mary says
Really Good! 2nd crockpot meal I evet made and I am 45!
Becky says
I will use one dry prepared brown gravy mix for this recipe. Still have the flavor, tones down the spice but adds richness.
Anonymous says
Frontera red enchilada sauce is my personal fave. Its pricey tho. Thanks for this recipe!
Rennae Croisant says
This 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
Made 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!!
Lee says
I’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
It’s a dinner.
Anonymous says
Di the enchiladas expand alot?
Sarah Olson says
The do soak up quite a bit of the sauce.
Jennifer says
Have you tried making in an insta pot? Just wondering how to adapt recipe time, etc….
Anonymous says
why do you put tortillas in this? just right out of the bag?
Sarah Olson says
That is how enchilada casserole is usually made. Standard enchiladas the tortillas are fried first. Make how ever you desire.
Rebecca says
PS – 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!
Rebecca Lamphiear says
i 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
Glad to hear that Rebecca! That corn is a great idea.
Ellen Mongoni says
Made this today and it was incredible! Thank you Sarah for sharing this recipe!