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.
Super easy & everyone loves it. Have made several times, fool proof.
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!!
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.
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 am going to try this with ground pork and green enchilada sauce. My family prefer flour tortillas do we are trying that too. Fingers crossed@!
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.
When did you add the green chilies and refried beans to the mix?
This was delicious!!! Our only problem is that it is WAY too much for my husband and I. Can this be frozen???? We are totally stuffed after enjoying this with a salad.
I did modify this to our liking…. I added a can of black beans and a can of Roitel. It was moist and delicious. Thank you for the recipe.
I’m so excited I’m getting ready to make it in now in my crockpot. My husband wants me to add the green chilies, refried beans, black beans, green enchilada sauce and the big restaurant style tortilla chips along with the cheese and black olives has anyone tried the recipe this way? My main concern is the tortilla chips will They get to soggy I do have a very big bag. I don’t want to ruin the recipe. Has anyone made this recipe with the tortilla chips ? We don’t like the little round corn wraps that’s why we want to try the tortilla chips and lots of them because the green enchilada sauce is thinner than the red enchilada sauce and the tortilla chips were hoping will work well. Please any advice on how we’re going to make it.
Hi Nan. I would poor over the chips right before serving. I hope that helps.
My family loves this recipe! Only thing I changed was I added green chiles.
Wow, this is basically my family’s Chicken Enchilada recipe, too! (plus a bit of diced onion) I have always LOVED the black olives in our recipe, I can’t imagine making it without them. Over the years I’ve tried many ways of cutting out the frying of the corn tortillas to differing degrees of success. This, however, is the easiest recipe ever and it’s delicious! Thank you so much for posting this and making my life easier!