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.
Lin says
Made this and we all thought it delicious! Definitely will be making it again.
Mona Morgan says
This receipt looks very delicious I would like the picture and receipt sent Mona Morgan’s Facebook
Karen Madrigal says
We love this recipe. Not only is it easy it is delicious. Ny husband is Mexican and he loves it.
Dottie Laumann says
I have made this a lot for my family. First time I thought it was a little bland. I thought I would add Taco Dry Seasoning mix to the Enchilada sauce and it was amazing.
Oh my goodness. A very simple meal to put together and it was quite a hit.
Anonymous says
Great and easy to make!
Louise says
Ingredient question: 10 corn tortillas I used an entire 11.7 ounce bag. Hard tortillas like chips? Or soft tortillas, flat? Watched the video, but couldn’t tell for certain.
Sarah Olson says
Soft corn tortillas (not chips)
Becky says
I used chips with Green Sauce. It was good
Becky says
I used chips with Green Sauce.
I also use coarsely chopped onion and a can of Ortega chillies with red sauce
Anonymous says
Getting ready to try this recipe that seems to have mixed reviews… I expect ease over flavor.
Sara Pangborn says
If I make this with ground beef instead of chicken, I will obviously pre cook the beef. But should I decrease the amount of sauce the chicken would usually soak up?
Sarah Olson says
The chicken actually makes more sauce! I would be careful not to add too many tortillas at the end, add some and stir and make sure it’s not too dry.
Jolynn Stinnett says
Can this be made with frozen chicken breasts?
Julianna says
Same question ^^^
Sarah Olson says
The recipe will work fine with frozen chicken but do your own research if frozen chicken is ok in your slow cooker. I don’t use frozen meat unless I’m in a pinch.
Stephanie says
So simple and delicious. Only thing missing was something for texture to give it a little crunch, maybe onions or peppers or something.
Sarah Olson says
Green onions or even white onions are a great idea
Val says
Any recommendations on the brand of enchilada sauce or even an authentic recipe? They are not all created equal, for sure!
Sarah Olson says
I recommend El Pato for this recipe but am curious what others like.
Rhonda says
Has anyone ever doubled this in a large crockpot?
Anonymous says
I have the same question . Did you double it
Anonymous says
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!!
Traci Enloe says
Nice to see someone else used the green sauce. That’s what I prefer so was wondering how it would be in this dish. I also like the idea of adding can of rotel with green chilies