Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 5 min
Cook time: 520 min
Total time: 525 min
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); 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)

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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!

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.

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.

ingredients for enchilada casserole in front of slow cooker.

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.

How to make Slow Cooker Chicken Enchilada Casserole:

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

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.

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.

More of my favorite slow cooker chicken recipes:

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Slow Cooker Chicken Enchilada Casserole

4.8 from 206 votes

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.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: chicken enchilada casserole

Prep Time: 5 minutes

Cook Time: 8 hours 40 minutes

Total Time: 8 hours 45 minutes

Servings:

Calories: 398kcal

Author: Sarah Olson

Equipment Needed:

▢
Slow Cooker- 6 quart or larger

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

US Customary – Metric

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:

Recipe 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:

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

Comments

Frank Deitsch says

January 23, 2021 at 8:24 am

You said ground beef could be used I know this is probably a silly question, but should it be cooked first or used raw like the chicken breasts?

- Sarah Olson says
  
  January 23, 2021 at 9:54 am
  
  Cooked and crumbled.
  
  - Frank Deitsch says
    
    January 23, 2021 at 12:17 pm
    
    Thanks
    
Tracy Bedell says

January 16, 2021 at 4:22 pm

I have chicken that is already cooked. How would I modify this recipe? Thanks!

- Sarah Olson says
  
  January 16, 2021 at 5:02 pm
  
  Probably only cook for 2.5 hours on high (to heat the sauce and chicken) then carry on with the recipe.
  
Sandi says

January 16, 2021 at 12:42 pm

I have prepared several different recipes and this is by far the BEST!

Dana R. says

January 9, 2021 at 3:17 pm

This recipe is really easy and tastes great, I added a half of a pack of taco seasoning to it for flavor. It was delicious!

Donna says

December 7, 2020 at 11:08 am

Can I use Dorito chips instead?

- Sarah Olson says
  
  December 7, 2020 at 11:50 am
  
  Yes, try this recipe: https://www.themagicalslowcooker.com/slow-cooker-doritos-casserole/
  
mommaxo says

December 7, 2020 at 5:48 am

Should the chicken be frozen or thaw? And how many breasts would you recommend?

- Sarah Olson says
  
  December 7, 2020 at 7:00 am
  
  I only use thawed meat. I use three small chicken breasts.
  
Allison says

December 6, 2020 at 2:53 pm

So this may seem like a silly question but do you cover it back up after with the cheese? I’ve had it covered for 30 minutes on low and it’s very watery. Or should I leave the top off so it hardens just a tad?

- Sarah Olson says
  
  December 6, 2020 at 4:11 pm
  
  You can uncover it and turn it to high to let it evaporate.
  
  - Anonymous says
    
    December 7, 2020 at 8:51 am
    
    Thanks, I ended up doing that. Very yummy!
    
Alissa says

December 5, 2020 at 9:05 pm

Just made this tonight. So delicious and easy. Thank you.

Marion says

December 3, 2020 at 4:15 pm

Can flour tortillas be substituted for corn tortillas?

- Sarah Olson says
  
  December 3, 2020 at 4:51 pm
  
  I’ve seen people use them, though I think they may get doughy.
  
Caroline says

December 3, 2020 at 9:13 am

Will this reheat well to bring for lunches?

- Sarah Olson says
  
  January 19, 2021 at 7:58 am
  
  Yes, this reheats very well. One of my favorite lunches.
  
stephanie says

November 30, 2020 at 11:12 am

I love this recipe and had it save don my phone but there used to be a link to make your own enchilada sauce and i cant find it((

- Sarah Olson says
  
  November 30, 2020 at 12:29 pm
  
  Hi Stepanie, I looked up an older version of my site in the archives and I couldn’t find it. I apologize. I tried to find the one I used to use and I could not find it, it was simple with just chicken broth, thickener and chili powder.
  
Cathy Comminey says

November 24, 2020 at 8:03 pm

I am making the Chicken Enchiladas Casserole right now. In fact, another one tomorrow. One for my brother for Thanksgiving. And the other to my niece and nephew. ( To split in half. Two different houses).

- Sarah Olson says
  
  November 24, 2020 at 8:38 pm
  
  Great to hear Cathy! I’m making a turkey leftover version on Friday. Such a versatile recipe.
  
Patty says

November 20, 2020 at 7:10 pm

Can I do this in an Instant pot? And if so how? Thank you

- Michelle says
  
  December 28, 2020 at 2:42 pm
  
  I did mine in my instant pot. I put a rotisserie chicken instead of raw in the pot after removing g skin and bones. And the sauce and set it to high pressure for 30 minutes, it came out nice and soft. Then I added the rest and used beans instead of olives since my husband doesn’t like them, cheese and tortillas and put back in the pressure cooker on high pressure for 15 more minutes. Came out delicious.
  
Judy Herrewig says

November 17, 2020 at 2:11 am

I was sent this recipe because I am signed up for your SLOW COOKER SECRETS This is just one of the best. I have made it four or five times, changing it up with pork, chicken, beef, adding black beans, cream cheese, roasted tomatoes because I didn’t have enchilada sauce. You can change it up with whatever you have in your cupboard and it is always a hit. Thank you. Judy from Wisconsin

- Sarah Olson says
  
  November 17, 2020 at 6:38 am
  
  Thank you for the kind comment Judy! We love this meal so much too.
  
- Aleah says
  
  November 28, 2020 at 1:18 pm
  
  Could I just strip up the tortillas and throw them all in? Let cook for 30 more minutes? Or do they have to be neatly layered?
  
  - Sarah Olson says
    
    November 28, 2020 at 2:05 pm
    
    I don’t neatly layer them. I throw them in 🙂
    
Karen says

November 17, 2020 at 1:14 am

Thanks for this recipe. It’s one of our favorites: so easy to get started in the morning and always comes out perfect. For a little extra kick, I usually add 1/2 large, chopped onion and 4 large, chopped jalapenos when I add the tortillas. Try the leftovers for breakfast! Yum.

Linda Simon says

November 13, 2020 at 10:29 am

I used …
1 pound ground beef
1 small onion – diced
1 – 10 ½ ounce can cream of mushroom soup
1 – 10 ounce can red enchilada sauce – mild
1 – 4 ounce can green chilies – mild
8 ounces (2 cups) cheddar cheese – shredded
1 pkg. corn tortillas – cut into small pieces (about 15 tortillas)

- Sara says
  
  November 30, 2020 at 1:29 pm
  
  When do you add cream of mushroom soup and the onion and the green chili ? Would this work in chicken instead of ground beef. ?.
  
  - Sarah Olson says
    
    November 30, 2020 at 3:28 pm
    
    At the beginning I bet.
    
Kelli Sue Dodson says

November 9, 2020 at 8:37 pm

Decided to use hamburger instead of chicken and added pinto beans !

Cassandra says

November 9, 2020 at 3:56 pm

I’m extremely lactose intolerant but I’m going to try and make this tonight with out the cheese. Hopefully it turns out still!

- Sarah Olson says
  
  November 9, 2020 at 3:59 pm
  
  Could you use a dairy-free cheese? Maybe next time?
  
- Rob says
  
  November 21, 2020 at 3:32 pm
  
  Simple and delishious . I’ve been professional cook for 10 years , and I love these slow cooker entrees . Made this tonight , added jalapenos, black beans . You literally can sub out anything and add your own twist based in taste … Thanks for sharing
  
Jane Noecker says

November 7, 2020 at 5:27 am

This is a big batch!! Can you freeze some after it is initially cooked?

- Sarah Olson says
  
  November 7, 2020 at 7:09 am
  
  Yes, that will work fine.
  
Faye says

November 6, 2020 at 4:11 pm

Do you mean “El Paso” enchilada sauce?

- Sarah Olson says
  
  November 7, 2020 at 7:09 am
  
  No, there are both kinds. Though I rarely see el pato anymore.
  
  - Lauren Hildreth says
    
    November 7, 2020 at 12:47 pm
    
    What’s the name brand called when you use the tortilla
    
    - Sarah Olson says
      
      November 7, 2020 at 7:54 pm
      
      Corn tortillas? In my area the brand is Mission.
      
  - Sandi says
    
    January 11, 2021 at 10:29 am
    
    I just found you! El Patio is a standard brand name in the Hispanic section of Walmart. I get my enchilada sauces there all the time, check it out.