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Home » Chicken » Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

by Sarah Olson on January 19, 2021 521 Comments

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close up of enchilada casserole with olives and cheese on top.
Collage of photos showing to make chicken enchilada casserole for pinterest

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
  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

More of my favorite slow cooker chicken recipes:

  • Slow Cooker Chicken with Bacon Gravy
  • Slow Cooker Olive Garden Chicken Pasta
  • Slow Cooker Shredded Chicken
  • Slow Cooker Seasoned Chicken, Potatoes and Green Beans

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.

close up of enchilada casserole

Slow Cooker Chicken Enchilada Casserole

4.8 from 207 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: 8
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:

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
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner, Most Popular Recipes Tagged With: Chicken, Crock pot, mexican food, slow cooker

    Comments

    1. Lizzy says

      February 18, 2021 at 6:25 pm

      This was the best recipe. I made it tonight and it was a big hit.

      Reply
    2. Cyn says

      February 8, 2021 at 10:36 am

      Has anyone added cream of celery or such to make is a creamier sauce ? Looking for ideas .

      Reply
      • Anonymous says

        February 10, 2021 at 10:32 am

        I use cream of chicken soup and add cilantro and onion. No olives.

        Reply
    3. Michele C says

      February 7, 2021 at 6:20 pm

      5 stars
      I diced up and cooked some onion and garlic and added that along with mild green chilies. I also left the olives out. Almost as good as the ones I make in the oven!

      Reply
    4. Kay Wallace says

      February 5, 2021 at 6:54 pm

      4 stars
      I had already begun to lose my tolerance for “spicy” but the Covid finished me off – I cannot tolerate anything more than extremely mild. Is there an alternative for the sauce?

      Reply
      • Sarah Olson says

        February 5, 2021 at 10:00 pm

        See if you can find a mild enchilada sauce. And serving with sour cream helps with the spiciness.

        Reply
        • Lydia Jones says

          February 13, 2021 at 9:33 am

          I add tomato puree or tomato sauce to mine because I can’t handle much heat anymore. I’d say substitute half the enchilada sauce with one of them. I also start with a mild enchilada sauce.

          Reply
      • Vic says

        February 8, 2021 at 2:37 pm

        Maybe use a smaller can and add ketchup to make it milder???

        Reply
    5. Robert Marshall says

      February 4, 2021 at 5:04 pm

      Have you ever used either Impossible or Beyond meat products? If so, how long would you cook it?

      Their burger instructions say to cook 4-5 minutes per side, if that helps.

      Reply
      • Sarah Olson says

        February 4, 2021 at 5:24 pm

        Hi! I have not. But I’d follow the instructions. If you are using the patties, I’d try to crumble them while cooking or give them a good chop after you cook them.

        Reply
      • Kellie says

        February 22, 2021 at 6:33 pm

        They make “beef” crumbles as well. I use it in recipes that call for ground beef when my vegetarian kids are home from college. It is really good.

        Reply
    6. Shaunna W says

      February 3, 2021 at 9:27 am

      What is the serving size for this? I see how many calories it is, but what is the serving size please.

      Reply
      • Sarah Olson says

        February 3, 2021 at 9:49 am

        Hi, I do not have that info.

        Reply
    7. Crystal says

      February 2, 2021 at 5:09 pm

      I sometimes add a can of black beans and corn. We skip the olives, because no one likes them. Very nice dish, especially on cold days.

      Reply
    8. Sam says

      February 2, 2021 at 3:54 pm

      1 star
      Followed the directions exactly but the corn tortillas completely fell apart and now I’m eating the equivalent of spicy baby food.

      Reply
      • Crystal says

        February 2, 2021 at 5:03 pm

        Mine always fall apart as well. Not sure what I am doing wrong. The family likes it though, the guys sometimes use dortios or tortilla chips for some crunch.

        Reply
        • Sarah Olson says

          February 2, 2021 at 8:03 pm

          Tortillas fall apart in enchilada casserole. If you want them to stay intact, you’ll need to fry each one, roll them and bake in a single layer.

          Reply
          • Christina Armstrong says

            February 13, 2021 at 6:59 am

            4 stars
            I make the chicken in the slow cooker, but then I put the casserole in the oven to cook. I layer the chicken mixture and the corn tortilla strips. 350 degrees for maybe 20-30 minutes. I don’t recall exactly because I eyeball stuff, and estimate. Mine doesn’t get soggy doing it this way.

            Reply
            • Shannon says

              February 14, 2021 at 3:42 am

              Will adding the Tortillas separately @ a later time stop the baby food effect?

    9. Angela says

      February 1, 2021 at 4:00 pm

      Made this last weekend. It was delicious! I didn’t use black olives but did use jalepeno’s. It was delicious.

      Reply
    10. Irma says

      January 28, 2021 at 6:06 pm

      IT WAS VERY GOOD NEVER THOUGHT TO DO THIS WAY..ALWAYS ROLL AND PUT IN OVEN NEXT TIME IM GONNA DO BEEF…THNK U PINTEREST ALL MY NEW MEALS I LOOK ON DIFFERENT PAGESMY KIDS LUVED IT..☺️

      Reply
    11. Denise says

      January 28, 2021 at 1:00 pm

      I love your recipes . My question is to put ground beef in the enchiladas. Cook the beef first? Cook half time to just thicken the sauce.?.

      Reply
      • Sarah Olson says

        January 28, 2021 at 1:57 pm

        Yes, cook the beef first and cook half the time to heat the sauce and let the beef flavors meld into the sauce.

        Reply
    12. Karen Madrigal says

      January 27, 2021 at 4:43 pm

      We love this enchilada casserole. So easy and really delicious. I have made this a number of times. I use the green sauce because that’s what my husband and my neighbor prefer. We always share with our neighbor. His wife passed away and he loves this recipe. I’m making this tonight.

      Reply
    13. Anonymous says

      January 25, 2021 at 5:12 pm

      1 star
      Followed the directions precisely, but it came out mushy.

      Reply
    14. Pearl says

      January 25, 2021 at 11:33 am

      Can I add cream cheese?

      Reply
      • Sarah Olson says

        January 25, 2021 at 11:38 am

        I don’t see why not!

        Reply
    15. Nicole says

      January 24, 2021 at 2:35 pm

      What would you recommend for dairy free?

      Reply
      • Sarah Olson says

        January 24, 2021 at 6:14 pm

        Dairy free cheese would work? What do you normally use.

        Reply
    16. Stacy Rapp says

      January 23, 2021 at 3:08 pm

      What’s the recipe for baking it in the oven?

      Reply
      • Sarah Olson says

        January 23, 2021 at 5:42 pm

        Hi! I don’t test the recipes in the oven. I apologize.

        Reply
    17. JoAnne Palmer says

      January 23, 2021 at 1:58 pm

      If I don’t use olives will it still taste good?

      Reply
      • Sarah Olson says

        January 23, 2021 at 2:58 pm

        Yes! It will be great.

        Reply
    18. Rennae says

      January 23, 2021 at 11:31 am

      5 stars
      I have made this so many times and it is always great. I also add a couple cans of ortega chilis

      Reply
      • Melanie says

        January 30, 2021 at 3:04 pm

        3 stars
        Mine didn’t taste much like an enchilada. It seems like it needed something more. I think I will add the Ortega diced chilies next time for added spice. It was easy but I think I will tweak it a bit next time so it tastes more like an enchilada.

        Reply
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