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.
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?
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.
Can this be made with frozen chicken breasts?
Same question ^^^
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.
So simple and delicious. Only thing missing was something for texture to give it a little crunch, maybe onions or peppers or something.
Green onions or even white onions are a great idea
Any recommendations on the brand of enchilada sauce or even an authentic recipe? They are not all created equal, for sure!
I recommend El Pato for this recipe but am curious what others like.
Has anyone ever doubled this in a large crockpot?
I have the same question . Did you double it
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!!
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
Very easy to make and it is delicious
It was ok. It was definitely mushy. I think choosing the right enchilada sauce is the key We did Las Palmas and I would not not recommend choosing that one, kinda yuck.
Very bland! Won’t make it again
I have made this several times and it’s always a hit, whether making it for family or potluck. It’s so much easier to fix than the traditional way I used to prepare my chicken and cheese enchiladas. I’ve also shared with friends who have been very pleased with the recipe. Thank you!