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.
Pixie says
To speed it up I would think the sauce and chicken could be done with a pressure cooker in a matter of minutes the switch over to the slow cooker mode for the remainder
Winnie says
I was coming to post that I did exactly this. Instant pot for 24 minutes with frozen chicken and sauce. Then follow as written using slow cooker function for the last hour.
Elena says
Cooking this for a pre superbowl potluck at work mańana thx for the recipe!
Abby says
Do you think you could use ground beef if you cooked it first?
Sarah Olson says
I don’t see why not!
Lisa says
This is so tasty and simple…only a couple ingredients that i usually always have in the house, so thats a plus too! I LOVE El Pato!!!! Thanks for sharing this…we’ve made it about 6 times already 🙂
Lex says
I’m going to try this today or tomorrow, and am curious about the amount of chicken: 2 chicken breasts–2 halves? 2 whole? About how many lbs. chicken? Thanks so much!
Sarah Olson says
I’m guessing it would be about 1-1.5 lbs. of boneless skinless chicken breasts. 🙂
Eph says
Great! Thanks. That was my guess too. 🙂
Annique says
this sounds so god and easy i will try this tonite ty for sharing
Alisha Whittington says
Are the corn tortilla strips crispy when you buy them or the regular tortilla texture?
Sarah Olson says
They are regular texture. So imagine just chopping up a package of corn tortillas and not doing anything else to them. Sorry I don’t have many photos for this recipe! 🙂
Jenn says
Yellow corn or white corn ??
Sarah Olson says
I personally like to use yellow corn
Kelli says
Any ideas on making this in the oven? Wanted to make it tonight but it’s already 5:30
Sarah Olson says
I just saw this! It would be some work, you would have to cook the chicken on the stove top and cut it up. Then make it into a casserole with the cheese and sauce, then bake at 350 for 40 minutes or so.
Diane Moya says
I have found that Spanish Rice a Roni works well. It has the right amount of flavor for my family.
Sarah Olson says
I think I will try that Diane. I just made a batch of homemade spanish rice today, its a simple recipe, but my kitchen is a mess! 🙂
Catherine Hannigan says
OOOP’S I got flour instead of the corn I hope it comes out Ok.
Sarah Olson says
I think it may be ok since they are adding at the end. 🙂
Christina says
Did it come out ok? I bought flour instead of corn and I’m not sure if I should use them.
Ams says
I am making this soon, but I hate olives so I’ll be putting sour cream, green onions, shredded lettuce and tomatoes on top. Can’t wait to try it!
Lael Powell says
I like your idea for finishing the dish with fresh vegies and the sour cream. Brightens it up.
Norma Treciokas says
OH God! delicious casseroles recipes. I will try some for Christmas and
New Year. Loved.
Thanks.