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!
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.
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 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
Equipment Needed:
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:
Recipe 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.
I’m not sure what I expected but it’s just a bowl of mush. There’s no flavor apart from canned enchilada sauce taste. The recipe calls for much too much sauce. This is nothing more than shredded chicken drowned in canned enchilada sauce, the tortillas are mush and added nothing to this they’re completely drowned out. It desperately needs salt and other seasonings, perhaps tortilla chips instead of plain tortillas as they absorb liquid. Nobody liked it and we are not picky eaters. I’m so sorry but this was awful. With the cost of food being so high right now it’s very hard not to be honest about this recipe because it’s wasted food
well this is a rude post geesh
I’m thinking no one in her house likes enchiladas since this is one of my most popular recipes. I myself love this meal.
Unfortunate you didn’t enjoy it! But I really don’t want someone to be turned off by this review because I adore this dish. I found this recipe when I was a freshman in college and am still cooking it years later. Every week I ask my boyfriend what he wants for dinner, and this recipe is always on the list (even when we still sometimes have leftovers of it in the fridge he’s forgotten about!) I’ve had issues with the chicken being soupy a few times I’ve made it, but that’s because I get lazy with measuring the chicken I use just because no matter if it’s soupy or on the drier side, this recipe is delicious. And I am a very picky eater 😉
Maybe you could change it up next time to your liking. Like for example, I add a 4 oz. (I think it is) can of diced green chiles. Use less enchilada sauce, add seasonings, etc. No need to be a rude Karen.
Husband literally licked the bowl!!!
I tried looking through all the comments but how many does this feed I have about 6-8 people I want to make this for.
This will serve 8. I usually serve with beans or rice. The servings are at the top of the recipe card.
Can you use frozen chicken?
Hi, I only recommend using thawed for some studies suggest using frozen isn’t safe.
Can this be used for a sandwich?
Yes, if you leave out the tortillas.
This was so easy and delicious! I only tried enchiladas for the first time a year ago and this was my first time making them (sort of I guess!) My store only had 10oz cans of sauce so I used 2 and was glad – I think 30oz would’ve been too soupy. Everyone liked it! I will definitely try adding corn and black beans as suggested in other comments.
Can I use corn tortilla chips instead of corn tortillas cut up?
Yes, many people do that. 🙂 Though it does add many more calories.
How did it came out with the tortilla chip
Hello – Thank you for this recipe. Do you think this would work in a smaller slow cooker, say a 4.5 quart?
I think it may just fit in there.
Thank you for the response! I will let you know how it turns out.
Yes. I have a 4 1/2 qt crockpot and cut the recipe down to 2 chicken breasts, 1 c Shredded Cheese and a 19 Oz can of enchilada sauce, 7 corn Tortillas. Turned out great.
If adding onion, should it be while the chicken is cooking or when shredded, along with sauce, olives, etc.?
I would add it at the beginning if you want it soft.
Can you freeze leftovers?
Yes, this freezes well.
Cut tortillas into triangles instead of strips and replaced olives with fresh jalapeños for my picky eater. Also threw in a can of black beans just because. Loved this.
An entire can of black beans? Did you do less chicken or anything? How did it turn out? I’m trying this for the first time and considering doing a can of jalapeños and black beans but don’t know if I should alter anything else.
I would add a little less chicken if it was me.
Came out Great!
No seasonings?
You can add them but you won’t be able to taste them over the enchilada sauce.
enchilada sauce has plenty of seasonings
no need for more
Wondering about the lossy of using low carb tortillas???
Hi! I think they may get really soggy. If it was me I would serve it with them, not make it into a casserole.
Absolutely delicious I omitted olives, personal choice. Added corn and onions. We loved it and has been a repeat
If you used corn instead of olives, how much corn did you use? Thank you