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
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.
Hope to alter if you do not have a crock pot?
Hi! It’s hard to say without testing.
You can bake it in the oven, (yummy!) but need to use pre-cooked & shredded/diced chicken meat. Layer meat, cheese, and whatever else you like- olives, corn, onions, black beans, etc. alternately in a 9×13 baking dish with corn tortillas (no need to cut them, just layer whole & tear to fit into edges & gaps in pan) and pour some enchilada sauce between layers, ending with sauce & cheese. Cover with foil (spray with nonstick so cheese doesn’t stick to foil) and bake at 375 for 40 minutes. Remove foil & bake another 20 minutes or so til browned & bubbly & the edges start to crisp up. I top with chopped cilantro & serve with southwest style sour cream. I personally think this is better baked in the oven. Green enchilada sauce, or a combination of green & red, is excellent!
Hi, I used hamburger meat and baked in the oven. Came out delicious
Can you use whole wheat tortilla’s in this recipe?
I’m unsure how it would taste without testing it, I apologize.
I’m gonna have to try this in my IP, I love converting crock pot recipes into IP recipes, I’ll let everyone know how it goes!! Have a blessed Father’s Day everyone!!
How did the IP version turn out? I would love the recipe conversion for this.
Thanks
I love this recipe. Make it often. Traditional enchiladas are just too messy to make. I took my crock pot on a two month long road trip last year and made this in the hotel room! Stored the leftovers in rubbermaid containers to heat up in the next hotel! Enjoy!
Delicious, added can diced chiles, lg diced onion and can corn drained. So easy, have shared recipe and making again soon.❤️❤️❤️
Hi when did you add the onion and corn? Thanks!
You can add them both at the beginning of the cooking time.
This recipe sounds awesome and can’t wait to make it! Question…I only have flour tortillas on hand. Do you think of O toasted them in the oven first and then added them to the recipe would work out?
That may work. Hard to say without testing it.
You could use flour but the corn tortillas are not only better in the flavor department but are also better for you as they are a whole grain product. I would suggest adding the flour tortillas in towards the end of cooking as they only need to be heated through and will get mushing if overcooked.
Made this dish for dinner tonight. Can’t wait to enjoy it.
Made it for dinner my whole family loved it. Really easy to make.
Going to try this recipe today for Cinco de Mayo!
Great choice!
Can you use the chicken breast frozen or do you have to thaw before putting in the crock pot?
Hi, I only use thawed for some studies suggest that cooking from frozen isn’t safe.
I have changed it with Green Enchilada sauce ad it is wonderful with both. Hubby Likes the green better,
Can’t wait to make it but can you tell me what size a serving is – It says 398 cal per serving how many ounces or cups is a serving ?:-)
Hi, I do not figure that out for you. I apologize.