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.
I love this recipe and had it save don my phone but there used to be a link to make your own enchilada sauce and i cant find it((
Hi Stepanie, I looked up an older version of my site in the archives and I couldn’t find it. I apologize. I tried to find the one I used to use and I could not find it, it was simple with just chicken broth, thickener and chili powder.
I am making the Chicken Enchiladas Casserole right now. In fact, another one tomorrow. One for my brother for Thanksgiving. And the other to my niece and nephew. ( To split in half. Two different houses).
Great to hear Cathy! I’m making a turkey leftover version on Friday. Such a versatile recipe.
Can I do this in an Instant pot? And if so how? Thank you
I did mine in my instant pot. I put a rotisserie chicken instead of raw in the pot after removing g skin and bones. And the sauce and set it to high pressure for 30 minutes, it came out nice and soft. Then I added the rest and used beans instead of olives since my husband doesn’t like them, cheese and tortillas and put back in the pressure cooker on high pressure for 15 more minutes. Came out delicious.
I was sent this recipe because I am signed up for your SLOW COOKER SECRETS This is just one of the best. I have made it four or five times, changing it up with pork, chicken, beef, adding black beans, cream cheese, roasted tomatoes because I didn’t have enchilada sauce. You can change it up with whatever you have in your cupboard and it is always a hit. Thank you. Judy from Wisconsin
Thank you for the kind comment Judy! We love this meal so much too.
Could I just strip up the tortillas and throw them all in? Let cook for 30 more minutes? Or do they have to be neatly layered?
I don’t neatly layer them. I throw them in 🙂
Thanks for this recipe. It’s one of our favorites: so easy to get started in the morning and always comes out perfect. For a little extra kick, I usually add 1/2 large, chopped onion and 4 large, chopped jalapenos when I add the tortillas. Try the leftovers for breakfast! Yum.
I used …
1 pound ground beef
1 small onion – diced
1 – 10 ½ ounce can cream of mushroom soup
1 – 10 ounce can red enchilada sauce – mild
1 – 4 ounce can green chilies – mild
8 ounces (2 cups) cheddar cheese – shredded
1 pkg. corn tortillas – cut into small pieces (about 15 tortillas)
When do you add cream of mushroom soup and the onion and the green chili ? Would this work in chicken instead of ground beef. ?.
At the beginning I bet.
Decided to use hamburger instead of chicken and added pinto beans !
I’m extremely lactose intolerant but I’m going to try and make this tonight with out the cheese. Hopefully it turns out still!
Could you use a dairy-free cheese? Maybe next time?
Simple and delishious . I’ve been professional cook for 10 years , and I love these slow cooker entrees . Made this tonight , added jalapenos, black beans . You literally can sub out anything and add your own twist based in taste … Thanks for sharing
How much on the jalapeños did you use?
Thanks,
Jody
This is a big batch!! Can you freeze some after it is initially cooked?
Yes, that will work fine.
Do you mean “El Paso” enchilada sauce?
No, there are both kinds. Though I rarely see el pato anymore.
What’s the name brand called when you use the tortilla
Corn tortillas? In my area the brand is Mission.
I just found you! El Patio is a standard brand name in the Hispanic section of Walmart. I get my enchilada sauces there all the time, check it out.