Slow Cooker Chicken Enchilada Casserole

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.

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

1. Add chicken breasts to the slow cooker.
2. 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).
3. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
4. 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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