Slow Cooker Chicken Enchilada Casserole


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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.

enchilada casserole with olives on top and metal spoon in it.
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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

ingredients for enchilada casserole in front of slow cooker.
  • Enchilada sauce
  • Boneless skinless chicken breasts
  • Corn tortillas cut into strips
  • Shredded cheddar cheese
  • Black olives
4 photo collage of how to cook chicken in enchilada sauce

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.
2 photo collage of corn torillas

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.
2 photo collage of enchilada casserole being assembled

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.
finished cooking enchilada casserole in slow cooker

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.

bowl of enchilada casserole

More of my favorite slow cooker chicken recipes:

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close up of enchilada casserole

Slow Cooker Chicken Enchilada Casserole

4.60 from 210 votes
Prep Time: 5 minutes
Cook Time: 8 hours 40 minutes
Total Time: 8 hours 45 minutes
Servings: 8
A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.

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)

How to Video

Sarah’s Notes

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 enchilada sauce?
If you choose to use green enchilada sauce note that it is runnier than red and you may need to use more tortillas. 
Can I use flour tortillas?
Flour tortillas can be used but the casserole may turn out soggy. I recommend corn tortillas if you have them.
What should I serve with 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
  • Refried Pinto Beans   
  • Sour cream – A small dollop on top goes a long way.

Nutrition

Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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818 Comments

  1. lkwazzu says:

    5 stars
    Delicious and easy! Instead of olives – we added green chilis and it was lovely!

  2. Rebecca K says:

    5 stars
    This was so easy and delish. We had the green enchilada sauce on hand and did not think it came out runny.
    I had the smaller size corn tortillas and still used 10. Even added some green chili, sour cream and tomotoes for topping.
    Will definately make this again!

    1. Sarah Olson says:

      Great, thank you for sharing your outcome with green enchilada sauce.

  3. LAURIE M MCHENRY says:

    1 star
    This was disgusting but then again maybe its a cultural difference.
    I did however love how the chicken came out. I guess its just the mushy tortilla shells that i didn’t like…

    1. SARA says:

      I think you did it wrong then.

  4. Monica says:

    Have you ever doubled the recipe?

    1. Sarah Olson says:

      I have not, but I don’t see why it wouldn’t work!

  5. Jo Leene says:

    We tried this last night, it was really good and super easy which is what I like. Only thing I might do different next time is maybe add some beans to make it a little more filling. Will definitely fix it again!

  6. Melanie Cummins says:

    When you say flatten out into a casserole, you take it out of slow cooker and transfer to a casserole and now bake in oven 30 to 40 more minutes?

    1. Sarah Olson says:

      No, flatten it out in the slow cooker so itโ€™s not mounded in any areas.

    2. Sue says:

      If you watch the video, everything goes in the crock pot…no casserole dish needed.

  7. Anonymous says:

    I MADE IT , IT WAS SO DELISHOUS, LOVE IT

  8. Anonymous says:

    Question: can you omit the corn tortillas and use the mix as filling in flour tortilla enchiladas?

    1. Sarah Olson says:

      Yes, that will work great.

      1. Anonymous says:

        Great thx!

  9. Rhonda says:

    5 stars
    Love how easy and fast it is to make these. I work alot and have little time to make dinner. My kids can make these also to help mom.

    1. Rebecca says:

      5 stars
      Just made this and it’s delicious! Next time will use a few more tortillas!

  10. janene emswiller says:

    5 stars
    Perfect! Thank you.