Slow Cooker Chicken Enchilada Casserole
809 Comments Jan 19, 2021
Updated Sep 02, 2022
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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.
Table of Contents
- How to make Slow Cooker Chicken Enchilada Casserole:
- What kind of tortillas do I use?
- How to assemble the casserole:
- Can I use a different kind of meat?
- Can I use green sauce?
- What to serve with Chicken Enchilada Casserole:
- More of my favorite slow cooker chicken recipes:
- Slow Cooker Chicken Enchilada Casserole Recipe
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
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
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.
How do the tortilla chips work instead of corn tortillas? Do they soften but not too much to make it mushy
My family prefers it with tortilla chips. it’s a better texture
I never comment on these but had to share. This is my second time using this recipe. The first time I followed the recipe exactly and loved the flavor however didn’t love the texture of the tortillas, too soft and a little soggy for my liking.
This time around I cut the corn tortillas as instructed , sprayed both sided with olive oil cooking spray and toasted on 425 until crisp. I stirred in a majority as instructed with the cheese and olives, flatted and topped with the rest of tortillas, cheese and olives for the remaining hour. Amazing!!! The tortillas held their form and the top layer added the extra texture making it more like a casserole. This extra step has made this dish a favorite. Liked it before but love it now! As with any recipe I always season my meat with favorite seasonings. Some reviews say it lacks flavor but that hasn’t been the case for me.
Ehh there really wasn’t much flavor. Definitely need to add more ingredients than what’s stated in the recipe.
It was ok with the ingredients I had on hand. I did have to season it up to our preferences but that is to be expected with every recipe IMHO. I used Hatch Green Enchilada Sauce and totilla chips because that’s what I had. I think the sour cream on top added a lot to the dish. I will make it again but follow your recipe ingredients exactly next time
This looks really good! I can’t wait to try it! However, I’m concerned about cook time via slow cooker. I leave my house at 0730 in the morning and don’t get home until 5:30pm. Is this too long for this recipe (and others) if it’s in there longer?? I don’t have a slow cooker with dial-in cook time. TIA for any insights.
That may be a little long. It’s hard to say without testing it! I apologize.
Maybe if you use boneless skinless chicken thighs instead it might work and stay moist. I agree chicken breasts would probably dry out. Unless maybe if you start with large frozen breasts?
What about starting with frozen chicken breasts maybe?
This recipe is so easy and good! I’ve made both the green and the red. Here’s a tip, I fry my tortillas lightly before adding to the crock pot. If you don’t the casserole is mushy like custard. I also use 15 tortillas not 10 and I buy the rotisserie chicken in the grocery store and use the white meat. I also whisk a couple table spoons of sour cream into the sauce to make it creamy and cut the bitterness. This is definitely a keeper! If you are feeding a lot double the recipe too!
This has been one of my favorite enchilada meals!! Without the mess!!
I’ve made this several times, it’s one of my family’s favorites. We are not fans of black olives, so I substitute black beans. It comes out delicious!
How much is a serving size?
Sorry, I do not calculate that.
Can this be frozen? Making to take to college student.
Yes, it can be frozen.
I love enchiladas and can’t wait to use this quick recipe thanks.