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
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Devon says
So so good!! Seriously a new fam favorite!! We used green enchilada sauce! So good!
Shari says
I want to make this tomorrow..have a friend allergic to chicken so will use pork…I love enchiladas and really want to try this..thanks for the recipe
WENDY WILLIAMS says
i made this last night and it was soooooo good and easy. Goes to show you it’s the simple basics that warm the soul. God Bless you for sharing. Ya make me look good….good eats!
Sarah Olson says
Ah thanks Wendy! When I first created this recipe years ago I knew that it would be enjoyed by many! It’s still one of my favorites.
Marilyn says
You are so correct Wend Willisms..thanks for sharing and you do make us look good with your recipes
Erin Kegel says
I made this but I have to say, I did not care for the flavor or texture of the tortillas!! and I do have to agree with one other person, the black olives did give off a strange taste. Like chili, this was actually better the 2nd and 3rd day!! I will try it again with green onions but I’m looking to add something to it for a little crunch and maybe omit the tortillas. Any suggestions?? I was thinking maybe Fritos?!?!?!?
Sarah Olson says
You could pour it over tortilla chips or fritos.
Glenn Romero says
Liked the basic idea but changed it up a bit. I used two 10 oz cans of enchilida sauce to cook the chicken. Then I added 1 cup shredded cheddar, one 8.5 oz can of whole kernel corn (drained), one 16 oz can of black beans (drained and rinsed), 1 small can of green chiles, and 10 small flour tortillas cut into triangles. Topped with the two cups of shredded cheese. It was a hit.
Sarah Olson says
I love the changes you made! Will have to try it.
Morgan Walker says
Hi! Would it be possible to make this without using corn tortillas to make it a little more carb friendly but not too thin? Any suggestions on what to add? Otherwise, looks delicious!
Sarah Olson says
Hi Morgan, I try to cut carbs when I can. If I was cutting carbs, I would probably do a small can of enchilada sauce, top with cheese, cilantro and minced onion, and serve a salad on the side. OR serve in a low carb tortilla.
Debby Perez says
How about shredded cabbage?
MELISSA says
I added a little brown sugar, green peppers, and onion flakes!
Sarah Olson says
Brown sugar? That I would have never thought to add. How was it?
Tonya says
Are corn tortillas soft? Won’t they get soggy ?
Sarah Olson says
They don’t absorb all the liquid and get mushy, they still have texture to them.
Tracey White says
I would like to suggest instead of sour cream, trying Crema Mexicana. (I use Cacique brand) It is just sooooo good with chicken enchiladas! I rarely make them because of the work but I am trying this recipe and will definitely be picking up a jar.
Linda says
We don’t have El Pato at my Walmart. Do you think El Patio is just as good?
Sarah Olson says
It would probably work fine, just use the same amount as listed in the recipe.
B says
This was sooo good! I used to make one where you had to use precooked chicken and layered everything, but this is so much easier! Next time I will probably want to add more tortillas, I did 10 but I think it could use 2-4 more? Also might add some chopped onions and can of green chiles when cooking the chicken and sauce. Everyone in my family loved this – thank you!!!!
Sarah Olson says
Hi B! I’m so glad you liked it. I think every time I buy tortillas they are a different weight so the casserole can vary in texture. Onions and green chiles sound like great additions.
CannedAm says
This was so gross. The tortilla turn to mush and there’s really nothing in it. Black olives really throw off the flavour. The texture, everything, just utterly disgusting. Don’t recommend at all.