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.
Linda Schodowsky says
my question seems to have disappeared. I wanted to know that Those who have used Tostitos for this instead of Tortillas how much did you use? I tried this recipe and it mentioned about 11 oz? Which was the entire bag and that seemed too much for me. How much would you recommend? That is if you use Tostitos?
Sarah Olson says
I think I saw it way up in reply to someone’s comment. Has anyone tried Tostitos?
Linda says
I think I saw it replied to but the person said they used an entire bag of something like 11 or 12 lb of chips! Actually I mean ounces LOL anyway when I tried that it looked like way way too many chips so I took out about a handful or two. So I’m wondering if anybody has done the same thing and if they did Did they use the full amount. ultimately you’re going to crush everything down anyway so I’m wondering if using the entire bag wouldn’t have made a difference it was delicious that way. Taking out a few handfuls. but I’m wondering the person used the entire bag what it was like
Linda says
yes that’s what I meant. I just wanted to know the amount they used. If it was a big half a bag or what. A full bag is about 11 oz
Kathy Tabbert says
do you think Velveeta cheese will be good instead of cheddar?
Sarah Olson says
I think it would make this a bit soft. Ususally I’m all for velveeta though 🙂
Linda says
For those of you who used tortilla chips how much did you use. cup or bagwise?
Alison Thurman says
Any idea on calories per serving for this?
Sarah Olson says
No, I apologize!
Terrie says
I do prefer the homemade chicken enchiladas I make, but I will have to say this is a great recipe if you don’t want to put in the time or don’t have the time. I followed Sarah’s recipe exactly, and it was a hit for our Memorial Day potluck picnic. In fact, it was the only dish that was completely gone in 30 minutes! Thanks for sharing it 🙂
Rebecca Baker says
I love you right now! I think you’re awesome and I was wondering what the heck I was going to do with the stuff I had in my cupboard. This is a lifesaver thank you! Are use chicken thighs though because my husband prefers them and then I used green sauce because he prefers that also.
Debbi Dresser says
Had this for dinner tonite….really easy & oh so good. I love Enchiladas but hate all the work that goes into it. Thank you so much.
Sarah Olson says
I feel the same way! Glad you liked it.
Carol Carratt says
I don’t like olives, do you think black beans could be substituted!
Sarah Olson says
Yes, I think black beans would be good in this.
bonnie says
how about hamburger meat to make a beefy enchiladas
Sarah Olson says
That would work fine!
Carol says
I didn’t use canned enchilada sauce I made mine from New Mexico chili’s-boiled them,blended them,and put through a sieve to remove skin to just get pulp and seasoned. . Sounds like a lot of work but a much tastier sauce, I’m lightly frying corn tortilla to give it a texture and not soggy tortilla. Will let you know how it comes out.
L. Petruzzelli says
I made this with boneless skinless chicken thighs. They don’t dry out as quickly and have more flavor. It was a hit with husband and son. I froze the leftovers. Let’s see how they turn out!
Sarah Olson says
Sounds great with thighs. Please let us know how the leftovers turn out.
Leslie zemer says
Hi making this tonight and probably have to do first part on high…after I do second step and set for 45 more min I will be gone for 3 hours!!! What should I do? Set to low and let it sit on warm for the remaining time? Will it work? Will it be complete mush? Any ideas/suggestions????
Thanks!!!
Leslie
Sarah Olson says
I would do low for the entire time you are gone (6 hours will be fine). Then assemble it later. 3 hours I believe will be too long on low or even warm with the tortillas mixed in.
Penny Stewart says
Okay……I’m confused…..are we talking about strips of soft corn or flour totillias……Or totillia chips??????
Sarah Olson says
Cut up soft corn tortillas. Not chips.