Slow Cooker Chicken, Salsa and Cream Cheese Enchilada Casserole
40 Comments Dec 28, 2015
Updated Mar 31, 2021
This post may contain affiliate links. Please read our disclosure policy.
Enchilada casserole made in the slow cooker with salsa, chicken and cream cheese!
If you are looking for my standard chicken enchilada recipe you can find it here: Slow Cooker Chicken Enchilada Casserole. Or my beef version here: Slow Cooker Beef Enchilada Casserole.
Table of Contents
I’m back in the kitchen making this fun Chicken, Salsa and Cream Cheese Enchilada Casserole. Enchilada casseroles are very easy to make in the slow cooker. I changed things up this time and did not use enchilada sauce. I used salsa and cream cheese for the sauce. I made this twice in the last few weeks, it was that good! It may not win a beauty contest, though most slow cooker recipes don’t.
First, the chicken cooks all day with the salsa, nothing else gets added. I did not get a photo of that step, too early in the morning and I forgot. Below is after the chicken cooked all day and the cream cheese was added.
Then I add tortilla strips, a little cheese and a half a jar of olives, mixed that together.
Then I added more cheese and the rest of the can of olives.
Cover the slow cooker again, and cook for 45 minutes more to melt the cheese and get the casserole hot and bubbly.
This casserole makes a TON! It will serve about 8 hungry people.
More enchilada style recipes to make in the slow cooker:
- Slow Cooker Classic Chicken Enchilada Casserole
- Slow Cooker Beef Enchilada Casserole
- Slow Cooker Chicken Enchilada Soup
This Chicken, Salsa and Cream Cheese Enchilada Casserole was a hit at my house, I hope you enjoy it too. Have a great week!
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Chicken, Salsa and Cream Cheese Enchilada Casserole
Ingredients
This gets cooked all day
- 1 1/2 lbs. boneless skinless chicken breasts
- 24 oz. jar pace picante mild salsa, this is the huge jar
These things get added after 6-8 hours:
- 8 oz. pkg. cream cheese
- 16 oz. pkg. yellow corn tortillas, (cut these into strips) it is 4 cups total after cut if you can't find the one-pound package.
- 3 cups shredded sharp cheddar cheese, divided
- 3.8 oz. can black olives , drained and divided
Instructions
- Add the chicken to the bottom of your slow cooker. Pour over the salsa. Cover and cook on LOW for 6-8 hours.
- Plop the cream cheese on top of the chicken. Cover for about 10 minutes to let it get soft. Meanwhile I take this time to shred the cheese and cut up the tortillas.
- Shred the chicken with 2 forks right in the slow cooker. Stir the chicken, salsa and cream cheese together.
- Add the tortilla strips, 1 cup of cheese and 1/2 of the can of olives, stir. Flatten out this mixture. And wipe down the messy sides of the slow cooker with a paper towel. Top with remaining cheese and olives.
- Cover and cook on HIGH for 45 more minutes or until the casserole is very hot in the center.
- Serve and enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This recipe is amazing. Thank you for sharing
This is absolutely delicious and super easy to make. I started with frozen chicken breasts so just know the recipe turns out perfectly if you don’t thaw them first. The only change I made was using fire roasted salsa and even with the change, everything about the outcome was perfect. When I was adding the tortilla strips, I almost left about 1/4 of them out thinking there were too many, but followed the recipe and added the full pound and I think it’s what creates the great texture where it’s not soggy at all. I will definitely make this again. I have tons left for lunches in the coming days.