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.
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!
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Chicken, Salsa and Cream Cheese Enchilada Casserole
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
- 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 info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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.
So delicious!!! and easy to make
Can you cook the chicken on high to speed up the cooking time? If so, how long do you think it would need to cook?
Sarah Olson says
I would cook on high for 3.5 – 4 hours.
I have a round, 5 qt slow cooker/instant pot. Can I use that as my slow cooker for this?
Sarah Olson says
Yes! That will work fine.
Use a mixer to shred the chicken, takes 30 seconds
chicken has been cooking in the salsa for 6 hours so far but it is really watery. Do I drain the water out before I add the cheese and tortillas? Or do I just leave it the way it is?
Sarah Olson says
I think the cream cheese and the salsa will make a nice sauce. You could drain a bit out and save it and see how the cream cheese mixes in.