Easy Slow Cooker Chicken Enchilada Casserole Recipe

Mexican food might be my favorite and this Easy Slow Cooker Chicken Enchilada Casserole is about as easy as Mexican food can be made.

Five ingredients and you are on your way to a casserole that soothes the craving for the popular enchilada.

In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.

While typical enchiladas are corn tortillas rolled around a filling and covered with a chili pepper sauce, this casserole requires none of that effort.

It still offers the flavors and textures of an enchilada but in a casserole form.

Fun Fact: Enchiladas date back to Mayan times.

This is a favorite crockpot recipe and rotates often into our Taco Tuesday menu.

I love that this easy crockpot enchilada casserole is a one-pot meal and filled with delicious flavors.

You may also want to check out my Pinterest Recipes board for more great recipes like this enchilada casserole made in the slow cooker!

slowcooker chicken enchilada casserole collage

Easy Slow Cooker Chicken Enchilada Casserole Ingredients:

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 (28 ounce) can Red Enchilada Sauce or green enchilada sauce (use your favorite!)
  • 11.7-ounce bag of corn tortillas
  • 3 cups grated cheddar cheese, divided
  • 1 (3.8 ounce) can sliced black olives, divided
  • Sour Cream, optional

Easy Slow Cooker Chicken Enchilada Casserole Directions:

  • Place uncooked chicken breasts in the bottom of slow cooker
  • Pour entire can of enchilada sauce over chicken breasts
  • Place lid on crockpot and cook on HIGH for 4-hours, or LOW for 8 hours.

shredded chicken with enchilada sauce

  • Shred the chicken with two forks, or your hand mixer, right in the slow cooker (I took mine out of the crockpot to show you the steps.)
  • Cut the tortillas into strips (I use a pizza cutter. Just take the tortillas out of the packaged and run the pizza cutter through them!)

cut tortilla strips

  • Add the corn tortillas strips into the sauce with the chicken.
  • Give the mixture a good stir
  • Add 1 cup of the cheese and 1/2 the sliced black olives to the sauce and chicken mixture.
  • Stir again

black olives on top of shredded cheese

  • Flatten the mixture slightly
  • Add the rest of the cheese and olives to the top
  • Cover and cook on low for 40-60 minutes

black olives on top of shredded cheese in crockpot

 

  • Plate and top with a dollop of sour cream and homemade guacamole or slices of avocado, optional.
  • Serve with extra tortillas.
  • For extra flavor serve with a lime wedge or squeeze lime juice over the mixture before serving.
  • Top with lots of cheese (I am of the opinion cheese should not be measured!)

Dig in! My family thinks this Easy Chicken Enchilada Casserole recipe is “the whole enchilada”!

Today's Best Recipe is Easy Slow Cooker Chicken Enchilada Casserole. Shredded Chicken, lots of cheese, and all the flavors of Enchiladas!

Additions:

Substitute cheddar cheese for pepper jack cheese, Monterey jack cheese, mozzarella cheese.

Green chiles

Black Beans

fresh cilantro

Sliced green onions

Extra red sauce

chicken enchilada ready to eat

Tips:

Use leftover chicken or rotisserie chicken to reduce cooking time.

Serve with a side of homemade pinto beans.

You can cook the chicken on the stovetop:

Add 2 Tablespoons olive oil to a large skillet over medium heat.

Allow the pan and oil to heat for 1 minute.

Add chicken and allow the chicken to cook for 7 minutes.

Turn the chicken over and cook chicken on this side for 6 minutes.

Test for the internal temperature to be 165-degrees F.

Shred chicken with a fork, or by placing it in a large bowl and using your electric mixer.

We know you’ll love this crock pot chicken enchilada casserole as much as we do at our dinner table.

black olives on top of shredded cheese in crockpot

Easy Slow Cooker Chicken Enchilada Casserole Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 5 hours
Total Time: 5 hours 50 minutes

Five ingredients and you are on your way to a delicious, effortless meal of enchiladas! Make this slow cooker chicken enchilada casserole and enjoy all the flavors of your favorite Enchiladas!

Ingredients

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 (28 ounce) can Red Enchilada Sauce or green enchilada sauce (use your favorite!)
  • 1 (11.7-ounce) bag of corn tortillas
  • 3 cups grated cheddar cheese, divided
  • 1 (3.8 ounce) can sliced black olives, divided
  • Sour Cream, optional

Instructions

  1. Place uncooked chicken breasts in the bottom of slow cooker
  2. Pour entire can of enchilada sauce over chicken breasts
  3. Place lid on crockpot and cook on HIGH for 4-hours, or LOW for 8 hours.
  4. Shred the chicken with two forks, or your hand mixer, right in the slow cooker (I took mine out of the crockpot to show you the steps.)
  5. Cut the tortillas into strips (I use a pizza cutter. Just take the tortillas out of the package and run the pizza cutter through them!)
  6. Add the corn tortillas strips into the sauce with the chicken.
  7. Give the mixture a good stir
  8. Add 1 cup of cheese and 1/2 the sliced black olives to the sauce and chicken mixture.
  9. Stir again
  10. Flatten the mixture slightly
  11. Add the rest of the cheese and olives to the top
  12. Cover and cook on low for 40-60 minutes

Notes

  • Plate and top with a dollop of sour cream and homemade guacamole or slices of avocado, optional.
  • Serve with extra tortillas.
  • For extra flavor serve with a lime wedge or squeeze lime juice over the mixture before serving.
  • Top with lots of cheese (I am of the opinion cheese should not be measured!)

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 115mgSodium: 432mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 36g

Nutritional Information may not be accurate

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