Chicken enchilada crockpot casserole is a delicious and comforting meal that's perfect for any occasion. It's also easy to make, making it a great option for busy weeknights or lazy weekends.

Why You'll Love This Enchilada Recipe
No more stressing over what to make for dinner, because this crockpot chicken enchilada casserole is a fool-proof meal that can be thrown together quickly with minimal effort.
Imagine coming home after a long day and having your entire dinner ready to enjoy. With this scrumptious one-pot dish, you get the flavors of chicken enchiladas in an easy, comforting casserole.
Plus, the slow cooker makes clean up incredibly simple so you don’t have to worry about spending precious time scrubbing pots and pans.
- Easy to make: Simply add all of the ingredients to your slow cooker and let it do the work for you.
- Versatile: You can add or remove ingredients to suit your taste. For example, you could add black beans, corn, or rice to make the dish more filling. You could also add different types of cheese, such as cheddar or pepper jack.
- Affordable: Chicken enchilada crockpot casserole is a very affordable meal to make. The ingredients are all relatively inexpensive and you can easily make a large batch that feeds a crowd.
- Delicious: Chicken enchilada crockpot casserole is a crowd-pleasing dish that is sure to satisfy everyone at the table. The chicken is tender and juicy, the sauce is flavorful, and the cheese is gooey and delicious.
Jump to:
- Why You'll Love This Enchilada Recipe
- Crock Pot Enchilada Casserole Ingredients
- How to Make Chicken Enchilada Casserole
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
Crock Pot Enchilada Casserole Ingredients
With all of its bold Mexican flavors, creamy cheese and crunchy toppings - not to mention minimal ingredients - this Crockpot Chicken Enchilada Casserole will quickly become your go-to meal when time (or energy) is running low.
- Chicken - Boneless, skinless chicken breasts.
- Red enchilada sauce - 28 can of red enchilada sauce.
- Garlic powder
- Cumin - Ground.
- Corn tortillas - Uncooked. Don't substitute with flour tortillas, you have to use corn tortillas!
- Cheese - Shredded. You can use cheddar, Monterey Jack, or any cheese you like.
- Black olives - Get a 4 oz can of sliced black olives.
- Sour cream - For garnish.
- Cilantro - Fresh, chopped for garnish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Chicken Enchilada Casserole
Not only is this delicious entrée easy to throw together, but it also cooks itself in your slow cooker so you don’t have to worry about slaving over a pot or pan.
Add Chicken And Enchilada Sauce
- Spray the interior of the crockpot with non stick cooking spray, or use a crockpot cooking liner.
- Add the chicken breasts to the bottom of the crockpot, and then top with the red enchilada sauce, ground cumin, and garlic powder, stirring to blend.
Shred The Cooked Chicken
- Cook on HIGH for 4 hours, or LOW for 6-8 hours.
- Shred the chicken using two forks to pull the tender chicken apart.
Stir In Tortilla Slices
- Cut the corn tortillas into strips and add them to the slow cooker with the shredded chicken and sauce, stirring to coat all the tortilla strips.
PRO TIP: Corn tortillas are a must. You can not use flour tortillas for this recipe.
Layer And Slow Cook
- Add ½ cup of the cheese and half the olives into the chicken and sauce. Stir until coated.
- Smooth the chicken and tortilla mixture so the top is smooth.
- Top with the remaining cheese and black olives.
- Cook on LOW for 45 minutes. Serve each portion with some sour cream and chopped cilantro.
Serving Suggestions
This simple slow-cooker meal contains all of the flavor, spice, and comfort of a Mexican restaurant entrée but with minimal effort on your part.
Loaded with tender chicken, spicy enchilada sauce, cheese, and topped with some sour cream - this hearty casserole guarantees smiles all around.
Some great side dishes to serve with it are:
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations using this recipe as a chicken enchilada crockpot casserole:
- To make a vegetarian casserole, omit the meat and add black beans.
- Instead of chicken, you can use ground beef, turkey, or pork.
- If you want a thicker sauce, you can add a can of cream of chicken soup to the slow cooker along with the other ingredients.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this Chicken Enchilada Casserole dish.
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Storage and Reheating
- Chicken enchilada crockpot casserole can be stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- To reheat the casserole, simply thaw it overnight in the refrigerator and then bake it in a preheated oven at 350 degrees Fahrenheit for 30-40 minutes, or until it is heated through.
Tips for Success
Here are a few tips for making this crock pot chicken enchilada casserole recipe:
- If you want a spicier casserole, add a diced jalapeño pepper or a pinch of cayenne pepper.
- To make the casserole ahead of time, simply assemble it in the slow cooker and store it in the refrigerator overnight. In the morning, cook the casserole on low for 6-8 hours.
- If you are freezing the casserole, assemble it in the slow cooker and freeze it without cooking. When you are ready to cook the casserole, thaw it overnight in the refrigerator and then cook it on low for 6-8 hours.
Frequently Asked Questions
You can use boneless, skinless chicken breast, leftover rotisserie chicken, or boneless, skinless chicken thighs.
Yes, you can use any type of cheese that you like. Some popular options include cheddar, Monterey Jack, or even Pepper Jack.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Chicken Enchilada Crockpot Casserole
Equipment
Ingredients
- 1½ lb Chicken boneless, skinless chicken breasts
- 28 oz Red enchilada sauce
- ½ teaspoon Cumin ground
- ½ teaspoon Garlic powder
- 10 Corn tortillas
- 2 cup Cheddar cheese shredded
- 4 oz Black olives sliced, divided
- ¼ cup Sour cream
- 4 tablespoon Cilantro fresh, chopped
Instructions
- Spray the interior of the crockpot with non stick cooking spray, or use a crockpot cooking liner.
- Add the chicken breasts to the bottom of the crockpot, and then top with the red enchilada sauce, ground cumin, and garlic powder, stirring to blend.1½ lb Chicken, 28 oz Red enchilada sauce, ½ teaspoon Cumin, ½ teaspoon Garlic powder
- Cook on HIGH for 4 hours, or LOW for 6-8 hours.
- Shred the chicken using two forks to pull the tender chicken apart.
- Cut the corn tortillas into strips and add them to the slow cooker with the shredded chicken and sauce, stirring to coat all the tortilla strips.PRO TIP: Corn tortillas are a must. You can not use flour tortillas for this recipe.10 Corn tortillas
- Add ½ cup of the cheese and half the olives into the chicken and sauce. Stir until coated.2 cup Cheddar cheese, 4 oz Black olives
- Smooth the chicken and tortilla mixture so the top is smooth.
- Top with the remaining cheese and black olives.
- Cook on LOW for 45 minutes. Serve each portion with some sour cream and chopped cilantro.¼ cup Sour cream, 4 tablespoon Cilantro
Notes
- If you want a spicier casserole, add a diced jalapeño pepper or a pinch of cayenne pepper.
- To make the casserole ahead of time, simply assemble it in the slow cooker and store it in the refrigerator overnight. In the morning, cook the casserole on low for 6-8 hours.
- If you are freezing the casserole, assemble it in the slow cooker and freeze it without cooking. When you are ready to cook the casserole, thaw it overnight in the refrigerator and then cook it on low for 6-8 hours.
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