Get the flavor of chicken enchiladas without rolling a single tortilla. This slow cooker chicken enchilada casserole cooks in layers for a saucy, cheesy weeknight family dinner.
Why You'll Love This Slow Cooker Chicken Enchilada Casserole Recipe
Traditional chicken enchiladas are worth the work, but they can be a lot for a busy night. This slow cooker version gives you the same saucy chicken, corn tortilla, and melted cheese comfort in a scoopable casserole that is much easier to serve.
- No tortilla rolling: Corn tortilla strips go right into the slow cooker, so you get enchilada flavor without filling and rolling each one.
- Family dinner friendly: The casserole spoons into bowls, which makes serving faster and toppings easier.
- Budget dinner basics: Chicken, tortillas, enchilada sauce, cheese, and olives make a filling meal from familiar grocery staples.
Ingredients Overview
This recipe uses familiar enchilada ingredients: boneless chicken breasts, red enchilada sauce, corn tortillas, shredded cheese, and sliced black olives. Cumin and garlic powder add extra flavor without making the ingredient list fussy.
The corn tortilla layer gives the casserole that familiar enchilada wrap flavor and texture, while sour cream and fresh cilantro finish each serving.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Slow Cooker Chicken Enchilada Casserole
The chicken cooks first in the enchilada sauce, then gets shredded before the tortilla strips, cheese, and olives are added. The visual steps below show the order so the tortillas soften without breaking down too much.
Pro Tip
Spray the inside of the slow cooker with nonstick spray, or use a slow cooker liner, so the saucy edges release more easily after cooking.
Step 1: Place the chicken breasts in the bottom of the slow cooker. Pour the red enchilada sauce over the chicken, then add the cumin and garlic powder.
Step 2: Cover and cook on HIGH for 4 hours, or on LOW for 6 to 8 hours. Shred the chicken with two forks directly in the sauce.
Step 3: Cut the corn tortillas into strips. Stir them into the shredded chicken and sauce until the strips are coated.
Step 4: Stir in ½ cup of the cheese and half of the black olives. Smooth the top, add the remaining cheese and olives, then cook on LOW for 45 minutes.
Serving Suggestions
Spoon this slow cooker chicken enchilada casserole into bowls and set out toppings so everyone can finish their own serving. Pico de gallo, guacamole, pickled jalapenos, or Mexican pickled red onions all work well with the shredded chicken and melted cheese.
For a fuller Mexican dinner, serve it with bolillo rolls or Mexican rice, and avocado cucumber tomato salad on the side for a casual taco-night style dinner.
Substitutions and Variations
Here are a few ways to adjust this slow cooker chicken enchilada casserole:
- Use chicken thighs: Boneless, skinless chicken thighs work well if you prefer darker meat in slow cooker recipes.
- Change the cheese: Cheddar, Monterey Jack, Mexican blend cheese, or pepper Jack can all work here.
- Add beans or corn: Stir in drained black beans, pinto beans, or corn when you add the tortilla strips.
- Use green enchilada sauce: Green sauce gives the casserole a tangier flavor while keeping the same slow cooker method.
- Add more heat: Use hot enchilada sauce, diced jalapeno, cayenne, or chipotle powder if your family likes spicier dinners.
Tips for Success
A few small details help the casserole cook up saucy without turning mushy.
- Use corn tortillas: Corn tortillas soften in the sauce and give the casserole a more classic enchilada flavor.
- Add tortillas after shredding: Waiting until the chicken is cooked keeps the tortilla strips from breaking down too much.
- Shred in the sauce: Pulling the chicken apart in the slow cooker helps it soak up the enchilada sauce.
- Save most cheese for the top: Stir in a little cheese for flavor, then add the rest on top so it melts over the casserole.
- Rest before serving: Let the casserole sit for a few minutes so it thickens slightly before you scoop it into bowls.
Storage Options
Store the toppings separately when you can, then add them fresh after reheating.
- Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze portions in freezer-safe containers for up to 3 months. The tortillas will soften more after thawing, but the casserole still works well for bowls or tortilla fillings.
- Reheat: Warm individual portions in the microwave, or reheat a larger amount covered in a 350°F oven until hot in the center.
- Refresh after reheating: Add sour cream, cilantro, green onions, or extra cheese right before serving.
Related Recipes
- Crockpot Creamy Chicken Enchilada Soup
- Southwest Chicken Tortilla Soup (Slow Cooker)
- Arroz Verde (Mexican Green Rice)
- Easy Chicken Chimichangas (Baked or Fried)
- Quick Shrimp Fajita Bowl
Frequently Asked Questions
Corn tortillas are the better choice for this recipe. Flour tortillas can turn pasty in the slow cooker, while corn tortillas soften into the sauce and keep a better enchilada-style texture.
Yes, but the timing changes. Stir cooked shredded rotisserie chicken with the enchilada sauce, seasonings, tortilla strips, cheese, and olives, then cook on LOW until everything is hot and the cheese is melted.
You can cook and shred the chicken in the enchilada sauce ahead of time, then refrigerate it overnight. Add the tortilla strips, cheese, and olives when you are ready to finish the casserole.
Extra liquid can come from a thin enchilada sauce, very juicy chicken, or toppings added before serving. Let the casserole rest uncovered for a few minutes before serving.
You can double the recipe if your slow cooker is large enough and is not filled past the safe fill line. A 6-quart or larger slow cooker is best for a bigger batch.
The chicken should shred easily with two forks and reach 165°F in the thickest part. If it does not shred easily, cover and cook it a little longer.
For food safety and even cooking, thaw the chicken before adding it to the slow cooker. Thawed chicken cooks more predictably and reaches a safe temperature more evenly.
Mexican Recipes
Get The Recipe!
Slow Cooker Chicken Enchilada Casserole
Equipment
- Crock Pot 6 qt Slow cooker
Ingredients
- 1½ lb chicken boneless, skinless chicken breasts
- 28 oz red enchilada sauce
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 10 corn tortillas
- 2 cup cheddar cheese shredded
- 4 oz sliced black olives divided
- ¼ cup sour cream
- 4 tablespoon chopped cilantro
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 ground 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.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, 2 oz sliced black olives
- Smooth the chicken and tortilla mixture so the top is smooth.
- Top with the remaining cheese and black olives.2 oz sliced black olives
- Cook on LOW for 45 minutes. Serve each portion with some sour cream and chopped cilantro.¼ cup sour cream, 4 tablespoon chopped cilantro
Notes
- Use corn tortillas: Corn tortillas soften in the sauce and give the casserole a more classic enchilada flavor.
- Add tortillas after shredding: Waiting until the chicken is cooked keeps the tortilla strips from breaking down too much.
- Shred in the sauce: Pulling the chicken apart in the slow cooker helps it soak up the enchilada sauce.
- Save most cheese for the top: Stir in a little cheese for flavor, then add the rest on top so it melts over the casserole.
- Rest before serving: Let the casserole sit for a few minutes so it thickens slightly before you scoop it into bowls.
Nutrition
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