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serving of crockpot chicken enchilada casserole in a bowl.
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5 from 3 votes

Slow Cooker Chicken Enchilada Casserole

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.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Dishes
Cuisine: Latin, Mexican
Servings: 6
Calories: 478kcal
Author: Kelly Bloom
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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
US Customary - Metric

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.

Nutrition

Calories: 478kcal | Carbohydrates: 33g | Protein: 38g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 1843mg | Potassium: 556mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1449IU | Vitamin C: 4mg | Calcium: 329mg | Iron: 2mg