Slow Cooker Chicken Enchilada Casserole
This post may contain affiliate links. Please read my disclosure policy.
Slow Cooker Chicken Enchilada Casserole combines shredded chicken, tortillas, olives, and cheese in a spicy, savory sauce. It tastes just like a whole pan of enchiladas but without any rolling or baking required! Make this easy recipe for dinner tonight!
Slow Cooker Chicken Enchilada Casserole
Crockpot meals are my absolute go-to when I am exceptionally busy. There’s nothing worse than having to clean a pile of dishes after running around all day!
Even better when they can be made with just a handful of ingredients… and making chicken enchilada casserole in the crockpot fits the bill perfectly!
This is an extremely simple recipe that will still rock your taste buds. The chicken cooks right in the enchilada sauce for maximum flavor, then all you have to do is stir in tortillas, cheese, and olives and watch it get all gooey.
After you plate up some of this flavorful slow cooker chicken enchilada casserole, finish off the meal with some delectable homemade churros or caramel apple empanadas. YUM!!
Ingredient Notes and Substitutions
- Chicken – Boneless, skinless breasts are my top choice when making slow cooker enchilada casserole.
They’re easy to shred, and I usually have some in my freezer anyway.
Feel free to use boneless or bone-in thighs, but you may need to cook them for 4 hours in order to shred the meat easily. And don’t forget to fish out any bones! - Enchilada Sauce – You’ll need a large can of your favorite red enchilada sauce, or about 3 ½ cups of homemade sauce.
- Diced Green Chiles – These add a spicy kick to the dish! You can easily leave them out for a milder version.
If you want an even spicier meal, use a larger can of chiles, toss in some diced jalapenos, or add a few dashes of your favorite hot sauce. - Cheese – Cheddar makes everything better, but Cheddar Jack or a Mexican blend of cheeses would also taste great.
You can also top crockpot chicken enchilada casserole with crumbled cotija cheese when serving. - Tortillas – Definitely use corn tortillas for this recipe — flour tortillas will simply turn to mush!
- Black Olives – Sprinkle drained, sliced black olives on top of your crock pot chicken enchilada casserole along with the cheese.
They’re certainly optional, but I love the added flavor and texture!
Tips and Tricks to Make Chicken Enchilada Casserole in the Crockpot
- Layer the ingredients in the correct order.
This isn’t a “set it and walk away” type recipe — first, you’ll need to cook and shred the chicken.
Then, you’ll stir and top the meat with the remaining ingredients and cook it all a bit longer.
It may take a bit more than 3 hours for the chicken to cook through and shred easily, but you don’t want to cook chicken enchilada casserole in the crockpot for more than 1 hour after assembling.
It’s just enough time to soften the tortillas and melt the cheese, but any longer and the whole dish will get a bit mushy.
- Shred cooked chicken in a snap!
If you don’t mind the extra dishes, you can toss the cooked breast meat into a stand mixer fitted with the paddle attachment.
Run it for about a minute, then transfer the shredded meat back to the crockpot and continue the recipe as directed.
- Watch the top to know when it’s done.
I’ve made crockpot enchilada casserole with chicken many times, and the times always work out as written.
But the best way to know when dinner is done is to pay attention to the cheese! It should be fully melted and super gooey, and you should see browning around the edges.
Prep Ahead
- Make enchilada sauce (if using homemade)
- Shred cheddar cheese
- Cut tortillas into pieces
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
While slow cooker chicken enchilada casserole can easily be a meal on its own, you can always amp it up with toppings!
Add some sour cream, sliced avocado, jalapenos, or whatever else you can think of.
Stretch your servings a little further with a side of Mexican rice and my delicious corn casserole.
In the summer, I’ll usually make Mexican street corn (or this yummy salad version) when corn is plentiful and on sale!
Crockpot Enchilada Casserole Chicken FAQ
Yes, but it will take 6-8 hours for it to cook through and be ready to shred. Not a bad option if you’ll be at work all day — just remember it will take another hour before dinner is ready.
Black beans, chopped bell peppers, corn kernels, and onions are all great additions to crock pot chicken enchilada casserole. You can even use frozen veggies!
Stir these in with the tortillas and cheese during the last hour of cooking.
Absolutely! Instead of making crockpot enchilada casserole with chicken, try turkey, pork, or even beef.
Just keep in mind that different types of meat may call for different cooking times. Always be sure they are cooked to the correct internal temperature so you know that they are safe and ready to eat.
You can also drastically reduce the cooking time by using up leftovers! Toss any shredded meat with the sauce in your crock pot, then skip right to the step where you stir in the tortillas.
Check on the dish after an hour to see if everything has warmed through. It might take a bit longer since it wasn’t already warm to begin with.
Storing and Reheating Crockpot Chicken Enchilada Casserole
Allow the dish to cool, then transfer leftovers to an airtight container. Crockpot chicken enchilada casserole will keep for 3 to 4 days in the refrigerator and up to 3 months in the freezer!
Reheat leftovers in the microwave or oven until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Slow Cooker Recipes
Slow Cooker Chicken Enchilada Casserole
Ingredients
- 3 boneless skinless chicken breasts
- 29.2 ounce jar enchilada sauce
- 4 ounce can diced green chiles
- 12 ounces grated cheddar cheese, divided
- 15 corn tortillas, torn or cut into pieces
- sliced olives, drained
- chopped cilantro for garnish
Instructions
- Place chicken breasts in a single layer across the bottom of the slow cooker.
- Pour enchilada sauce and green chiles over the chicken.
- Cover and cook on HIGH for 3 hours. Shred the chicken apart with two forks and stir to distribute sauce throughout the chicken.
- Stir in about half of the cheddar cheese and the corn tortilla pieces (you can also stir in sliced olives if desired).
- Top the mixture with the remaining cheese and sprinkle with olives.
- Continue cooking on HIGH heat for one additional hour, until cheese is melted across the top, tortillas are cooked, and casserole is beginning to brown around the edges.
- Garnish with fresh chopped cilantro and serve.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2021, updated and republished December 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Did you use red or green enchilada sauce?
You can use either based on your preference. The photo indicates red.
Have not yet tried this recipe but concerned about your contradiction about using frozen or thawed chicken. Different information at beginning and end of posting. Which is it?
Hi Bonita,
Thanks for catching that! We actually have two chicken enchilada recipes on the site. This one is for the slow cooker, but the the other is for cooking in the oven. The chicken enchilada casserole can be made with frozen chicken. Although there are many people who use frozen chicken in their slow cooker recipes, for food safety reasons, it is not recommended.
TSRI Team member,
Becca
I haven’t made this yet but I have pulled chicken. I don’t like enchilada sauce but have queso sauce to substitute. How to do recipe with that?
Hi Lori-
Substituting pulled chicken should work fine! I can’t say for sure if using queso will work because it’s so much thicker than enchilada sauce, but feel free to try it, and please let us know how it goes!
TSRI Team member,
Becca
I haven’t made this one yet, but my husband and I own our business so we are always working late hours, what would be the time to use if I use rotisserie shredded chicken instead?
Due to the varying sizes of boneless skinless chicken breasts, can you estimate the required weight of the chicken breasts? I appreciate it very much. I look forward to making this casserole. I’m sure it is delicious. Thank you.
Will flour tortilla work too?
This was fabulous!! I have alot teenage boys that can eat! Added a can of black beans and corn just to stretch the already good size amount. They all loved it and asked it if I could make it for Super Bowl!!
So delicious! So simple! We loved it… the right amount of spice & heat. Topped it with sour cream, fresh tomatoes, & avocado salsa (tomatillos, avocado, jalapeño, cilantro, lemon juice, water & salt). Definitely going into the “favorites rotation” TYSM
So easy and so delicious! I have been trying many of your recipes and crockpot meals are my go-to meals in the Summer. Thanks for making easy recipes for this momma, who is not a great cook 👏👏
I really do not like corn tortillas. can I substitute flour tortillas or will they fall apart?
Like the above comments, I don’t like corn tortillas, can I use flour?
Hi Jill,
Corn tortillas are traditional for enchiladas, but flour tortillas also work, although they may become a little soggy. Hope this helps.
TSRI Team Member,
Holli
My third time making this, it’s easy and delicious my family members love this!!! Thanks for the recipe… Making this for dinner 🍽️🤤🥰
Hi Gloria!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Omg! This is sooooo delicious! I’m not an enchilada fan due to the corn tortillas and the over abundance of cheese, but I LOVED this meal. My husband and I both agree, I’ll cut the cheese in half with next week’s batch. Yes, this recipe is definitely a keeper!!
Hi!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn