Crockpot Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

All the cheesy, saucy goodness of classic enchiladas made in one pot with almost no effort. This crockpot chicken enchilada casserole is a family-friendly, dump-and-go slow cooker dinner you’ll want on repeat. Think tender shredded chicken, corn tortillas, and melty cheese all soaked in rich red enchilada sauce.

Prep Time: 5 minutes
Cook Time: 8 hours 40 minutes (on Low, including finish time)
Total Time: 8 hours 45 minutes
Servings: 8

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (28 oz) can red enchilada sauce (such as El Pato or Las Palmas)

Add at the end:

• 10 soft corn tortillas, cut into strips
• 2 cups shredded cheddar cheese, divided
• 1 (3.8 oz) can sliced black olives, drained and divided

Optional for serving:

• Sour cream
• Chopped green onions
• Diced avocado
• Shredded lettuce

Step-by-Step Instructions

1. Load the crockpot.
   • Place the chicken breasts in the bottom of a 6-quart slow cooker.
   • Pour the entire can of red enchilada sauce over the chicken, making sure they’re completely covered.
   • Do not add tortillas or cheese yet.
2. Slow cook the chicken.
   • Cover and cook on Low for 6–8 hours or on High for 4 hours, until the chicken is very tender and easy to shred.
3. Shred the chicken.
   • Use two forks to shred the chicken directly in the slow cooker, mixing it into the hot enchilada sauce.
4. Add tortillas and mix-ins.
   • Cut the corn tortillas into strips (about 1-inch wide).
   • Add all the tortilla strips to the shredded chicken and sauce.
   • Stir in ½ cup of the cheese and half of the olives, then spread the mixture out evenly in the slow cooker like a casserole.
5. Top with cheese and olives.
   • Sprinkle the remaining 1½ cups cheese evenly over the top.
   • Scatter the remaining black olives over the cheese.
6. Finish cooking.
   • Cover and cook on Low for 40–60 minutes, or until the center is hot and the cheese is fully melted.
   • The tortillas should be soft, and the mixture thick and casserole-like.
7. Serve.
   • Scoop into bowls or onto plates.
   • Top with sour cream, green onions, avocado, or shredded lettuce if desired.

Pro Tips

• Use corn tortillas, not flour: Corn tortillas hold up better and give a true enchilada flavor. Flour tortillas can turn gummy and soggy.
• Spice it up: For more heat, use a spicy red enchilada sauce or add diced jalapeños, hot sauce, or a pinch of cayenne when you add the tortillas.
• Meat swaps: You can use cooked rotisserie chicken or leftover turkey—just reduce the initial cook time by about half since the meat only needs to heat and soak in the sauce, not fully cook from raw.

Nutrition Info (Estimated)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Slow Cooker Chicken Enchilada Casserole

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• Author: carlosramirez
• Total Time: 525 minutes
• Yield: 8 servings
• Diet: Gluten-Free

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Description

All the cheesy, saucy goodness of classic enchiladas made in one pot with almost no effort. This crockpot chicken enchilada casserole is a family-friendly, dump-and-go slow cooker dinner.

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Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (28 oz) can red enchilada sauce
• 10 soft corn tortillas, cut into strips
• 2 cups shredded cheddar cheese, divided
• 1 (3.8 oz) can sliced black olives, drained, divided

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Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
2. Pour the entire can of red enchilada sauce over the chicken, making sure they’re completely covered.
3. Cover and cook on Low for 6–8 hours or on High for 4 hours, until the chicken is very tender and easy to shred.
4. Use two forks to shred the chicken directly in the slow cooker, mixing it into the hot enchilada sauce.
5. Add all the tortilla strips to the shredded chicken and sauce.
6. Stir in ½ cup of the cheese and half of the olives, then spread the mixture out evenly in the slow cooker like a casserole.
7. Sprinkle the remaining 1½ cups cheese evenly over the top. Scatter the remaining black olives over the cheese.
8. Cover and cook on Low for 40–60 minutes, or until the center is hot and the cheese is fully melted.
9. Scoop into bowls or onto plates.
10. Top with sour cream, green onions, avocado, or shredded lettuce if desired.

Notes

Use corn tortillas for better texture and flavor. For extra heat, consider spicy enchilada sauce or add jalapeños.

• Prep Time: 5 minutes
• Cook Time: 520 minutes
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Mexican