If you love chicken enchiladas but do not have the time to make them during the busy work week, this Crockpot Chicken Enchilada Casserole is the answer. This cheesy, saucy crockpot meal comes together so quickly and is a fix-it and forget-it dish.
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Why you'll love this recipe
It's super flavorful and couldn't be easier to make. The crockpot chicken enchilada recipe uses everyday ingredients you have in your pantry!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Spray the inside the crock pot.
- Place the chicken in the slow cooker and top with the sauce. Cover & cook on low for 6-8 hours.
- Slice the tortillas into strips.
- When the chicken is tender, shred and place it back in the slow cooker.
- Add tortilla strips, half of the cheese, and half of the black olives.
- Stir to combine. Top with the remaining cheese and black olives.
- Cook for an additional hour. Serve with your favorite toppings.
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Equipment
- 6-qt slow cooker
- 2 forks to shred the chicken
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FAQ's
It's best to thaw the chicken first.
I don't recommend using flour tortillas, they get doughy and the flavor from corn tortillas are better for this recipe.
Top Tip
Set the crockpot to low. Chicken is much more tender when cooked in the slow cooker on low rather than high.
Variations
For an even quicker cooking time you can use shredded rotisserie chicken. If using the rotisserie chicken, you will need to cut down your cooking time; on high for 2 hours or on low for 3 hours.
Budget-friendly variations
You can use boneless skinless chicken thighs instead of the chicken breast. If you'd prefer. OR substitute black or pinto beans for the protein to save money.
Storage
Refrigerate - Leftover casserole should be stored in the refrigerator in an airtight container for up to 4 days.
Freeze - up to 3 months
Reheat - Reheat leftovers in microwave until hot & bubbly. Or in a preheated oven for 350 degrees Fahrenheit for 10-15 minutes.
Related recipes
If you're looking for more great chicken crockpot meals, here are my favorites!
Serve with
A simple green salad and tortillal chips, is perfect for simple sides. You could also make my recipe for copycat Chipotle Lime Rice and some Black Beans. It doesn't get much better than that!
I hope you had a chance to watch the YouTube. You'll see just how easy this is to make!
Plus it's darn delicious!! Please comment below and tell me what YOU think!! 😋
Crock Pot Chicken Enchilada Casserole Recipe
Ingredients
- 2 pounds boneless skinless chicken
- 28 ounces red enchilada sauce
- 10 corn tortillas
- 3 cups cheddar cheese shredded
- 4 ounces sliced black olives
- Optional Toppings: sour cream, cilantro, diced tomatoes, diced jalapeños, all your favorite enchilada toppings!
Instructions
- Spray the inside of a 6-quart crockpot.
- Place the chicken breasts in the crockpot and top with enchilada sauce.
- Cook on high for 4 hours or low for 6-8 hours.
- While the chicken cooks cut the tortillas into strips and set them aside.
- Remove the chicken from the crockpot, shred it, and place it back in the crockpot.
- Top chicken with tortilla strips, 1 cup of cheese, and half of the black olives.
- Stir ingredients well. Top with remaining cheese and black olives.
- Continue cooking for one additional hour or until the cheese has melted and the tortillas have softened but are not soggy.
Lois says
We had this for dinner last evening and was very good. Will be making it again very soon.
Debra Clark says
That's great, thanks for coming back to share.
Lois says
Having it for dinner this evening. So tasty. It will be a big favorite in our family.
Debra Clark says
Wonderful!! I'm glad you're giving it a try. I'm sure you'll love all of those flavors. Thanks Lois!