Love chicken enchiladas but don't have the time (or energy) to roll, layer, and bake on a busy weeknight? This Crockpot Chicken Enchilada Casserole is your easy, cheesy solution! Made with simple pantry staples, it’s a comforting “set it and forget it” meal that tastes like you worked way harder than you did.
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I started making this version of enchiladas after a long day when I realized I had zero interest in preheating an oven or rolling tortillas. One crockpot and a few shortcuts later, dinner basically made itself!
Ingredients
- You can use storebought enchilada sauce, but if you want to make this especially amazing, use this recipe for homemade enchilada sauce.
- You'll want corn, not flour tortillas for this recipe.
- Use freshly shredded cheese, not pre-shredded.
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.
Notes
Storage
Refrigerate - Leftover casserole should be stored in the refrigerator in an airtight container for up to 4 days. You can freeze this for up to 3 months Reheat leftovers in microwave until hot & bubbly. Or in a preheated oven for 350 degrees Fahrenheit for 10-15 minutes.Love this recipe? Join the free membership group!
Nutrition
Instructions
This is an overview of the instructions. For complete directions, check the recipe card.
- Spray the inside the crock pot.
- Place raw chicken breasts in the bottom of the slow cooker. Pour enchilada sauce over the top. No need to stir—just cover and let it cook!
- 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.
FAQ's
It’s safest to thaw the chicken first. That way, it cooks evenly and reaches a safe internal temp without drying out.
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.
Swap the chicken for ground beef, chicken or turkey, (you will need to brown it first) add canned corn or beans, or drizzle sour cream over the top. You can even make it meatless with just black beans and cheese. This recipe is super versatile.
You can use boneless skinless chicken thighs instead of the chicken breast. If you'd prefer.
Related recipes
Love easy crockpot meals that basically cook themselves? Me too! If these Red Chile Enchiladas hit the spot, be sure to check out my Crockpot Green Chile Enchiladas for a creamy, cheesy twist, or cozy up with Slow Cooker French Onion Chicken—it’s rich, savory, and ridiculously simple.
Craving something sweet and tangy? My Crock Pot Honey Mustard Chicken is juicy, flavorful, and made for piling on a plate (or a sandwich bun!).
Serve with
Need easy side ideas? Serve with tortilla chips and a fresh green salad—or go big with Cilantro Lime Rice and Seasoned Black Beans for a full Tex-Mex spread.
YouTube Video
I’ve got a step-by-step video over on YouTube that walks you through exactly how to make this Crockpot Chicken Enchilada Casserole. It’s short, helpful, and shows just how easy this recipe really is. Click here to watch the video now! Don’t forget to like and subscribe so you never miss a new recipe!
Have you tried this recipe? I’d love to hear how it turned out—leave a comment and let me know what you served with it!
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!