Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a delicious and easy way to make a Mexican-inspired dinner. The combination of chicken, cheese, and enchilada sauce creates a flavorful dish that the whole family will love. Plus, it’s made in the slow cooker so you can set it and forget it!
How does layering ingredients in a slow cooker, setting it on low heat, and coming back to a warm and comforting meal sound? Easy peasy, right? Simply serve with sour cream, diced tomatoes, or fresh cilantro for an extra-tasty dish!
Key Takeaways
- Make a delicious chicken enchilada casserole easily in a slow cooker with just a few ingredients.
- Layer uncooked chicken, enchilada sauce, and spices, then cook on HIGH for 4 hours or LOW for 6-8 hours.
- Add corn tortillas, cheese, and olives, then cook for an additional 45 minutes for a flavorful finish.
- Serve with optional toppings like sour cream or cilantro, and pair with beans or a salad for a complete meal.
- Feel free to customize the recipe with your favorite ingredients, and share your experience in the comments.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, uncooked
- 28 ounces red enchilada sauce
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 10 corn tortillas (flour tortillas do not work)
- 2 cups grated Cheddar cheese, divided
- 4 ounces sliced black olives, divided
- Sour cream (optional)
- Fresh cilantro (optional)
Instructions
- Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
- Pour enchilada sauce into the Crockpot and stir in garlic powder and cumin. Add the chicken breasts. Be sure that the enchilada sauce covers the breasts.
- Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6-8 hours.
- Shred the chicken in the slow cooker insert.
- Cut the corn tortillas into strips and add them to the chicken and sauce mixture. Stir until well-coated.
- Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated. Using the back of a spoon flatten the mixture. Top with the remaining cheese and the rest of the olives.
- Cook on low for an additional 45 minutes.
- Top with sour cream, extra cheese, and chopped fresh cilantro before serving (optional).
Notes
- Corn tortillas are a must for this recipe or you will end up with a gooey mess. The easiest way to cut tortillas is to use a pizza cutter.
- Serve this casserole with refried beans, black beans, pinto beans, rice, and/or a simple green salad to complete the meal.
- Feel free to use a Mexican cheese blend or Pepper Jack cheese in place of the Cheddar cheese.
- Store any leftovers in an airtight container in the refrigerator.
If easy, family-friendly dinners are your thing, keep the slow cooker going with more SouthernKissed favorites. My Crockpot Taco Tater Tot Casserole is loaded with comfort-food flavor, while Instant Pot Pork Carnitas are perfect for tacos, burrito bowls, or salads. You’ll also love Easy Cheesy Enchiladas, Chicken and Black Bean Burrito Skillet, and Easy Chicken Fajitas when you’re craving Mexican-inspired flavors without spending all evening in the kitchen.
Crockpot Chicken Enchilada Casserole
Ingredients
Equipment
Method
- Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
- Pour enchilada sauce into the Crockpot and stir in garlic powder and cumin. Add the chicken breasts. Be sure that the enchilada sauce covers the breasts.
- Place lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6-8 hours.
- Shred the chicken in the slow cooker insert.
- Cut the corn tortillas into strips and add them to chicken and sauce mixture. Stir until well-coated.
- Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated. Using the back of a spoon flatten the mixture. Top with remaining cheese and the rest of the olives.
- Cook on low for an additional 45 minutes.
- Top with sour cream, extra cheese, and chopped fresh cilantro before serving (optional).
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Last Bite
If this Crockpot Chicken Enchilada Casserole earns a spot in your weeknight dinner rotation, I’d love to hear about it! Did you stick with the original recipe, or did you add your own favorite ingredients like black beans, corn, or extra cheese? Leave a comment below and let me know how it turned out. And if your family loved it as much as mine does, be sure to save this recipe for later and share it with a friend who appreciates an easy slow cooker meal.
Gotta love simple recipes made in the Crockpot.