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Crockpot Enchilada Casserole

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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!

Bowl of chicken enchilada casserole.

Simply layer the ingredients in the slow cooker, set it on low heat, and come back to a warm and comforting meal. Serve with sour cream, diced tomatoes, or fresh cilantro for an extra-tasty dish! Enjoy!

You can also try changing up the recipe by adding your favorite vegetables like peppers or onions. No matter how you make it, slow-cooker chicken enchilada casserole is sure to become a family favorite. So what are you waiting for? Get cooking!

-`♡´-Why You’ll Love This Recipe

Easy to make – there’s no need to pre-cook the chicken. It slow cooks in the enchilada sauce and turns out moist.

Versatile – you can customize the recipe with your favorite vegetables or spices.

Delicious – the combination of chicken, cheese, and enchilada sauce creates a flavorful Mexican dish that everyone will love.

Convenient – it’s made in the slow cooker so you can set it and forget it!

Let’s take a quick look at how to make a chicken enchilada casserole in the Crockpot.

📝 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.

Enchilada sauce and chicken breasts in a Crockpot.

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.

Shredded chicken in enchilada sauce in a slow cooker.

Shred the chicken in the slow cooker insert.

Corn tortillas cut into strips.

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.

Olives on top of shredded cheese.

Top with the remaining cheese and the rest of the olives.

Cook on low for an additional 45 minutes.

Bite of chicken enchilada casserole topped with sour cream and a black olive.

Top with sour cream, extra cheese, and chopped fresh cilantro before serving (optional).

✏️ Recipe 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.

Bowl of chicken enchilada casserole.

Crockpot Chicken Enchilada Casserole

A medley of succulent chicken, melty cheese, and zesty enchilada sauce makes for an irresistible dish the whole family will devour!
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 4 hours 45 minutes
Total Time: 4 hours 50 minutes
Servings: 6
Calories: 459kcal

Equipment

  • Slow Cooker

Ingredients

  • 1.5 pounds boneless skinless chicken breasts uncooked
  • 28 ounces Red Enchilada Sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 10 corn tortillas
  • 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 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).

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.
 
Nutrition information is an estimate and does not include sour cream or any additional toppings.

Nutrition

Serving: 1 | Calories: 459kcal | Carbohydrates: 32g | Protein: 38g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 1840mg | Potassium: 543mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1371IU | Vitamin C: 4mg | Calcium: 319mg | Iron: 2mg
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