Slow Cooker Chicken Enchilada Casserole

Slow Cooker Enchilada Casserole is the easiest one-pot recipe you will find for enchiladas. Made with tender chicken and plenty of cheese.

Forget take out and make enchiladas at home, we love to make a big pot of Slow Cooker Refried Beans too!

This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker.

Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add a little more cheese and olives on top, cook for one more hour, and wow! Easy enchiladas and I don’t have the huge mess all over my kitchen from frying tortillas and rolling the enchiladas.

This recipe has become a viral success on the blog and that is for good reason. So many people have tried this recipe and had great results. I don’t think there is an easier meal for the slow cooker.

Equipment Needed:

  • Slow Cooker- 6 quart or larger


  • 1.5 lbs. boneless skinless raw chicken breasts (don’t use any more than 1.5 pounds, the casserole will seem dry if you do).
  • 28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas

Add these items at the end:

  • 10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.
  • 2 cups grated cheddar cheese divided
  • 3.8 oz. can black olives divided


  • Put the chicken breasts and the enchilada sauce in your slow cooker.
  • Cook on HIGH for 4 hours or LOW for 6-8 hours.
  • Shred the chicken with 2 forks right in the slow cooker.
  • Cut the tortillas in to strips, add to chicken and sauce. Stir.
  • Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
  • Flatten the mixture.
  • Add the rest of the cheese and the olives on top.
  • Cook on low for about 40 – 60 minutes longer.
  • Top with sour cream (optional)

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