Slow Cooker Chicken Enchilada Casserole Recipe
This Slow Cooker Chicken Enchilada Casserole is a simple and hearty one-pot meal combining tender shredded chicken, flavorful enchilada sauce, soft corn tortillas, cheese, and olives. Cooked low and slow in a crockpot, it yields a comforting casserole with layers of rich Mexican-inspired flavors, perfect for an easy weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 6-8 hours on low plus 40-60 minutes additional
- Total Time: 5 hours to 9 hours 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs. boneless skinless raw chicken breasts
- 28 oz. can Red Enchilada Sauce (El Pato Brand or Los Palmas recommended)
Casserole Layers
- 10 soft corn tortillas (10–12 oz. package), cut into strips
- 2 cups grated cheddar cheese, divided
- 3.8 oz. can black olives, drained and divided
Optional Topping
- Sour cream for serving
Instructions
- Combine Chicken and Sauce: Place the boneless skinless chicken breasts and the entire can of red enchilada sauce into your slow cooker. Ensure the chicken is submerged in the sauce for even flavor and moisture.
- Slow Cook the Chicken: Cook on HIGH for 4 hours or on LOW for 6 to 8 hours until the chicken is fully cooked and tender enough to shred.
- Shred the Chicken: Using two forks, shred the chicken pieces directly in the slow cooker, mixing them into the sauce for a juicy texture.
- Add Tortilla Strips: Cut the soft corn tortillas into strips and stir them into the chicken and sauce mixture to create the base of the casserole.
- Incorporate Cheese and Olives: Stir in half a cup of grated cheddar cheese and half of the drained black olives evenly throughout the mixture to spread flavor.
- Flatten the Mixture: Smooth the mixture down in the slow cooker to form an even casserole layer.
- Add Toppings: Sprinkle the remaining cheese and black olives on top as the casserole’s finishing layer.
- Final Cooking: Cover and cook on LOW for an additional 40 to 60 minutes to allow the cheese to melt and flavors to meld together.
- Serve: Optionally, top each serving with a dollop of sour cream for a creamy contrast. Serve warm and enjoy.
Notes
- Use only up to 1.5 pounds of chicken breasts to prevent the casserole from becoming dry.
- Soft corn tortillas work best as they soften during cooking and absorb flavors; avoid using overly thick or hard tortillas.
- El Pato or Los Palmas brand enchilada sauce adds authentic flavor, but you can substitute with your preferred brand.
- Drain black olives well to avoid excess moisture in the casserole.
- You can customize the casserole by adding diced onions, peppers, or jalapeños for extra flavor and heat.
- This casserole holds well in the slow cooker on the warm setting for up to 1 hour after cooking.
Keywords: slow cooker chicken enchilada casserole, crockpot enchilada casserole, easy chicken casserole, Mexican slow cooker recipe, shredded chicken casserole
