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This chicken enchilada crock pot casserole will be your new go to meal when you want a warm hearty meal on the table without a lot of effort. This recipe is warm and spicy and a real family pleaser.
Chicken Enchilada Crock Pot Casserole makes dinner easy because it is easy for you to make, keeps your whole family happy at the dinner table, and you have little to no prep or clean up. That is a winning meal for any night of the week, especially on busy days.
MORE AMAZING CROCK POT RECIPES YOU MIGHT LIKE
Slow Cooker Chicken Cacciatore | Crock Pot Shredded Chicken for Tacos | Slow Cooker Chicken Piccata
What We Love About This Easy Slow Cooker Chicken Casserole Recipe
Mexican food is so warm, filling and satisfying and this crock pot chicken enchilada casserole one-pot meal is no exception. It is also so adaptable because you can add levels of heat, different vegetables and peppers to the dish to make your meal the best dinner ever.
- 5 Minute Prep: Perfect for busy weeknights with sports and lessons and homework.
- Easy Ingredients: All found in pantry or fridge. All ingredients you usually have on hand.
- Family Friendly: Kids get to add fun toppings to make their dinner their way.
- Adaptable: Can make it low-carb or dairy free, etc.
Ingredient Notes for Chicken Enchilada Crock Pot Casserole
- Chicken: 1.5 pounds boneless skinless chicken breasts uncooked. Chicken thighs are also great in this chicken enchilada crockpot casserole recipe
- Red Enchilada Sauce: 1 can, make your own or try using green enchilada sauce
- Cumin: Or chili powder, or any Mexican Spice blend that you enjoy
- Corn tortillas: Make sure they are corn and not flour tortillas
- Cheddar cheese: Low calorie or low fat also work
- Black Olives divided: sliced
- Sour cream : Low fat also works, optional
- Fresh cilantro: optional
Equipment Needed
- Slow Cooker
- Measuring Cups
- Measuring Spoons
How to Make Chicken Enchilada Crock Pot Casserole
These are the basic steps for making slow cooker chicken enchilada casserole. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, spray your slow cooker with a non stick cooking spray or use a crock pot liner. Then lay your chicke in the bottom of the crockpot, and top with the sauce. Cook on high for four hours or low for six hours.
STEP 2: SHRED
Next, shred the chicken, cut the corn tortillas into strips and add them to your chicken dish; stir. Add half the cheese and olives and mix well. Then, top with remaining cheese and olives. Cook for an additional 45 minutes.
STEP 3: TOP
Finally, top this crockpot enchilada casserole with your favorite toppings such as fresh cilantro and a dollop of sour cream.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
There is no need to do any real prep for this great recipe as it all cooks together in the slow cooker. Just make sure that you have all the ingredients on hand for these easy enchiladas.
HOW TO STORE THIS RECIPE
Store any leftovers in an airtight container in the refrigerator for up to four days.
HOW TO FREEZE THIS RECIPE
Freeze in a freezer bag or airtight container for up to three months,. Ideally without the tortillas.
HOW TO REHEAT THIS RECIPE
Reheat in the crock pot until warmed through, or on the stove top or microwave.
Frequently Asked Questions about this Chicken Enchilada Crock Pot Casserole
You can use dairy free alternatives for the cheeses or use low fat versions. Also, gluten free corn tortillas are great in this easy slow cooker chicken casserole recipe.
Of course, replace the chicken breasts with boneless skinless chicken thighs.
Indeed, if you are feeding a crowd it is easy to double this recipe. Make sure that your chicken reaches 165 degrees.
Yes, try different peppers, like a red bell pepper, fire roasted tomatoes, a red onion, or green onions, or any extra veggies that your family likes.
Expert Tips for Making This Crockpot Chicken Enchilada Casserole Recipe
- Add Jalapenos: Try adding jalapenos, green chiles or hot sauce to these enchiladas.
- Short cut tip: Feel free to make the chicken the day before and shred it, or you could also use a rotisserie chicken. Store overnight in an airtight container. Then, when you get home you just have to add the other ingredients and reheat.
- Variation tip: Top with lots of cheese when serving this family favorite for even more cheesy goodness, or even try adding black beans.
- Alternate cooking method tip: The instant pot is a great way to cook this delicious meal. Cook the chicken on manual for 11 minutes, then do a quick release, and then finish following the recipe card below.
- Dietary consideration tip: Gluten free or low fat versions of your favorite cheeses, sauces and tortillas can be great in this recipe. You can even use Greek yogurt instead of sour cream.
What to Serve with Chicken Enchilada Crock Pot Casserole
- Fresh Parsley or Fresh Cilantro
- Best Substitute for Enchilada Sauce {10 Minute Recipe} – It Is a Keeper
- Honey Jalapeno Mexican Cornbread Recipe – Wondermom Wannabe
- Easy and Delicious Mexican Rice Recipe | It Is A Keeper
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Chicken Enchilada Crock Pot Casserole
Equipment
- Slow Cooker
- Measuring Cups
- Measuring Spoons
Ingredients
- 1.5 pounds boneless skinless chicken breasts, uncooked (Weigh your chicken. If you use more than 1.5 pounds casserole will be dry)
- 28 ounces Red Enchilada Sauce, can
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 10 corn tortillas, flour tortillas do not work
- 2 cups cheddar cheese, grated, divided
- 4 ounces black olives, divided, sliced
- Sour cream, optional
- Fresh cilantro, optional
Instructions
- Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
- Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
- 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 half the cheese and olives and mix well. Then, top with remaining olives and cheese.
- Cook for an additional 45 minutes.
- Top with your favorite toppings such as fresh cilantro and sour cream, and serve.
Expert Tips
- Add Jalapenos: Try adding jalapenos, green chiles or hot sauce to these enchiladas.
- Short cut tip: Feel free to make the chicken the day before and shred it, or you could also use a rotisserie chicken. Store overnight in an airtight container. Then, when you get home you just have to add the other ingredients and reheat.
- Variation tip: Top with lots of cheese when serving this family favorite for even more cheesy goodness, or even try adding black beans.
- Alternate cooking method tip: The instant pot is a great way to cook this delicious meal. Cook the chicken on manual for 11 minutes, then do a quick release, and then finish following the recipe card below.
- Dietary consideration tip: Gluten free or low fat versions of your favorite cheeses, sauces and tortillas can be great in this recipe. You can even use Greek yogurt instead of sour cream.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Genius! What a great way to cook enchilada Casserole! Why didn’t I think of that?