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Slow Cooker Chicken Enchilada Casserole Recipe

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3.9 from 1 review

A comforting and flavorful Slow Cooker Chicken Enchilada Casserole featuring tender shredded chicken, rich enchilada sauce, layers of corn tortillas, cheddar cheese, and black olives, all slow-cooked to perfection. This recipe offers an easy, hands-off approach to a classic Mexican-inspired casserole that’s perfect for family dinners or meal prep.

  • Total Time: 7 hours 55 minutes
  • Yield: 8 servings

Ingredients

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)
  • 2 cups grated cheddar cheese, divided
  • 3.8 oz can black olives, drained and divided

Optional Topping

  • Sour cream, for serving

Instructions

  1. Prepare Chicken and Sauce: Place the chicken breasts and the enchilada sauce together in your slow cooker, ensuring the chicken is fully coated with the sauce.
  2. Cook Chicken: Cook on HIGH for 4 hours or on LOW for 6-8 hours until the chicken is tender and cooked through.
  3. Shred Chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it with the enchilada sauce.
  4. Add Tortillas: Cut the corn tortillas into strips and stir them into the chicken and sauce mixture to evenly distribute.
  5. Add Cheese and Olives: Add half a cup of grated cheddar cheese and half of the drained black olives into the mixture. Stir to combine.
  6. Flatten Mixture: Press the mixture down evenly in the slow cooker to form a flat layer for baking.
  7. Top with Remaining Cheese and Olives: Sprinkle the remaining cheese and black olives over the top of the flattened casserole mixture.
  8. Final Cooking: Cook on LOW for an additional 40 to 60 minutes to melt the cheese and allow flavors to meld.
  9. Serve: Optionally top each serving with sour cream before serving.

Notes

  • Do not use more than 1.5 pounds of chicken as increasing the amount may result in a dry casserole.
  • You can substitute cheddar cheese with a Mexican cheese blend if preferred.
  • For a spicier casserole, add diced jalapeños or a dash of cayenne pepper to the enchilada sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Make sure to use soft corn tortillas for best texture; hard corn tortillas may not soften properly in the slow cooker.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 7 hours 40 minutes
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/slow-cooker-chicken-enchilada-casserole-recipe/