Chicken Enchilada Crockpot Casserole

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5 from 2 votes
Prep: 5 minutes
Cook: 8 hours 45 minutes
Total: 8 hours 50 minutes

This Chicken Enchilada Crockpot Casserole is great for hectic week days. Your kids will devour this warm comforting dish.

Chicken Enchiladas Casserole

This recipe is seriously so easy to make, all you need is 5 minutes of prep time in the morning before you leave to drop the kids off at school and go to work. You can have this meal ready in under 45 minutes after getting home. For more easy Mexican inspired recipes check out this link!


MORE ENCHILADA RECIPES YOU MIGHT LIKE

Ground Beef Enchiladas | Red Enchilada Sauce | Chicken Enchiladas


What We Love About This Recipe

Enchiladas are so amazing, but what are their origins? Find out all about the spicy goodness here.

Mongolian pork on plate
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  • Family Friendly: Your family will be gushing over how good this crockpot enchilada chicken casserole is.
  • Makes Great Leftovers: You could enjoy leftovers of shredded chicken enchiladas served over nachos!
  • Week Day Friendly: This crockpot enchiladas casserole is perfect to assemble quickly in the morning to come home to dinner ready.
A fork in a bowl of Chicken Enchilada casserole.

Ingredient Notes for Crock Pot Chicken Enchilada

  • Chicken: You will need 1.5 lbs of boneless, skinless chicken breasts
  • Enchilada Sauce: For this crock-pot chicken enchiladas recipe, you will need a 28 oz can of red enchilada sauce, any brand will work.
  • Garlic Powder: Garlic powder is a must in this chicken enchilada crockpot casserole.
  • Cumin: Cumin or a Mexican spice blend will work in this recipe for this chicken enchiladas crockpot in the crockpot.
  • Cheddar Cheese: You will need shredded cheddar cheese. You can also use Colby jack cheese as well in these crock pot chicken enchilada.
  • Black Olives: For this chicken crockpot enchiladas recipe you will need a 4 oz can of sliced black olives.

Equipment Needed for Chicken Enchiladas in a CrockPot

  • Slow Cooker

How to Make Chicken Enchiladas in Crock Pot

These are the basic steps for making Chicken Enchilada Crockpot Casserole. Please refer to the recipe card below for more detailed instructions.

Pouring ingredients into the slow coooker and the assembling the enchiladas.

STEP 1: COOK CHICKEN IN CROCKPOT

First prepare your slow cooker by spraying with oil or using a crock pot liner. Then add the chicken, entire can of enchilada sauce, salt, pepper, garlic, and chili powder. Cook on high for 4 hours or low for 6-8 hours.

STEP 2: SHRED THE CHICKEN

Once chicken has cooked pour in the tomato sauce, you will want to shred the chicken mixture. Then add in shredded cheese, half of the olives, and cut up corn tortillas, mix until evenly combined. Then top with the remaining olives and shredded cheese. Cook for low for additional 45 minutes.

STEP 3: FINISHING TOUCHES

Serve chicken enchilada casserole and top with sour cream, fresh cilantro, and any other toppings of your choice.

Prep and Storage Tips for Shredded Chicken Enchiladas

HOW TO MAKE THIS RECIPE AHEAD OF TIME

This recipe is perfect to make ahead of time, as you can prepare this in the morning you get on with your day and it will be almost ready when you get back home.

HOW TO STORE THIS CROCKPOT ENCHILADAS RECIPE

Store any leftovers in an airtight container in the fridge for 3-4 days.

HOW TO FREEZE THIS RECIPE

If you would like to freeze this recipe, you can freeze in an aluminum tray, wrapped with plastic wrap for up to 6 months in the freezer.

HOW TO REHEAT THIS CHICKEN ENCHILADAS IN THE CROCK POT RECIPE

You can reheat leftovers chicken enchiladas in the crockpot in the microwave for 1-1 /2 minutes or until hot.

Frequently Asked Questions

HOW DO YOU MAKE CHICKEN ENCHILADAS THAT AREN’T SOGGY?

To avoid soggy enchiladas, it is important you use corn tortillas, rather than flour tortillas.

CAN I SUBSTITUTE COLBY JACK IN PLACE OF CHEDDAR CHEESE?

Yes, you can use any type of cheese you would like such as colby jack or pepper jack. A shredded blend of Mexican cheeses would also be good.

CAN THIS CHICKEN ENCHILADAS CROCKPOT RECIPE BE DOUBLED OR HALVED?

Yes, this recipe is super easy to double or halved just increase or decrease ingredients proportionally.

CAN I PUT FROZEN CHICKEN IN THE CROCKPOT?

Yes, you can use frozen chicken but fresh is best for this recipe.

Top shot of the chicken enchiladas.

Expert Tips for Making This Chicken Crock Pot Enchiladas Recipe

  • This Recipe Can be Doubled: If you are looking to double this crockpot chicken enchilada recipe, no problem, just increase the ingredients proportionally and add to the same crockpot, this should not affect the cooking time.
  • Short cut: For quicker results, cook this chicken enchiladas in crockpot on the high setting.
  • Switch the Protein: You don’t only have to use chicken for this recipe, you use also use pork or turkey.
  • Toppings: Here is where you can have fun and customize to you liking. You couls add things such as onions, black beans, or tortilla chips.

What to Serve with Crockpot Enchiladas Chicken Casserole

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Chicken Enchiladas Casserole
5 from 2 votes

Chicken Enchilada Crockpot Casserole

Yield: 8 servings
Prep: 5 minutes
Cook: 8 hours 45 minutes
Total: 8 hours 50 minutes
This Chicken Enchilada Crockpot Casserole is great for hetic week days. Your kids will devour this Chicken Crock Pot Enchiladas Casserole.
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Equipment

Ingredients

  • 1.5 lbs. boneless skinless chicken breasts, uncooked (Weigh your chicken. If you use more than 1.5 lbs casserole will be dry)
  • 28 oz. can Red Enchilada Sauce
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 10 corn tortillas, flour tortillas do not work
  • 2 cups grated cheddar cheese, divided
  • 4 oz. can 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.
  • 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 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.
  • Top with remaining cheese and the rest of the olives.
  • Cook on low for an additional 45 minutes.
  • Top with sour cream and chopped fresh cilantro before serving.

Expert Tips

 
  • This Recipe Can be Doubled: If you are looking to double this crockpot chicken enchilada recipe, no problem, just increase the ingredients proportionally and add to the same crockpot, this should not affect the cooking time.
  • Short cut: For quicker results, cook this chicken enchiladas in crockpot on the high setting.
  • Switch the Protein: You don’t only have to use chicken for this recipe, you use also use pork or turkey.
  • Toppings: Here is where you can have fun and customize to you liking. You couls add things such as onions, black beans, or tortilla chips.

Estimated Nutritional Information

Calories: 344kcal | Carbohydrates: 24g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1380mg | Potassium: 407mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1028IU | Vitamin C: 3mg | Calcium: 239mg | Iron: 2mg
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/
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Course: Appetizers and Dips
Cuisine: Mexican
Keyword: casserole, chicken, chicken dip, crockpot, enchilada, mexican casserole, slow cooker, Tortilla

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.

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3 thoughts on “Chicken Enchilada Crockpot Casserole”

  1. In one of the steps it says shred chicken and add tomato sauce but there is no tomato sauce in the recipe is tomato sauce in the recipe?

    Reply

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