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A glass plate showcasing a vibrant Slow Cooker Mexican Chicken Lasagna features layers of shredded chicken, corn, black beans, and melted cheese, topped with a dollop of sour cream. A fork awaits in the background.

Slow Cooker Mexican Chicken Lasagna

5 from 4 votes
Mexican chicken lasagna is the perfect fusion of comfort food and bold, zesty flavors. This easy slow cooker recipe layers tender chicken, gooey cheese, and saucy goodness for a dish that’s sure to be a hit with the whole family.
Unlike traditional lasagna, this version swaps out noodles for soft tortillas, making it a fun and flavorful twist on a classic favorite. Plus, since it’s made in the slow cooker, there’s minimal effort required—just layer the ingredients, set it, and let the magic happen.
It’s a great make-ahead meal, perfect for busy weeknights or feeding a hungry crowd. Serve it with your favorite toppings like sour cream, avocado, or fresh cilantro for an extra burst of flavor.
Prep Time : 5 minutes
Cook Time : 8 hours 45 minutes
Total Time : 8 hours 50 minutes
Servings: 8 servings
Course: Appetizers and Dips
Calories: 344kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 1½ pounds Boneless Skinless Chicken Breasts
  • 28 ounces Red Enchilada Sauce, canned
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Cumin
  • 10 Corn Tortillas
  • 2 cups Grated Cheddar Cheese, divided
  • 4 ounces Sliced Black Olives, canned, 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 ½ 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.

Christina's Notes

  • Short cut tip: Rotisserie chicken works well in this dish. Decrease the cooking time by half.
  • Oven Bake: To bake in the oven, preheat oven to 350 degrees. Transfer the chicken mixture to a 9×13 baking dish, cover with foil, and bake at 350 for 30-45 minutes, or until the chicken is cooked and the cheese is bubbly.
  • Variation tip: Instead of flour tortillas, place Doritos, tortilla chips, or Fritos on the bottom of the crock pot. Spoon the slow cooker enchilada on top. You can also use lasagna noodles instead.
  • Alternate ingredient: Experiment with different beans or seasonings, like my Homemade Taco Seasoning.
  • Alternate cooking method tip: Cook the chicken for about 8 minutes in the Instant Pot. Shred the chicken, add the remaining ingredients, and cook for an additional 4 minutes.
  • Fresh Finish: Top chicken crock pot enchiladas with a squeeze of fresh lime juice, fresh parsley, cilantro, or chopped green onions.

MY NOTES