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Best Crockpot Chicken Enchilada Casserole Recipe {Easy} Slow Cooker Dinner Idea

Crockpot Chicken Enchilada Casserole

Super easy and delicious crockpot chicken enchilada casserole you will want to make today.
4.93 from 13 votes
Prep Time 5 mins
Cook Time 8 hrs 45 mins
Total Time 8 hrs 50 mins
Course Dinner
Cuisine Mexican
Servings 7


  • 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


  • Spray crockpot insert with nonstick spray or use a slow cooker liner.
  • Place chicken breasts in the bottom of the crockpot and top with enchilada sauce.
  • Cook 4 hours high or 6 to 8 hours on low.
  • Shred chicken in the crockpot insert.
  • Cut corn tortillas into strips and add them to chicken and sauce in crockpot.
  • Stir until well coated.
  • Add 1/2 cup of cheese and half olives onto chicken and sauce mixture and stir until well combined.
  • Flatten the mixture using the back of a spoon
  • Top with remaining cheese and the rest of the olives.
  • Cook additional 45 minutes on low
  • (optional) Top with sour cream and chopped fresh cilantro before serving


  • You must use corn tortillas for this recipe!
Keyword crockpot, slow cooker
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