If you love enchiladas but don't have time to roll and bake, this slow cooker chicken enchilada casserole is the shortcut you need. It's everything you want: cheesy, saucy, full of flavor; and it all comes together with minimal effort right in your crock pot.
This crock pot chicken enchilada casserole is proof that comfort food doesn't have to be complicated. Just layer, cook, and serve-no oven, no fuss, and no leftovers (if you're lucky). Serve with a side of roasted chili corn salsa, Salsa verde or my personal favorite: Mexican corn dip.
Ingredients to make chicken enchilada casserole in the slow cooker:
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- Chicken breasts: Choose fresh, high-quality boneless skinless chicken breasts with no visible blemishes or off-odors.
- Red Enchilada Sauce: The flavor foundation; choose based on your desired heat level.
- Garlic powder: potency matters, so check freshness.
- Cumin: freshness is key for optimal flavor.
- Corn tortillas: Essential for texture and authenticity; flour won't work here.
- Cheddar cheese: Grate your own sharp cheddar for better melting and flavor.
- Black olives: Select olives packed in water for a cleaner taste, or try Kalamata for more complexity.
- Sour cream: Use full-fat sour cream or Mexican crema for the best flavor and texture.
- Fresh cilantro: Pick bright green bunches without yellowing, and store properly to maintain freshness. To keep it fresh longer, store with stems in water and cover with a plastic bag in the refrigerator.
Can I use rotisserie chicken instead of chicken breasts?
Using a rotisserie chicken is an excellent substitution for this recipe. It can save time and add extra flavor. Here's how you can adjust the recipe to incorporate a rotisserie chicken:
- Remove the meat from the rotisserie chicken, discarding the skin and bones. Shred the meat into bite-sized pieces. You'll need about 3-4 cups of shredded chicken.
- Skip the step of cooking raw chicken in the slow cooker. Instead, you'll layer the pre-cooked shredded chicken with the other ingredients.
- To prevent the casserole from becoming dry (since you're not adding raw chicken that would release juices), consider these adjustments:
- Increase the amount of enchilada sauce by about ½ cup.
- If the mixture seems dry when assembling, add ¼ to ½ cup of chicken broth for extra moisture.
- Layer the ingredients in your slow cooker as follows:
- Start with a thin layer of enchilada sauce
- Add a layer of torn corn tortillas
- Spread a layer of the shredded rotisserie chicken
- Sprinkle with some of the spices (garlic powder and cumin)
- Add some cheese and olives
- Repeat these layers until all ingredients are used, ending with a layer of cheese on top
- Cook on low for 2-3 hours, or until heated through and the cheese is melted. The cooking time will be shorter than with raw chicken since everything is pre-cooked.
- Let it stand for about 10 minutes before serving to allow it to set.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
How to make crockpot chicken enchilada casserole
Prep the crock pot
Prepare slow cooker with nonstick spray or liner.
Add Chicken
Place chicken in slow cooker, cover with enchilada sauce.
Cook
Cook on HIGH (4 hours) or LOW (6-8 hours).
Slice
Slice the corn tortillas into strips with a sharp knife
Shred
Shred the chicken in the cooker.
Add tortillas
Add tortilla strips to chicken mixture, stir well.
Mix in half the cheese and olives.
Flatten and then
Top with remaining cheese and olives.
Final Cook
Cook on low for 45 more minutes.
Serve
Serve with optional sour cream and cilantro.
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Instructions for reheating leftover chicken enchilada casserole:
Remember, the texture might be slightly different from when it was freshly made, but it should still be delicious!
Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Microwave method (for individual portions):
- Place a serving on a microwave-safe plate.
- Cover with a damp paper towel to prevent drying.
- Heat on medium power for 1-2 minutes.
- Stir and check temperature. Continue heating in 30-second intervals if needed.
Oven method (for larger portions):
- Preheat oven to 350°F (175°C).
- Transfer casserole to an oven-safe dish if it's not already in one.
- Cover with foil to prevent drying.
- Bake for 15-20 minutes, or until heated through.
- Remove foil for the last 5 minutes to crisp up the cheese if desired.
Food safety tip
Ensure the internal temperature reaches 165°F (74°C) before serving.
Frequently asked questions, answers and tips:
Yes, you can make chicken enchilada casserole ahead of time.
I do have some tips, things to consider and actions to take to ensure you have a delicious final dish.
For best results, assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours.
When ready to cook, let it sit at room temperature for 30 minutes, then bake as directed, adding 10-15 minutes to the cooking time.
If you would like to meal prep for the freezer, just add all your ingredients into a freezer safe zip top bag or container removing as much air as possible, and freezing for up to 3 months.
Thaw the ingredients in the refrigerator overnight before cooking.
Ingredients
- 1.5 lbs Chicken Breasts boneless, skinless
- 28 oz. Red Enchilada Sauce
- ½ teaspoon Garlic Powder
- ½ teaspoon cumin
- 10 Corn tortillas flour tortillas do not work
- 2 Cups cheddar cheese grated, divided
- 4 oz. black olives sliced, divided
- Sour Cream optional
- 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, garlic powder and cumin.1.5 lbs Chicken Breasts, 28 oz. Red Enchilada Sauce, ½ tsp Garlic Powder, ½ tsp cumin
- 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.10 Corn tortillas
- Stir until well coated.
- Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.2 Cups cheddar cheese, 4 oz. black olives
- 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 (optional)Sour Cream, Cilantro
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
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