Easy Slow Cooker Chicken Enchilada Casserole

This delicious one pot meal is made with only 6 ingredients, all of which are easily found in your local grocery store. Chicken enchilada casserole is a hearty, layered Mexican-inspired dish made with tender chicken, corn tortillas, enchilada sauce, and cheese. It’s slow cooked combining all the classic enchilada flavors in an easy, comforting casserole form.

This recipe is great for busy weeknights. Just pop it in the slow cooker in the morning. When you get home, shred the chicken, stir in the corn tortillas, add some cheese and olives. Cook for an additional hour, and get ready for a delicious meal. What I like best is, you have that enchilada flavor without the huge mess all over your kitchen from frying tortillas and rolling the enchiladas.

My family loves Mexican style food and this dish delivers! Give it a try and I think it will become a favorite of your family too!

Adapted from Sarah Olson at themagicalslowcookeker.com

Why use corn tortillas and not flour? Flour tortillas will make this dish doughy. They can’t hold up to the slow cooking. Use corn tortillas that are cut into fourths.

Can a different kind of meat be used? Yes. I make this dish with boneless skinless chicken breasts because I like the way they shred. However, you can use boneless skinless thighs if you prefer dark meat. Ground beef and precooked chicken (rotisserie chicken) will work too. Cut the initial cooking time in half. Cubed beef stew meat works great if you love beef enchiladas. The beef flavors the enchilada sauce very well.

Can green enchilada sauce be used? Yes, but I wouldn’t recommend it. The consistency of the sauce will be more liquidly and make the enchiladas soggy.

What makes it a casserole? This dish is actually a deconstructed enchilada that is instead constructed in layers.

• After the chicken has cooked all day, it is shredded. Corn tortillas, half the cheese, and half the olives are then added. Stir and flatten out into a casserole.
• Add more cheese and olives on top. Cook on low for 40 to 60 minutes or until the center is hot.
• Serve and enjoy!

What to serve with Chicken Enchilada Casserole? Spanish rice is a nice complement to this meal. Refried beans work well too. And don’t forget to top the serving with a dollop of sour cream and cilantro. A side salad rounds out the meal. All that being said, this meal is so filling you really don’t need a side.

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• Slow Cooker Mexican Chicken Casserole

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Easy Slow Cooker Chicken Enchilada Casserole

Recipe by Janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Slow Cooker, Dinner, Casserole, High ProteinCuisine: Mexican, AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

8

hours 

45

minutes

Calories

398

kcal

Total time

8

hours 

50

minutes

Easy and delicious! With only 6 ingredients! Throw it together in the morning then let it cook all day.

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Ingredients

• 1 1/2 pounds boneless skinless raw chicken breasts (about 3 large breasts)

• 28 ounce can Red Enchilada Sauce

• 1 onion, diced (divided)

• 12 corn tortillas (taco size – use the entire bag)

• 3 cups grated cheddar cheese (divided)

• 3.8 oz. can sliced black olives (drained and divided)

Directions

• Put the chicken breasts in your slow cooker. Pour the enchilada sauce over the chicken. Add half the diced onions.
• Cook on HIGH for 4 hours or LOW for 8 hours.
• Shred the chicken with 2 forks right in the slow cooker.
• Cut the tortillas into fourths, then add them to the chicken and sauce. Stir.
• Add 1 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
• Flatten the mixture.
• Add the rest of the cheese and top with olives.
• Cook on LOW for about 40-60 minutes longer. Until the cheese is totally melted and the center is hot.
• Serve topped with remaining onions, a dollop of sour cream, and/or cilantro.

Notes

• If you choose to use green enchilada sauce note that it is runnier and you may need to use more tortillas.
• Nutritional values are approximates. Values are for 1/8 of the recipe. Calories: 398 kcal, Carbohydrates: 24 g, Protein: 32 g, Fat: 19 g, Saturated Fat: 10 g, Cholesterol: 99 mg, Sodium: 1446 mg, Potassium: 422 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 1165 IU, Vitamin C: 3 mg, Calcium: 343 mg, Iron: 2 mg.

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