There’s something magical about coming home after a long day to the smell of bubbling enchilada sauce and melted cheese wafting through your kitchen. That’s exactly what happens when you make this crock pot enchilada casserole a recipe that’s become my go-to for busy weeknights when I want something hearty, comforting, and ridiculously easy to pull together.
Forget the mess of frying tortillas and rolling individual enchiladas. This slow cooker version gives you all those classic enchilada flavors in one pot, with tender shredded chicken, gooey cheddar cheese, and soft corn tortillas soaking up every bit of that rich red sauce. I’ve made this recipe countless times, and it never fails to impress my family or disappear within minutes of hitting the dinner table.
Why You’ll Love This Slow Cooker Enchilada Casserole
Let me tell you why this recipe has earned a permanent spot in my meal rotation. First, it’s truly a dump-and-go meal. In the morning, you’ll toss chicken breasts and enchilada sauce into your Crock-Pot, turn it on, and forget about it until dinnertime. When you get home, all you need to do is shred the chicken, stir in strips of corn tortillas and cheese, then let everything meld together for one more hour.
What makes this casserole special is how the tortillas soften and soak up the sauce without getting mushy or falling apart. You get layers of flavor and texture tender chicken, tangy enchilada sauce, creamy melted cheese, and those slightly chewy tortilla pieces all in one satisfying scoop. Plus, there’s barely any cleanup. No baking dishes, no stovetop splatters, just your trusty slow cooker doing all the work.
This recipe is also incredibly forgiving and flexible. Whether you want to swap in ground beef, use leftover rotisserie chicken, or make it vegetarian, you can customize it to fit what’s in your fridge or what your family loves. It’s the kind of recipe that works for a Tuesday night dinner or a casual weekend gathering with friends.
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Crock Pot Enchilada Casserole: The Ultimate Easy One-Pot Meal
- Total Time: 8 hours 45 minutes
- Yield: 8 servings
Description
Easy one-pot crock pot enchilada casserole with tender shredded chicken, corn tortillas, melted cheddar cheese, and rich red enchilada sauce. No rolling or frying required—just set it and forget it for a comforting, family-friendly dinner.
Ingredients
1.5 lbs boneless skinless chicken breasts (don’t use more than 1.5 pounds)
28 oz can red enchilada sauce (El Pato or Las Palmas brand recommended)
10 corn tortillas (10-12 oz package), cut into strips
2 cups grated cheddar cheese, divided
3.8 oz can black olives, drained and divided
Sour cream for topping (optional)
Fresh cilantro, diced avocado, green onions for garnish (optional)
Instructions
1. Place chicken breasts in a 6-quart or larger slow cooker.
2. Pour the entire can of red enchilada sauce over the chicken. Do not add other ingredients yet.
3. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
4. Shred the chicken with two forks directly in the slow cooker.
5. Cut corn tortillas into strips and stir into the shredded chicken and sauce mixture.
6. Add 1 cup of cheese and half of the drained olives. Stir well, then flatten the mixture into an even layer.
7. Top with remaining 1 cup cheese and remaining olives.
8. Cover and cook on LOW for 40-60 minutes until the center is hot and cheese is melted.
9. Let rest for 5 minutes, then serve with optional toppings like sour cream, cilantro, avocado, and green onions.
Notes
Use corn tortillas, not flour, to avoid a doughy texture. Tortilla chips can work if accidentally purchased.
Boneless chicken thighs can be substituted for juicier dark meat.
For ground beef version: brown beef first, then add to slow cooker and cut cooking time in half.
For rotisserie chicken or pre-cooked chicken: cut initial cooking time in half.
Green enchilada sauce can be used but is runnier—you may need extra tortillas.
This casserole is hearty enough to serve with no sides, but pairs well with Spanish rice, refried beans, or fresh toppings.
Freezes well for up to 3 months. Thaw overnight and reheat thoroughly.
- Prep Time: 5 minutes
- Cook Time: 8 hours 40 minutes
- Category: Main Course, Dinner, Casserole
- Method: Slow Cooker
- Cuisine: Mexican, Tex-Mex, American
Nutrition
- Serving Size: 1 cup (approx. 1/8 of casserole)
- Calories: 398
- Sugar: 7g
- Sodium: 1446mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 99mg
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Ingredients You’ll Need
One of the best things about this crock pot enchilada casserole is the short ingredient list. You probably have most of these items in your pantry already. Here’s what you’ll need to make eight generous servings:
Main Ingredients
- 1.5 lbs. boneless skinless chicken breasts – Don’t use more than 1.5 pounds or the casserole can seem dry. Chicken thighs work beautifully too if you prefer dark meat.
- 28 oz. can red enchilada sauce – I love using El Pato or Las Palmas brand for the best flavor.
- 10 corn tortillas (10-12 oz. package) – Use soft corn tortillas, not chips. Flour tortillas can make the dish doughy, so stick with corn if possible.
- 2 cups grated cheddar cheese, divided – Sharp cheddar adds great flavor, but mild works too.
- 3.8 oz. can black olives, drained and divided – Optional, but they add a nice briny contrast to the richness.
That’s it! Five main ingredients and your slow cooker. If you’re looking for more easy quick and easy dinner ideas, this one checks all the boxes.
How to Make Crock Pot Enchilada Casserole: Step-by-Step
Making this slow cooker enchilada casserole is straightforward, but timing is everything. Let me walk you through exactly how to do it so you get perfect results every single time.
Step 1: Start Your Slow Cooker in the Morning
Place your chicken breasts in the bottom of a 6-quart (or larger) slow cooker. Pour the entire 28 oz. can of red enchilada sauce over the chicken. Don’t add anything else yet just the chicken and sauce for now. Cover and set your slow cooker to LOW for 6-8 hours or HIGH for 4 hours. Then head out the door and let the magic happen.
Step 2: Shred the Chicken
When you come home, the chicken will be fall-apart tender and swimming in flavorful sauce. Use two forks to shred the chicken right in the slow cooker. It should pull apart easily. If there’s a lot of liquid, don’t worry the tortillas will soak it up in the next step.
Step 3: Add Tortillas, Cheese, and Olives
Cut your corn tortillas into strips (about 1-inch wide works well). Stir the tortilla strips into the shredded chicken and sauce until everything is well combined. Next, add half of the shredded cheese (about 1 cup) and half of the drained black olives. Stir again, then use a spoon or spatula to flatten the mixture into an even layer across the bottom of the slow cooker.
Step 4: Top and Finish Cooking
Sprinkle the remaining cheese and olives on top. Cover the slow cooker again and cook on LOW for another 40 to 60 minutes, until the center is hot and the cheese is melted and bubbly. When you lift the lid, you’ll see a gorgeous, golden, cheesy top layer that looks almost like a traditional baked enchilada casserole.
Step 5: Serve and Enjoy
Scoop the casserole into bowls and serve it hot. I love topping mine with a dollop of sour cream, fresh cilantro, diced avocado, or a squeeze of lime juice. Every bite is warm, cheesy, and packed with that savory enchilada flavor we all crave.
Ingredient Swaps and Variations
One of my favorite things about this recipe is how easily you can adapt it. Whether you’re cooking for picky eaters, using up leftovers, or just want to try something new, here are some swaps and variations that work beautifully.
Different Proteins
- Boneless skinless chicken thighs – These are fantastic if you love dark meat. They stay extra juicy and tender in the slow cooker.
- Ground beef – Many readers have asked about this, and yes, it works! Brown the ground beef first, then add it to the slow cooker with the sauce. You can cut the initial cooking time in half since the beef is already cooked. For more inspiration, check out this ground beef and sweet potato recipe.
- Cubed beef stew meat – This is a great option if you’re craving beef enchiladas. The beef flavors the sauce beautifully as it simmers all day.
- Pre-cooked chicken or turkey – If you have leftover crockpot chicken or a rotisserie chicken from the store, you can use that too. Just shred it, add it to the sauce, and cut the initial cooking time in half.
Sauce and Tortilla Options
- Green enchilada sauce – You can substitute green sauce if you prefer it, but keep in mind it’s runnier than red sauce. You may need to add an extra tortilla or two to soak up the extra liquid.
- Flour tortillas – While I recommend corn tortillas for the best texture, flour tortillas can work in a pinch. Just know they may make the casserole a bit doughy or soggy.
- Tortilla chips – Some readers have accidentally used tortilla chips instead of tortillas, and surprisingly, they soften up and work just fine!
Vegetarian Version
Want to make a vegetarian crock pot enchilada casserole? Skip the chicken and add black beans, pinto beans, diced bell peppers, corn, and zucchini instead. You can find more ideas in this casserole recipe for inspiration on layering vegetables.
What to Serve With Enchilada Casserole
Honestly, this casserole is so hearty and flavorful that I often serve it with no sides at all. It’s a complete meal in one pot. But if you’re feeding a crowd or want to round out the dinner table, here are a few sides that pair perfectly:
- Spanish rice – A classic side that soaks up any extra sauce on your plate.
- Refried pinto beans – Creamy, comforting, and easy to make in another slow cooker or Instant Pot.
- Sour cream – A small dollop on top adds a cool, tangy contrast to the warm, spicy casserole.
- Fresh toppings – Diced tomatoes, shredded lettuce, sliced green onions, jalapeños, fresh cilantro, and avocado all make great additions.
- Chips and salsa – For a little crunch and extra flavor on the side.
If you’re planning a Mexican-themed dinner night, you might also enjoy these smash burger tacos as an appetizer or side option.
Tips for the Best Crock Pot Enchilada Casserole
After making this recipe dozens of times (and reading hundreds of comments from readers), I’ve picked up a few tips that make all the difference:
- Don’t overload the chicken. Stick to 1.5 pounds of chicken breasts. More than that and the casserole can turn out dry because there won’t be enough sauce to go around.
- Use soft corn tortillas, not chips. The tortillas need to soften and soak up the sauce. Chips will work, but soft tortillas give you that authentic enchilada texture.
- Stir everything well before the final cook. Make sure the tortilla strips are evenly distributed and coated in sauce so every bite is flavorful.
- Let it rest for a few minutes. After the final hour of cooking, let the casserole sit with the lid off for about 5 minutes. This helps it set up a bit and makes it easier to scoop.
- Choose quality enchilada sauce. Since the sauce is such a big part of this recipe, using a good brand like El Pato or Las Palmas really makes a difference in flavor.
Common Mistakes and How to Avoid Them
Even the easiest recipes can go wrong if you’re not careful. Here are some common mistakes people make when preparing enchilada casserole and how to avoid them.
What are some common mistakes when making enchilada casserole?
- Adding tortillas too early – If you add the tortillas at the beginning with the chicken and sauce, they’ll turn to mush. Always add them at the end, after shredding the chicken.
- Using too much chicken – More than 1.5 pounds of chicken will absorb too much sauce and leave your casserole dry. Stick to the recommended amount.
- Skipping the final cook time – That last 40-60 minutes is crucial for letting the tortillas soften and the flavors meld together. Don’t skip it!
- Using flour tortillas – Flour tortillas can make the casserole doughy and heavy. Corn tortillas are the way to go for the best texture.
- Not draining the olives – If you don’t drain them, you’ll add extra liquid that can make the casserole soupy.
Frequently Asked Questions
What’s the difference between enchiladas and enchilada casserole?
Traditional enchiladas are made by rolling filling (usually chicken, beef, or cheese) inside individual corn tortillas, then arranging them in a baking dish, covering them with sauce and cheese, and baking. Enchilada casserole, on the other hand, layers or mixes all the same ingredients tortillas, filling, sauce, and cheese without the rolling step. It’s essentially a deconstructed version that’s much easier and faster to make, especially in a slow cooker. You get all the same flavors with a fraction of the effort.
Why are they called divorced enchiladas?
Divorced enchiladas, or “enchiladas divorciadas,” are a traditional Mexican dish where two enchiladas on the same plate are topped with two different sauces usually red and green separated down the middle. The name comes from the idea that the two sauces are “divorced” or separated from each other. It’s a fun way to enjoy two flavors at once and adds visual appeal to the plate. While this crock pot enchilada casserole uses just one sauce, you could easily drizzle both red and green sauce on top if you want to recreate that “divorced” look!
What are the 4 ingredients in enchiladas?
At their most basic, enchiladas are made with four core ingredients: tortillas (usually corn), a protein filling (like chicken, beef, or cheese), enchilada sauce (red or green), and cheese for topping. Of course, many recipes add extras like onions, olives, sour cream, or cilantro, but those four elements are the foundation of any classic enchilada dish. This slow cooker version keeps things simple and uses those same core ingredients in an easier, one-pot format.
Can I freeze crock pot enchilada casserole?
Yes! This casserole freezes beautifully. Let it cool completely, then portion it into airtight containers or freezer-safe bags. It will keep for up to 3 months. To reheat, thaw overnight in the fridge, then warm it in the microwave or oven until heated through. You can also freeze it before the final cook just assemble everything, freeze, then thaw and finish cooking when you’re ready to eat.
Can I make this in the oven instead of a slow cooker?
Absolutely. If you don’t have a slow cooker, you can make this in a 9×13-inch baking dish. Cook the chicken with the sauce covered at 350°F for about 45 minutes, then shred, add the tortillas and cheese, and bake uncovered for another 20-30 minutes until bubbly and golden.
Recipe : Crock Pot Enchilada Casserole
Crock Pot Enchilada Casserole
Prep Time: 5 minutes | Cook Time: 8 hours 40 minutes | Total Time: 8 hours 45 minutes | Servings: 8
Ingredients
- 1.5 lbs. boneless skinless raw chicken breasts
- 28 oz. can red enchilada sauce (El Pato or Las Palmas)
- 10 corn tortillas (10-12 oz. package), cut into strips
- 2 cups grated cheddar cheese, divided
- 3.8 oz. can black olives, drained and divided
- Sour cream for topping (optional)
Instructions
- Place chicken breasts and enchilada sauce in a 6-quart slow cooker.
- Cook on LOW for 6-8 hours or HIGH for 4 hours.
- Shred the chicken with two forks directly in the slow cooker.
- Cut corn tortillas into strips and stir into the chicken and sauce.
- Add 1 cup of cheese and half the olives. Stir, then flatten the mixture.
- Top with remaining cheese and olives.
- Cook on LOW for 40-60 minutes until center is hot and cheese is melted.
- Let rest 5 minutes, then serve with sour cream and your favorite toppings.
Nutrition Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 398 kcal |
| Carbohydrates | 24g |
| Protein | 32g |
| Fat | 19g |
| Saturated Fat | 10g |
| Cholesterol | 99mg |
| Sodium | 1446mg |
| Potassium | 422mg |
| Fiber | 4g |
| Sugar | 7g |
| Vitamin A | 1165 IU |
| Vitamin C | 3mg |
| Calcium | 343mg |
| Iron | 2mg |
*Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Why This Recipe Is a Reader Favorite
This slow cooker chicken enchilada casserole has become one of the most popular recipes on food blogs for good reason. Readers love how easy it is to throw together, how forgiving the recipe is with substitutions, and how it delivers that comforting, cheesy, Tex-Mex flavor every single time. One reader shared that she’s made it so many times she’s lost count, always using Old El Paso red sauce and topping it with green onions, shredded lettuce, sour cream, and avocado for the perfect meal.
Whether you’re new to slow cooker meals or you’ve been making them for years, this crock pot enchilada casserole is one you’ll come back to again and again. It’s the kind of recipe that feels like a warm hug at the end of a busy day simple, satisfying, and absolutely delicious.
More Slow Cooker Recipes You’ll Love
If you enjoyed this easy crockpot enchilada casserole, you’ll want to try these other slow cooker favorites:
- Garlic Parmesan Crockpot Chicken and Potatoes – A comforting one-pot meal with tender chicken and crispy potatoes.
- Peach Chicken – Sweet and savory slow cooker chicken that’s perfect for summer.
- Creamy Lemon Butter Chicken – Rich, tangy, and incredibly easy to make.
- Neiman Marcus Chicken Casserole – A creamy, cheesy casserole that’s always a hit.
Let’s Make This Together
Now that you know all the secrets to making the best crock pot enchilada casserole, it’s time to give it a try! This recipe is perfect for busy weeknights, meal prep, or feeding a hungry crowd without spending hours in the kitchen. The best part? You can customize it to your family’s taste, whether that means swapping in beef, going vegetarian, or piling on extra cheese (no judgment here!).
Once you’ve made it, I’d love to hear how it turned out! Share your photos and tag us on Pinterest so we can see your delicious creations. And if you’re looking for more easy, cozy recipes like this one, be sure to follow along for new ideas every week.
Happy cooking, and enjoy every cheesy, comforting bite of this incredible slow cooker enchilada casserole!
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