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 9x13-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.

Easy 5-Ingredient Crock Pot Enchilada Casserole (Ultimate)

Name: Crock Pot Enchilada Casserole: The Ultimate Easy One-Pot Meal
Prep time: 5 min
Cook time: 8 h 40 min
Total time: 8 h 45 min
Cuisine: Mexican

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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