There’s something about the smell of enchilada sauce simmering that makes a house feel like home.

I remember the first time I made this Slow Cooker Chicken Enchilada Casserole—I was short on time and ingredients, but somehow, dinner came out tasting like magic.

Since then, it’s been my go-to comfort dish. It’s warm, cheesy, flavorful, and so easy to prepare, it practically cooks itself!

Why You’ll Love This Recipe

Dump-and-go – perfect for busy days

Family favorite – cheesy, comforting, and kid-approved

Corn tortillas hold up – no mushy noodles here

Great for leftovers – flavors deepen overnight

Customizable – add beans, corn, or more spice

Slow cooker magic – no need to turn on the oven

What You’ll Need (Ingredient Highlights)

Chicken breasts – boneless, skinless, and perfectly tender when slow-cooked

Red enchilada sauce – use your favorite brand; I like El Pato or Los Palmas for bold flavor

Corn tortillas – soft tortillas soak up all the sauce and add authentic texture

Cheddar cheese – melty, golden, and essential for that cheesy topping

Black olives – a salty, briny pop to balance the richness

Optional: sour cream for topping, cilantro for freshness

Pro Tips Before You Start

Don’t add more chicken than called for—extra meat = a dry casserole

Use soft corn tortillas, not crispy shells

Want more veggies? Add corn or beans when you stir in the tortillas

Shred chicken directly in the slow cooker to save cleanup

Let the final cheese layer melt with the lid on—it gets bubbly and golden

How to Make Slow Cooker Chicken Enchilada Casserole

Step 1: Load the slow cooker
Place chicken breasts in the slow cooker. Pour in the enchilada sauce.

Step 2: Cook low and slow
Cover and cook on HIGH for 4 hours or LOW for 6–8 hours until the chicken is tender.

Step 3: Shred the chicken
Using two forks, shred the chicken directly in the sauce.

Step 4: Add tortillas
Slice tortillas into strips. Stir them into the chicken and sauce mixture.

Step 5: Stir in cheese and olives
Add ½ cup of cheese and half the black olives. Stir everything together.

Step 6: Finish and top
Smooth out the surface of the mixture.

Sprinkle remaining cheese and olives over the top.

Step 7: Final cook
Cover and cook on LOW for an additional 40–60 minutes until everything is hot and melty.

Step 8: Serve
Scoop into bowls and top with sour cream or your favorite toppings. Enjoy!

What to Serve It With

This casserole is rich and satisfying on its own, but it pairs beautifully with:

Fresh green salad with lime vinaigrette

Cilantro-lime rice or Spanish rice

Refried beans or black beans

Guacamole and tortilla chips

A squeeze of lime and chopped cilantro for freshness

Variations / Substitutions

Add beans – stir in black beans or pinto beans with the tortillas

Make it spicy – use hot enchilada sauce or add jalapeños

Swap cheese – try Monterey Jack or a Mexican cheese blend

Add corn – frozen corn kernels mix in well

Make it creamy – stir in a little sour cream or cream cheese for a creamier filling

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days

Freezer: Freeze in portions for up to 2 months

Reheat: Microwave individual portions or warm in the oven at 350°F until heated through

FAQs

Can I use flour tortillas instead of corn?
Corn tortillas hold up better in the slow cooker. Flour tortillas tend to get mushy.

Is it okay to use pre-cooked chicken?
Yes, just reduce the cooking time. Mix everything and cook on LOW for 1–2 hours.

Can I make this spicier?
Absolutely! Use a spicy enchilada sauce or add diced jalapeños.

Can I prepare this the night before?
You can prep the ingredients and refrigerate, then start cooking the next day.

What toppings go well with this?
Sour cream, avocado, diced tomatoes, chopped cilantro, or even hot sauce work great.

Do I need to grease the slow cooker?
It’s not necessary, but spraying with a little nonstick spray can make cleanup easier.

Can I double the recipe?
Only if your slow cooker is large enough—don’t overfill it or the cook time may vary.

Final Thoughts

This Slow Cooker Chicken Enchilada Casserole checks all the boxes for a comforting, low-effort, crowd-pleasing meal.

It’s cozy, cheesy, and packed with bold flavor—and best of all, the slow cooker does most of the work.

It’s the kind of recipe I come back to again and again, especially on busy weeks.

I hope it brings as much joy to your table as it has to mine.

The Boat Shed Kitchen

Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole turns all the flavors of classic enchiladas into a hearty, layered one-pot meal. With tender shredded chicken, corn tortillas, tangy red enchilada sauce, and plenty of melted cheddar, it’s a set-and-forget recipe that’s perfect for busy nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 6

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1.5 lbs. boneless skinless raw chicken breasts
• 28 oz. can red enchilada sauce El Pato or Los Palmas
• 10 corn tortillas about 10–12 oz. package, sliced
• 2 cups grated cheddar cheese divided
• 3.8 oz. can black olives drained and divided

Method

 

1. Place chicken and enchilada sauce in the slow cooker.
2. Cook on HIGH for 4 hours or LOW for 6–8 hours.
3. Shred the chicken in the slow cooker using two forks.
4. Stir in sliced tortillas.
5. Add ½ cup of cheese and half of the olives. Stir to combine.
6. Flatten the mixture in the cooker.
7. Top with remaining cheese and olives.
8. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-chicken-enchilada-casserole/

Notes

• You can substitute Monterey Jack or a Mexican cheese blend for the cheddar.
• Flour tortillas can be used, but they’ll have a softer texture than corn.
• Add jalapeños or green chilies for extra heat.