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Crock Pot Chicken Enchilada Casserole is a no-fuss, belly-filling meal packed full of saucy chicken and cheesy deliciousness, perfect for a busy day.

a serving of this crock pot chicken enchilada casserole topped with sour cream and black olives

You can never have too many crock pot recipes!! Can I get an amen? Do you have busy days, busy lives, or do you just want to have a one pot meal so you can enjoy the evening – kind of nights?? Whether you are running to the ballpark, golf course or ballet, to a time in life when you may be empty nesting it, we all have those days you just don’t want to be in the kitchen over a hot stove.  So, here it is another great recipe to add to the easy and delicious arsenal.

Ingredients Needed for Crock Pot Chicken Enchiladas

  • Chicken Breast
  • Canned Enchilada Sauce
  • Soft Corn Tortillas
  • Cheddar Cheee
  • Black Olives (optional)

How to Make Chicken Enchiladas in the Slow Cooker

Step 1.   Start this one off by cooking the chicken in the slow cooker with the enchilada sauce. I usually make this with half red and half green enchilada sauce. You can certainly use all of whichever you prefer.

the chicken and enchilada sauce inside of a slow cooker for this crock pot chicken enchilada casserole

Step 2.   Cook this for 3 to 4 hours on high or you can cook on low for 6 to 8 hours while you are at work or busy about your day.

a closeup of the shredded chicken, enchilada sauce, shredded cheese, and tortilla strips inside of a slow cooker for this crock pot chicken enchilada casserole recipe

Step 4.   Using two forks, pull the chicken to shred right there in the pot. Dump in 1 cup of cheddar cheese and the cut up corn tortillas. Stir it up. Sprinkle on the remaining cheese and top with a few sliced black olives for color.

a closeup of shredded cheese and sliced black olives inside of a slow cooker for this crock pot chicken enchilada casserole recipe

Step 5.   Put the lid on and cook on low for about 45 minutes and dinner is done!

a closeup of shredded cheese and sliced black olives inside of a slow cooker for this crock pot chicken enchilada casserole recipe

One pot meal all ready to enjoy!

a closeup of shredded cheese and sliced black olives inside of a slow cooker for this crock pot chicken enchilada casserole recipe

Of course you can garnish or top with anything you like. Tonight we kept it simple and just went with a dollop of sour cream! Sometimes I add shredded lettuce and some tomatoes. Just whatever you like!

a closeup of a spoonful of this crock pot chicken enchilada casserole made in the slow cooker

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a closeup of a spoonful of this crock pot chicken enchilada casserole made in the slow cooker
Recipe
5 from 5 votes

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Crock Pot Chicken Enchilada Casserole

Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 8
Author: Nikki Lee
Crock Pot Chicken Enchilada Casserole is a no fuss, belly filling meal packed full of saucy chicken and cheesy deliciousness, perfect for a busy day.
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Ingredients 

  • 1.5 lbs chicken breasts
  • 30 ounces enchilada sauce, I used half green & half red
  • 8 corn tortillas
  • 3 cups cheddar cheese, divided
  • 3.8 can black olives, sliced (I used 1/2 can)

Instructions

  • Place chicken breast in crock pot and pour enchilada sauce over chicken. Cook on high for 3 to 4 hours or low for 6 to 8.
  • Shred by pulling chicken apart with 2 forks. Cut corn tortillas into strips. Pour into crock pot with the chicken the tortillas and 1 cup of cheese. Mix up.
  • On top of the mixture add 2 cups of cheese and black olive slices on top. Cover and cook on low for 40 to 50 minutes.

Notes

You can mix 1/2 can of olives into mixture if desired. 

Nutrition Information

Serving: 11 serving Calories: 423kcal (21%) Carbohydrates: 21g (7%) Protein: 40g (80%) Fat: 19g (29%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 7g Cholesterol: 118mg (39%) Sodium: 1309mg (57%) Fiber: 3g (13%) Sugar: 8g (9%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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8 Comments

    1. I have not tested this one in the Instant Pot yet. When I do get a chance I will let you know how it goes.

  1. I am in the process of making this right now. I am using boneless skinless thighs. I plan to add chopped cilantro and sliced green onions to the top with the last layer of cheese. This is such a super recipe. Thank you.

  2. 5 stars
    I’ve made this twice, switching out the corn tortillas the second time with a flour/corn hybrid. This is now my go-to recipe for a quick and easy sunday dinner! Thanks for sharing it!

    1. Thank you for stopping in to let me know! This of course makes me very happy! It’s such an easy dish and tons of flavor! I need to try it with those flour/corn tortillas next time!