Shredded chicken, enchilada sauce, corn tortillas, cheddar cheese, and black olives come together in this Crock Pot Chicken Enchilada Casserole.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made this Crock Pot Chicken Enchilada Casserole, it was out of pure desperation. One of those days where the laundry’s giving me the side-eye, I’ve already lost the battle with my inbox, and by 4 PM my family’s basically circling me like it’s shark week. I opened the fridge—three chicken breasts staring back at me like, “Well? Figure it out.” Ever had that moment?
So, I grabbed the slow cooker. (Honestly, if slow cookers could talk, mine would probably roll its eyes at how often I come crawling back on chaotic days.) I threw in chicken, drowned it in enchilada sauce, and figured at the very least I’d buy myself a few hours of peace. Four hours later, the smell was so good that my husband wandered into the kitchen pretending he was “just passing by.” Right. We all know what that means. By the time I tossed in tortillas, cheese, and olives, the house smelled like the world’s easiest Mexican fiesta. No tortilla rolling, no fancy pans—just set, shred, and eat.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Crock Pot Chicken Enchilada Casserole Recipe?
What I adore about this casserole is how it tricks people into thinking you’ve put way more effort into dinner than you actually have. It’s got all the flavor of classic enchiladas—saucy, cheesy, a little messy in the best way—but without the whole roll-and-bake production. Honestly, who has the patience for that on a Tuesday night? Not me. This recipe’s forgiving too. Tortillas soak up the sauce without falling apart, chicken turns melt-in-your-mouth tender, and that layer of cheddar? It’s the golden blanket that makes the whole thing sing. It’s weeknight cooking meets comfort food… and you’ll probably be fighting over leftovers the next day.
Ingredient Notes:
Let’s talk about the essentials (and a few swaps I’ve tried when life got in the way):
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Chicken Breasts – Boneless, skinless. I’ve swapped in thighs before, and honestly, I kind of loved how juicy they made it.
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Enchilada Sauce – The backbone of this dish. Mild if you’ve got little ones, spicy if you’re feeling bold. I’ve even mixed mild and hot together when I couldn’t decide.
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Corn Tortillas – Yellow corn is sturdier, but I’ve used flour tortillas in a pinch. One time I even crumbled tortilla chips in because that’s all I had, and hey—it worked.
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Cheddar Cheese – Sharp cheddar is my go-to, but Pepper Jack gives it a kick, and a Mexican blend feels like you’re leveling up.
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Black Olives – The wildcard. Half my family loves them, the other half picks them off. I leave them in for team salty-bite, but it’s your call.
How To Make Crock Pot Chicken Enchilada Casserole?
Step 1: Slow Cook the Chicken
Drop the chicken breasts into the Crock Pot. Pour in the enchilada sauce and flip them around so they’re well coated. Cook on high for four hours.
Step 2: Shred the Chicken
When the timer dings, shred the chicken right in the slow cooker. It should fall apart with barely any effort. (This part always makes me feel like I’ve worked way harder than I did.)
Step 3: Add the Tortillas
Cut corn tortillas into bite-sized strips and stir them into the saucy chicken. They soak up all the flavor and make it feel hearty without needing extra sides.
Step 4: Cheese + Olive Time
Mix in a handful of cheese and half the olives. Smooth the top with a spatula, then pile on the rest of the cheese and olives. This is when it goes from “looks good” to “looks amazing.”
Step 5: Finish Cooking
Let it go on low for another 45 minutes to an hour. By then, the cheese will be melty and bubbling like it came straight from a restaurant kitchen—without the takeout bill.
Storage Options:
Here’s where this casserole really shines: leftovers. Stick it in the fridge for up to three days and reheat in the oven to get that bubbly cheese magic again. Or, if you’re planning ahead, freeze portions for up to two months. I’ve pulled this out of the freezer on a busy night, reheated it, and honestly—it tasted even better the second time.
Variations and Substitutions:
This recipe’s like that one friend who goes with the flow no matter what. Here are a few ways I’ve switched it up:
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Protein Swap – Rotisserie chicken, ground beef, or shredded pork all work.
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Veggie Add-Ins – Corn, black beans, or bell peppers sneak in beautifully.
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Cheese Variety – Try Pepper Jack if you like spice or Monterey Jack if you want extra melty goodness.
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Tortilla Options – Flour tortillas give it a softer texture, tortilla chips make it crunchier.
What to Serve with Crock Pot Chicken Enchilada Casserole?
This Crock Pot Chicken Enchilada Casserole can totally stand on its own, but if you want to stretch it into a full spread:
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Mexican Rice – Always a safe bet.
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Refried Beans – Classic and filling.
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Fresh Salad – Something crisp to balance all that cheesy, saucy richness.
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Chips & Guac – Do we even need to justify this one?
Frequently Asked Questions:
Can I prep this ahead of time?
Yep. Shred the chicken and assemble everything, then just do the final cook when you’re ready to eat.
Do I have to use chicken?
Nope. Beef, pork, or even tofu if you’re feeling adventurous.
Can I use flour tortillas instead of corn?
Sure, though the texture will be softer. Corn holds up better, but flour still works fine.
This Crock Pot Chicken Enchilada Casserole has become one of my weeknight lifesavers. It’s the kind of dish you throw together when you don’t have the energy for fancy but still want something hearty, cheesy, and crowd-pleasing. It reminds me that sometimes the best meals aren’t the ones you plan—they’re the ones you just make work.
So tell me—are you the type to pile on all the toppings (sour cream, jalapeños, salsa, the works), or do you like to keep it simple and cheesy?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crock Pot Chicken Enchilada Casserole
Ingredients
- 2 lbs boneless skinless chicken breasts (3–4 breasts)
- 1 large can enchilada sauce
- 10 yellow corn tortillas cut into bite-sized pieces
- 2 cups shredded cheddar cheese
- 1 small can black olives drained
Instructions
Prepare the Chicken
- Place the chicken breasts in the slow cooker. Pour in the enchilada sauce, turning the chicken to ensure it is evenly coated.
Cook the Chicken
- Cover and cook on the high setting for 4 hours, until the chicken is thoroughly cooked and tender. Shred the chicken directly in the slow cooker once finished.
Add the Tortillas
- Cut the corn tortillas into bite-sized pieces and stir them into the shredded chicken and sauce mixture until fully combined.
Layer with Cheese and Olives
- Add ½ cup of shredded cheddar cheese and half of the drained black olives to the mixture. Smooth the top with a spatula and sprinkle the remaining cheese and olives evenly over the casserole.
Final Cooking
- Cover and cook on the low setting for 45 minutes to 1 hour, until the cheese is melted and bubbly.
Serve
- Remove from the slow cooker and serve warm, optionally garnished with additional toppings such as sour cream, jalapeños, or fresh cilantro.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
