Chicken cooks to tenderness as it simmers in an enchilada sauce in your crock pot. Add corn tortillas, cheese and olives for a Slow Cooker Enchilada Chicken casserole dinner.
There’s nothing quite like dinner cooking itself on those busy days.
Enter crock pot chicken enchiladas!
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Slow Cooker Enchilada Chicken
Chicken breasts, enchilada sauce and a few seasonings simmer together making a flavorful chicken mixture.
Typically, enchiladas are filled with a cooked meat and cheese and then baked in the oven.
I love making enchiladas in the crock pot because the chicken cooks itself and will be so tender you can then shred it with a fork.
Next, you add sliced corn tortillas. Be sure they are well combined in the chicken mixture so the tortillas will take on that delicious flavor of the sauce. Shredded cheese and olives finish off the recipe.
I love to serve bowls of this chicken casserole topped with sour cream and cilantro.
You can also add any of your favorite toppings such as chopped avocado and salsa too.
Once you make chicken enchiladas in the crock pot, you’ll never want to make them any other way again.
Coming home to this cheesy Mexican chicken dinner is certainly a delicious way to end your day.
And don’t forget cocktails! You’ll love sipping on our Jalapeno Cucumber Margarita recipe.
You'll want to try my Cheesy Enchilada Hamburger Helper recipe too!
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Swirls of Flavor Recipe Tips
- Be sure to use corn tortillas and not flour tortillas. Corn tortillas are sturdier and will hold up submerged in the sauce.
- If you use flour tortillas you will end up with a mucky mess, and ain’t nobody got time for that! LOL
- Like it spicy? Add chili powder to the enchilada sauce
- Add one can Rotel, mild or spicy whichever you prefer, to the enchilada sauce for extra flavor and texture
- You can also cook this recipe on high for 3 hours when cooking the chicken and enchilada sauce. then add the remaining ingredients, as directed in the recipe, and cook an additional 30 minutes on low.
- Top with chopped avocado
- Top with salsa
- Top with chopped tomato
Substitutions
- You can substitute boneless chicken thighs for the boneless chicken breasts
- Substitute 1 small clove of fresh garlic, minced, for the garlic powder
Chicken Enchilada FAQ’s
Chicken enchiladas are made of shredded chicken, enchilada sauce, cheese and corn tortillas.
Yellow corn tortillas are the best tortillas to use for enchiladas.
How to make chicken enchiladas
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Arrange the chicken breasts in the bottom of the slow cooker
- Combine enchilada sauce, garlic powder and cumin and pour over the chicken
- Cook on Low for 6 hours
- Using a fork, shred the chicken
- Cut the corn tortillas into strips and add them to chicken and sauce mixture, stirring until well coated
- Add 1/2 cup of cheese and half of the olives into the shredded chicken mixture stirring until combined
- Using the back of a spoon flatten the mixture
- Top with the remaining cheese and the remaining olives
- Cook on low for an additional 30 minutes or until cheese is melted
- Spoon into serving dishes and top with sour cream and fresh cilantro leaves
Slow Cooker Chicken Recipes
- Slow Cooker Salsa Verde Chicken
- Slow Cooker Moroccan Chicken
- Crockpot Chicken Tacos from Jersey Girl Cooks
- Slow Cooker Chicken and Rice from Dizzy Busy and Hungry
What to serve with chicken enchiladas
- Jalapeno Cornbread
- Mexican Corn Salad
- Chipotle Brownies for dessert!
Ingredients for chicken enchiladas in the crock pot
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- boneless skinless chicken breasts
- enchilada sauce
- garlic powder
- cumin
- corn tortillas
- shredded cheddar cheese
- sliced black olives
- sour cream
- fresh cilantro
Slow Cooker Enchilada Chicken Recipe
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 can (28 ounces) enchilada sauce
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 8 corn tortillas
- 2 cups shredded cheddar cheese , divided
- 1 can (4 ounces) sliced black olives , drained, divided
- 1/2 cup sour cream
- 1/4 cup fresh cilantro leaves
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Instructions
- Spray the inside of your slow cooker with nonstick cooking spray or use a slow cooker liner.
- Arrange the chicken breasts in the bottom of the slow cooker.
- Combine enchilada sauce, garlic powder and cumin and pour over the chicken.
- Cook on Low for 6 hours or on high for 3 hours.
- Using a fork, shred the chicken.
- Cut the corn tortillas into strips and add them to chicken and sauce mixture, stirring until well coated.
- Add 1/2 cup of cheese and half of the olives into the shredded chicken mixture stirring until just combined.
- Using the back of a spoon flatten the mixture.
- Top with the remaining cheese and the remaining olives.
- Cover and cook on low for an additional 30 minutes.
- Spoon into serving bowls and top with sour cream and cilantro leaves.
Notes
- Be sure to use corn tortillas and not flour tortillas. Corn tortillas are sturdier and will hold up submerged in the sauce.
- If you use flour tortillas you will end up with a mucky mess, and ain’t nobody got time for that! LOL
- Like it spicy? Add chili powder to the enchilada sauce
- Add one can Rotel, mild or spicy whichever you prefer, to the enchilada sauce for extra flavor and texture
- Top with chopped avocado
- Top with salsa
- Top with chopped tomato
- You can substitute boneless skinless chicken thighs for the boneless skinless chicken breasts
- Substitute 1 small clove of fresh garlic, minced, for the garlic powder.
I had never thought to use the slow cooker for enchiladas -- must give this recipe a try! It looks fantastic!
Always looking for slow cooker recipes, especially ones that look this flavorful! Thanks so much for sharing, can't wait to try this out!
This was such a hit! My family loved it! ...SO MUCH easier than regular enchiladas but all the same flavors! So good!
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
I love one pot meals and this chicken enchilada recipe is just perfect. Slow cooker cooking perfected. Thank you for a wonderful recipe.
You're so welcome Mairead. I hope you enjoy the recipe!
Definitely a family favorite recipe, and yes, so easy to make too!
Definitely an easy way to get all those enchilada flavors in every bite!
I'm in love with my slow cooker too. It makes dinner time so much easier! Happy cooking!
I'm always excited to try a quick, easy, and delicious recipe. And this enchilada is a keeper! Especially since this can be done in a slow cooker, too