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Slow Cooker Enchilada Chicken in a bowl with sour cream and cilantro
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5 from 27 votes

Slow Cooker Enchilada Chicken

Chicken cooks to tenderness as it simmers in an enchilada sauce in your slow cooker. Add corn tortillas, cheese and olives for a Slow Cooker Enchilada Chicken casserole dinner.
Prep Time10 minutes
Cook Time6 hours 30 minutes
Total Time6 hours 40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheesy Mexican chicken, chicken enchiladas, chicken enchiladas in the crock pot, slow cooker chicken enchiladas, slow cooker enchilada chicken
Servings: 6
Calories: 396kcal
Author: Gwynn Galvin

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

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

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
  • Top with chopped avocado
  • Top with salsa
  • Top with chopped tomato
Substitutions
  • 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.
Storage
You can store any leftover slow cooker chicken enchiladas covered in an airtight container in the refrigerator.
 

Nutrition

Calories: 396kcal | Carbohydrates: 17g | Protein: 36g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 401mg | Potassium: 560mg | Fiber: 2g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 329mg | Iron: 1mg