Mix Chicken And Enchilada Sauce In A Slow Cooker For A Meal That'll Have Your Family Asking For More

You don't have to venture out to a restaurant or wait for Cinco de Mayo to roll around in order to enjoy a classic Mexican dish.

Enchiladas are a staple on every Mexican menu, but between the stuffing, rolling and baking they can be time consuming and hard to replicate at home.

Thankfully, we've the found a great one-pot recipe that will yield the cheesiest and tastiest enchiladas and you can cook it all in your slow cooker!

The slow cooker chicken enchilada casserole uses only 5 ingredients but they come together so well to a savoury meal that doesn't take much effort at all. It is deliciously filling and your family won't be able to resist a second helping.


  • 1.5 lbs. boneless skinless raw chicken breasts
  • 1 can (28 ounces) Red Enchilada Sauce
  • 10 corn tortillas
  • 3 cups grated cheddar cheese (divided)
  • 1 can (3.8 ounces) black olives (divided)


  1. Place the chicken breasts in the slow cooker then pour the enchilada sauce on top.
  2. Cook on HIGH for 4 hours or LOW for 8 hours.
  3. Shred the chicken with 2 forks right in the slow cooker.
  4. Cut the tortillas into strips, add to chicken and sauce.
  5. Stir.
  6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
  7. Stir again.
  8. Flatten the mixture slightly.
  9. Add the rest of the cheese and the olives on top.
  10. Cook on low for about 40 - 60 minutes longer.

Serve with rice or your choice of side. Enjoy!

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