Chicken Enchilada Casserole in the Slow Cooker

Enchilada casserole in bowl

This is very simple and quite wonderful. I got the recipe from here, and have altered the quantities a little and changed it to UK weight measurements.


  • 1 kg skinless raw chicken breasts
  • 2 jars red enchilada sauce (approx 700g total)
  • 8 corn tortillas, cut into strips
  • 400g grated cheddar cheese
  • 150-200g sliced black olives (I used a jar that was 340g with liqud, 170g drained weight)
  • Sour cream to serve


1. Place the whole chicken breasts and enchilada sauce in the slow cooker/crock pot and cook on high for 5 hours.

2. Using two forks completely shred the chicken inside the slow cooker.

3. Stir in the tortilla strips, about a third of the cheese and half the olives.

4. Sprinkle the rest of the cheese and the olives on top, and cook for one more hour.

Enchilada casserole in slow cooker

5. Spoon into bowls, add a large dollop of sour cream, andย tuck in.



19 responses to “Chicken Enchilada Casserole in the Slow Cooker

  1. Did you say slow cooker? I don;’t have to cook the chicken just dump it in? Let me kiss your hand. Here’s hoping we have enchilada sauce in this country!


  2. Pingback: Chicken Enchilada Casserole in the Slow Cooker | My Meals are on Wheels·

  3. Hi! Missing you in the blogosphere. Two nights ago we had rain and wind and cool temps, sooooo, I brought out your chicken enchilada crock pot recipe. It was DELICIOUS. My guy asked me to make it again – a lot – over the winter. ๐Ÿ™‚ Yay. Hope all is good with you. xoxox


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