Slow Cooker Enchilada Casserole
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Slow cooker enchilada casserole combines shredded chicken, green chilis, olives, and cheese in a spicy, savory sauce. Make it for dinner tonight!
This green chili chicken casserole is an extremely simple recipe that will still rock your taste buds!
It’s perfect for those hectic nights where you’re in the mood for a hearty meal without putting in all the work to make it.
If you’re craving a full spread, start off with some crispy Southwestern eggrolls! After you plate up some of this flavorful slow cooker enchilada casserole, finish off the meal with some delectable homemade churros.
Crockpot meals are my absolute go-to when I am exceptionally busy. There’s nothing worse than having to clean a pile of dishes after running around all day!
Slow Cooker Enchilada Casserole – Tips and Tricks
- Sauce options: Whether you use your favorite store bought enchilada sauce or homemade, this dish is sure to turn out fantastic!
- Cheese please! Use any type of cheese you like – Cheddar Jack or a Mexican blend would be great. You can also top the final product with some cotija cheese!
- Spice it up. Adding a few dashes of hot sauce, spicy seasoning, or diced jalapenos is a great way to crank up the heat.
- Tip for easy shredding: If you don’t mind the extra dishes, you can toss the cooked breast meat into a stand mixer fitted with the paddle attachment.
Run it for about a minute, and you’ll have perfect shreds in no time!
While this green chili chicken casserole can easily be a meal on it’s own, you can always amp it up with toppings! Add some sour cream, sliced avocado, jalapenos, or whatever else you can think of.
Stretch your servings a little farther with a side of Mexican rice and my delicious corn casserole. Or keep it simple with an easy green salad.
FAQ – Common Recipe Questions
Do I need to cook chicken before putting it into the slow cooker?
No, you don’t! According to the USDA, it’s perfectly safe to start your recipe with raw meat. Place it as close to the bottom of the pot as you can so it cooks faster.
However, you should never use frozen poultry in the crockpot since it will remain at unsafe temperatures for too long.
Can I use different meats for slow cooker enchilada casserole?
Absolutely! This recipe would taste just as delicious if you decide to use turkey, pork, or even beef.
Just keep in mind that different meats may call for different cooking times. Always be sure they are cooked to the correct internal temperature so you know that they are safe and ready to eat!
How do I store and reheat leftovers?
Allow the dish to cool, then transfer whatever is left of your green chili chicken casserole into an airtight container. It will keep for 3 to 4 days in the refrigerator and up to 3 months in the freezer!
Reheat in the microwave or oven until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
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Other Easy Slow Cooker Recipes
Slow Cooker Enchilada Casserole
- 3 boneless skinless chicken breasts
- 29.2 ounce jar enchilada sauce
- 4 ounce can diced green chiles
- 12 ounces grated cheddar cheese, divided
- 15 corn tortillas, torn or cut into pieces
- sliced olives, drained
- chopped cilantro for garnish
- Place chicken breasts in a single layer across the bottom of the slow cooker.
- Pour enchilada sauce and green chiles over the chicken.
- Cover and cook on HIGH for 3 hours. Shred the chicken apart with two forks and stir to distribute sauce throughout the chicken.
- Stir in about half of the cheddar cheese and the corn tortilla pieces (you can also stir in sliced olives if desired).
- Top the mixture with the remaining cheese and sprinkle with olives.
- Continue cooking on HIGH heat for one additional hour, until cheese is melted across the top, tortillas are cooked, and casserole is beginning to brown around the edges.
- Garnish with fresh chopped cilantro and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2021
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Did you use red or green enchilada sauce?
You can use either based on your preference. The photo indicates red.
Have not yet tried this recipe but concerned about your contradiction about using frozen or thawed chicken. Different information at beginning and end of posting. Which is it?
Thanks for catching that! We actually have two chicken enchilada recipes on the site. This one is for the slow cooker, but the the other is for cooking in the oven. The chicken enchilada casserole can be made with frozen chicken. Although there are many people who use frozen chicken in their slow cooker recipes, for food safety reasons, it is not recommended.
TSRI Team member,
I haven’t made this yet but I have pulled chicken. I don’t like enchilada sauce but have queso sauce to substitute. How to do recipe with that?
Substituting pulled chicken should work fine! I can’t say for sure if using queso will work because it’s so much thicker than enchilada sauce, but feel free to try it, and please let us know how it goes!
TSRI Team member,
I haven’t made this one yet, but my husband and I own our business so we are always working late hours, what would be the time to use if I use rotisserie shredded chicken instead?
Due to the varying sizes of boneless skinless chicken breasts, can you estimate the required weight of the chicken breasts? I appreciate it very much. I look forward to making this casserole. I’m sure it is delicious. Thank you.
Will flour tortilla work too?
This was fabulous!! I have alot teenage boys that can eat! Added a can of black beans and corn just to stretch the already good size amount. They all loved it and asked it if I could make it for Super Bowl!!
So delicious! So simple! We loved it… the right amount of spice & heat. Topped it with sour cream, fresh tomatoes, & avocado salsa (tomatillos, avocado, jalapeño, cilantro, lemon juice, water & salt). Definitely going into the “favorites rotation” TYSM