Slow Cooker Chicken Enchilada Casserole

Chicken Tortilla Casserole
Poppy Barach / Getty Images
  • 5 hrs 20 mins
  • Prep: 20 mins,
  • Cook: 5 hrs
  • Yield: 8 to 10 Servings
Ratings (55)

The word "enchilada" is a Spanish word that means "in chile." The typical enchilada is a corn tortilla stuffed with meat, cheese, and other ingredients, covered with a chile sauce (enchilada sauce) and baked. This slow cooker version includes layers of cut-up tortillas, shredded or chopped chicken, cheese, ripe olives, and chopped onions.The chicken, tortillas, and enchilada sauce are layered with cheese to make a hearty enchilada casserole.

Go ahead and tailor the ingredients to suit your family's tastes. Use part pepper jack cheese with some cheddar, or use a Mexican blend of cheeses in the dish. Taco-seasoned cheese is another excellent choice because it adds extra Tex-Mex flavor. If you have leftover turkey, feel free to replace the chicken with it. If you like more heat in your enchiladas, use a hot enchilada sauce or use chopped jalapeno chile pepper instead of mild chile. If you're out of enchilada sauce, make a quick homemade sauce (see below).

The recipe calls for chicken breast halves -- consider replacing at least half of them with boneless chicken thighs. Chicken thighs are more flavorful and fattier, so they tend to be juicier, a bonus for slow-cooked dishes. 

Serve this great tasting chicken dish with a Mexican style rice and a salad.

What You'll Need

  • 6 boneless chicken breast halves
  • 2 (10 3/4 oz) cans condensed cream of chicken soup
  • 1 (4 oz) can ripe olives (sliced)
  • 1/2 cup chopped onion
  • 1 (4 oz) can mild green chile peppers
  • 16 to 20 corn tortillas
  • 2 (10 oz) cans enchilada sauce (or see below)
  • 16 ounces shredded sharp Cheddar cheese
  • Optional: 4 tablespoons chopped fresh cilantro
  • Optional: 4 green onions
  • Optional: Tomato salsa
  • Optional: Sour cream
  • Optional: Guacamole

How to Make It

  1. Cook the chicken and shred it or chop it.
  2. In a bowl, combine the soup, sliced ripe olives, chile peppers, and onions.
  3. Cut the corn tortillas into wedges.
  4. Spoon some enchilada sauce into the slow cooker. Add some tortilla wedges, some of the soup mix, some shredded and chopped chicken, and then a layer of the shredded cheese. Continue layering with the remaining ingredients (sauce, tortilla wedges, soup mix, chicken, cheese).
  1. Cover the slow cooker and cook the enchilada casserole on LOW for 5 to 7 hours, or until hot and bubbly.
  2. Garnish servings with chopped fresh cilantro or green onions and serve along with tomato salsa, sour cream, and guacamole.

Quick Enchilada Sauce

In a bowl, combine 8 ounces of tomato sauce with 1 cup of chicken stock, 2 teaspoons of cumin, 1 teaspoon garlic powder, a dash of onion powder, and 1/4 teaspoon of salt. Stir to blend; set aside.

Heat 4 tablespoons of vegetable oil in a saucepan over medium heat. Add 3 tablespoons of flour and 3 tablespoons of chile powder; stir until blended. Continue cooking the roux until light brown, stirring constantly. Add the tomato mixture to the saucepan and continue cooking for about 10 minutes, stirring frequently.