1. Can I use pre-cooked chicken in this recipe?

Yes, you can use cooked or rotisserie chicken. Just skip the initial slow-cooking step and mix the shredded chicken directly with the sauce, tortillas, cheese, and olives. Then cook on LOW for 40–60 minutes to heat through.

2. Can I substitute green enchilada sauce instead of red?

Absolutely. Green enchilada sauce works, but keep in mind it tends to be more watery, so you may want to add extra tortillas to absorb the liquid and prevent sogginess.

3. Are flour tortillas okay to use instead of corn tortillas?

Technically yes, but the texture won’t be the same. Flour tortillas can become overly soft and doughy. For best results, stick with corn tortillas or even tortilla chips if you're in a pinch.

4. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual servings or warm in a covered dish in the oven at 325°F until heated through. Add a splash of broth or water if it looks dry.

Slow Cooker Chicken Enchilada Casserole

Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless raw chicken breasts; 28 oz can red enchilada sauce; 10 corn tortillas, cut into strips; 2 cups shredded cheddar cheese, divided; 3.8 oz can black olives, drained and divided

Description

This slow cooker chicken enchilada casserole is a beginner-friendly, one-pot dinner made with tender chicken, enchilada sauce, corn tortillas, cheese, and olives. It’s quick to prepare, full of flavor, and perfect for busy weeknights.

Ingredients

Scale

1.5 lbs boneless skinless raw chicken breasts
28 oz can red enchilada sauce
10 corn tortillas, cut into strips
2 cups shredded cheddar cheese, divided
3.8 oz can black olives, drained and divided

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Instructions

Place chicken breasts in the slow cooker and pour the red enchilada sauce over them.
Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until chicken is fully cooked and tender.
Shred the chicken with two forks directly in the slow cooker.
Add tortilla strips, half of the cheese, and half of the olives. Stir everything together and flatten the mixture evenly.
Top with the remaining cheese and olives.
Cover and cook on LOW for an additional 40–60 minutes, until everything is hot and the cheese is melted.
Serve warm with optional toppings like sour cream or avocado.

Notes

You can use rotisserie or pre-cooked chicken—just skip the initial slow-cooking step.
Green enchilada sauce is a substitute but may result in a thinner consistency.
Corn tortillas work best; flour tortillas may become too soft or soggy.
Store leftovers in the fridge for up to 4 days and reheat with a splash of liquid to maintain texture.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 398
Sugar: 7g
Sodium: 1446mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 32g
Cholesterol: 99mg