Slow-Cooker Enchilada Casserole

Slow-Cooker Enchilada Casserole

I am trying to do more with my slow cooker, since I enjoy coming home to the aroma of something delicious wafting through the air. Here, savory chicken and pork get layered with tortillas and cheese, and cook away happily all day. It’s perfect for a busy weekday meal, as it can be prepared the night before, refrigerated, then put in the slow cooker before you head to work.

Prep Time 50 M
Cook Time 8 H
Recipe Yield 6 Servings



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    1. Season the chicken and pork with the olive oil, paprika, Southwest seasoning, salt, and pepper. Refrigerate and let marinate for at least an hour.
    2. Spray a large skillet with nonstick cooking spray. Over medium heat, sauté the chicken and pork until cooked through, about 5 – 8 minutes. Add in the pasilla chile, onion, and bell pepper and sauté until the veggies begin to soften, about 3 – 5 minutes. Season with salt and pepper. Set aside.
    3. Spray the inside of the slow cooker with nonstick cooking spray. Spread about 2 tbsp of the enchilada sauce evenly on the bottom. Layer 2 tortillas on the bottom, cutting another one to fill in the gaps if needed. Sprinkle 1/3 cup cheese over the tortillas, then evenly layer 1/3 of the chicken and pork mixture over the cheese. Sprinkle half the olives on top of the meat, then spoon 2 more tbsp sauce over the olives. Repeat this step once more to make the second layer. Finish by placing 2 more tortillas on top (again filling the gaps as needed), then evenly spread the rest of the sauce over the tortillas. Sprinkle the rest of the cheese on top.
    4. Cook on low for 6 – 8 hours. Serve with tortilla chips and sour cream.


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