If you find Tex-Mex to be warm and comforting (like me) then you’re going to love this Slow Cooker Chicken Enchilada Stack! It’s layers of shredded chicken, cheese, red enchilada sauce and corn tortillas. It cooks for several hours until you’ve got an easy family dinner that every can dig into. Serve it with a variety of topping and dinner is ready to go.

When I was first dating my Husband, I told him that I couldn’t get enough of Mexican food. My family is from Southern California and it’s just part of our roots. As much as I love going out to enjoy a great Mexican restaurant, we can save some money (on this delicious habit) by eating at home.

Our whole family, including the kids, love this Slow Cooker Chicken Enchilada Stack recipe. I think we all make it our own and that’s why it’s so great. I add every topping available to man, while my Husband does a sprinkle of cilantro and the kids only want a dollop of sour cream.

However you enjoy your bowl, it’s an easy dinner that can’t be beat. That’s the best part of all! Come home to a dinner that’s hot and ready to be devoured.

Looking for more great slow cooker dinners? They are my favorite since most of the cooking is done while I’m gone! Check out some of my reader favorites:

• Slow Cooker Creamy Chicken Chili
• Slow Cooker Herbed Pork Tenderloin
• Slow Cooker Butternut Squash Soup

How To Make This Slow Cooker Chicken Enchilada Stack

The biggest kitchen tool you’ll need for this recipe is a slow cooker (Crock Pot). I love my Cuisinart Slow Cooker and it’s 8-quarts. You want to use a medium-large sized slow cooker. Do not use one that is meant for dips. You can also use slow cooker liners, and they’re great for easy clean up. That’s just personal preference.

When To Make This Dinner Recipe

This is a hearty and warm dinner. It’s so comforting during the winter months when you want something easy to make. Of course you can make it any time of the year, but our family loves it most during the colder months.

Any dinner recipe that you make in the slow cooker isn’t easy to transport. I don’t recommend making it for a pot luck and bringing it somewhere. Enjoy this dinner, as a family, at home. It’s on our monthly dinner rotations during the winter months.

Of course, I always make this dinner when I’m craving enchiladas but I’m too lazy or short on time. I don’t want to sit and roll enchiladas every time I’m craving them. This is a great alternative to classic enchiladas without the added work of rolling them each by hand.

What To Serve With Slow Cooker Chicken Enchilada Stack

Here’s the fun part! I love leaving it in the slow cooker and just adding some toppings – to make a fiesta bar. Everybody makes a bowl and serves themselves. I love to put out fresh avocado (or guacamole), sour cream, black olives, cilantro and lime.

If you want some other side dishes to accompany the Enchilada Stack, look at homemade Mexican rice or Mexican Corn Cake Casserole! Both of those are so delicious if you want a heavier meal.

How To Store Leftovers

Transfer your leftovers from the slow cooker to an airtight food storage container. Keep the leftovers refrigerated. For best freshness, enjoy the Slow Cooker Chicken Enchilada Stack within 3-4 days of making it. To reheat the dish, I just use the microwave to heat individual portions. Cook it on high, in the microwave, for 1-2 minutes. Add fresh cheese, if desired.

Can You Freeze This Dish?

Yes! Once again, transfer the dish from the slow cooker. The stack can be frozen for up to 3 months at a time. I store it in the back of the freezer where the temperature varies less. Let it thaw in the refrigerator, overnight, before reheating. To reheat, you can use the microwave or the warming method on your slow cooker. Test the center to make sure it’s warmed thoroughly before serving.

What You Need From The Grocery Store:

• 1.5 lbs. Boneless Skinless Chicken Breasts
• 28 oz. Red Enchilada Sauce
• Garlic Powder
• Cumin
• Corn Tortillas
• Grated Shredded Cheese
• Sliced Black Olives
• Optional Garnish: Cilantro, Guacamole, Sour Cream, Lime

Directions To Make Slow Cooker Chicken Enchilada Stack

Spray your slow cooker insert with nonstick spray or use a slow cooker liner. Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce. Cook on HIGH for 4 hours or LOW for 6-8 hours.

Shred the chicken in the slow cooker insert.

Cut the corn tortillas into strips and add them to chicken and sauce mixture. 

Stir until well coated. Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated. 

Using the back of a spoon flatten the mixture. Top with remaining cheese and the rest of the olives. Top with sour cream and chopped fresh cilantro before serving – or any of your favorite toppings for garnish!