Name: Slow Cooker Mexican Chicken Lasagna
Prep time: 5 min
Cook time: 8 h 45 min
Total time: 8 h 50 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1.5 pounds Boneless Skinless Chicken Breasts; 28 ounces Red Enchilada Sauce; 0.5 tsp Garlic Powder; 0.5 tsp Cumin; 10 Corn Tortillas; 2 cups Cheddar Cheese; 4 ounces Sliced Black Olives; Sour Cream; Fresh Cilantro

Slow Cooker Mexican Chicken Lasagna is the perfect fusion of comfort food and bold, zesty flavors. This easy slow cooker recipe layers tender chicken, gooey cheese, and saucy goodness for a dish that’s sure to be a hit with the whole family. Unlike traditional lasagna, this version swaps out noodles for soft tortillas, making it a fun and flavorful twist on a classic favorite. Plus, since it’s made in the slow cooker, there’s minimal effort required—just layer the ingredients, set it, and let the magic happen.

Dinner

8 h 50 m

American

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March 11, 2026

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Slow Cooker Mexican Chicken Lasagna

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Ingredients

Warning0 allergens identified

Slow Cooker Mexican Chicken Lasagna

Instructions

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Instructions

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 ½ 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.

Cook on low for an additional 45 minutes.

Top with sour cream and chopped fresh cilantro before serving.

Nutrition

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Tips & Tricks (5)

Dry Your Chicken First 🍗
Pat the chicken breasts completely dry with paper towels before adding to the slow cooker to prevent excess moisture that can make the lasagna watery and dilute the enchilada sauce flavor.
Slightly Undercook the Tortillas 🌯
Use corn tortillas that are just slightly pliable rather than fully softened, as they'll continue absorbing moisture and softening during the 6-8 hour slow cook, preventing them from becoming mushy.
Reduce Sauce Consistency 🥣
Simmer your enchilada sauce on the stovetop for 5 minutes to reduce excess liquid before layering, ensuring your lasagna sets properly and doesn't become a watery casserole.
Layer Sour Cream Strategically 🥄
Mix sour cream directly into the warm enchilada sauce rather than adding it raw in layers, allowing it to blend smoothly and creating a creamy, cohesive sauce that won't separate during cooking.
Reserve Fresh Cilantro for Serving 🌿
Add fresh cilantro only after the lasagna finishes cooking to preserve its bright, delicate flavor instead of allowing it to become muted and bitter from prolonged slow cooking.