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Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

A delicious Slow Cooker Chicken Enchilada Casserole that's easy to prepare and perfect for gatherings.
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Prep Time 5 minutes
Cook Time 8 hours 40 minutes
Total Time 8 hours 45 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 398 kcal

Equipment

  • Slow Cooker

Ingredients
  

Meat

  • 1.5 lbs boneless skinless raw chicken breasts don't use any more than 1.5 pounds to avoid dryness

Sauce

  • 28 oz Red Enchilada Sauce I use El Pato Brand or Los Palmas

Tortillas and Cheese

  • 10 pieces corn tortillas I use a 10-12 oz. package of soft corn tortillas
  • 2 cups grated cheddar cheese divided
  • 3.8 oz black olives drained and divided

Instructions
 

Preparation Steps

  • Put the chicken breasts and the enchilada sauce in your slow cooker.
  • Cook on HIGH for 4 hours or LOW for 6-8 hours.
  • Shred the chicken with 2 forks right in the slow cooker.
  • Cut the tortillas into strips, add to chicken and sauce. Stir.
  • Add ½ cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
  • Flatten the mixture.
  • Add the rest of the cheese and the olives on top.
  • Cook on low for about 40-60 minutes longer.
  • Top with sour cream (optional)

Notes

Can substitute with other meats like chicken thighs, ground beef or pre-cooked chicken. Use tortillas of choice but corn is recommended for best results.

Nutrition

Serving: 1servingCalories: 398kcalCarbohydrates: 24gProtein: 32gFat: 19gSaturated Fat: 10gCholesterol: 99mgSodium: 1446mgPotassium: 422mgFiber: 4gSugar: 7gVitamin A: 1165IUVitamin C: 3mgCalcium: 343mgIron: 2mg
Keyword Casserole, Chicken Enchiladas, Mexican food, One Pot Meal, Slow Cooker Chicken Enchilada Casserole, slow cooker recipes
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