Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8
This Slow Cooker Chicken Enchilada Casserole is one of the easiest one-pot recipes I found for enchiladas. It is made with tender chicken, tortilla chips, olives, and loads of cheese. Making enchilada at home is so much fun with this easy recipe! This enchilada recipe doesn’t need any fancy ingredients and is a no-fuss. If you are searching for an easy meal that you can make in your slow cooker, then you have to give this Chicken Enchilada Casserole a try soon! I love how easy to assemble and customizable this recipe is. If you love dark meat, you are welcome to use Boneless skinless chicken thighs. Other amazing options are ground beef, cubed beef stew meat, or pre-cooked chicken/turkey. For a filling meal that your entire family will love, you can serve this casserole with a dollop of sour cream on top. This casserole is also great on its own.
Ingredients
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28 ounces can of Red Enchilada Sauce
1.5 pounds boneless, skinless raw chicken breasts
10 corn tortillas
3.8 ounces can black olives divided
2 c. grated cheddar cheese divided
How to make Slow Cooker Chicken Enchilada Casserole
Step 1: Place the chicken breasts and enchilada sauce in a slow cooker. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: Using two forks, shred the chicken right in the slow cooker. Into strips, cut the tortillas and toss the pieces into the chicken and sauce. Then, add half a cup of cheese along with half of the olives. Stir well.
Step 3: Next, flatten the mixture. Then, add the remaining cheese and olives. Let everything cook for an additional 40 to 60 minutes. If desired, top with sour cream.
Step 4: Serve the Chicken Enchilada Casserole immediately. Enjoy!
Tips:
For this recipe, you are welcome to use different varieties of meat such as the boneless skinless chicken thigh. If using ground beef, slice them in half before cooking.
If desired, you can also use cubed stew meat. If using cooked chicken or turkey, you should cut the initial cooking time in half. Rotisserie chicken is also amazing in this recipe!
If using green enchilada sauce, you might need to add extra tortillas.
You can use flour tortillas, but keep in mind that the casserole might turn out soggy.
Nutrition Facts:
Calories: 398 kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99 mg | Sodium: 1446 mg | Potassium: 422 mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3 mg | Calcium: 343 mg | Iron: 2 mg
Ingredients
- 28 ounces can of Red Enchilada Sauce
- 1.5 pounds boneless, skinless raw chicken breasts
- 10 corn tortillas
- 3.8 ounces can black olives divided
- 2 c. grated cheddar cheese divided
Instructions
Step 1: Place the chicken breasts and enchilada sauce in a slow cooker. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: Using two forks, shred the chicken right in the slow cooker. Into strips, cut the tortillas and toss the pieces into the chicken and sauce. Then, add half a cup of cheese along with half of the olives. Stir well.
Step 3: Next, flatten the mixture. Then, add the remaining cheese and olives. Let everything cook for an additional 40 to 60 minutes. If desired, top with sour cream.
Step 4: Serve the Chicken Enchilada Casserole immediately. Enjoy!
Notes
For this recipe, you are welcome to use different varieties of meat such as the boneless skinless chicken thigh. If using ground beef, slice them in half before cooking. If desired, you can also use cubed stew meat. If using cooked chicken or turkey, you should cut the initial cooking time in half. Rotisserie chicken is also amazing in this recipe! If using green enchilada sauce, you might need to add extra tortillas. You can use flour tortillas, but keep in mind that the casserole might turn out soggy.
