Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8
I am all in for easy recipes like this Slow Cooker Enchilada Casserole. This casserole is one of the easiest one-pot enchilada recipes you’ll ever make. This is made with just a few simple ingredients (chicken, tortillas, enchilada sauce, olives, and tons of cheese). If you love casserole and enchiladas, then this recipe is for you!
This Slow Cooker Enchilada Casserole is filled with amazing flavors. This casserole is a great option for when you are craving enchiladas, but do not want to go through the hassle and mess of frying the tortillas and rolling the enchiladas. With less mess and less hassle, you’ll enjoy all your fave enchilada flavors with this easy slow cooker recipe!
Ingredients
10 corn tortillas
1.5 pounds boneless, skinless raw chicken breasts
28 ounces can of Red Enchilada Sauce
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. Once the chicken is cooked, shred it using two forks right in the slow cooker.
Step 2: Into strips, cut the tortillas, then add them to the chicken and sauce. Next, add half a c. of cheese and half of the olives. Stir well.
Step 3: Then, flatten the mixture. On top, add the remaining cheese and olives. Set to cook again for another 40 to 60 minutes on low.
Step 4: Serve the casserole topped with sour cream (optional). Enjoy!
Tips:
For this recipe, you can use varieties of meat such as the boneless, skinless chicken thigh or ground beef. If using ground beef, cut them in half before cooking.
If desired, you can even use cubed stew meat. If planning to use cooked chicken or turkey, cut the initial cooking time in half. Rotisserie chicken also works great!
If using green enchiladas instead of red, you might need to add extra tortillas.
Note that if planning to use flour tortillas that this casserole may 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
- 10 corn tortillas
- 1.5 pounds boneless, skinless raw chicken breasts
- 28 ounces can of Red Enchilada Sauce
- 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. Once the chicken is cooked, shred it using two forks right in the slow cooker.
Step 2: Into strips, cut the tortillas, then add them to the chicken and sauce. Next, add half a c. of cheese and half of the olives. Stir well.
Step 3: Then, flatten the mixture. On top, add the remaining cheese and olives. Set to cook again for another 40 to 60 minutes on low.
Step 4: Serve the casserole topped with sour cream (optional). Enjoy!
Notes
For this recipe, you can use varieties of meat such as the boneless, skinless chicken thigh or ground beef. If using ground beef, cut them in half before cooking. If desired, you can even use cubed stew meat. If planning to use cooked chicken or turkey, cut the initial cooking time in half. Rotisserie chicken also works great! If using green enchiladas instead of red, you might need to add extra tortillas. Note that if planning to use flour tortillas that this casserole may turn out soggy.
