Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8
This one-pot meal is an amazing casserole that you can easily make in a slow cooker. A complete weeknight dinner in one that you can either serve on its own or with a side or two like Spanish rice, Refried Pinto Beans, and a dollop of sour cream.
Ingredients
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28 ounces can Red Enchilada Sauce – I use El Pato Brand or Los Palmas
1.5 pounds of boneless, skinless raw chicken breasts (don’t use any more than 1.5 pounds, or the casserole will seem dry)
Add these at the end:
3.8 ounces can black olives divided
2 c. grated cheddar cheese divided
10 corn tortillas – I use a 10-12 ounce package of soft corn tortillas
How to make Slow Cooker Chicken Enchilada Casserole
Step 1: Into a slow cooker, place the chicken breasts and the enchilada sauce. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: When done cooking, shred the chicken right in the slow cooker using two forks.
Step 3: Into strips, cut the tortillas and add them to the chicken and sauce. Stir well. Then, add half a cup of cheese and half of the olives. Mix well.
Step 4: Next, flatten the mixture and top with the remaining cheese.
Step 5: Resume cooking for another 40 to 60 minutes on low.
Step 6: Before serving, top with sour cream if desired.
Notes:
For this recipe, you are welcome to use a different kind of meat such as boneless, skinless chicken thighs, ground beef (if using ground beef, cut the time in half), cubed beef stew meat (if you enjoy the flavors of beef enchilada), and pre-cooked chicken and turkey (cut the initial cooking time in half). Rotisserie chicken works well, too.
You can also use green enchilada sauce, but note that the sauce is runnier than red, and you may need to use extra tortillas.
Flour tortillas are okay, but the casserole might turn out soggy. I highly suggest corn tortillas if available.
Serve this casserole on its own or with a side or two, such as Spanish rice, Refried Pinto Beans, and a dollop of sour cream.
Nutrition Facts:
Calories: 398 kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg
Ingredients
- 28 ounces can Red Enchilada Sauce - I use El Pato Brand or Los Palmas
- 1.5 pounds of boneless, skinless raw chicken breasts (don't use any more than 1.5 pounds, or the casserole will seem dry)
- Add these at the end:
- 3.8 ounces can black olives divided
- 2 c. grated cheddar cheese divided
- 10 corn tortillas - I use a 10-12 ounce package of soft corn tortillas
Instructions
Step 1: Into a slow cooker, place the chicken breasts and the enchilada sauce. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: When done cooking, shred the chicken right in the slow cooker using two forks.
Step 3: Into strips, cut the tortillas and add them to the chicken and sauce. Stir well. Then, add half a cup of cheese and half of the olives. Mix well.
Step 4: Next, flatten the mixture and top with the remaining cheese.
Step 5: Resume cooking for another 40 to 60 minutes on low.
Step 6: Before serving, top with sour cream if desired.
Notes
For this recipe, you are welcome to use a different kind of meat such as boneless, skinless chicken thighs, ground beef (if using ground beef, cut the time in half), cubed beef stew meat (if you enjoy the flavors of beef enchilada), and pre-cooked chicken and turkey (cut the initial cooking time in half). Rotisserie chicken works well, too. You can also use green enchilada sauce, but note that the sauce is runnier than red, and you may need to use extra tortillas. Flour tortillas are okay, but the casserole might turn out soggy. I highly suggest corn tortillas if available. Serve this casserole on its own or with a side or two, such as Spanish rice, Refried Pinto Beans, and a dollop of sour cream.
