Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Yield: 8 Servings
You only need these simple ingredients and a slow cooker to cook this amazing Chicken Enchilada Casserole! If you have time to spare before any meal, then, by all means, give this recipe a try! It will be love at first bite!
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 lbs., the casserole will seem dry if you do)
Add these items at the end:
2 c grated cheddar cheese divided
3.8 ounces can black olives divided
10 corn tortillas I use a 10-12-ounce package of soft corn tortillas
Directions:
Add the enchilada sauce to the bottom of the slow cooker and spread it evenly.
Lay the chicken breasts on top of the enchilada sauce.
Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting.
When the chicken breasts are tender, use two forks to shred them into small pieces.
Cut the tortillas, then stir them into the slow cooker.
Add 1/2 of the olives and 1/2 cup of cheese, then stir again until well incorporated.
Scatter the rest of the olives and cheese on top of the dish.
Cover and seal the slow cooker once more, then cook everything for additional 40 minutes or an hour on a low setting.
Top each serving with sour cream if you like.
Serve and enjoy!
Notes:
Feel free to use ground beef, turkey, or boneless chicken thighs for this recipe.
I do not recommend using flour tortillas for this recipe because they make the dish soggy.
I highly recommend serving this with Spanish rice or refried pinto beans.
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 lbs., the casserole will seem dry if you do)
- Add these items at the end:
- 2 c grated cheddar cheese divided
- 3.8 ounces can black olives divided
- 10 corn tortillas I use a 10-12-ounce package of soft corn tortillas
Instructions
Add the enchilada sauce to the bottom of the slow cooker and spread it evenly.
Lay the chicken breasts on top of the enchilada sauce.
Cover and seal the slow cooker, then cook everything for about 6 to 8 hours on a low setting.
When the chicken breasts are tender, use two forks to shred them into small pieces.
Cut the tortillas, then stir them into the slow cooker.
Add 1/2 of the olives and 1/2 cup of cheese, then stir again until well incorporated.
Scatter the rest of the olives and cheese on top of the dish.
Cover and seal the slow cooker once more, then cook everything for additional 40 minutes or an hour on a low setting.
Top each serving with sour cream if you like.
Serve and enjoy!
Notes
Feel free to use ground beef, turkey, or boneless chicken thighs for this recipe. I do not recommend using flour tortillas for this recipe because they make the dish soggy. I highly recommend serving this with Spanish rice or refried pinto beans.
