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Cook it once
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Slow Cooker Chicken Enchilada Casserole

by Rebecca October 21, 2022

Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Yield: 8 Servings

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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

Slow Cooker Chicken Enchilada Casserole

Rebecca Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Yield: 8 Servings Remember it laterLike this recipe! Pin it to… General Recipes Slow Cooker Chicken Enchilada Casserole European Print This
Serves: 8 Prep Time: 5 mins Cooking Time: 8 hrs 40 mins 8 hrs 40 mins
Nutrition facts: 398 calories 19 fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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