Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8
This enchilada recipe is hard to mess up. The perfect one-pot recipe is made with tender chicken and loads of cheese. So much better than taking out, this sure raises the bar to the top!
Ingredients
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1.5 pounds boneless skinless raw chicken breasts (so the casserole don’t dry out, don’t use any more than 1.5 pounds)
28 ounces can Red Enchilada Sauce (I use El Pato Brand or Los Palmas)
To add at the end:
10 corn tortillas (about 10-12 ounces package of soft corn tortillas)
2 c grated cheddar cheese divided
3.8 ounces can black olives divided
How to make Slow Cooker Chicken Enchilada Casserole
Step 1: In a slow cooker, add the chicken breasts and the enchilada sauce.
Step 2: Set on high and cook for 4 hours. Or cook for 6 to 8 hours on low.
Step 3: When done, use 2 forks to shred the chicken right in the slow cooker.
Step 4: Into strips, cut the tortillas, then stir this to the chicken and sauce.
Step 5: Into the sauce and chicken mixture, stir in half a cup of cheese and half of the olives.
Step 6: After flattening the mixture, add the remaining cheese and olives on top.
Step 7: Set on low and cook for approximately 40 to 60 minutes.
Step 8: Top with sour cream, if desired.
Notes:
Variety of meat:
Boneless skinless chicken thighs are perfect if you like dark meat.
Ground beef can be used for this recipe. Cut the cooking time in half when using cooked ground beef.
Cubed beef stew meat is amazing if you dig beef enchiladas. And this gives so much flavour to the enchilada sauce.
Pre-cooked chicken or turkey works great for this recipe. Or if you have Rotisserie chicken only, you can make this recipe with that, too.
Can I use green enchilada sauce? It’s okay to use green enchilada sauce but be mindful that it is runnier than the red enchilada sauce so you may need to add more tortillas.
Can I use flour tortillas? I highly suggest using corn tortillas for this recipe because flour tortillas will make your casserole soggy.
Serve this enchilada casserole with or without sides! I like mine with a small dollop of sour cream on top. If desired, you can serve this with Spanish rice or refried Pinto Beans.
Nutrition Facts:
Calories: 398kcal | 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
- 1.5 pounds boneless skinless raw chicken breasts (so the casserole don’t dry out, don't use any more than 1.5 pounds)
- 28 ounces can Red Enchilada Sauce (I use El Pato Brand or Los Palmas)
- To add at the end:
- 10 corn tortillas (about 10-12 ounces package of soft corn tortillas)
- 2 c grated cheddar cheese divided
- 3.8 ounces can black olives divided
Instructions
Step 1: In a slow cooker, add the chicken breasts and the enchilada sauce.
Step 2: Set on high and cook for 4 hours. Or cook for 6 to 8 hours on low.
Step 3: When done, use 2 forks to shred the chicken right in the slow cooker.
Step 4: Into strips, cut the tortillas, then stir this to the chicken and sauce.
Step 5: Into the sauce and chicken mixture, stir in half a cup of cheese and half of the olives.
Step 6: After flattening the mixture, add the remaining cheese and olives on top.
Step 7: Set on low and cook for approximately 40 to 60 minutes.
Step 8: Top with sour cream, if desired.
Notes
Variety of meat: Boneless skinless chicken thighs are perfect if you like dark meat. Ground beef can be used for this recipe. Cut the cooking time in half when using cooked ground beef. Cubed beef stew meat is amazing if you dig beef enchiladas. And this gives so much flavour to the enchilada sauce. Pre-cooked chicken or turkey works great for this recipe. Or if you have Rotisserie chicken only, you can make this recipe with that, too. Can I use green enchilada sauce? It’s okay to use green enchilada sauce but be mindful that it is runnier than the red enchilada sauce so you may need to add more tortillas. Can I use flour tortillas? I highly suggest using corn tortillas for this recipe because flour tortillas will make your casserole soggy. Serve this enchilada casserole with or without sides! I like mine with a small dollop of sour cream on top. If desired, you can serve this with Spanish rice or refried Pinto Beans.
