Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8
This is the perfect one-pot meal! A flavorful casserole with melt-in-your-mouth chicken and plenty of melty cheese. This casserole is a fabulous meal on its own and also perfect to serve with Spanish rice, refried pinto beans, or a dollop of sour cream on top.
Ingredients
28 ounces can Red Enchilada Sauce (for this recipe, I used El Pato Brand or Los Palmas)
1.5 pounds boneless skinless raw chicken breasts (the casserole will seem dry if you will use any more than 1.5 lbs)
Add these items at the end:
3.8 ounces can black olives divided
10 corn tortillas (about 10-12 ounces package of soft corn tortillas)
2 c. grated cheddar cheese divided
How to make Slow Cooker Chicken Enchilada Casserole
Step 1: In a slow cooker, place the chicken breasts and enchilada sauce. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: Once chicken breasts are done cooking, shred them using two forks right in the slow cooker.
Step 3: Into strips, cut the tortillas, then add the pieces into the slow cooker. Stir to combine.
Step 4: Next, add half a cup of cheese to the chicken mixture followed by half of the olives. Stir to incorporate.
Step 5: Now, flatten the mixture and add the remaining cheese and olives on top.
Step 6: Cook for another 40 to 60 minutes on a low setting.
Step 7: When ready to serve, top with sour cream if desired. Enjoy!
Notes:
You are welcome to use different varieties of meat to make this casserole. If you love dark meat, use boneless skinless chicken thighs. Feel free to also use ground beef. Cut in half if using cooked ground beef. For beef enchilada lovers, it’s great to use cubed beef stew meat.
If you have pre-cooked chicken or turkey, you can use either to make this casserole. Just cut the initial cooking time in half. Rotisserie chicken works awesome, too!
You can use green enchilada sauce but note that you may need to use more tortillas as it is runnier than red.
For this recipe, I highly suggest using corn tortillas instead of flour tortillas. Or else, your casserole will be soggy.
This casserole is perfect on its own, but you can also serve this with Spanish rice, refried pinto beans, or a dollop of sour cream on top.
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
- 28 ounces can Red Enchilada Sauce (for this recipe, I used El Pato Brand or Los Palmas)
- 1.5 pounds boneless skinless raw chicken breasts (the casserole will seem dry if you will use any more than 1.5 lbs)
- Add these items at the end:
- 3.8 ounces can black olives divided
- 10 corn tortillas (about 10-12 ounces package of soft corn tortillas)
- 2 c. grated cheddar cheese divided
Instructions
Step 1: In a slow cooker, place the chicken breasts and enchilada sauce. Set to cook for 4 hours on high or 6 to 8 hours on low.
Step 2: Once chicken breasts are done cooking, shred them using two forks right in the slow cooker.
Step 3: Into strips, cut the tortillas, then add the pieces into the slow cooker. Stir to combine.
Step 4: Next, add half a cup of cheese to the chicken mixture followed by half of the olives. Stir to incorporate.
Step 5: Now, flatten the mixture and add the remaining cheese and olives on top.
Step 6: Cook for another 40 to 60 minutes on a low setting.
Step 7: When ready to serve, top with sour cream if desired. Enjoy!
Notes
You are welcome to use different varieties of meat to make this casserole. If you love dark meat, use boneless skinless chicken thighs. Feel free to also use ground beef. Cut in half if using cooked ground beef. For beef enchilada lovers, it’s great to use cubed beef stew meat. If you have pre-cooked chicken or turkey, you can use either to make this casserole. Just cut the initial cooking time in half. Rotisserie chicken works awesome, too! You can use green enchilada sauce but note that you may need to use more tortillas as it is runnier than red. For this recipe, I highly suggest using corn tortillas instead of flour tortillas. Or else, your casserole will be soggy. This casserole is perfect on its own, but you can also serve this with Spanish rice, refried pinto beans, or a dollop of sour cream on top.
