Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8
This slow-cooker chicken enchilada casserole is a very comforting one-pot meal! I set this to cook before leaving the house, and when I came home, I shred the chicken and stir in the fixings. This casserole is perfect for busy weeknights!
Ingredients
28 ounces can Red Enchilada Sauce – I use El Pato Brand or Los Palmas
1.5 pounds boneless, skinless raw chicken breasts (the casserole will seem dry if you use more than 1.5 lbs.).
Add these items at the end:
3.8 ounces can black olives divided
10 corn tortillas – I use a 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: Using two forks, shred the chicken right in the slow cooker.
Step 3: Into strips, cut the tortillas. Add them to the chicken and sauce. Stir well.
Step 4: Into the sauce and chicken mixture, stir in half c. of the cheese and half of the olives. Then, flatten the mixture. On top, add the remaining cheese and olives.
Step 5: Continue to cook for another 40 to 60 minutes on low.
Step 6: Top the casserole with optional sour cream.
Notes:
In this recipe, you can use boneless, skinless chicken thighs, ground beef (cut the cooking time in half), cubed beef stew meat (perfect if you enjoy beef enchiladas), or pre-cooked chicken or turkey (cut the initial cooking time in half. Also, rotisserie chicken is perfect to use in this recipe.
If using green enchilada sauce, the casserole will be runnier.
I suggest corn tortillas over flour tortillas because the casserole may turn out soggy.
This casserole can stand on its own, but this is also excellent when paired with:
Spanish Rice
Refried Pinto Beans
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
Slow Cooker Chicken Enchilada Casserole
Ingredients
- 28 ounces can Red Enchilada Sauce - I use El Pato Brand or Los Palmas
- 1.5 pounds boneless skinless raw chicken breasts (the casserole will seem dry if you use more than 1.5 lbs.).
- Add these items at the end:
- 3.8 ounces can black olives divided
- 10 corn tortillas - I use a 10-12 ounces package of soft corn tortillas
- 2 c. grated cheddar cheese divided
Instructions
- 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.
- Using two forks, shred the chicken right in the slow cooker.
- Into strips, cut the tortillas. Add them to the chicken and sauce. Stir well.
- Into the sauce and chicken mixture, stir in half c. of the cheese and half of the olives. Then, flatten the mixture. On top, add the remaining cheese and olives.
- Continue to cook for another 40 to 60 minutes on low.
- Top the casserole with optional sour cream.
Notes
Refried Pinto Beans
Sour cream
