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Slow Cooker Chicken Enchilada Casserole

by Sheryl S

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

This chicken enchilada casserole is a comforting one-pot meal! It’s great to serve even without side dishes as this is already a meal on its own. Although, I prefer to add a dollop of sour cream on top, and it’s amazing

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 lb.)

Add these ingredients at the end:

2 c. grated cheddar cheese divided

3.8 ounces can black olives divided

10 corn tortillas – I use a 10-12 ounces package of soft corn tortillas

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, add half a c. of cheese and half of the olives. Mix again, then flatten the mixture. On top, add the remaining ingredients.

Step 5: Continue to cook for another 40 to 60 minutes on low.

Step 6: Serve topped with optional sour cream. Enjoy!

Notes:

In this recipe, you can use boneless, skinless chicken thighs, especially if you prefer dark meat. Ground beef also works, just cut the cooking time in half. If you love beef enchiladas and beef flavors, use cubed beef stew meat. Or make this recipe using pre-cooked chicken or turkey and cut the initial cooking time in half. Rotisserie chicken can also be used.

If using green enchilada, the sauce will be runnier so you need to use more tortillas.

The casserole may turn out soggy if you use flour tortillas. I suggest corn tortillas instead.

This enchilada casserole is a meal by itself. But they are also great when paired with Spanish Rice and Refried Pinto Beans.

You can even top it with 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

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Slow Cooker Chicken Enchilada Casserole

This chicken enchilada casserole is a comforting one-pot meal! It's great to serve even without side dishes as this is already a meal on its own. Although, I prefer to add a dollop of sour cream on top, and it's amazing!
Prep Time 5 mins
Cook Time 8 hrs 40 mins
Total Time 8 hrs 45 mins
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 398 kcal

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 lb.)
  • Add these ingredients at the end:
  • 2 c. grated cheddar cheese divided
  • 3.8 ounces can black olives divided
  • 10 corn tortillas - I use a 10-12 ounces package of soft corn tortillas

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, add half a c. of cheese and half of the olives. Mix again, then flatten the mixture. On top, add the remaining ingredients.
  • Continue to cook for another 40 to 60 minutes on low.
  • Serve topped with optional sour cream. Enjoy!

Notes

In this recipe, you can use boneless, skinless chicken thighs, especially if you prefer dark meat. Ground beef also works, just cut the cooking time in half. If you love beef enchiladas and beef flavors, use cubed beef stew meat. Or make this recipe using pre-cooked chicken or turkey and cut the initial cooking time in half. Rotisserie chicken can also be used.
If using green enchilada, the sauce will be runnier so you need to use more tortillas.
The casserole may turn out soggy if you use flour tortillas. I suggest corn tortillas instead.
This enchilada casserole is a meal by itself. But they are also great when paired with Spanish Rice and Refried Pinto Beans.
You can even top it with sour cream.

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