Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8
This chicken enchilada casserole is a true one-pot meal. Everything is stirred and cooked in the slow cooker. This casserole is mouthwatering and bursting with delicious flavors!
Ingredients
28 ounces can Red Enchilada Sauce I use El Pato Brand or Los Palmas
1.5 pounds boneless, skinless raw chicken breasts (don’t use any more than 1.5 lb., or the casserole will seem dry)
Add these ingredients 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, then toss them into the chicken and sauce.
Step 4: To the slow cooker, add half a c. of cheese and half of the olives. Stir well, then flatten the mixture.
Step 6: On top, add the remaining cheese and olives.
Step 7: Cook for another 40 to 60 minutes on low.
Step 8: Before serving, top the casserole with sour cream if desired. Enjoy!
Notes:
Is it okay to use a different kind of meat?
If you love dark meat, you can use boneless, skinless chicken thighs.
If using ground beef, cut the cooking time in half.
If you prefer beef enchiladas, use cubed beef stew meat. Plus, the beef flavors the sauce really well.
If desired, you can also use pre-cooked chicken or turkey. Just cut the initial cooking time in half. Even rotisserie chicken is an amazing choice!
How about green enchilada sauce?
Green enchilada makes the sauce runnier than red. If using green enchilada sauce you may need to use more tortillas.
Can I use flour tortillas?
Using flour tortillas can make the casserole soggy. Corn tortillas are your best option.
How to serve enchilada casserole?
I love this casserole with or without sides as this is already perfect on its own. But this also pairs well with Spanish rice, sour cream, 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
Ingredients
- 28 ounces can Red Enchilada Sauce I use El Pato Brand or Los Palmas
- 1.5 pounds boneless skinless raw chicken breasts (don't use any more than 1.5 lb., or the casserole will seem dry)
- Add these ingredients 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, then toss them into the chicken and sauce.
- To the slow cooker, add half a c. of cheese and half of the olives. Stir well, then flatten the mixture.
- On top, add the remaining cheese and olives.
- Cook for another 40 to 60 minutes on low.
- Before serving, top the casserole with sour cream if desired. Enjoy!
