Slow Cooker Chicken Enchilada Casserole

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 wonderful one-pot meal! Serve this casserole by itself or pair it with Spanish rice, sour cream, or Refried Pinto Beans for a filling meal that your whole family will love!

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 lbs. 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, add 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 the pieces to the chicken and sauce. Stir well. Next, add half a cup of the cheese along with half of the olives. Mix again, then flatten the mixture.

Step 4: On top, add the remaining cheese and olives. Cook for another 40 to 60 minutes on low setting.

Step 5: Before serving, top with sour cream if desired.

Notes:

For this recipe, you can use boneless, skinless chicken thighs if you prefer dark meat.

You can use ground beef, simply cut the cooking time in half if using cooked ground beef.

If you love beef enchiladas and beef flavors of enchilada sauce, it is amazing to use cubed beef stew meat for this recipe.

You can also use cooked chicken or turkey to make this recipe. Cut the cooking time in half.

Rotisserie chicken is also wonderful to use for this recipe.

If using green enchilada sauce, remember that the sauce will be runnier than red. So I suggest using more tortillas.

I do not recommend using flour tortillas as the casserole may turn out soggy. I suggest using corn tortillas instead.

This casserole is a great meal by itself, but also pairs well with Spanish rice, sour cream, or Refried Pinto Beans.

Nutrition Facts: