Description
Indulge in the comforting flavors of a Slow Cooker Chicken Enchilada Casserole, a dish that effortlessly combines tender chicken, zesty enchilada sauce, and soft corn tortillas. Perfect for busy weeknights or family gatherings, this one-pot meal provides a deliciously satisfying experience with minimal effort. Simply toss in your ingredients and let the slow cooker work its magic! Customize it with your favorite toppings like sour cream or avocado for added flair. With 8 hearty servings, it’s ideal for sharing with friends and family. Enjoy the savory delight that will become a staple at your dinner table!
Ingredients
Scale
- 1.5 lbs boneless skinless raw chicken breasts
- 28 oz can red enchilada sauce
- 10 corn tortillas
- 2 cups grated cheddar cheese (divided)
- 3.8 oz can black olives (drained, divided)
Instructions
- Place the chicken breasts and red enchilada sauce into the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6-8 hours until the chicken is tender.
- Shred the chicken using two forks directly in the slow cooker.
- Cut corn tortillas into strips and mix them into the shredded chicken and sauce.
- Stir in half a cup of grated cheddar cheese and half of the drained black olives until well combined.
- Flatten the mixture evenly across the bottom of the slow cooker.
- Sprinkle remaining cheese and olives on top.
- Cover and cook on LOW for an additional 40-60 minutes until heated through.
- Serve hot topped with sour cream if desired.
- Prep Time: 20 minutes
- Cook Time: 4 hours on HIGH or 6-8 hours on LOW
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg