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Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

Delicious and easy Slow Cooker Chicken Enchilada Casserole that combines juicy chicken, enchilada sauce, tortillas, and cheese.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 398 kcal

Equipment

  • slow cooker

Ingredients
  

  • 1.5 lbs boneless skinless raw chicken breasts Don't use any more than 1.5 pounds, the casserole will seem dry if you do.
  • 28 oz Red Enchilada Sauce I use El Pato Brand or Los Palmas.
  • 2 cups grated cheddar cheese divided
  • 3.8 oz black olives drained and divided

Instructions
 

  • Put the chicken breasts and the enchilada sauce in your slow cooker.
  • Cook on HIGH for 4 hours or LOW for 6-8 hours.
  • Shred the chicken with 2 forks right in the slow cooker.
  • Cut the tortillas into strips, add to chicken and sauce. Stir.
  • Add ½ cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
  • Flatten the mixture.
  • Add the rest of the cheese and the olives on top.
  • Cook on low for about 40 – 60 minutes longer.
  • Top with sour cream (optional).

Nutrition

Serving: 1servingCalories: 398kcalCarbohydrates: 24gProtein: 32gFat: 19gSaturated Fat: 10gCholesterol: 99mgSodium: 1446mgPotassium: 422mgFiber: 4gSugar: 7gVitamin A: 1165IUVitamin C: 3mgCalcium: 343mgIron: 2mg
Keyword Casserole, Chicken, Easy Recipe, Enchilada, slow cooker
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