Description
All the classic enchilada flavor without the extra work. This slow cooker chicken enchilada casserole is the ultimate one-pot comfort food — tender chicken, melted cheese, and bold enchilada sauce make it a family favorite.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 28 oz can red enchilada sauce (El Pato or Los Palmas recommended)
- 10 corn tortillas, cut into strips
- 2 cups shredded cheddar cheese, divided
- 3.8 oz can sliced black olives, divided
Instructions
- Place the chicken breasts into the slow cooker and pour the enchilada sauce over them.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours until the chicken is tender.
- Shred the chicken directly in the slow cooker using two forks.
- Add the tortilla strips, half the cheese, and half the olives. Stir well to combine and flatten the mixture evenly.
- Top with the remaining cheese and olives. Cover again and cook on LOW for 40–60 minutes, or until the casserole is hot and the cheese is melted.
- Serve hot, optionally topped with sour cream, green onions, or avocado slices.
Notes
For a spicier flavor, add diced jalapeños or green chiles to the sauce.
- Prep Time: 5 minutes
- Cook Time: 520 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican