Description
All the cheesy, saucy goodness of classic enchiladas made in one pot with almost no effort. This crockpot chicken enchilada casserole is a family-friendly, dump-and-go slow cooker dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (28 oz) can red enchilada sauce
- 10 soft corn tortillas, cut into strips
- 2 cups shredded cheddar cheese, divided
- 1 (3.8 oz) can sliced black olives, drained, divided
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Pour the entire can of red enchilada sauce over the chicken, making sure they’re completely covered.
- Cover and cook on Low for 6–8 hours or on High for 4 hours, until the chicken is very tender and easy to shred.
- Use two forks to shred the chicken directly in the slow cooker, mixing it into the hot enchilada sauce.
- Add all the tortilla strips to the shredded chicken and sauce.
- Stir in ½ cup of the cheese and half of the olives, then spread the mixture out evenly in the slow cooker like a casserole.
- Sprinkle the remaining 1½ cups cheese evenly over the top. Scatter the remaining black olives over the cheese.
- Cover and cook on Low for 40–60 minutes, or until the center is hot and the cheese is fully melted.
- Scoop into bowls or onto plates.
- Top with sour cream, green onions, avocado, or shredded lettuce if desired.
Notes
Use corn tortillas for better texture and flavor. For extra heat, consider spicy enchilada sauce or add jalapeños.
- Prep Time: 5 minutes
- Cook Time: 520 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican