Slow Cooker Chicken Enchilada Casserole

If you’re looking for an easy meal that will please a crowd, look no further than this Slow Cooker Chicken Enchilada Casserole.

Just dump all the ingredients into your slow cooker, let it cook all day, and you’ll have a delicious dinner ready and waiting when you get home.

Plus, this recipe is so versatile that you can adjust it to fit your own taste buds. So put on your apron and get cooking!

There are plenty of reasons to make chicken enchilada casserole in a slow cooker. For one, it’s an easy and convenient way to cook chicken enchiladas.

All you have to do is layer the ingredients in the slow cooker and let it do its thing.

Another reason to make chicken enchilada casserole in a slow cooker is that it can be a healthy and hearty meal.

Slow cookers tend to preserve nutrients better than other cooking methods, so you can be sure that you’re getting all the goodness out of your chicken enchiladas.

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And last but not least, chicken enchilada casserole made in a slow cooker just tastes really good.

The slow cooking process allows all the flavors to meld together nicely, resulting in a rich and flavor-packed dish.

So go ahead and give it a try – your taste buds will thank you!

Slow Cooker Chicken Enchilada Casserole

Ingredients:

• 1.5 lbs. boneless skinless chicken breasts, uncooked (Tip: Weigh your chicken. If you use more than 1.5 lbs. casserole will be dry)
• 28 oz. can red enchilada sauce
• ½ tsp garlic powder
• ½ tsp cumin
• 10 corn tortillas (flour tortillas do not work)
• 2 cups grated cheddar cheese, divided
• 4 oz. can sliced black olives, divided
• Sour cream (optional)
• Fresh cilantro (optional)

Recipe notes:

Corn tortillas are a must for this recipe or you will end up with a gooey mess.

We like to top ours with sour cream and cilantro on the serving plates not in the slow cooker.

Directions:

Spray your slow cooker insert with nonstick spray or use a slow cooker liner.

Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.

Cook on HIGH for 4 hours or LOW for 6-8 hours.

Shred the chicken in the slow cooker insert.

Cut the corn tortillas into strips and add them to chicken and sauce mixture.

Stir until well coated.

Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.

Using the back of a spoon flatten the mixture.

Top with remaining cheese and the rest of the olives.

Cook on low for an additional 45 minutes.

Top with sour cream and chopped fresh cilantro before serving, if desired.

Frequently Asked Questions

Can I use flour tortillas instead of corn tortillas?

No, flour tortillas do not work well in this recipe. They will result in a gooey mess. Corn tortillas are a must for the proper texture.

Can I use more than 1.5 lbs. of chicken?

It’s important to stick to 1.5 lbs. of chicken. Using more than this will make the casserole dry.

What type of enchilada sauce should I use?

You should use a 28 oz. can of red enchilada sauce for this recipe.

Can I cook this on high if I’m short on time?

Yes, you can cook the chicken on high for 4 hours instead of low for 6-8 hours.

When do I add the cheese and olives?

Add 1/2 cup of cheese and half of the olives into the chicken and sauce mixture after shredding the chicken and mixing with tortilla strips. The remaining cheese and olives are added on top before the final 45 minutes of cooking.

Is it necessary to use a slow cooker liner or nonstick spray?

While not absolutely necessary, using a slow cooker liner or spraying with nonstick spray makes cleanup easier.

Can I top the casserole with sour cream and cilantro in the slow cooker?

We recommend topping each serving with sour cream and chopped cilantro on the serving plates, not in the slow cooker, for the best presentation and taste.

What is the total cooking time for this recipe?

The total cooking time on low is 8 hours and 45 minutes, including the additional 45 minutes after adding the final layer of cheese and olives.