Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole
Prep Time: 5 mins – Cook Time on Low: 8 hrs 40 mins – Total Time on Low: 8 hrs 45 mins
Serves 6 to 8
Ingredients:
- 1.5 lbs. boneless skinless chicken breasts, uncooked (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)
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 (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.

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