Recipe Detail

Slow Cooker Chicken Enchilada Casserole

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Number of Servings:


  1. 1 1/2 pounds - boneless skinless raw chicken breasts
  2. 28 ounces - can red enchilada sauce
  3. 10 - corn tortillas
  4. 2 cups - grated cheddar cheese divided
  5. 1 cans - 3.8 oz. black olives divided
  6. - sour cream optional, for serving


Put the chicken breasts and the enchilada sauce in the crockpot or slow cooker, and cook on HIGH for 4 hours or LOW for 6-8 hours.

Using 2 forks, shred the chicken right there in the slow cooker.

Cut the corn tortillas into strips and add them to the chicken and sauce; stir well.

Add 1/2 cup of cheese and half of the olives into the sauce and chicken mixture, stirring 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) when serving.


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