Easy Crockpot Chicken Enchilada Casserole
Super easy and delicious crockpot chicken enchilada casserole you will want to make today.
Homemade slow cooker enchilada casserole for dinner, lunch or parties.
Make from scratch crock pot chicken enchiladas the whole family will love.
Simple chicken enchilada casserole recipe to please any crowd.
Shredded chicken cooked in your slow cooker – it’s super easy!
Yummy crock pot chicken enchiladas you can set and forget.
Get ready to make the best crockpot chicken enchilada casserole.
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How To Make Crockpot Chicken Enchilada Casserole
Spray crockpot insert with nonstick spray or use a slow cooker liner.
Place chicken breasts in the bottom of the crockpot and top with enchilada sauce.
Cook 4 hours high or 6 to 8 hours on low.
Shred chicken in the crockpot insert.
Cut corn tortillas into strips
and add them to chicken and sauce in crockpot.
Stir until well coated.
Add 1/2 cup of cheese and half olives onto chicken and sauce mixture and stir until well combined.
Flatten the mixture using the back of a spoon
Top with remaining cheese and the rest of the olives.
Cook additional 45 minutes on low
(optional) Top with sour cream and chopped fresh cilantro before serving
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Crockpot Chicken Enchilada Casserole
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
Instructions
- Spray crockpot insert with nonstick spray or use a slow cooker liner.
- Place chicken breasts in the bottom of the crockpot and top with enchilada sauce.
- Cook 4 hours high or 6 to 8 hours on low.
- Shred chicken in the crockpot insert.
- Cut corn tortillas into strips and add them to chicken and sauce in crockpot.
- Stir until well coated.
- Add 1/2 cup of cheese and half olives onto chicken and sauce mixture and stir until well combined.
- Flatten the mixture using the back of a spoon
- Top with remaining cheese and the rest of the olives.
- Cook additional 45 minutes on low
- (optional) Top with sour cream and chopped fresh cilantro before serving
Notes
- You must use corn tortillas for this recipe!
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