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Hearty Crockpot Chicken Enchilada Casserole

Hearty Crockpot Chicken Enchilada Casserole

Enjoy a delicious Hearty Crockpot Chicken Enchilada Casserole that is easy to make and packed with flavor for the family.
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Prep Time 5 minutes
Cook Time 8 hours 40 minutes
Total Time 8 hours 45 minutes
Servings: 8 servings
Course: Dinner Recipes
Cuisine: Mexican
Calories: 398
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless raw chicken breasts
  • 28 oz Red Enchilada Sauce
  • 10 corn tortillas cut into strips
  • 2 cups grated cheddar cheese divided
  • 3.8 oz black olives drained, divided

Equipment

  • slow cooker

Method
 

Preparation
  1. Put the chicken breasts and the enchilada sauce in your slow cooker.
  2. Cook on HIGH for 4 hours or LOW for 6-8 hours.
  3. Shred the chicken with 2 forks right in the slow cooker.
  4. Cut the tortillas into strips, add to chicken and sauce. Stir.
  5. Add ? cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
  6. Flatten the mixture.
  7. Add the rest of the cheese and the olives on top.
  8. Cook on low for about 40-60 minutes longer.
  9. Top with sour cream (optional).

Nutrition

Serving: 1cupCalories: 398kcalCarbohydrates: 24gProtein: 32gFat: 19gSodium: 1446mgFiber: 4gSugar: 7g

Notes

For variations, consider using shredded beef or saut?ed vegetables instead of chicken, and adjust spice levels to your preference.

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