Slow Cooker Chicken Enchilada Casserole
Slow cooker chicken enchilada casserole gives you the saucy, cheesy comfort of chicken enchiladas without the extra work of rolling tortillas. The chicken cooks until tender in enchilada sauce, then gets shredded and finished with corn tortillas, cheese, and olives.
Servings: 6 - 8 Servings
Calories: 359kcal
Equipment
- Crock Pot 6 qt Slow cooker
Ingredients
- 1½ lb chicken boneless, skinless chicken breasts
- 28 oz red enchilada sauce
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 10 corn tortillas
- 2 cup cheddar cheese shredded
- 4 oz sliced black olives divided
- ¼ cup sour cream
- 4 tablespoon chopped cilantro
Instructions
- Spray the interior of the crockpot with non stick cooking spray, or use a crockpot cooking liner.
- Add the chicken breasts to the bottom of the crockpot, and then top with the red enchilada sauce, ground cumin, and garlic powder, stirring to blend.1½ lb chicken, 28 oz red enchilada sauce, ½ teaspoon ground cumin, ½ teaspoon garlic powder
- Cook on HIGH for 4 hours, or LOW for 6-8 hours.
- Shred the chicken using two forks to pull the tender chicken apart.
- Cut the corn tortillas into strips and add them to the slow cooker with the shredded chicken and sauce, stirring to coat all the tortilla strips.10 corn tortillas
- Add ½ cup of the cheese and half the olives into the chicken and sauce. Stir until coated.2 cup cheddar cheese, 2 oz sliced black olives
- Smooth the chicken and tortilla mixture so the top is smooth.
- Top with the remaining cheese and black olives.2 oz sliced black olives
- Cook on LOW for 45 minutes. Serve each portion with some sour cream and chopped cilantro.¼ cup sour cream, 4 tablespoon chopped cilantro
Make sure you use corn tortillas, not flour tortillas.
Notes
- Use corn tortillas: Corn tortillas soften in the sauce and give the casserole a more classic enchilada flavor.
- Add tortillas after shredding: Waiting until the chicken is cooked keeps the tortilla strips from breaking down too much.
- Shred in the sauce: Pulling the chicken apart in the slow cooker helps it soak up the enchilada sauce.
- Save most cheese for the top: Stir in a little cheese for flavor, then add the rest on top so it melts over the casserole.
- Rest before serving: Let the casserole sit for a few minutes so it thickens slightly before you scoop it into bowls.
Nutrition
Calories: 359kcal | Carbohydrates: 25g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1382mg | Potassium: 417mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1087IU | Vitamin C: 3mg | Calcium: 246mg | Iron: 2mg
