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–+ servings

Slow Cooker Chicken Enchilada Casserole Recipe

Created by: Sarah Mock
A Crockpot chicken enchilada casserole soup, featuring a hearty bowl of chicken enchilada soup topped with shredded cheese, sour cream, sliced black olives, and cilantro.
prep time5 minutes
cook time8 hours
Second Cook 45 minutes
total time8 hours 50 minutes
Makes 8 Servings

Ingredients

  • 1.5 lbs Chicken Breasts (boneless, skinless)
  • 28 oz. Red Enchilada Sauce
  • ½ teaspoon Garlic Powder
  • ½ teaspoon cumin
  • 10 Corn tortillas (flour tortillas do not work)
  • 2 Cups cheddar cheese (grated, divided)
  • 4 oz. black olives (sliced, divided)
  • Sour Cream (optional)
  • Cilantro (optional)

Instructions
 

  • 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, garlic powder and cumin.
    1.5 lbs Chicken Breasts, 28 oz. Red Enchilada Sauce, ½ teaspoon Garlic Powder, ½ teaspoon cumin
  • 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.
    10 Corn tortillas
  • Stir until well coated.
  • Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
    2 Cups cheddar cheese, 4 oz. black olives
  • 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)
    Sour Cream, Cilantro

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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