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–+ servings
Slow Cooker Chicken Enchilada Casserole Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Easy, slow cooker chicken enchilada casserole featuring chicken, tortillas, enchilada sauce, and lots of cheese will be your next favorite crock pot recipe. 
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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
other time45 minutes
Prep Time8 hours 50 minutes
servings8 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

  1. Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
  2. 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 tsp Garlic Powder, ½ tsp cumin
  3. Cook on HIGH for 4 hours or LOW for 6-8 hours.
  4. Shred the chicken in the slow cooker insert.
  5. Cut the corn tortillas into strips and add them to chicken and sauce mixture.
    10 Corn tortillas
  6. Stir until well coated.
  7. 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
  8. Using the back of a spoon flatten the mixture.
  9. Top with remaining cheese and the rest of the olives.
  10. Cook on low for an additional 45 minutes.
  11. Top with sour cream and chopped fresh cilantro before serving (optional)
    Sour Cream, Cilantro

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 24g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 1380mg | Potassium: 407mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1028IU | Vitamin C: 3mg | Calcium: 239mg | Iron: 2mg

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. 
CourseCrock-Pot Recipes
CuisineMexican
KeywordSlow Cooker Chicken Enchilada Casserole
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