Crock Pot Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole is a perfect blend of convenience and flavor, ideal for busy weeknights or cozy family dinners. With tender shredded chicken, hearty corn tortillas, and a savory enchilada sauce, it’s a dish that practically cooks itself.

Just set your slow cooker, let the ingredients meld together, and come home to a comforting, cheesy meal that’s ready to enjoy. Simple, satisfying, and full of delicious Mexican-inspired flavors!

Crock Pot Chicken Enchilada Casserole

Ingredients

2 lbs. boneless chicken breasts (3-4 breasts)

1 large can enchilada sauce

10 yellow corn tortillas

2 cups cheddar cheese, shredded

1 small can black olives, drained

Instructions

Step 1:

Place the chicken breasts into the slow cooker.

Pour the enchilada sauce over the chicken, ensuring each piece is coated by turning them a few times.

Step 2:

Set the slow cooker to high and let the chicken cook for 4 hours. Once done, shred the chicken directly in the slow cooker.

Step 3:

Cut the corn tortillas into small, bite-sized pieces.

Add the tortilla pieces to the slow cooker and gently stir to mix them with the chicken.

Step 4:

Add ½ cup of shredded cheddar cheese and half of the drained black olives to the slow cooker.

Use a spatula to distribute the cheese and olives evenly, pressing down gently to combine.

Step 5:

Reduce the heat to low and cook for an additional 45 minutes to 1 hour.

Serve and enjoy!

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Notes:

Chicken Options: You can substitute chicken breasts with chicken thighs for a richer flavor and slightly different texture. Ensure they’re boneless and skinless for best results.

Tortilla Alternatives: If you prefer, you can use flour tortillas instead of corn. Keep in mind that flour tortillas might become softer and less crispy.

Heat Level: Adjust the spiciness by using mild, medium, or hot enchilada sauce based on your preference. You can also add diced jalapeños or chili powder for extra heat.

Cheese Variations: Swap out cheddar cheese for Monterey Jack, Mexican blend, or another cheese of your choice to change up the flavor.

Vegetarian Version: For a vegetarian option, replace the chicken with black beans or pinto beans and add extra vegetables like bell peppers or corn.

Make Ahead: You can assemble the casserole the night before and store it in the refrigerator. Cook it the next day as per the recipe instructions.

Freezing: This dish freezes well. Cool completely, then store in an airtight container. It can be frozen for up to 3 months. Reheat thoroughly before serving.

Serving Suggestions: Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream. Serve with a side of Mexican rice or a crisp salad for a complete meal.

Consistency Adjustments: If you find the casserole too thick, you can add a splash of chicken broth or a little extra enchilada sauce to loosen it up.

Leftover Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1