Chicken

Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole recipe is simple and easy, and your kids will love it! Little prep time at all, and there is nothing better coming home to a meal that’s good you did not have to slave over!

Slow Cooker Chicken Enchilada Casserole

Recipe by DIY Urban FarmerCourse: MainCuisine: MexicanDifficulty: Beginner
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This Slow Cooker Chicken Enchilada Casserole recipe is simple and easy, and your kids will love it! Little prep time at all, and there is nothing better coming home to a meal that’s good you did not have to slave over!

Ingredients

  • 1 28 ounces can Red Enchilada Sauce I use El Pato Brand

  • Add these ingredients at the end:

  • 10 corn tortillas I used an entire 11.7-ounce bag

  • 3 cups grated cheddar cheese divided

  • 1 3.8 ounces can black olives divided

Directions

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

Notes

  • Remember you can save time by using the Get ingredient button to have Walmart deliver or have your order ready at Curbside for you!

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