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Crock Pot Chicken Enchilada Casserole

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Crock Pot Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole. You will love this one-pot slow cooker dinner!

Crock Pot Chicken Enchilada Casserole

This Chicken Enchilada Crock-Pot Casserole is a home run!

Crock Pot Chicken Enchilada Casserole

Lazy Day Crockpot Chicken Enchilada casserole! Enjoy your enchiladas without all the work.

Crock Pot Chicken Enchilada Casserole

Prep Time: 15 minutes | Cook Time: 5 hours | Total Time: 5 hours and 15 minutes | Yield: 5-6

Ingredients:

2 pounds boneless skinless raw chicken breasts, 34 breasts

1- 28 oz can Red Enchilada Sauce

10 yellow or white corn tortillas

2 cups cheddar cheese, grated

1- 3.8 ounces can black olives

How to make Crock Pot Chicken Enchilada Casserole:

Step 1. Place your chicken breasts or tenders in a crockpot.

Step 2. Pour the enchilada sauce over the chicken breasts, toss to cover the chicken.

Step 3. Cook the chicken for 4 hours on high heat.

Step 4. Once the chicken is fully cooked, shred the chicken using two forks.

Step 5. Prepare your corn tortillas and add them to the chicken, stir until combined.

Step 6. Add ½ cup of cheese and olives to the chicken mixture, stir until combined.

Step 7. Using your hands or a spatula press the enchilada mixture to flatten it out.

Step 8. Add the remaining cheese and olives on top of the enchilada mixture.

Step 9. Cook on low for 40-60 minutes.

Step 10. Garnish and enjoy!

Enjoy!

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Crock Pot Chicken Enchilada Casserole

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Crock Pot Chicken Enchilada Casserole

Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 5 -6
Crock Pot Chicken Enchilada Casserole
5 from 1 vote

Ingredients 

  • 2 pounds boneless skinless raw chicken breasts, 34 breasts
  • 1- 28 oz can Red Enchilada Sauce
  • 10 yellow or white corn tortillas
  • 2 cups cheddar cheese, grated
  • 1- 3.8 ounces can black olives

Instructions

  • Place your chicken breasts or tenders in a crockpot.
  • Pour the enchilada sauce over the chicken breasts, toss to cover the chicken.
  • Cook the chicken for 4 hours on high heat.
  • Once the chicken is fully cooked, shred the chicken using two forks.
  • Prepare your corn tortillas and add them to the chicken, stir until combined.
  • Add in ½ cup of cheese and olives to the chicken mixture, stir until combined. .
  • Using your hands or a spatula press the enchilada mixture to flatten it out.
  • Add the remaining cheese and olives on top of the enchilada mixture.
  • Cook on low for 40-60 minutes.
  • Garnish and enjoy!

Nutrition

Serving: 1g | Calories: 593kcal | Carbohydrates: 37g | Protein: 57g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 177mg | Sodium: 1933mg | Fiber: 6g | Sugar: 11g
Author: Laura

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