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Crock Pot Chicken Enchilada Casserole

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

Crock Pot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole

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

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

  1. Place your chicken breasts or tenders in a crockpot.
  2. Pour the enchilada sauce over the chicken breasts, toss to cover the chicken.
  3. Cook the chicken for 4 hours on high heat.
  4. Once the chicken is fully cooked, shred the chicken using two forks.
  5. Prepare your corn tortillas and add them to the chicken, stir until combined.
  6. Add in ½ cup of cheese and olives to the chicken mixture, stir until combined. .
  7. Using your hands or a spatula press the enchilada mixture to flatten it out.
  8. Add the remaining cheese and olives on top of the enchilada mixture.
  9. Cook on low for 40-60 minutes.
  10. Garnish and enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 593Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 177mgSodium: 1933mgCarbohydrates: 37gNet Carbohydrates: 0gFiber: 6gSugar: 11gSugar Alcohols: 0gProtein: 57g

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2 Comments

  • Reply
    Vicki
    February 23, 2021 at 12:49 pm

    Do you mean 3-4 chicken breasts?

    • Reply
      Vicki
      February 23, 2021 at 12:53 pm

      One other question……what do you mean when you say to prepare the tortillas and add them into the chicken mixture? Are you supposed to cut them up or something?

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