Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8
A one-pot meal that earned praises. Promise to give you great results, this I think is the easier slow cooker meal. Chicken and a huge can of enchilada sauce cooking all day, chicken shredded directly in the pan, then, the corn tortillas strips, add some cheese and olives are stirred in and topped with extra cheese and olives. Yum! Not fussy, not messy, and pretty good! This without a doubt is a killer one-pot recipe.
1 1/2 pounds boneless skinless raw chicken breasts
28 ounces can Red Enchilada Sauce or El Pato Brand
Ingredients to add at the end
10 corn tortillas or use an entire 11.7 oz bag (soft tortillas NOT chips)
2 c grated cheddar cheese divided
3.8 ounces can black olives divided
How to make Slow Cooker Chicken Enchilada Casserole
Step 1: In the slow cooker, add the chicken breasts and enchilada sauce.
Step 2: Cook for 4 hours on high or 8 hours on low.
Step 3: Using 2 forks, shred the chicken. No need to remove it from the slow cooker.
Step 4: Add the tortillas cut in strips into the cooker. Stir well.
Step 5: Stir in half a cup of cheese and olives.
Step 6: Press to flatten the mixture.
Step 7: Sprinkle the remaining cheese and olives over.
Step 8: Continue to cook on low for about 40 to 60 minutes.
Step 9: If desired, top with sour cream.
If using green enchilada sauce make sure that it is runnier compare to the red sauce and use extra tortillas.
Yes, you can use flour tortillas but note that the casserole may turn out soggy. I suggest corn tortillas instead.
Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg