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a closeup of a spoonful of this crock pot chicken enchilada casserole made in the slow cooker
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5 from 5 votes

Crock Pot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole is a no fuss, belly filling meal packed full of saucy chicken and cheesy deliciousness, perfect for a busy day.
Author: Nikki Lee
Servings: 8
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 1.5 lbs chicken breasts
  • 30 ounces enchilada sauce I used half green & half red
  • 8 corn tortillas
  • 3 cups cheddar cheese divided
  • 3.8 can black olives sliced (I used 1/2 can)

Instructions

  • Place chicken breast in crock pot and pour enchilada sauce over chicken. Cook on high for 3 to 4 hours or low for 6 to 8.
  • Shred by pulling chicken apart with 2 forks. Cut corn tortillas into strips. Pour into crock pot with the chicken the tortillas and 1 cup of cheese. Mix up.
  • On top of the mixture add 2 cups of cheese and black olive slices on top. Cover and cook on low for 40 to 50 minutes.

Notes

You can mix 1/2 can of olives into mixture if desired. 

Nutrition

Serving: 11 serving | Calories: 423kcal | Carbohydrates: 21g | Protein: 40g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 118mg | Sodium: 1309mg | Fiber: 3g | Sugar: 8g

Find it online:

www.soulfullymade.com/crock-pot-chicken-enchilada-casserole/