Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a delicious and easy way to make a Mexican-inspired dinner. The combination of chicken, cheese, and enchilada sauce creates a flavorful dish that the whole family will love. Plus, it’s made in the slow cooker so you can set it and forget it!
How does layering ingredients in a slow cooker, setting it on low heat, and coming back to a warm and comforting meal sound? Easy peasy, right? Simply serve with sour cream, diced tomatoes, or fresh cilantro for an extra-tasty dish!
What you’ll love about this recipe:
Let’s take a quick look at how to make a chicken enchilada casserole in the Crockpot.
Ingredients
- 1.5 pounds boneless skinless chicken breasts, uncooked
- 28 ounces red enchilada sauce
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 10 corn tortillas (flour tortillas do not work)
- 2 cups grated Cheddar cheese, divided
- 4 ounces sliced black olives, divided
- Sour cream (optional)
- Fresh cilantro (optional)
Instructions
Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Pour enchilada sauce into the Crockpot and stir in garlic powder and cumin. Add the chicken breasts. Be sure that the enchilada sauce covers the breasts.
Place the lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to the chicken and sauce mixture. Stir until well-coated.
Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated. Using the back of a spoon flatten the mixture.
Top with the remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream, extra cheese, and chopped fresh cilantro before serving (optional).
Notes
- Corn tortillas are a must for this recipe or you will end up with a gooey mess. The easiest way to cut tortillas is to use a pizza cutter.
- Serve this casserole with refried beans, black beans, pinto beans, rice, and/or a simple green salad to complete the meal.
- Feel free to use a Mexican cheese blend or Pepper Jack cheese in place of the Cheddar cheese.
Store any leftovers in an airtight container in the refrigerator.
Crockpot Chicken Enchilada Casserole
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds boneless skinless chicken breasts uncooked
- 28 ounces Red Enchilada Sauce
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 10 corn tortillas
- 2 cups grated cheddar cheese divided
- 4 ounces sliced black olives divided
- Sour cream optional
- Fresh cilantro optional
Instructions
- Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
- Pour enchilada sauce into the Crockpot and stir in garlic powder and cumin. Add the chicken breasts. Be sure that the enchilada sauce covers the breasts.
- Place lid on the slow cooker and cook on HIGH for 4 hours or LOW for 6-8 hours.
- Shred the chicken in the slow cooker insert.
- Cut the corn tortillas into strips and add them to chicken and sauce mixture. Stir until well-coated.
- Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated. Using the back of a spoon flatten the mixture. Top with remaining cheese and the rest of the olives.
- Cook on low for an additional 45 minutes.
- Top with sour cream, extra cheese, and chopped fresh cilantro before serving (optional).
Notes
Nutrition
Be sure to come back and tell us how your Chicken Enchilada Casserole turned out!
