Crockpot Chicken Enchilada Casserole

5 from 1 vote

A medley of succulent chicken, melty cheese, and zesty enchilada sauce makes for an irresistible dish the whole family will devour!

Prep Time5

Cook Time4 45

Total Time4 50

Course: Main Dishes

Cuisine: Mexican

Servings:

Calories: 459kcal

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).

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.

Nutrition information is an estimate and does not include sour cream or any additional toppings.