Mexican food might be my favorite and this Easy Slow Cooker Chicken Enchilada Casserole is about as easy as Mexican food can be made.
Five ingredients and your on your way to a casserole that soothes the craving for the popular enchilada.
In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.
While typical enchiladas are corn tortillas rolled around a filling and covered with a chili pepper sauce, this casserole requires none of that effort.
It still offers the flavors and textures of an enchilada but in a casserole form.
Fun Fact: Enchiladas date back to Mayan times.
Easy Slow Cooker Chicken Enchilada Casserole Ingredients:
- 1.5 pounds boneless, skinless, chicken breasts
- 28 ounce can Red Enchilada Sauce (use your favorite!)
- 11.7-ounce bag of corn tortillas
- 3 cups grated cheddar cheese, divided
- 3.8 ounce can sliced black olives, divided
- Sour Cream, optional
Easy Slow Cooker Chicken Enchilada Casserole Directions:
- Place uncooked chicken breasts in bottom of slow cooker
- Pour entire can of enchilada sauce over chicken breasts
- Place lid on crockpot and cook on HIGH for 4-hours, or LOW for 8 hours
- Shred the chicken with two forks, or your hand mixer, right in the slow cooker (I took mine out to show you the steps.)
- Cut the tortillas into strips
- Add tortillas into the sauce with the chicken
- Stir
- Add 1 cup of the cheese and 1/2 the olives to the sauce and chicken mixture.
- Stir
- Flatten the mixture slightly
- Add the rest of the cheese and olives to the top
- Cover and cook on low for 40-60 minutes
- Plate and top with sour cream, optional.
Dig in! My family thinks this Easy Chicken Enchilada Casserole recipe is “the whole enchilada”!
Easy Chicken Enchilada Casserole Recipe
Five ingredients and <g class="gr_ gr_915 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling" id="915" data-gr-id="915">your</g> on your way to a delicious, effortless meal of enchiladas!
Ingredients
- 1.5 pounds boneless, skinless, chicken breasts
- 28 ounce can Red Enchilada Sauce (use your favorite!)
- 11.7-ounce bag of corn tortillas
- 3 cups grated cheddar cheese, divided
- 3.8 ounce can sliced black olives, divided
- Sour Cream, optional
Instructions
- Place uncooked chicken breasts in bottom of slow cooker
- Pour entire can of enchilada sauce over chicken breasts
- Place lid on crockpot and cook on HIGH for 4-hours, or LOW for 8 hours
- Shred the chicken with two forks, or your hand mixer, right in the slow cooker (I took mine out to show you the steps.)
- Cut the tortillas into strips
- Add tortillas into the sauce with the chicken
- Stir
- Add 1 cup of the cheese and 1/2 the olives to the sauce and chicken mixture.
- Stir
- Flatten the mixture slightly
- Add the rest of the cheese and olives to the top
- Cover and cook on low for 40-60 minutes
- Plate and top with sour cream, optional.
You might also enjoy this recipe for Southwestern Chicken Enchiladas.