Slow Cooker Chicken Enchilada Casserole

Sarah Olsen

Servings 8 Servings

1.5 lb. boneless skinless raw chicken breasts (don't use any more 1.5 pounds, casserole will seem dry if you do.)
28 oz. can red enchilada sauce, I use El Pato Brand or Los Palmas

Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas in to strips, add to chicken and sauce. Stir.
Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Flatten the mixture.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 – 60 minutes longer.
Top with sour cream (optional)

Can I use a different kind of meat?

Boneless skinless chicken thighs – These work great if you love dark meat.
Ground beef – One of the most popular questions I get asked is if ground beef can be used. The time can be cut in half if cooked ground beef is used.
Cubed beef stew meat – The is great if you love beef enchiladas and the beef flavors the enchilada sauce very well.
Pre-cooked chicken or turkey – If you only have cooked chicken or turkey you still can make this recipe. Cut the initial cooking time in half. Rotisserie chicken works great in this recipe.

Can I use green enchilada sauce?

If you choose to use green enchilada sauce note that it is runnier than red and you may need to use more tortillas.

Can I use flour tortillas?

Flour tortillas can be used but the casserole may turn out soggy. I recommend corn tortillas if you have them.

What should I serve with enchilada casserole?

This meal I OFTEN make with NO SIDES! Yes, it’s that good on it’s own. If you are making this for a party or crowd make a side or two.
Spanish Rice
Refried Pinto Beans
Sour cream – A small dollop on top goes a long way.