Slow Cooker Chicken Enchilada Casserole
Ingredients
- 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
Add these items at the end:
- 10 corn tortillas, I use a 10-12 oz. package of soft corn tortillas
- 2 cups grated cheddar cheese, divided
- 3.8 oz. can black olives (drained) divided
Instructions
- 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)
Notes
Can I use a different kind of meat?
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?
- 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.
- 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.