Crock Pot Chicken Enchilada Casserole is a no fuss, belly filling meal packed full of saucy chicken and cheesy deliciousness, perfect for a busy day.
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You can never have too many crock pot recipes!! Can I get an amen? Do you have busy days, busy lives, or do you just want to have a one pot meal so you can enjoy the evening - kind of nights?? Whether you are running to the ballpark, golf course or ballet, to a time in life when you may be empty nesting it, we all have those days you just don't want to be in the kitchen over a hot stove. So, here it is another great recipe to add to the easy and delicious arsenal.
Ingredients Needed for Crock Pot Chicken Enchiladas
- Chicken Breast
- Canned Enchilada Sauce
- Soft Corn Tortillas
- Cheddar Cheee
- Black Olives (optional)
How to Make Chicken Enchiladas in the Slow Cooker
Step 1. Start this one off by cooking the chicken in the slow cooker with the enchilada sauce. I usually make this with half red and half green enchilada sauce. You can certainly use all of whichever you prefer.
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Step 2. Cook this for 3 to 4 hours on high or you can cook on low for 6 to 8 hours while you are at work or busy about your day.
Step 4. Using two forks, pull the chicken to shred right there in the pot. Dump in 1 cup of cheddar cheese and the cut up corn tortillas. Stir it up. Sprinkle on the remaining cheese and top with a few sliced black olives for color.
Step 5. Put the lid on and cook on low for about 45 minutes and dinner is done!
One pot meal all ready to enjoy!
Of course you can garnish or top with anything you like. Tonight we kept it simple and just went with a dollop of sour cream! Sometimes I add shredded lettuce and some tomatoes. Just whatever you like!
Crock Pot Chicken Enchilada Casserole
Ingredients
- 1.5 lbs chicken breasts
- 30 ounces enchilada sauce, I used half green & half red
- 8 corn tortillas
- 3 cups cheddar cheese, divided
- 3.8 can black olives, sliced (I used ½ can)
Instructions
- Place chicken breast in crock pot and pour enchilada sauce over chicken. Cook on high for 3 to 4 hours or low for 6 to 8.
- Shred by pulling chicken apart with 2 forks. Cut corn tortillas into strips. Pour into crock pot with the chicken the tortillas and 1 cup of cheese. Mix up.
- On top of the mixture add 2 cups of cheese and black olive slices on top. Cover and cook on low for 40 to 50 minutes.
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I am sharing this over at two of my favorite link ups! Make sure to head over and find all the deliciousness going on at Meal Plan Monday and Weekend PotLuck!
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Melissa Hartley says
How could you make this in a Instapot? I'm hoping you can 🙂
Nikki Lee says
I have not tested this one in the Instant Pot yet. When I do get a chance I will let you know how it goes.
Laurie Johnson says
I am in the process of making this right now. I am using boneless skinless thighs. I plan to add chopped cilantro and sliced green onions to the top with the last layer of cheese. This is such a super recipe. Thank you.
Nikki Lee says
Thank you Laurie! Oh your additions sound like a winner to me! I LOVE cilantro! I always add it to mine!
Darci says
This is what’s for dinner tonight!
Nikki - Soulfully Made says
I hope you loved it as much as my family does.
KS says
I've made this twice, switching out the corn tortillas the second time with a flour/corn hybrid. This is now my go-to recipe for a quick and easy sunday dinner! Thanks for sharing it!
Nikki - Soulfully Made says
Thank you for stopping in to let me know! This of course makes me very happy! It's such an easy dish and tons of flavor! I need to try it with those flour/corn tortillas next time!