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5 from 2 votes

Crock Pot Chicken Enchilada Casserole

Servings: 8
Author: Nikki


  • 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 1/2 can)


  • 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.


You can mix 1/2 can of olives into mixture if desired.