Slow Cooker Chicken Enchilada Casserole

A true on pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.

Slow Cooker Enchilada Casserole is the easiest one-pot recipe you will find for enchiladas.

This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add a little more cheese and olives on top, cook for one more hour, and wow! Easy enchiladas and I don’t have the huge mess all over my kitchen from frying tortillas and rolling the enchiladas. My mom will still be making enchiladas the old fashioned way and that’s fine, I have this easy recipe up my sleeve that I can make in a snap.

This recipe has become a viral success on the blog and that is for good reason. So many people have tried this recipe and had great results. I don’t think there is an easier meal for the slow cooker.

Below is the chicken after cooking with the enchilada sauce. Note that the other ingredients are not added until the chicken and sauce have cooked.

SLOW COOKER CHICKEN ENCHILADA CASSEROLE

Course : Main Course

Cuisine : American

Prep Time : 5 minutes

Cook Time : 8 hours

Total Time : 8 hours 5 minutes

Servings : 8

Calories : 404kcal

Author : Sarah Olson

INGREDIENTS

• 1.5 lbs. boneless skinless raw chicken breasts
• 1 28 ounce can Red Enchilada Sauce I use El Pato Brand
• Add these ingredients at the end
• 10 corn tortillas I used an entire 11.7 ounce bag
• 3 cups grated cheddar cheese divided
• 1 3.8 ounce can black olives divided

INSTRUCTIONS

Get the full instruction @themagicalslowcooker.com

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