Mexican-inspired slow cooker chicken enchilada casserole is a tasty and simple dish that is ideal for a filling evening. Tender shredded chicken, corn tortillas, enchilada sauce, and cheese are layered in the dish.
A delectable one-pot dinner created with chicken breast, red enchilada sauce, cheddar cheese, and other ingredients is slow cooker chicken enchilada casserole.
Chicken and enchilada sauce are cooked in a slow cooker with the other ingredients for the casserole while being stirred. The simplest one-pot recipe for enchiladas that uses tender chicken and lots of cheese is the slow cooker enchilada casserole.
It just only one pot to prepare this chicken enchilada casserole in the slow cooker. You only need to simmer the chicken in my slow cooker all day with a large can of red enchilada sauce to prepare this dish. You may then have this recipe all to yourself after shredding the chicken, adding the corn tortilla strips, cheese, and olives, stirring, and cooking for a further hour. Using these measures, you can succeed in your own unique manner. I’ve made this dish a lot, and I’m aware of how delicious and excellent it turns out.
Prep Time: 5 minutes
Cook Time: 8 hours 40 minutes
Total Time: 8 hours 45 minutes
Servings: 8 servings
Nutrition Information:
Calories: 398 kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99 mg | Sodium: 1446 mg | Potassium: 422 mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3 mg | Calcium: 343 mg | Iron: 2 mg
Ingredients
1.5 lbs. boneless skinless raw chicken breasts
28 oz. can Red Enchilada Sauce
10 corn tortillas
2 cups grated cheddar cheese divided
3.8 oz. can black olives divided
How to prepare
Step 1:
In a slow cooker, put the chicken breasts and the enchilada sauce and allow to cook on high for 4 hours or low for 6-8 hours.
Step 2:
Shred the chicken with 2 forks right in the slow cooker and cut the tortillas into strips, add to chicken and sauce. Stir and add ½ cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Step 3:
Flatten the mixture and add the rest of the cheese and the olives on top. Allow to cook on low for about 40 – 60 minutes longer. Top with sour cream, optional.
Step 4:
Serve and enjoy!
Tips and variations:
Use boneless, skinless chicken thighs or breasts: You may make this dish with either boneless, skinless chicken thighs or breasts. To save time, prepare the chicken in advance or use a rotisserie chicken.
Create your own enchilada sauce: Combine tomato sauce, chili powder, cumin, garlic powder, and salt to create your own enchilada sauce if you don’t have any on hand.
Add beans or vegetables: You can add black beans, corn, diced bell peppers, or chopped onions to the chicken mixture to give the casserole extra taste and nutrients.
Use flour tortillas: You can swap out corn tortillas for flour tortillas if you like them. Just be careful to chop them to suit the slow cooker and use the large size.
Sour cream or guacamole on top: To add more flavor and creaminess, serve the dish with a dollop of sour cream or guacamole on top.
Utilize a variety of cheeses: Cheddar, Monterey Jack, and pepper Jack are just a few examples of cheeses that melt wonderfully.
Cook on high for a shorter period of time: You can cook the casserole on high for 2-3 hours rather than on low for 4-6 hours if you’re pressed for time. Just make sure the cheese is melted and bubbling and the chicken is properly cooked.