Description
Easy Slow Cooker Chicken Enchilada Casserole for Cozy Nights
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 28 oz red enchilada sauce
- 10 corn tortillas (cut into strips)
- 2 cups grated cheddar cheese (divided)
- 3.8 oz black olives (drained and divided)
Instructions
- Start by placing the boneless skinless chicken breasts into your slow cooker. Pour the entire can of red enchilada sauce over the chicken, ensuring it’s well covered in those rich, zesty flavors.
- Set your slow cooker to HIGH and let it cook for about 4 hours, or LOW for 6 to 8 hours.
- Once cooked, grab two forks and shred the chicken right in the slow cooker.
- Slice the corn tortillas into strips and add them directly into the slow cooker, mixing them thoroughly with the chicken and enchilada sauce.
- Sprinkle in 1/2 cup of the grated cheddar cheese and half of the black olives into the mixture. Stir everything together until nicely combined.
- Gently flatten the mixture with the back of a spoon, spreading it evenly across the slow cooker.
- Now, sprinkle the remaining cheddar cheese and olives on top of the mixture.
- Cover and cook on LOW for an additional 40 to 60 minutes.
- When it’s ready, dish out generous portions and top with your favorite sour cream, if desired.
Notes
- Prep Time: 15 min
- Cook Time: 480 min
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg