Slow Cooker Chicken Enchilada Casserole
A warm, hearty casserole made with tender chicken, zesty enchilada sauce, and cheesy tortillas, perfect for busy weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 2-3 pieces Boneless Skinless Chicken Breasts
- 28 oz Large can Enchilada Sauce
- 10 pieces Corn Tortillas
- 2 cups Cheddar Cheese (Shredded)
- Black Olives (optional, to taste) Use as a topping
Instructions
Preparation
- Place the boneless skinless chicken breasts in your slow cooker.
- Pour the entire can of enchilada sauce over the chicken breasts, making sure the chicken is fully covered.
Cooking
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
- Carefully take the cooked chicken out and shred it into bite-sized pieces with two forks, then return it to the slow cooker.
Layering and Melting
- Evenly spread a layer of corn tortillas at the bottom of the slow cooker.
- Top with a layer of the shredded chicken mixture and some shredded cheddar cheese.
- Repeat layering until all ingredients are used, ensuring the final layer has plenty of cheddar cheese.
- Cover the slow cooker and cook on low for an additional 1-2 hours until the cheese is melted and bubbly.
Serving
- Serve hot, topped with sliced black olives or any other toppings like diced tomatoes, green onions, or fresh cilantro.
Notes
You can customize with your favorite toppings or ingredients. Perfect for meal prep.