Crock Pot Chicken Enchilada Casserole Recipe

The whole family will love the TexMex flavors in this slow cooker casserole recipe.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 7

Total Time 7 10

Servings servings

Calories 578kcal

2 pounds boneless skinless chicken
28 ounces red enchilada sauce
10 corn tortillas
3 cups cheddar cheese shredded
4 ounces sliced black olives
Optional Toppings: sour cream, cilantro, diced tomatoes, diced jalapeños, all your favorite enchilada toppings!

Spray the inside of a 6-quart crockpot.
Place the chicken breasts in the crockpot and top with enchilada sauce.
Cook on high for 4 hours or low for 6-8 hours.
While the chicken cooks cut the tortillas into strips and set them aside.
Remove the chicken from the crockpot, shred it, and place it back in the crockpot.
Top chicken with tortilla strips, 1 cup of cheese, and half of the black olives.
Stir ingredients well. Top with remaining cheese and black olives.
Continue cooking for one additional hour or until the cheese has melted and the tortillas have softened but are not soggy.