Crock Pot Chicken Enchilada Casserole Recipe
The whole family will love the TexMex flavors in this slow cooker casserole recipe.
Servings 6 servings
Calories 578kcal
Ingredients
- 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!
Instructions
- 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.
Notes
Storage
Refrigerate - Leftover casserole should be stored in the refrigerator in an airtight container for up to 4 days. You can freeze this for up to 3 months Reheat leftovers in microwave until hot & bubbly. Or in a preheated oven for 350 degrees Fahrenheit for 10-15 minutes.Nutrition
Calories: 578kcal | Carbohydrates: 32g | Protein: 50g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 153mg | Sodium: 2006mg | Potassium: 691mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1569IU | Vitamin C: 4mg | Calcium: 452mg | Iron: 2mg
