Slow Cooker Enchilada Casserole the most simple one-pot recipe you can discover for Enchiladas. The recipe is made using tender chicken and lots of cheese
Don’t forget to make tortillas at home . We like to cook a huge slow cooker refried Beans as well !
This slow cooker recipe for chicken enchilada casserole can be an all-in-one meal (yay !). To prepare this recipe you cook your chicken using the entire pot of red enchilada sour sauce throughout the day in the slow cooker.
After I’m back home, I shave the chicken, mix in corn tortilla strips, then add olives and cheese and stir. Add some olives and cheese on top then cook for another an hour, and wow ! Easy enchiladas , and I don’t have the massive mess that can be found in my kitchen due to frying tortillas and rolling out the tortillas .
This recipe has been popular on the blog, and it is due to a good reason. A lot of people have tried the recipe and have had amazing outcomes. I can’t think of an easier recipe for the slow cooker.
1.5 lbs. raw, skinless, boneless chicken breasts (don’t make more than 1.5 pounds, as the dish may appear dry if use more than 1.5 pounds).
28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas
Add the following items to the end of your list:
10 corn tortillas I use a 10-12 oz. package of corn tortillas soft.
2 cups grated cheddar cheese divided
3.8 oz. Black olives can be split into 3.8 oz.
Place the chicken breasts as well as the enchilada sauce into your slow cooker.
Cook on HIGH for 4 hrs or on LOW for 6-8 hours.
Shred the chicken using 2 forks directly in the slow cooker.
Cut tortillas into strips, then add them to the chicken as well as sauce. Stir.
Include 1/2 cup cheese and half of the olives into the sauce along with the chicken mixture. Stir again.
Make sure the mixture is flat.
Sprinkle the remaining cheese and olives over the the top.
Cook at low heat for 40 to 60 mins more.
Serve with Sour cream (optional)