Description
A delicious and easy-to-make Slow Cooker Chicken Enchilada Casserole that combines tender chicken, enchilada sauce, tortillas, and cheese for a comforting meal.
Ingredients
Scale
- 2–3 boneless skinless chicken breasts
- 1 large can of enchilada sauce
- 10 corn tortillas
- 2 cups of cheddar cheese
- Black olives
Instructions
- Completely cover the chicken breasts in the enchilada sauce then cook in the slow cooker on high for 4 hours or low for 8 hours.
- Slice the corn tortillas and keep these to one side for the next stage of the recipe.
- Add in corn tortillas, cheese, and olives and continue to cook for another 40-60 minutes.
- Once done, serve with sour cream (optional).
Notes
- Feel free to add other toppings like avocado or cilantro.
- Adjust the cooking time based on your slow cooker model.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Slow Cooker Chicken Enchilada Casserole, easy enchilada casserole, slow cooker recipes