Go Back
A bubbling crockpot filled with layers of tortillas, shredded chicken, cheese, and enchilada sauce. A tantalizing aroma fills the kitchen

Chicken Enchilada Casserole

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Chicken breasts boneless, skinless and fully thawed
  • 28 oz red enchilada sauce one 28-ounce can
  • 10 soft corn tortillas about 6 inches each, cut into strips
  • 1 cup Cheese shredded Mexican blend or cheddar, divided
  • 1/2 cup Olives sliced, divided
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 1 tsp Cumin ground
  • 1/2 tsp Salt or to taste

Method
 

  1. Place the chicken breasts and diced onion in the slow cooker. Add the enchilada sauce, minced garlic, cumin, and salt; stir to coat.
  2. Cook on high for 4 hours or low for 6–8 hours, until the thickest piece reaches 165°F.
  3. Shred the chicken with two forks in the slow cooker.
  4. Cut the tortillas into strips and add them to the chicken and sauce. Stir well.
  5. Mix in 1/2 cup of cheese and half the olives.
  6. Cover and cook on LOW for another 40–60 minutes, until the tortillas soften and the casserole is hot throughout. Top with the remaining cheese and olives before serving.