Slow Cooker Chicken Enchilada Casserole
This cheesy and flavorful slow cooker chicken enchilada casserole combines tender shredded chicken, rich enchilada sauce, corn tortillas, and gooey melted cheese into the ultimate one-pot comfort food meal.
Equipment
- 1 Slow Cooker 6 quart or larger
Ingredients
Main Ingredients
- 1.5 lbs Boneless skinless chicken breasts do not exceed 1.5 lbs to avoid dryness
- 28 oz Red enchilada sauce El Pato or Los Palmas preferred
- 10 Corn tortillas about a 10-12 oz pack
- 2 cups Grated cheddar cheese divided
- 3.8 oz Canned black olives drained and divided
- 1 cup Black beans canned or pre-cooked
- 1 cup Corn canned or pre-cooked
- 1 tablespoon Chopped cilantro optional garnish
- 2 tablespoon Chopped green onions optional garnish
Instructions
Instructions
- Spray your slow cooker with non-stick cooking spray to prevent sticking.
- Add chicken breasts and enchilada sauce into the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6–8 hours until chicken is tender.
- Shred the cooked chicken in the slow cooker using two forks.
- Add sliced corn tortillas, black beans, corn, half of the cheese and half the olives. Stir everything well.
- Layer remaining chicken mixture, then additional tortillas and remaining cheese and olives on top.
- Cover and cook on LOW for another 40–60 minutes. Serve warm with cilantro or green onion garnish if desired.
Video
Notes
To save time, use rotisserie chicken and canned beans/corn. Pre-shredded cheese and slow cooker liners also make prep and cleanup quicker.