Slow Cooker Chicken Enchilada Casserole

Hey everyone!

Well, how about another slow cooker recipe? I came across this a while back and have been wanting to try it since I regularly make enchiladas in the oven with pretty much these exact same ingredients. The only difference is that I usually use beef instead of chicken, but I wanted to switch things up a bit and try this out with chicken. I used frozen chicken breasts that I defrosted in the microwave. I cooked the chicken and sauce on high for the 4 hours, and it turned out great. The chicken wasn't dry at all because of all of the enchilada sauce. The only thing that I may change next time is that I will try it with flour tortillas instead of the corn, only because the husband isn't a huge fan of the corn. Top this casserole with sour cream, and it's an inexpensive, delicious and EASY meal!

Slow Cooker Chicken Enchilada Casserole

(Scroll to bottom to see recipe without pictures.)

Recipe from: The Magical Slow Cooker

Servings: 7
Prep Time: 10 minutes
Cook Time: 5-9 hours

Ingredients:

1.5 pounds of boneless, skinless, raw chicken breasts
28 oz. can of red enchilada sauce
10 corn tortillas (about an 11.7 oz. bag)
3 cups of grated cheddar cheese
3.8 oz. of black olives

Directions:

1.) Put raw, defrosted chicken breasts and enchilada sauce into slow cooker.
2.) Cover and cook on HIGH 4 hours or LOW 8 hours.
3.) Shred the chicken with forks after it has cooked in the slow cooker.
4.) Cut tortillas into strips and add them to chicken and sauce in slow cooker. Stir.

5.) Add 1 cup of cheddar cheese and half of the black olives into the mixture. Stir and flatten slightly.

6.) Add the remaining cheese and olives to the top.

7.) Cook on LOW for an additional 40-60 minutes.

8.) Serve with sour cream.

You can find this Mexican sour cream at Walmart in the cheese section. We've been using it with Mexican food, and IT IS DELICIOUS! Seriously. It's very different than the usual sour cream that we normally use. It's kind of hard to explain, but it really brings out the flavor of whatever you are eating it with. If you like sour cream and cook a lot of Mexican, you should definitely give this a try!

Enjoy!

**********************************

Slow Cooker Chicken Enchilada Casserole

Ingredients:

1.5 pounds of boneless, skinless, raw chicken breasts
28 oz. can of red enchilada sauce
10 corn tortillas (about an 11.7 oz. bag)
3 cups of grated cheddar cheese
3.8 oz. of black olives

Directions:

1.) Put raw, defrosted chicken breasts and enchilada sauce into slow cooker.
2.) Cover and cook on HIGH 4 hours or LOW 8 hours.
3.) Shred the chicken with forks after it has cooked in the slow cooker.
4.) Cut tortillas into strips and add them to chicken and sauce in slow cooker. Stir.
5.) Add 1 cup of cheddar cheese and half of the black olives into the mixture. Stir and flatten slightly.
6.) Add the remaining cheese and olives to the top.
7.) Cook on LOW for an additional 40-60 minutes.
8.) Serve with sour cream.

Comments

Cream Cheese Teddy Graham Dip

Hey y'all! This is a sweet and yummy treat that I have made several times before. I found the recipe a few years ago in a sale paper at a local grocery store. It is SUPER easy....and has cream cheese! The hardest part is putting it in the refrigerator to give it time to cool and harden. This time I did not have any mini chocolate chips on hand, so I used regular sized chips, and they worked just fine! Also, I couldn't decide on which Teddy Grahams to use, so I bought two different kinds for dipping. This would be a great dessert for kids of all ages, or even those of us who are just kids at heart. 💗 🐻🐻🐻🐻🐻🐻🐻🐻🐻🐻🐻🐻🐻🐻 Recipe from: CV's sale paper Total Time: 10 minutes Servings: about 10 Cream Cheese Teddy Graham Dip Ingredients: 8 oz. package of cream cheese 1/2 cup of butter, softened 3/4 cup of powdered sugar 2 tablespoons of brown sugar 1 teaspoon of vanilla extract 1 cup of mini semi-sweet chocolate chips Box of Teddy Grahams of your

A.1. Meatloaf

Hey everyone! Here's a recipe that I make fairly often. I'm not a huge fan of meatloaf really. This is more for the husband than anything, but this meatloaf has such a good flavor that I will eat it. I found this recipe on the side of an A.1. Original Sauce bottle and gave it a try a few years ago, and it has just kind of stuck! Whip up some mashed potatoes and heat up some green beans to go with it, and you've got yourself a meal. Recipe from: A.1. Original Sauce bottle Prep Time: 10 minutes Cook Time: 60-70 minutes Servings:6 A.1. Meatloaf Ingredients: 2 pounds ground beef 1 onion, chopped 8 oz. can tomato sauce 1 cup dry breadcrumbs 1/2 cup A.1. Original Sauce 2 eggs, beaten 1/2 teaspoon black pepper Directions: 1.) Preheat oven to 350 degrees Fahrenheit. 2.) Divide tomato sauce. 3.) Mix half of tomato sauce and all other ingredients together in a large bowl. 4.) Using your hands, knead all ingredients until thoroughly combined. 5.)

Orange Crush Creamsicle Float

Orange Crush Creamsicle Float Servings: 1 Ingredients: 2-4 scoops of your favorite vanilla ice-cream 1 12 oz. can of Orange Crush® soda Optional: Can of Reddi Wip® Directions: 1.) Scoop ice-cream into glass 2.) Pour can of Orange Crush® over ice-cream 3.) Optional: Top with Reddi Wip® Ta-Da! Enjoy!

Sticky Gooey Lemon Brownies

Hey everyone! These lemon brownies are hands down my favorite dessert that I have ever made, and it's your lucky day because I'm deciding to share them with you! 🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋 (Recipe originally from "Becky Bakes") Sticky Gooey Lemon Brownies Ingredients: 1 1/2 cups of flour 1 1/2 cups of sugar 1/2 teaspoon of salt 10 tablespoons of butter, melted & slightly cooled 3 large eggs 1 14 oz. can sweetened condensed milk 1/2 teaspoon vanilla extract 2 tablespoons fresh squeezed lemon juice 1 teaspoon packed lemon zest (from 1 lemon) Directions: 1.) Pre-heat oven to 350 degrees Fahrenheit. Butter a 9 X 13 baking dish 2.) In a large bowl, whisk together flour, sugar, and salt 3.) In a separate bowl, whisk together the melted butter, sweetened condensed milk, eggs, vanilla, lemon juice, and zest until combined 4.) Mix the butter mixture into the flour mixture until well combined 5.) Spread the batter into

Mocha Punch

Hey y'all! This punch can be customized with any coffee and chocolate ice-cream of your choosing. The original recipe did not call for whipped cream and chocolate sprinkles to be added, but I saw where someone commented that they did this, so I decided to try it. I must say that the punch was awesome by itself, but adding the toppings make it even better! It was soooooo creamy. Plus, who doesn't like chocolate sprinkles? If you have any left over you can even store it in an airtight container in your refrigerator and save for later! I just had a cup of what we had left, and it is still delicious even after the ice-cream has completely melted. This Mocha Punch would be great for a bridal shower, baby shower, birthday party, or even to celebrate the end of the school year! 😉 Enjoy! 🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈 Recipe from: "Allrecipes.com" Servings: around 20 small cups Mocha Punch Ingredients: 4 cups of brewed coffee of your choice 1/4 cup of su

Slow Cooker Shepherd's Pie

Recipe from: "101 Things To Do With A Slow Cooker" Prep Time: 10-15 minutes Cook Time: 5-6 hours Servings: 4-6 Ingredients: 1 pound of ground beef, browned and drained 1 can (15 oz.) of whole kernel corn, drained 1 can (15 oz.) of French cut green beans 2 cups of instant mashed potatoes, prepared 2 cups of grated cheddar cheese 1/2 teaspoon of dried basil Salt and Pepper Directions: 1.) In a bowl combine beef, corn, and beans. 2.) Pour mixture into bottom of greased slow cooker. 3.) Spread mashed potatoes on top. 4.) Cover and cook on LOW heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes. (I cooked this for 5 hours because the potatoes were starting to burn around the edge.) 5.) Season with salt and pepper. 6.) Serve with rolls. Enjoy!

Laci's Recipes

Search This Blog