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!

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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.

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