Description
This Easy Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish perfect for cozy nights. Tender shredded chicken simmers in rich red enchilada sauce, layered with crispy corn tortilla strips, melty cheddar cheese, and savory black olives, all cooked to perfection in your slow cooker with minimal effort.
Ingredients
Scale
Main Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 28 oz red enchilada sauce
- 10 corn tortillas, cut into strips
- 2 cups grated cheddar cheese, divided
- 3.8 oz black olives, drained and divided
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts at the bottom of your slow cooker, ensuring an even layer for uniform cooking.
- Add enchilada sauce: Pour the entire 28 oz can of red enchilada sauce over the chicken, making sure the pieces are well coated for deep, zesty flavor.
- Cook the chicken: Set the slow cooker to HIGH and cook for about 4 hours or set to LOW and cook for 6 to 8 hours until the chicken is tender and cooked through.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the slow cooker to absorb all the flavors in the sauce.
- Add tortilla strips: Slice corn tortillas into strips and stir them into the slow cooker, mixing them well with the shredded chicken and sauce to create your casserole base.
- Mix in cheese and olives: Add half a cup of grated cheddar cheese and half of the drained black olives to the mixture, stirring until evenly combined.
- Flatten the mixture: Use the back of a spoon to gently press and spread the mixture evenly across the bottom of the slow cooker for an even casserole layer.
- Add remaining toppings: Sprinkle the remaining cheddar cheese and black olives evenly over the top of the casserole.
- Final cook: Cover the slow cooker again and cook on LOW for an additional 40 to 60 minutes to let the cheese melt thoroughly and flavors meld together.
- Serve: Once done, scoop generous portions onto plates and optionally top with your favorite sour cream for added creaminess and tang.
Notes
- Using red enchilada sauce adds a rich, mildly spicy flavor. You can adjust the sauce quantity to your taste.
- For a milder version, consider using mild enchilada sauce or reducing the amount of olives.
- Corn tortillas help add texture and absorb the sauce well, giving the casserole a traditional enchilada taste.
- This dish freezes well for up to 3 months; simply reheat thoroughly before serving.
- Feel free to top the served casserole with sour cream, chopped cilantro, or sliced jalapeños for extra flavor.
- Leftover casserole can be refrigerated for up to 3 days.
