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Slow Cooker Chicken Enchilada Casserole

This hearty slow cooker chicken enchilada casserole layers tender shredded chicken, tortillas, cheese, beans, corn, and rich enchilada sauce for an easy, delicious, and comforting one-pot meal perfect for busy days.
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Prep Time 5 minutes
Cook Time 8 hours 40 minutes
Total Time 8 hours 45 minutes
Servings 8 people
Calories 398 kcal

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 10–12 oz. soft corn tortillas
  • 2 cups Grated cheddar cheese divided
  • 3.8 oz. Black olives drained, divided
  • 1 can Beans any kind, your choice
  • 1 cup Corn frozen or canned
  • Chopped cilantro or green onions for garnish
  • Non-stick spray for coating slow cooker

Instructions
 

Instructions

  • Spray inside of slow cooker with non-stick spray.
  • Place chicken breasts and enchilada sauce in slow cooker. Cook on HIGH for 4 hours or LOW for 6-8 hours.
  • Shred the chicken with two forks inside the cooker.
  • Cut tortillas into strips and add to the slow cooker with the chicken and sauce.
  • Add ½ cup cheddar cheese and half of the olives. Stir everything together well and flatten the mixture.
  • Top with remaining cheese and olives. Then cook on LOW an additional 40–60 minutes.
  • Top with chopped cilantro or green onions before serving.

Notes

Try garnishing with sour cream or hot sauce. Great for leftovers—store in airtight container in fridge for up to 4 days.