Description
Slow Cooker Chicken Enchilada Casserole: a one-pot comfort meal with tender chicken, spicy sauce, and melted cheese.
Ingredients
Scale
1.5 lbs boneless skinless chicken breasts
28 oz red enchilada sauce
10 corn tortillas
2 cups cheddar cheese
3.8 oz can black olives
Instructions
1. Put chicken and enchilada sauce in slow cooker.
2. Cook on HIGH 4 hrs or LOW 6–8 hrs.
3. Shred chicken with forks in slow cooker.
4. Add tortilla strips, half cheese, half olives, stir.
5. Top with remaining cheese and olives, cook LOW 40–60 min.
Notes
Use corn tortillas for best texture.
Add jalapeños for spice.
Freeze leftovers up to 2 months.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 5 minutes
- Cook Time: 8 hours 40 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 398
- Sugar: 7g
- Sodium: 1446mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 99mg