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The Boat Shed Kitchen

Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole turns all the flavors of classic enchiladas into a hearty, layered one-pot meal. With tender shredded chicken, corn tortillas, tangy red enchilada sauce, and plenty of melted cheddar, it’s a set-and-forget recipe that’s perfect for busy nights.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs. boneless skinless raw chicken breasts
  • 28 oz. can red enchilada sauce El Pato or Los Palmas
  • 10 corn tortillas about 10–12 oz. package, sliced
  • 2 cups grated cheddar cheese divided
  • 3.8 oz. can black olives drained and divided

Method
 

  1. Place chicken and enchilada sauce in the slow cooker.
  2. Cook on HIGH for 4 hours or LOW for 6–8 hours.
  3. Shred the chicken in the slow cooker using two forks.
  4. Stir in sliced tortillas.
  5. Add ½ cup of cheese and half of the olives. Stir to combine.
  6. Flatten the mixture in the cooker.
  7. Top with remaining cheese and olives.
  8. See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-chicken-enchilada-casserole/

Notes

  • You can substitute Monterey Jack or a Mexican cheese blend for the cheddar.
  • Flour tortillas can be used, but they’ll have a softer texture than corn.
  • Add jalapeños or green chilies for extra heat.