Crock Pot Chicken Enchilada Casserole
A flavorful Crock Pot Chicken Enchilada Casserole made with tender shredded chicken, enchilada sauce, corn tortillas, cheddar cheese, and black olives for a comforting family meal.
12 Servings
Ingredients
- 2 lbs boneless skinless chicken breasts (3–4 breasts)
- 1 large can enchilada sauce
- 10 yellow corn tortillas cut into bite-sized pieces
- 2 cups shredded cheddar cheese
- 1 small can black olives drained
Instructions
Prepare the Chicken
- Place the chicken breasts in the slow cooker. Pour in the enchilada sauce, turning the chicken to ensure it is evenly coated.
Cook the Chicken
- Cover and cook on the high setting for 4 hours, until the chicken is thoroughly cooked and tender. Shred the chicken directly in the slow cooker once finished.
Add the Tortillas
- Cut the corn tortillas into bite-sized pieces and stir them into the shredded chicken and sauce mixture until fully combined.
Layer with Cheese and Olives
- Add ½ cup of shredded cheddar cheese and half of the drained black olives to the mixture. Smooth the top with a spatula and sprinkle the remaining cheese and olives evenly over the casserole.
Final Cooking
- Cover and cook on the low setting for 45 minutes to 1 hour, until the cheese is melted and bubbly.
Serve
- Remove from the slow cooker and serve warm, optionally garnished with additional toppings such as sour cream, jalapeños, or fresh cilantro.
Notes
To make this dish gluten-free, replace the corn tortillas with certified gluten-free corn tortillas. Additionally, confirm that the enchilada sauce is gluten-free, as some brands may contain thickeners with gluten.