Slow Cooker Chicken Enchiladas
Tender shredded chicken, enchilada sauce, corn tortillas, cheddar cheese, and black olives slow-cooked into a flavorful, no-roll enchilada casserole.
6 Servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ teaspoon chili powder
- 1 28 oz can red enchilada sauce
- 10 corn tortillas
- 2 cups cheddar cheese grated
- 1 4 oz can sliced black olives, drained
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Prepare the chicken:
- Place the chicken breasts into the bowl of a slow cooker. Season with kosher salt, black pepper, and chili powder.
Add the enchilada sauce:
- Pour the enchilada sauce evenly over the seasoned chicken. Cover with the lid and cook on high for 4 hours or low for 6 to 8 hours, until the chicken is cooked through and tender.
Shred the chicken:
- Using two forks, shred the chicken directly in the slow cooker, mixing it into the sauce.
Incorporate the tortillas:
- Cut the corn tortillas in half, then slice into strips. Stir the tortilla strips into the chicken and sauce mixture.
Add cheese and combine:
- Add one-third of the grated cheese to the mixture and stir to combine thoroughly. Gently press the mixture down using the back of a spoon to evenly distribute.
Top with remaining cheese and olives:
- Sprinkle the remaining cheddar cheese over the top. Distribute the black olives as desired.
Final cook:
- Cover and continue cooking on low for an additional 45 minutes, or until the cheese has fully melted and the dish is heated through.
Serve:
- Serve warm, garnished with optional toppings such as sour cream, chopped green onions, or fresh cilantro.
Notes
To ensure this dish is gluten-free, use certified gluten-free corn tortillas and double-check that the enchilada sauce contains no wheat or gluten-containing additives. Always verify product labels when cooking for those with gluten sensitivity or celiac disease.