Description
This Slow Cooker Chicken Enchilada Casserole is an easy, flavor-packed dinner that requires minimal effort! Juicy, shredded chicken, tender corn tortillas, and melted cheddar cheese come together in a rich enchilada sauce, making this a family-friendly comfort meal. Perfect for busy weeknights!
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 1 (28 oz) can enchilada sauce
- 10 corn tortillas, sliced
- 2 cups shredded cheddar cheese
- 1/4 cup sliced black olives (optional)
- Sour cream for serving (optional)
Instructions
1️⃣ Cook the Chicken:
- Place chicken breasts in the slow cooker and cover with enchilada sauce.
- Cook on LOW for 8 hours or HIGH for 4 hours, until the chicken is tender and easily shredded.
2️⃣ Shred & Add Ingredients:
- Shred the cooked chicken directly in the slow cooker using two forks.
- Add sliced corn tortillas, shredded cheese, and olives. Stir to combine.
3️⃣ Final Cook:
- Continue cooking on LOW for 40-60 minutes, allowing flavors to meld and cheese to melt.
4️⃣ Serve & Enjoy:
- Serve hot, topped with sour cream, extra cheese, or fresh cilantro.
Notes
- Make it Spicy: Add diced jalapeños or a dash of cayenne pepper.
- Protein Swap: Use shredded rotisserie chicken for a quicker version.
- Cheese Options: Try a mix of Monterey Jack & Pepper Jack for extra flavor.
- Serving Ideas: Pairs well with rice, refried beans, or a fresh avocado salad.
Nutrition
- Serving Size: 1 portion
- Calories: 375 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg