Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is great for hectic weeknights as it only takes 5 minutes to prep. Your family will devour this warm and comforting crockpot recipe for easy enchiladas. This super easy crock pot chicken enchilada casserole recipe takes 5 minutes of prep time in the morning before you leave for the day. You can have this chicken enchiladas casserole meal ready in under 45 minutes after getting home. It is a busy day favorite.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 8 hours 45 minutes

Total Time: 8 hours 50 minutes

Servings: 8 Servings

Calories: 479 kcal per serving

Ingredients

1 ½ pounds - Boneless Skinless Chicken Breasts
28 ounces - Red Enchilada Sauce
½ tsp - Garlic Powder
½ tsp - Cumin
10 - Corn Tortillas
2 cups - Cheddar Cheese
4 ounces - Sliced Black Olives
Sour Cream
Fresh Cilantro

Instructions

Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
Cook on high for 4 hours or low for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
Stir until well coated.
Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
Using the back of a spoon flatten the mixture.
Top with remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream and chopped fresh cilantro before serving.

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