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Crockpot Chicken Enchilada Casserole

Crockpot chicken enchilada casserole with shredded chicken, melted cheese, salsa, tortilla chips, and sliced black olives.
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Crockpot Chicken Enchilada Casserole is a one-pot, slow-cooked Tex-Mex dish featuring shredded chicken, enchilada sauce, corn tortillas, cheese, and olives. It’s easy, comforting, and perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts
  • 28 oz can red enchilada sauce (El Pato or Los Palmas recommended)
  • 10 corn tortillas, cut into strips
  • 2 cups shredded cheddar cheese, divided
  • 1 small can (3.8 oz) sliced black olives, divided

Instructions

  1. Place chicken breasts in the slow cooker.
  2. Pour enchilada sauce over the chicken. Do not add any other ingredients at this stage.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
  4. Shred the chicken with two forks directly in the slow cooker.
  5. Add tortilla strips, half of the cheese, and half of the olives. Stir well.
  6. Flatten the mixture and top with the remaining cheese and olives.
  7. Cover and cook on LOW for an additional 40–60 minutes until the cheese is melted and the center is hot.
  8. Serve warm with optional toppings like sour cream or avocado.

Notes

  • Use corn tortillas to avoid sogginess—flour tortillas can become mushy.
  • Pre-cooked chicken or rotisserie chicken can be used to cut cook time in half.
  • Green enchilada sauce may be used but tends to be thinner—adjust tortillas accordingly.
  • Add black beans, corn, or rice to bulk up the dish.
  • Freeze leftovers in individual portions for easy reheating.

Nutrition

Find it online: https://recipeeasily.com/crockpot-chicken-enchilada-casserole/