Easy slow cooker chicken enchilada casserole is filled with Tex-Mex flavors. Chicken is slow cooked in red enchilada sauce then shredded and mixed with tortillas, olives, and lots of cheese. Minimal prep time makes this an A++ one pot meal.
8ouncescheddar cheeseabout 2 cups grated - divided use
6ouncesblack olivesdrained & sliced
½cupsour creamoptional - for serving
¼cupcilantrooptional
Instructions
Spray the inside of the crock with non-stick cooking spray.
Lay the chicken in the bottom of the slow cooker.
Add the onions.
Mix the cumin with the enchilada sauce and pour over the top.
Cover and cook on low 6 hours.
Shred the chicken and mix in the cut up tortillas.
Stir in half the cheese and the olives. If you have olive haters hold the olives and add them to the top so they can be picked off easily.
Sprinkle with the remaining cheese and cover.
Cook on low for another hour.
Serve topped with the sour cream and cilantro if desired.
Notes
Storage:Place leftover chicken enchilada casserole into an airtight container and refrigerate for three to four days.You can also freeze extras in freezer-safe containers or bags.Tips:
Flour tortillas don't hold up as well in crockpot recipes and can turn mushy, so I recommend sticking with corn for the best results.
Spraying the crockpot with non-stick spray makes clean-up even easier. If you don't have spray, just wipe the sides and bottom with some olive oil and a paper towel.
It really doesn't matter how you cut your tortilla strips, as long as they're small enough to stir in. I like to stack a few tortillas high on the cutting board and make a few horizontal and vertical cuts.
Use a heavier chef's knife if you have one. It'll make cutting easier.
If you have remaining tortillas and a few extra minutes, fry them up before dinner. We love to scoop up the extra saucy chicken with 'em.