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This recipe transforms classic enchiladas into a convenient and flavorful slow cooker casserole, perfect for busy weeknights. Tender chicken, melty cheese, and a savory enchilada sauce come together effortlessly for a satisfying and crowd-pleasing meal.
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Slow Cooker Chicken Enchilada Casserole
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Ingredients:
Ingredient Quantity
Boneless, Skinless Chicken Breasts 2-3
Enchilada Sauce 1 large can (about 28 oz)
Corn Tortillas 10
Cheddar Cheese, Shredded 2 cups
Black Olives (optional) To taste
Instructions:
Slow Cooker Setup:
Place the boneless, skinless chicken breasts in your slow cooker.
Enchilada Bath:
Pour the entire can of enchilada sauce over the chicken breasts, ensuring the chicken is completely submerged in the sauce. This will help infuse the chicken with flavor as it cooks.
Slow Cooker Magic:
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
Shredding the Chicken:
Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
Flavorful Mixture:
Return the shredded chicken to the slow cooker and mix it well with the enchilada sauce. This combines the flavors and creates the base for the casserole.
Layering Up:
see next page
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