If you’re craving a warm, comforting dish with bold flavors, this Slow Cooker Chicken Enchilada Casserole is a perfect choice! It combines tender shredded chicken, flavorful enchilada sauce, gooey melted cheese, and crispy corn tortillas for an easy-to-make meal that the whole family will love. Whether you’re looking for a hassle-free weeknight dinner or a dish to impress at your next gathering, this casserole delivers every time.
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts
- 28 ounces can of Red Enchilada Sauce (El Pato Brand recommended for a spicier kick)
- 10 corn tortillas (about 11.7 oz), cut into strip-sized pieces
- 2 cups grated cheddar cheese, divided
- 3.8 ounces can of black olives, sliced and divided
Directions:
1. Prepare the Chicken:
- Place the raw chicken breasts in the slow cooker, ensuring they are spread out evenly.
2. Add Sauce:
- Pour the enchilada sauce evenly over the chicken to ensure the chicken is well-coated and absorbs the flavors during cooking.
3. Cooking Time:
- Cover the slow cooker and set it to cook on high heat for 4 hours or low heat for 8 hours. The longer, slower cook will make the chicken more tender and flavorful.
4. Shred the Chicken:
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Shred it finely for better texture and sauce absorption.
5. Incorporate Tortillas:
- Add the strip-cut corn tortillas to the slow cooker, stirring them into the shredded chicken and sauce mixture until well combined.
6. Add Cheese and Olives:
- Mix in half a cup of grated cheddar cheese and half of the sliced olives into the casserole, ensuring even distribution.
7. Flatten the Mixture:
- Gently press down the mixture with the back of a spoon or spatula to create an even layer.
8. Add Remaining Toppings:
- Sprinkle the remaining cheese and olives over the top, covering the casserole surface for a gooey, cheesy finish.
9. Final Cooking:
- Cover the slow cooker again and let the casserole cook on low for an additional 40-60 minutes, allowing the flavors to meld together and the cheese to melt perfectly.
10. Serve:
- Optionally, top each serving with a dollop of sour cream for added creaminess. Serve hot, ideally with a side of rice or a fresh salad for a complete meal.
Notes:
- Corn vs. Flour Tortillas: Corn tortillas are preferred to avoid sogginess. They hold up better and contribute to the authentic enchilada texture.
- Cheese Varieties: You can experiment with different cheeses for varying flavors. A mix of cheddar and Monterey Jack cheese works beautifully for meltiness and flavor.
- Additional Toppings: Customize your casserole with toppings like diced onions, chopped cilantro, or jalapeños for extra flavor and crunch.
Enjoy your Slow Cooker Chicken Enchilada Casserole, a delicious and satisfying meal made effortlessly with your slow cooker!