Crockpot Chicken Enchilada Casserole Recipe

Enchiladas can get messy in the kitchen, and complicated sometimes, but this chicken enchilada casserole recipe by The Magical Slow Cooker on YouTube is made in a crockpot. This is a great homemade Tex-Mex meal that is made in one pot. I’ve never made enchiladas, but my friends would always tell me that it can be a process. I think cutting the corn tortillas instead of wrapping them individually is a smart and quick idea. It’s impressive how she takes any recipe and turns it into a simple recipe that can easily be made in a slow cooker. It’s that time of the year to bring out your crackpots, and she has the best crockpot recipes too.

Ingredients:

• 1.5 lbs. boneless skinless raw chicken breasts
• 1 28 ounces can Red Enchilada Sauce (I use El Pato Brand)

Add these ingredients at the end:

• 10 corn tortillas (I used an entire 11.7-ounce bag)
• 3 cups grated cheddar cheese (divided)
• 1 3.8 ounces can black olives (divided)

Directions:

First, put the chicken breasts into the crockpot, and pour the enchilada sauce on top. Cook on HIGH for 4 hours or LOW for 8 hours.

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Next, shred the chicken in the slow cooker with 2 forks. Cut the corn tortillas into strips and add it into the crockpot with the cheese and olives. Stir until mixed. Flatten the mixture and add the rest of the cheese and olives on top. Cook on low for about 40-60 minutes.

Overall, the final results remind me of cheesy pizza because of the olives on top. However, it’s a cheesy chicken enchiladas casserole that’s made in a slow cooker. The chicken is super tender, and all of the ingredients that are meshed together hold all of the flavors together. Plus, I love how this recipe uses corn tortillas, which are my favorite. Note that if you use flour tortillas for this recipe, it can turn out soggy.