Slow Cooker Chicken Enchilada Casserole

Slow Cooker Enchilada Casserole is the most straightforward one-pot formula you will find for enchiladas. Made with delicate chicken and a lot of cheddar.

Disregard take out and make enchiladas at home, we love to make a major pot of Slow Cooker Refried Beans as well!

This formula for slow cooker chicken enchilada meal is a one-pot feast (yahoo!). To make this formula, I cook the chicken with a major container of red enchilada sauce, the entire day in my sluggish cooker.

Then, at that point, when I return home, I shred the chicken, mix in corn tortillas strips, add some cheddar and olives, mix, add somewhat more cheddar and olives on top, cook for another hour, and amazing! Simple enchiladas and I don’t have the gigantic wreck all around my kitchen from browning tortillas and moving the enchiladas.

This formula has turned into a viral accomplishment on the blog and that is in light of current circumstances. Such countless individuals have attempted this formula and had incredible outcomes. I don’t think there is a simpler feast for the sluggish cooker.


1.5 lbs. boneless skinless raw chicken breasts (don’t use any more than 1.5 pounds, the casserole will seem dry if you do).

28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas

Add these things toward the end:

10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.

2 cups grated cheddar cheese divided

3.8 oz. can black olives divided

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