Irresistible Slow Cooker Chicken Enchilada Casserole That Will Melt in Your Mouth

Slow Cooker Chicken Enchilada Casserole – Indulge in the mouthwatering flavors of our Slow Cooker Chicken Enchilada Casserole! This recipe is a true crowd-pleaser, perfect for those busy days when you crave a comforting and satisfying meal. With tender chicken, zesty enchilada sauce, and layers of cheesy goodness, this casserole is a culinary delight that will leave your taste buds dancing. Get ready to dive into a dish that combines convenience and irresistible flavors, making it an absolute must-try for any enchilada lover!

Picture this: it’s a cozy evening at home, and the enticing aroma of our Slow Cooker Chicken Enchilada Casserole fills the air. As I serve it to my husband and little family, their eyes light up with anticipation. This dish has become a cherished staple in our household, a recipe that never fails to bring us together around the dinner table. It all started when I was searching for a convenient yet delectable meal, and this casserole stole our hearts from the very first bite. Its rich flavors and tender chicken instantly won us over, making it a family favorite that we turn to time and time again. Now, I’m thrilled to share this beloved recipe with you, hoping it will become a beloved dish in your own home.

Why This Sensational Slow Cooker Chicken Enchilada Casserole Will Win Your Heart?

• An effortless slow cooker recipe that saves you time and effort while delivering incredible flavors.
• Tender boneless chicken breasts slow-cooked in a delectable red enchilada sauce, resulting in juicy and flavorful meat.
• The use of high-quality enchilada sauce, such as El Pato Brand or Los Palmas, adds an authentic and zesty kick to the casserole.
• Layers of soft corn tortillas, grated cheddar cheese, and black olives create a delightful texture and bring out the Mexican-inspired essence of the dish.
• The finishing touch of more cheese and olives on top adds a beautiful golden crust and bursts of flavor in every bite.
• Perfect for gatherings or family dinners, this casserole is a crowd-pleaser that will leave everyone wanting seconds.

Ingredients:

• 1.5 lbs. boneless, skinless chicken breasts (approximately 680 grams)
• 28 oz. can of Red Enchilada Sauce (such as El Pato Brand or Los Palmas) (approximately 794 grams)
• 10 corn tortillas (10-12 oz. package) (approximately 280 grams)
• 2 cups grated cheddar cheese, divided (approximately 226 grams)
• 3.8 oz. can of black olives, divided (approximately 108 grams)

Directions:

In your slow cooker, combine the chicken breasts and the red enchilada sauce.

Cook on HIGH for 4 hours or LOW for 6-8 hours, until the chicken is tender and easily shreds.

Using two forks, shred the chicken directly in the slow cooker.

Cut the corn tortillas into strips and add them to the chicken and sauce. Stir well to ensure even distribution.

Add half a cup of cheese and half of the black olives to the chicken mixture. Stir again to incorporate the ingredients.

Flatten the mixture in the slow cooker, ensuring an even surface.

Sprinkle the remaining cheese and olives on top of the casserole.

Cook on low for an additional 40-60 minutes, allowing the cheese to melt and create a luscious crust.

Once cooked, serve the Slow Cooker Chicken Enchilada Casserole hot and, if desired, top with a dollop of sour cream for added creaminess.

Notes:

• For a variation, you can add your favorite toppings such as diced tomatoes, chopped cilantro, or sliced jalapeños to customize the flavors.
• If you prefer spicier enchiladas, consider using a hot or medium enchilada sauce instead of a mild one.
• This recipe can be easily doubled or halved depending on the number of servings you need.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat in the microwave or oven for a quick and delicious meal.

In conclusion, our Slow Cooker Chicken Enchilada Casserole is a game-changer when it comes to satisfying your cravings for a flavorful and effortless meal. With its tender chicken, zesty enchilada sauce, and layers of cheesy goodness, this casserole has all the elements to become a new favorite in your household. Whether you’re looking to impress your family or guests, or simply want to treat yourself to a delicious dinner, this recipe is sure to deliver.

The convenience of the slow cooker allows you to set it and forget it, while the enticing aromas fill your home and build anticipation for the mouthwatering flavors that await. The combination of high-quality ingredients, such as boneless chicken breasts, authentic enchilada sauce, corn tortillas, and a generous amount of cheese, creates a harmonious blend that will leave you longing for more.

So why wait? Gather your loved ones around the table and savor the joy of this Slow Cooker Chicken Enchilada Casserole. Let it transport you to the vibrant flavors of Mexico, as you create lasting memories over a dish that has captivated hearts and taste buds alike. Give it a try and discover why this recipe has become an absolute must-have for enchilada enthusiasts everywhere. Enjoy!

FAQs

Can I use flour tortillas instead of corn tortillas?

While the recipe is specifically designed for corn tortillas, you can certainly experiment with flour tortillas if you prefer. Just keep in mind that the texture and taste may vary slightly.

Can I use a different type of cheese?

Absolutely! Feel free to explore different cheese options based on your personal preferences. Monterey Jack, pepper jack, or a blend of Mexican cheeses can work wonderfully in this recipe.

Can I add vegetables to the casserole?

Yes, you can! Adding sautéed bell peppers, onions, or even diced zucchini can add a delightful burst of flavor and make the casserole even more nutritious.

Can I freeze the leftovers?

Definitely! This casserole freezes well. Allow it to cool completely, then portion it into freezer-safe containers or bags. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat in the oven or microwave.

Slow Cooker Chicken Enchilada Casserole

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This recipe is a true crowd-pleaser, perfect for those busy days when you crave a comforting and satisfying meal. With tender chicken, zesty enchilada sauce, and layers of cheesy goodness, this casserole is a culinary delight that will leave your taste buds dancing. Get ready to dive into a dish that combines convenience and irresistible flavors, making it an absolute must-try for any enchilada lover!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 hours hrs 40 minutes mins

Total Time 8 hours hrs 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

• 1.5 lbs. boneless skinless chicken breasts (approximately 680 grams)
• 28 oz. can of Red Enchilada Sauce such as El Pato Brand or Los Palmas (approximately 794 grams)
• 10 corn tortillas 10-12 oz. package (approximately 280 grams)
• 2 cups grated cheddar cheese divided (approximately 226 grams)
• 3.8 oz. can of black olives divided (approximately 108 grams)

Instructions

 

• In your slow cooker, combine the chicken breasts and the red enchilada sauce.
• Cook on HIGH for 4 hours or LOW for 6-8 hours, until the chicken is tender and easily shreds.
• Using two forks, shred the chicken directly in the slow cooker.
• Cut the corn tortillas into strips and add them to the chicken and sauce. Stir well to ensure even distribution.
• Add half a cup of cheese and half of the black olives to the chicken mixture. Stir again to incorporate the ingredients.
• Flatten the mixture in the slow cooker, ensuring an even surface.
• Sprinkle the remaining cheese and olives on top of the casserole.
• Cook on low for an additional 40-60 minutes, allowing the cheese to melt and create a luscious crust.
• Once cooked, serve the Slow Cooker Chicken Enchilada Casserole hot and, if desired, top with a dollop of sour cream for added creaminess.

Notes

For a variation, you can add your favorite toppings such as diced tomatoes, chopped cilantro, or sliced jalapeños to customize the flavors.

If you prefer spicier enchiladas, consider using a hot or medium enchilada sauce instead of a mild one.

This recipe can be easily doubled or halved depending on the number of servings you need.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat in the microwave or oven for a quick and delicious meal.

Keyword Slow Cooker Chicken Enchilada Casserole