Slow Cooker Chicken Enchilada Casserole
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Mexican
Serves: 10 servings
  • 1 (28 oz) can green enchilada sauce
  • 2 lbs boneless skinless chicken breast
  • 1 small yellow onion, diced
  • 1 (can green chilies & tomatoes, strained
  • 2 cups sour cream
  • 12 corn tortillas, cut in fourths
  • 2 cups cheddar cheese, grated
  • 1 small can black olives
  1. Pour half the enchilada sauce into a slow cooker. Place chicken breasts into the sauce, and diced onions, and can of green chilies and diced tomatoes. Top with remaining enchilada sauce. and cook on high for 3 hours.
  2. Shred the chicken in the crock pot using two forks or a stick blender. Add sour cream and mix.
  3. Create a casserole by layering cut corn tortillas on top of the chicken. Sprinkle with cheese and then top with olives.
  4. Cook on low for 30-45 minutes longer, or until cheese is melted.
Recipe by A Mom's Take at