Crock Pot Enchilada Casserole

Chicken: I use boneless, skinless chicken breasts. Make sure to weigh your chicken. If you have more than 1.5 pounds, the casserole will be dry.
Enchilada sauce: I used my own Homemade Red Enchilada Sauce. But, you can buy a can of red enchilada sauce at your local grocery store.
Seasoning: You will need garlic powder and cumin for seasoning.
Tortillas: You must use corn tortillas for this recipe.
Cheese: Shredded cheddar cheese melts the best in this casserole.
Sour cream and Cilantro: These are optional, but we like to top our casserole with cilantro and sour cream before serving.

How to Make Crock pot Enchilada Casserole

Making anything in your slow cooker means a super simple recipe. And, this crockpot enchilada casserole is incredibly easy to make. Follow the simple steps below:

Step 1: Prep the Crockpot

First, spray your slow cooker with non-stick cooking spray, or use a slow cooker liner.

Step 2: Cook the Chicken with Sauce

Next, place your chicken breasts in the slow cooker and top with red enchilada sauce. Then, cook it on high for 4-hours or low for 6-8 hours.

Step 3: Shred the Chicken and Add Tortilla Strips

When the chicken is done, shred it in the slow cooker. Then, cut the corn tortillas into strips and add them to the chicken and sauce.

Step 4: Stir in Cheese and Olives

Add ½ cup of the shredded cheese and half the olives into your chicken and sauce. Stir it well. Then use the back of the spoon to flatten your mixture into a casserole.

Step 5: Top with Cheese and Cook

Top your casserole with the rest of the cheese and olives. Then, place the lid back on your crockpot and let it cook on low for an additional 45-minutes.