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Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

An easy weeknight version of Slow Cooker Chicken Enchiladas in hands-off crockpot casserole style.
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Prep Time 15 minutes
Cook Time 4 hours
Additional Cooking Time 45 minutes
Total Time 4 hours 45 minutes
Course Dinner
Cuisine Mexican
Servings 6 enchiladas
Calories 350 kcal

Equipment

  • Slow Cooker

Ingredients
  

Chicken and Tortillas

  • 1.5 lb boneless skinless chicken breasts
  • 10 pieces corn tortillas
  • 2 cups cheddar cheese, grated
  • 1 can (28 oz) red enchilada sauce
  • 1 can (4 oz) black olives, drained
  • 0.5 teaspoon chili powder
  • to taste Kosher salt
  • to taste freshly ground black pepper

Instructions
 

Preparation Steps

  • Place chicken breasts in slow cooker. Season with salt, pepper, and chili powder.
  • Pour enchilada sauce over the top and cook on high for 4 hours or low for 6-8 hours.
  • Shred chicken with two forks.
  • Cut tortillas in half, then into large strips, and stir into chicken and sauce.
  • Add ⅓ of the cheese and stir once more. Press mixture down with the back of a spoon.
  • Top with remaining cheese and as many olives as you'd like. Cover and cook on low 45 minutes more, or until cheese has melted.
  • Serve with sour cream and green onions, if desired. Enjoy!

Notes

This dish is perfect for a weeknight dinner and can be customized with additional toppings or sides.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg
Keyword casserole, Chicken, Easy Recipe, enchiladas, Slow Cooker, weeknight dinner
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