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Crock Pot Chicken Enchilada Casserole
Crock Pot Chicken Enchilada Casserole is full of cheese, shredded chicken, corn, black beans, and tortillas cooked in a red enchilada sauce.
Course
Main Dish
Cuisine
Mexican
Keyword
Casserole
Prep Time
5
minutes
minutes
Cook Time
5
hours
hours
45
minutes
minutes
Servings
8
Ingredients
3
boneless, skinless chicken breasts
1
(28-ounce) can
red enchilada sauce
9
corn tortillas,
cut in strips
1
cup
canned black beans,
rinsed and drained
1
cup
canned corn,
drained
1
small can
sliced black olives,
draained
3
cups
shredded Mexican cheese
Instructions
Place chicken breasts in a 6-quart slow cooker. Pour enchilada sauce over them. Cover and cook on HIGH for 5 hours or on LOW for 7 hours.
Remove lid. Shred chicken with 2 forks.
Add tortillas, beans, corn, half the olives and half the cheese. Stir to mix evenly.
Sprinkle remaining cheese and olives on top.
Cover and cook on LOW for 45 minutes.
Uncover, turn crock pot off and let it sit for about 10 minutes before serving.
Notes
To make this casserole spicy, use Hot enchilada sauce or add a teasoon or two of Cholulu Hot Sauce when you cook the chicken.
Nutrition
Calories:
392
kcal