This amazing Crock Pot Chicken Enchilada Casserole in one pan recipe is incredibly easy and amazingly delicious. The juicy chicken works beautifully with cheese, sauce, and all the fixings for a slow cooker Instant Pot type meal.
As is the case with many slow recipes, you must be patient with it for the best flavors. I allow my chicken to cook for several hours in sauce before I do anything else with this recipe. The sauce and chicken work together in their magic to create a flavorful chicken and base for the one pan bake. However, that is the appeal of an Instant Pot, or a slow cooker is that you don’t necessarily need to babysit certain steps.
Ingredients
- 2 lbs. boneless chicken breasts (3-4 breasts)
- 1 large can enchilada sauce
- 10 yellow corn tortillas
- 2 cups cheddar cheese, shredded
- 1 small can black olives, drained
How To Make Crock Pot Chicken Enchilada Casserole
FIRST STEP:
Add your chicken breasts to a slow cooker.
Pour in the sauce and turn your chicken over in it a few times to coat it well.
SECOND STEP:
Allow the chicken breasts to cook in the slow cooker for four hours on high.
Shred chicken in the pan once it has finished.
THIRD STEP:
Cut your corn tortillas into bite size pieces.
Add to the slow cooker and toss to combine.
FOURTH STEP:
Pour in a ½ cup of the shredded cheddar cheese and half the can of drained black olives.
Even out the dish with a spatula to flatten it and add cheese and olives.
FIFTH STEP:
Allow the dish to cook for an additional 45 minutes to an hour on a low setting.
Enjoy!
