Slow Cooker Enchilada Casserole
Ingredients
- 3 boneless, skinless chicken breasts (frozen okay)
- 29.2 ounce jar enchilada sauce
- 4 ounce can diced green chiles
- 12 ounces grated cheddar cheese, divided
- 15 corn tortillas, torn or cut into pieces
- Sliced olives, drained
- Chopped cilantro for garnish
Directions
- 1
Place chicken breasts in a single layer across the bottom of the slow cooker.
- 2
Pour enchilada sauce and green chiles over the chicken.
- 3
Cover and cook on HIGH for 3 hours. Shred the chicken apart with two forks and stir to distribute sauce throughout the chicken.
- 4
Stir in about half of the cheddar cheese and the corn tortilla pieces (you can also stir in sliced olives if desired).
- 5
Top the mixture with the remaining cheese and sprinkle with olives.
- 6
Continue cooking on HIGH heat for one additional hour, until cheese is melted across the top, tortillas are cooked, and casserole is beginning to brown around the edges.
- 7
Garnish with fresh chopped cilantro and serve.
- 8
Use any types of cheese you like - a cheddar jack mix or mexican cheese blend would be great. You can top the enchiladas with some cojita cheese also.
- 9
Serve with sour cream, avocado slices, jalapenos, etc.
- 10
Chicken breasts can be put directly into the slow cooker from the freezer. Frozen chicken breasts take about 3 hours to cook through; thawed chicken may cook a bit more quickly.
- 11
Use your favorite brand of canned enchilada sauce or you can make homemade enchilada sauce and use that!
- 12
Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.