Crockpot chicken enchilada casserole is an easy family dinner with all the classic chicken enchilada components. This casserole is loaded with shredded chicken, corn tortillas, melted cheese, enchilada sauce, black beans, and black olives. It's the perfect set-it-and-forget-it recipe for busy weeknights!
2cupscheddar cheese(grated, divided into ½ cup and 1 ½ cup portions)
15.25ozblack beans(drained and rinsed)
3.8ozblack olives(drained, sliced, and divided into 2 equal portions)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Put 2 - 2 ½ lbs chicken breasts, 28 oz red enchilada sauce, and 4 oz diced jalapenos in your slow cooker
Place the lid and cook for 8 hours on low or 4 hours on high.
Use 2 forks pulling in opposite directions to shred the chicken breasts.
Cut 10-12 corn tortillas into strips and mix them into the chicken and sauce.
Add ½ cup of the 2 cups cheddar cheese, 15.25 oz black beansand half of the 3.8 oz black olives to the crockpot and stir to combine. Use a spoon or spatula to smooth out the top of the casserole and press the filling down.
Top it off with the remaining cheddar cheese and black olives, then replace the lid and cook on low for another 40-60 minutes.
Serve warm with a dollop of sour cream if desired.
Notes
Boneless, skinless chicken thighs also taste incredible in this casserole!
I usually like to remove my chicken to a plate for shredding, but it can also be done in the slow cooker.
You can cut the initial cook time in half using pre-cooked shredded chicken (like rotisserie chicken or canned chicken meat).
I don't recommend using flour tortillas for this recipe because they become chewy and doughy in the crockpot.
To store: Let your casserole cool off, then transfer it to an airtight container. Refrigerate for up to 4 days.
To reheat: This casserole reheats perfectly well in the microwave. Or, you can put it in a baking dish and cover it with foil, then pop it in the oven at 350°F (175°C) for 15 minutes or until warmed to your satisfaction.