Slow Cooker Chicken Enchilada Casserole

Chicken Tortilla Casserole
Poppy Barach / Getty Images
    5 hrs 20 mins
Ratings (29)

This chicken enchilada casserole is cooked in the slow cooker. The chicken, tortillas, and sauce are layered with cheese to make a hearty enchilada casserole. Serve this great tasting chicken dish with a Mexican style rice and a salad.

What You'll Need

  • 1 large can (19 ounces) enchilada sauce
  • 6 boneless chicken breast halves
  • 2 cans (10 3/4 ounces each) condensed cream of chicken soup
  • 1 small can (4 ounces) sliced black olives
  • 1/2 cup chopped onion
  • 1 can (4 ounces) chopped mild chile peppers
  • 16 to 20 corn tortillas
  • 16 ounces shredded sharp Cheddar cheese

How to Make It

  • Cook the chicken and shred.
  • In a bowl, combine the soup, olives, chile peppers, and onions.
  • Cut tortillas into wedges.
  • Layer Crock Pot with sauce, tortillas, soup mix, chicken, and cheese all the way to top, ending with cheese on top.
  • Cover and cook on LOW for 5 to 7 hours.