• Prep Time: 15 minutes
  • Cooking Time: 6-hours
  • Serves: 6-8 servings

Slow Cooker Chicken Enchilada Casserole.

  • Recipe Submitted by on

Category: Peppers, Onions, Dinner Party, Casseroles, Chicken

 Ingredients List

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1 (10-oz) can red enchilada sauce
  • 1 (8-oz) can tomato sauce
  • salt and pepper, to taste
  • 8 corn tortillas
  • 3-4 boneless chicken breasts, cooked & shredded or cubed (or 1 large can chicken, drained)
  • 1 (15-oz) can Ranch-Style beans, drained
  • 1 (11-oz) can Mexicorn, drained
  • 1 cup grated Mexican cheese blend
  • 1 (2-1/4 oz) can sliced black olives
  • sour cream and chopped cilantro, for serving


1. Saute onion and garlic in olive oil in a saucepan on medium heat until softened. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.

2. Place two tortillas on the bottom of the slow cooker. Layer one-third of the cooked chicken on top of the tortillas. Top with one-third of the enchilada sauce mixture. Layer one-third of the beans on top. Now one-third of the corn. Add â…“ cup of cheese and sprinkle one-third of the olives over the top.

3. Repeat the layers TWO more times and then top with 2 tortillas. Cover and cook on LOW 6-8 hours. Scoop out onto plates and serve with sour cream and chopped cilantro. ENJOY!!

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