Go Back

Slow Cooker Chicken Enchilada Casserole

5 from 4 votes
Print Save
Course: Dinner
Cuisine: American
Prep Time: 5 minutes
8 hours
Total Time: 8 hours 5 minutes


  • 2-3 boneless skinless chicken breasts
  • 1 large can of enchilada sauce
  • 10 corn tortillas
  • 2 cups of cheddar cheese
  • Black olives


  • Completely cover the chicken breasts in the enchilada sauce then cook in the slow cooker on high for 4hours/low for 8 hours.
  • Slice the corn tortillas and keep these to one side for the next stage of the recipe.
  • Now add in corn tortillas, cheese and olives and continue to cook for another 40-60 minutes.
  • Once done serve with sour cream (optional)
Pin This Recipe