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5 from 3 votes

Slow Cooker Chicken Enchilada Casserole

Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main
Servings: 6 -8
Author: Jenn

Ingredients

  • 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

Instructions

  • 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.
  • 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 1/3 cup of cheese and sprinkle one-third of the olives over the top.
  • 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!!