CROCK POT CHICKEN ENCHILADA CASSEROLE

This amazing Crock Pot Chicken Enchilada Casserole in one pan recipe is incredibly easy and amazingly delicious. The juicy chicken works beautifully with cheese, sauce, and all the fixings for a slow cooker Instant Pot type meal.

As is the case with many slow recipes, you must be patient with it for the best flavors. I allow my chicken to cook for several hours in sauce before I do anything else with this recipe. The sauce and chicken work together in their magic to create a flavorful chicken and base for the one pan bake. However, that is the appeal of an Instant Pot, or a slow cooker is that you don’t necessarily need to babysit certain steps.

Ingredients

  • 2 lbs. boneless chicken breasts (3-4 breasts)
  • 1 large can enchilada sauce
  • 10 yellow corn tortillas
  • 2 cups cheddar cheese, shredded
  • 1 small can black olives, drained

How To Make Crock Pot Chicken Enchilada Casserole

FIRST STEP:

Add your chicken breasts to a slow cooker.

Pour in the sauce and turn your chicken over in it a few times to coat it well.

SECOND STEP:

Allow the chicken breasts to cook in the slow cooker for four hours on high.

Shred chicken in the pan once it has finished.

THIRD STEP:

Cut your corn tortillas into bite size pieces.

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