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Serves 6
Course: Dinner
Cuisine: Mexican
Diet(s): Gluten-Free, Gluten-Free
Allergen(s): Milk, Milk
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Slow Cooker Chicken Enchiladas

An easy weeknight version of enchiladas, in hands-off crockpot casserole style.

Slow Cooker Chicken Enchiladas

4.6 from 51 votes
Course: dinner
Cuisine: Mexican
Servings: Serves 6
Author: Kristy Norrell

Ingredients

  • 1 1/2 lb boneless skinless chicken breasts
  • 1/2 teaspoon chili powder
  • 1 (28 oz) can red enchilada sauce
  • 10 corn tortillas
  • 2 cups cheddar cheese, grated
  • 1 (4 oz) can black olives, drained
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Place chicken breasts in slow cooker. Season with salt, pepper, and chili powder.
  2. Pour enchilada sauce over the top and cook on high for 4 hours or low for 6-8 hours.
  3. Shred chicken with two forks.
  4. Cut tortillas in half, then into large strips, and stir into chicken and sauce.
  5. Add 1/3 of the cheese and stir once more. Press mixture down with the back of a spoon.
  6. Top with remaining cheese and as many olives as you'd like. Cover and cook on low 45 minutes more, or until cheese has melted.
  7. Serve with sour cream and green onions, if desired. Enjoy!