This Crock Pot Chicken Enchilada Casserole sounds amazing and so simple to put together! Here’s a detailed breakdown of your recipe with extra tips to make it even more delicious:

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Crock Pot Chicken Enchilada Casserole (4 Ingredients)

Ingredients:

  • 3 large chicken breasts
  • 2 cans of red enchilada sauce (1 large and 1 small)
  • 2 cans of sliced black olives (1 large and 1 small)
  • 1 large bag of shredded cheese (cheddar, Mexican blend, or your choice)

Optional for Serving:

  • Sour cream
  • Fresh cilantro (for garnish)
  • Sliced jalapeños (for extra heat)
  • Tortilla chips (for a crispy side)

Instructions:

  1. Cook the Chicken:
  • Place the 3 large chicken breasts into your crock pot.
  • Pour both cans of red enchilada sauce (the large and small) over the chicken breasts.
  • Cover and cook on high for 6 hours (or low for 8 hours, if you have more time).
  1. Shred the Chicken:
  • After 6 hours (or when the chicken is fully cooked), remove the chicken breasts and shred them using two forks.
  • Return the shredded chicken to the crock pot with the enchilada sauce and stir to coat the chicken evenly in the sauce.
  1. Add Tortillas and Cheese:
  • Use a pizza cutter to slice your tortillas into triangles (cut each tortilla into quarters).
  • Add the tortilla pieces into the crock pot. You can use around 40 tortillas, but you can adjust the amount based on your preference for a thicker or thinner casserole.
  • Add in a handful (or more!) of shredded cheese, mixing everything together to coat the tortillas in the enchilada sauce and chicken mixture.
  1. Add Olives and More Cheese:
  • Stir in the large can of sliced olives to distribute them throughout the casserole.
  • Sprinkle more shredded cheese over the top of the mixture to your liking, then add the small can of sliced olives on top.
  1. Melt the Cheese:
  • Cover the crock pot again and let the casserole cook until the cheese on top is fully melted. This should take about 15-20 minutes.
  1. Serve:
  • Once the cheese is melted and bubbly, your casserole is ready to be served!
  • Spoon it out and serve with a dollop of sour cream for extra creaminess. You can also top with fresh cilantro or jalapeños for added flavor and heat.

Leftover Ideas:

  • Enchilada Bowls: Serve the leftovers in bowls and add toppings like guacamole, salsa, and tortilla chips for a quick next-day meal.
  • Enchilada Nachos: Spread tortilla chips on a sheet pan, top with the leftover casserole, and add extra cheese. Broil until the cheese melts and enjoy as nachos!
  • Enchilada Quesadillas: Use the leftovers as filling for quesadillas. Add some extra cheese between two tortillas, and grill them on a skillet until crispy.

This dish is not only easy and affordable but also perfect for meal prep with all the leftovers! 🥰

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