Slow Cooker Chicken Enchilada Casserole – Slow Cooker Recipes

This Slow Cooker Chicken Enchilada Casserole has got to be one of the easiest recipe for Enchiladas I have ever seen. The Best thing about this Slow Cooker Recipe is that it is something that can be made when you are away from home all day. Another great thing about this Enchilada Recipe is that it is a one pot meal. This Recipe can cook on low for 8 hours, or on high for 4 hours. If you have leftover Chicken this recipe can be made even faster. If you have leftover shredded chicken, just add the Enchilada Sauce to the Chicken and cook for about 1 1/2 hours, then continue the recipe as described in the video.

Ingredients for Chicken Enchilada Casserole:
* 3 Chicken Breasts
* 28 Ounce Can of Enchilada Sauce Of Your Choice
* 10 Corn Tortillas (I would suggest 23) Cut Into Triangles
* 3 Cups Shredded Cheese (I used about 5 cups)
* 3.8 Ounce Can Black Sliced Olives (I used 2 cans)
* Sour Cream Optional
Optional Ingredients I used:
* 1 Medium Onion Diced
* 5 Large Jalapeno Peppers Diced

Slow Cooker Chicken Enchilada Casserole Recipe inspired by:

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