Crock Pot Chicken Enchiladas

4.98 from 42 votes

Crock Pot Chicken Enchiladas

With just 5 minutes of prep, our hot and cheesy crock pot chicken enchiladas make dinner a breeze! Just let the crock pot do the work.

Prep Time5

Cook Time4 40

Total Time4 45

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Ingredients

1½ pounds boneless skinless chicken breasts
1 (28-ounce) can Las Palmas mild green enchilada sauce
12 corn tortillas, cut into one inch strips
3 cups grated cheddar cheese, divided
1 cup black olives, sliced
sour cream, for serving

Instructions

Add the chicken breasts to a crock pot, and pour the enchilada sauce over the top. Cook on high for 4 hours, or low for 8 hours.
Shred the chicken in the crock pot using two forks. Stir the tortilla strips into the chicken and enchilada sauce. Add 1 cup of cheese and ½ cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.
Cover and continue to cook on low for 40-60 minutes. Remove the cover and let stand 10 minutes before serving. Serve hot with sour cream on top.

Video

Notes

Recipe Tips.

Use white or yellow corn tortillas. Do not use flour tortillas as they become too soggy.
To keep this dish from being too spicy use mild green enchilada sauce, not green chili sauce.
Use freshly grated cheese as it melts better than the pre-shredded packaged cheese.

Freezer meal. The best way to turn this recipe into a freezer meal is to double the recipe and cook the chicken and sauce as directed. Allow to cool and divide into 2 freezer bags and store in the freezer for up to 3 months. To cook, thaw one bag of chicken in the fridge, layer in the crock pot as directed with the other ingredients, and cook until heated through.

Store leftovers in the fridge in an airtight container(s) for up to 3 days or freeze them for up to 3 months. Thaw overnight in the fridge before reheating. Large portions can be heated in the oven. Use the microwave for smaller portions.

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