Crockpot Enchiladas

Crock Pot Chicken EnchiladasThis is like my chicken enchilada casserole, but made in the slow cooker.  Watch out that it doesn’t dry out.  You may also use flour tortillas.  They actually seem to hold up better in the slow cooker.  I have had corn tortillas dissolve into an unsightly mush.

Crock Pot Chicken Enchiladas
 
Ingredients
  • 6 boneless, skinless chicken breasts cut into chunks
  • 1 dozen corn tortillas
  • 1 large can green enchilada sauce
  • 1 can cream of chicken soup
  • ½ cup sour cream
  • 1 small can black olives
  • 1 small onion, chopped
  • 2 cups shredded Jack or Cheddar cheese
Instructions
  1. Mix soup, sour cream, olives and onions.
  2. Layer enchilada sauce, tortillas, chicken, soup, cheese all the way up, ending with cheese on top.
  3. Cook 8-10 hours on low.
Notes
for gluten free option, use green salsa instead of enchilada sauce and skip the cream soup

Crock Pot Chicken Enchiladas

 

4 thoughts on “Crockpot Enchiladas

  1. This sounds delicious and easy! One question….is the chicken already cooked before you put it in, or is it raw? Thanks! :)

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