Chicken Enchilada Casserole

I have been a fan of the crockpot for years … I have always liked most of everything that I have made in it…. BUT this recipe takes the cake!! It is amazing!! I got it from a good friend of mine and she assured me that the whole family would love it…. they did. There is none left!! That NEVER happens… sorry I yelled, but y’all !! You have to try this… I really shouldn’t be so demanding … I can’t find enough adjectives to describe how much I love this dish…



  • 1 to 2  lbs. boneless skinless chicken breasts ( UNCOOKED)
  • 1 28 ounce can Red Enchilada Sauce
  • 1 cup green chili verde
  • 1/4 cup chopped cilantro
  • 1 tablespoon cumin
  • 12 corn tortillas
  • 4  cups grated cheddar cheese (divided)
  • 1 3.8 ounce can black olives (divided)

How to:

  1. Put the chicken breasts and the enchilada sauce, cilantro and cumin in the crock pot.
  2. Cook on HIGH for 4 hours, add the salsa verde and cook another 30 mins.
  3. Shred the chicken right in the slow cooker, I use 2 forks to do this.
  4. Cut the tortillas in to strips, add to the pot
  5. Stir. well, until all tortillas are submerged or at least wet with sauce.
  6. Add 2 cup of cheese and half the olives into the pot
  7. Fold , careful not to rip the now moist tortillas.
  8. Flatten the mixture with the back of a spoon.
  9. Add the rest of your cheese and the rest of the olives.
  10. Cook on low for about 50 additional minutes.
  11. Top with sour cream, cilantro, lettuces tomatoes…. endless choices.



I know, I yelled again.




Getting there…………………….


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