This Slow Cooker Chicken Enchilada Casserole is the perfect way to enjoy all the bold, zesty flavors of classic enchiladas with a simple hands-off cooking method. Tender shredded chicken, smothered in rich enchilada sauce and layered with corn tortillas and melted cheese, creates a comforting and crowd-pleasing dish. Whether for weeknight dinners or casual get-togethers, this recipe delivers all the flavor with minimal effort.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, Skinless Chicken Breasts | 2–3 |
| Enchilada Sauce | 1 large can (about 28 oz) |
| Corn Tortillas | 10 |
| Cheddar Cheese, Shredded | 2 cups |
| Black Olives (optional) | To taste |
