From My Kitchen To Yours
smart recipes


I love those recipes that we all grew up with, they are just too good to miss out on.

Who doesn’t love enchiladas? But they can take a lot of time to make it right? Not anymore with this slow cooker chicken enchilada casserole recipe, you will not be let down! Succulent chicken breasts shredded in a flavoursome enchilada sauce with oozing amounts of cheddar cheese topped with black olives this is bound to be a family favourite.


1 1/2 pounds boneless skinless raw chicken breasts
28 ounces can Red Enchilada Sauce or El Pato Brand
Ingredients to add at the end:
10 corn tortillas or use an entire 11.7 oz bag (soft tortillas NOT chips)
2 cups grated cheddar cheese divided
3.8 ounces can black olives divided



Step 1: Place the chicken breasts in a slow cooker.

Step 2: Pour the enchilada sauce over the chicken breasts.

Step 3: Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.

Step 4: Shred the chicken breasts using two forks.

Step 5: Add in the strip-cut tortillas and stir until well combined.

Step 6: Add in ½ cup of cheese and olives. Stir until well combined.

Step 7: Press the mixture gently to flatten it out.

Step 8: Sprinkle the rest of the olives and cheese on top.

Step 9: Cover and cook for another 40-60 minutes on low heat.

Step 10: Top each serving with sour cream if you prefer.

Step 11: Serve and enjoy!