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Crockpot Chicken Enchilada Casserole

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Crockpot Chicken Enchilada Casserole
2008-07-25 Main Dish
3.9 65

Essentially throw everything together in the crock pot, cook and serve for a great dinner to start a fiesta.

  • Servings: 4 - 6


1 Fryer Chicken - Cooked, boned & shredded
6-8 Corn Tortillas - Broken Into Pieces
1 Medium Sweet Onion Diced
1× 7oz can Green Chile Salsa
1× 4oz can Green Diced Green Chiles Drained
1× 4oz can Sliced Black Olives Drained
2 cups Shredded Cheddar/monterey Jack Cheese
1 can Cream of Chicken Soup
1× 8oz Sour Cream


Mix well soup, salsa, olives & chilies. Lightly spray crock insert with cooking spray. Line bottom of crock pot with enough tortilla pieces to cover bottom. Add 1/3 of chicken & 1/3 of the soup/chili mixture, sprinkle with 1/3 diced onion followed by cheese. Repeat layers. Cover and cook on low for 6 - 8 hours (3 hours high). Serve with sour cream topper to taste.