Name: Crock Pot Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 cups cooked chicken, cubed; 4 cups shredded Mexican Mix cheese, divided; 3 10 oz cans enchilada sauce; 10 flour tortilla; 15 oz can black beans; 15 oz can Fiesta Corn; 3.8 oz can sliced black olives; 1 small onion, diced; 2 cloves garlic, minced; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1/2 teaspoon cumin

Crock Pot Chicken Enchilada Casserole

Crock pot recipes make me happy. I have fallen in love with cooking in a crock pot. I also love cooking Mexican food. Chicken enchiladas are one of my favorite Mexican recipes. There is a lot of work that goes into making chicken enchiladas. I found a way to enjoy chicken enchiladas without all that extra work. Did you know you can make a delicious Crock Pot Chicken Enchilada Casserole recipe in the crock pot that tastes just as good as any homemade chicken enchiladas I have ever made.

If you love chicken enchiladas but hate the time it takes to assemble the enchiladas then this recipe is going to make you do the happy dance for 2 reasons.

The first reason to do the happy dance is that you can put together this Crock Pot Chicken Enchiladas recipe in about 15 minutes. From start to finish this Crock Pot Chicken Enchilada Casserole goes into the crock pot and is ready to cook. Or you could put it together the night before and have it ready to go the next day for dinner.

The second reason you are going to do the crock pot happy dance is because this recipe calls for cooked chicken. It is a perfect leftover chicken recipe. Or you could do like I did and pick up a rotisserie chicken and use it to make this Crock Pot Chicken Enchilada Casserole recipe.

How to make Crock Pot Chicken Enchilada Casserole

Ingredients

3 cups cooked chicken, cubed
4 cups shredded Mexican Mix cheese, divided
3 10 oz cans enchilada sauce
10 flour tortilla
15 oz can black beans
15 oz can Fiesta Corn
3.8 oz can sliced black olives
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cumin

Directions

Sauté the onion in 1 tablespoon oil until translucent.
Add garlic to the pan and sauté for 1 minute longer.
Add 2 can of enchilada sauce and the cooked chicken to the pan.
Simmer the chicken in the sauce for about five minutes then remove from heat.
Grease the bottom of a six quart crock pot with oil.
Cover the bottom of the crock pot with about a1/4 cup of chicken and enchilada sauce.
Lay two tortillas in the bottom of the crock pot.
Layer 1 cup of the chicken and sauce, 1/4 cup corn, 1/4 cup black beans, some olives and top with 1/2 cup of cheese.
Repeat three more times.
Top last layer with two more tortillas and pour the last can of enchilada sauce over the top.
Cook for 4 hours on low.
During the last 30 minutes of cooking time sprinkle the remaining 2 cups of cheese over the top and cook until the cheese has melted.
Serve with sour cream and homemade Tomatillo Salsa.