Kate Oliver

Slow Cooker Chicken Enchilada Casserole

Kate Oliver

Hey Girl Hey!!!! 

This recipe was posted on my Facebook feed.  The original recipe is linked here. I tweaked the recipe to with what I had available in my pantry. There was nothing wrong with Sarah's recipe.  I love everything she had, but I tweaked it for hubby's taste! You have to make it the way she did, I know it's delicious. I just needed an alternate way for the hubs, and well, what I had in my pantry.

Easy, SUPER EASY recipe. Here's what I used:

  • El Pato Jalapeno Salsa (for Kick!), 1 32 oz can and 1 16 oz can
  • 4 thin sliced chicken breast
  • 1 8oz can of black beans, rinsed
  • 6 flour tortillas, cut into bitesize squares/strips
  • 1 cup cheddar cheese
  • 1/2 cup Shredded Mexican Cheese

Cook the chicken with the salsa either on low for 8 hours or on high for 4 hours. I cooked it on low so that it would cook while I was at work. Shred the chicken (with forks or a beater if your are feeling rambunctious), then add the cut tortillas and rinsed black beans (or olives - I love olives, or both, why not). Stir to mix ingredients. Add both cheeses, switch to high and let cook for 30 minutes or longer if you aren't starving. Top with sour cream if you have it and maybe some fresh chopped cilantro. Sarah made hers super cheesy (because CHEESE!) so don't be shy with it. I thought I had plenty, hah.


My husband, loved it so much he had two servings.  I think my crockpot is 6 quart, but there was plenty leftover to make 3 additional lunch servings. 

Follow Me (@latekatefoodie) and Sarah (@themagicalslowcooker) on Instagram.