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Crockpot Enchilada Casserole

This is one of our family's favorite meals. It's hearty and delicious and really fills you up. Plus, you don't need sides with this one! The recipe below is for a double batch, perfect for a family of 5 with leftovers.
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Prep Time 5 minutes
Cook Time 7 hours
Ingredients Equipment Method Notes

Ingredients
  

  • 2 28-ounce cans Old Paso Red Enchilada Sauce
  • 2 3.8 ounce cans sliced black olives
  • 2 lbs boneless, skinless chicken breast
  • 2 15 ounce cans Southwest corn
  • 1 7 ounce can green chiles
  • 30 corn tortillas (white or yellow)
  • 4 cups shredded cheese (I prefer the Colby-Monterey mix, but cheddar or any mix works great)

Equipment

  • Crockpot

Method
 

  1. In a large crockpot, place the chicken and both cans of enchilada sauce.
  2. Cover and turn the temperature to low. Cook for 7 hours.
  3. Next, cut strips of tortillas and add them to the chicken and sauce. Add 1 can of sliced black olives, both cans of Southwest corn, the chiles, and 2 cups of cheese. Stir the mixture.
  4. Pat the mixture down and add the rest of the cheese and the other cans of olives. Do not stir. Let this mixture cook for another hour.
  5. Once finished, you end up with a cheesy, warm, delicious meal.
  6. Spoon some into a bowl and add a dollop of sour cream. You can even add some tortilla chips for a little bit of crunch.

Notes

Variations

Ground beef or turkey - Use cooked and drained ground beef or turkey and cut the cooking time in half.
Use a sour cream sauce instead of enchilada sauce - I have used the same ingredients, but instead of enchilada sauce, made it with a sour cream sauce. You can find recipes all over the internet. This turned out to be a really yummy experiment!
Cooked chicken - When using cooked chicken, cut cooking time in half. This is a great way to extend a roasted chicken or any kind of leftover chicken you have.