Slow Cooker Chicken Enchilada Casserole


2-3 boneless skinless chicken breasts
1 large can of enchilada sauce
10 corn tortillas
2 cups of cheddar cheese
Black olives


Prepare Chicken: Place the boneless, skinless chicken breasts in the slow cooker. Pour the enchilada sauce over the chicken, ensuring it is fully submerged. Cook on low heat for 6-8 hours or high heat for 3-4 hours until the chicken is tender and cooked through.
Shred Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the enchilada sauce.
Layer Ingredients: Begin assembling the casserole by layering corn tortillas, shredded chicken mixture, and cheddar cheese in the slow cooker. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
Cook: Cover the slow cooker and cook the casserole on low heat for an additional 1-2 hours, or until the cheese is melted and bubbly.
Serve: Once the casserole is cooked, garnish with sliced black olives and any other desired toppings such as diced tomatoes, green onions, or cilantro. Serve hot and enjoy!
Cook Notes and Variations:
Tortilla Variation: If you prefer flour tortillas or have dietary restrictions, feel free to substitute them for the corn tortillas in this recipe. Ensure they are evenly layered to create a delicious casserole.
Cheese Options: Experiment with different types of cheese such as Monterey Jack, pepper jack, or Mexican blend cheese for a unique flavor profile. You can also add extra cheese between layers for an extra gooey texture.
Protein Choices: While this recipe calls for chicken breasts, you can customize it by using shredded beef, pork, or even tofu as a vegetarian option. Adjust the cooking time accordingly based on the protein used.
Spice Level: Tailor the heat level of the casserole by choosing a mild, medium, or hot enchilada sauce. You can also add diced green chilies or jalapeños for an extra kick of spice.
Keto and Low-Carb Versions:
Keto Option: Replace corn tortillas with low-carb tortillas or thinly sliced zucchini for a keto-friendly version of this casserole. Use a homemade or store-bought keto-friendly enchilada sauce with no added sugars. Opt for a blend of cheddar and Monterey Jack cheese for a creamy and low-carb topping.
Low-Carb Option: Reduce the number of tortillas used in the casserole or omit them altogether for a lower-carb version. Increase the amount of protein by adding extra chicken or incorporating cooked ground beef or turkey. Use a moderate amount of cheese to keep the carb count low.

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