Crock pot Chicken Enchildas

Entree: Dinner/Lunch  Prep Time: 5 minutes  Cook Time: 6-7 hours finishing time 1 hour

Total Time: 6-8 hours

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3-4 chicken breasts (frozen or thawed
1 28oz can of red enchilada sauce
3 cups of shredded cheese (halved)
10 corn tortillas cut into strips
1 can of olives (sliced or buy a regular can and slice up yourself)
salt and pepper to taste


Spray crock pot with a little cooking spray and put chicken in the bottom

Dump over 1 can of red enchilada sauce.

Cook for 4-8 hours on "slow cook"

1 hour before stirring, shred chicken with two forks right in the sauce (remove any fat, skim sauce for fat)

Stir in 1 1/2 cups of shredded cheese, the 10 corn tortillas cut into strips, and half the sliced olives. 
Stir gently until combined.  Pat down the mixture into the bottom of the crock pot.

Top with the remaining shredded cheese and sliced olives.  Cover with the lid and cook for 1 more hour.

Serve with chips, salsa, sour cream, lettuce, and fruit.

A tasty dinner with little to no effort.

Recipe found at