From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
2
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
3
Cook on high for 4 hours or low for 6-8 hours.
4
Shred the chicken in the slow cooker insert.
5
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
6
Stir until well coated.
7
Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
8
Using the back of a spoon flatten the mixture.
9
Top with remaining cheese and the rest of the olives.
10
Cook on low for an additional 45 minutes.
11
Top with sour cream and chopped fresh cilantro before serving.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Tortillas First 🌮Lightly warm corn tortillas in a dry skillet for 10 seconds per side before layering to prevent them from cracking and tearing during assembly and cooking.
- Shred Chicken While Hot ✂️Remove chicken from the crockpot immediately after cooking and shred while still warm—it tears more easily and creates better texture than shredding cold chicken.
- Layer with Sauce Strategically 🎨Reserve one-third of your enchilada sauce for the final top layer before cheese, ensuring the top tortillas stay moist and prevent a dry, crusty finish.
- Drain Chicken Before Adding 💧Pat cooked chicken dry with paper towels before shredding to remove excess moisture, preventing a watery casserole and helping cheese brown properly on top.
- Fresh Cilantro Goes on Last 🌿Add fresh cilantro only after the casserole finishes cooking to preserve its bright, delicate flavor that would be lost during the crockpot process.
Recipe Facts
Diet at a Glance
Low Sugar
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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