Slow Cooker Enchilada Casserole for One
The slow cooker makes a great chicken enchilada casserole and rivals the restaurant version! Also, much less expensive than takeout!
Servings: 1 person
Calories: 592kcal
Cost: $3.78
Ingredients
- 6 ounce fully-cooked chicken breast skin and bones removed, shredded
- 1 cup Red Enchilada Sauce
- 2-3 corn tortillas
- ⅓ cup grated cheddar cheese
- 6 black olives sliced
Instructions
- Place the chicken breasts in the bottom of a 2 quart slow cooker. Top with the enchilada sauce. Cover and cook on HIGH for 90 minutes.o6 ounce fully-cooked chicken breast, 1 cup Red Enchilada Sauce
- Cut the tortillas to ½ inch strips and add to the slow cooker. Add half of the cheese and and half the olives and stir to mix.2-3 corn tortillas
- With a spatula, even out the mixture so the top is fairly flat and add the remaining cheese and olives. Cover and continue to cook on the high setting for about 45 minutes.
- Serve and enjoy!
Notes
- Avoid using flour tortillas because the casserole will get too soggy.
- Frozen Spanish Rice is quick and easy.
- Top with a dollop of sour cream and sliced avocado.
Nutrition
Serving: 1meal | Calories: 592kcal | Carbohydrates: 45g | Protein: 52g | Fat: 22g | Sodium: 2922mg | Fiber: 8g | Sugar: 17g
