Chicken Enchiladas Crockpot Recipe

Jessica Published April 14, 2020

When you want Mexican for dinner without all the work, this is a great short-cut with the same end product.

How To Make Chicken Enchiladas Crockpot

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1440 mins
1440 mins


  • 1 can enchilada sauce large
  • 4 chicken breasts
  • 2 cans cream of chicken soup
  • 1 can sliced black olives small
  • 2 dozen corn tortillas
  • 1 onion chopped
  • 1 pkg sharp cheddar cheese grated


  • Cook the chicken and shred it into pieces. In a bowl, mix the soup, olives, and onions.
  • Cut the tortillas into wedges.
  • Layer a crockpot with the sauce, tortillas, soup mix, chicken, and cheese. Make sure that the cheese is spread at the topmost layer.
  • Cook everything in a crockpot at low temperature until they're cooked well.
  • Serve and enjoy!

Nutrition Facts

Calories: 179kcal | Carbohydrates: 2g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 176mg | Potassium: 584mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg


A food blogger with a strong passion for all thing delicious. Being able to take a simple ingredient and transform it into something complex and delectable brings me joy. It is my mission to show you how to do the same with the simple ingredients that you have on hand. Learn how to make restaurant-worthy meals, on a budget, and right at home!

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