Easy slow cooker chicken enchilada casserole is filled with Tex-Mex flavors. Chicken is slow cooked in red enchilada sauce then shredded and mixed with tortillas, olives, and lots of cheese. Minimal prep time makes this an A++ one pot meal.
0 Spray the inside of the crock with non-stick cooking spray.
1 Lay the chicken in the bottom of the slow cooker.
2 Add the onions.
3 Mix the cumin with the enchilada sauce and pour over the top.
4 Cover and cook on low 6 hours.
5 Shred the chicken and mix in the cut up tortillas.
6 Stir in half the cheese and the olives. If you have olive haters hold the olives and add them to the top so they can be picked off easily.
7 Sprinkle with the remaining cheese and cover.
8 Cook on low for another hour.
9 Serve topped with the sour cream and cilantro if desired.
