Crockpot Chicken Enchiladas


  • 1-2 lbs chicken (any kind, I prefer thighs)
  • 28 oz can Enchilada sauce
  • 8-10 corn tortillas
  • 2 cups shredded Cheddar cheese
  • 1 can corn
  • 1 can black beans
  • 1 can sliced olives
  • sour cream


  1. Place chicken in crockpot, cover in Enchilada sauce, and cook on low for 6 hours
  2. Remove chicken, shred with fork, and place back in crockpot
  3. Rip tortillas into strips & place them in crockpot. Add 1 cup cheese, corn, beans, olives and mix well. Top with the last cup of cheese and cook on low for one hour
  4. Serve topped with sour cream