Prep Work Rinse and drain your beans. Slice your tortillas into neat little strips — they’ll act like soft noodles in the casserole. If you have an extra minute, sauté onions and garlic. It’s not required, but it adds a cozy depth that feels almost restaurant-level.

Cook the Chicken Place the chicken at the bottom of your crockpot and pour the enchilada sauce over the top. That’s it. Set your crockpot to LOW for 6–8 hours or HIGH for 3–4 hours. The chicken becomes tender without any effort — a small miracle every time.

Shred & Combine Once the chicken pulls apart easily with two forks, shred it right in the pot. Stir in the tortilla strips, beans, and half of your cheese. Everything starts to feel like a real casserole at this point.

Finish Add the remaining cheese over the top. Toss in sliced olives if your family likes them. Let the casserole cook for another 30–60 minutes until the cheese melts and the tortillas soften into the sauce.

Serving Instructions Scoop generous portions into bowls or onto plates. Add your favorite toppings — a spoonful of sour cream, a handful of cilantro, a cooling slice of avocado. Serve with tortilla chips or a spoonful of rice if you want something extra.