Once your crock pot is prepped, place the chicken breasts in the bottom. Top the meat with the full can of enchilada sauce. Cook this on high for 4 hours, or on low temperature for 6 to 8 hours.

For best results, assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. When ready to cook, let it sit at room temperature for 30 minutes, then bake as directed ...