Slow Cooker Chicken Enchilada Casserole

1.5 lbs. boneless skinless raw chicken breasts
1 28 ounces can Red Enchilada Sauce (I use El Pato Brand)
Add these ingredients at the end:
10 corn tortillas (I used an entire 11.7-ounce bag)
3 cups grated cheddar cheese (divided)
1 3.8 ounces can black olives (divided)

Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas into strips, add to chicken and sauce.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
Stir again.
Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 – 60 minutes longer.
Top with sour cream (optional)

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