SLOW COOKER CHICKEN ENCHILADA CASSEROLE


This recipe for slow cooker chicken enchilada casserole is a one pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add a little more cheese and olives on top, cook for one more hour, and wow! Easy enchiladas and I don’t have the huge mess all over my kitchen from frying tortillas, and rolling the enchiladas.

INGREDIENTS
  • 1.5 lbs. boneless skinless raw chicken breasts
  • 1 28 ounce 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 ounce can black olives (divided)
INSTRUCTIONS
  1. Put the chicken breasts and the enchilada sauce in your slow cooker.
  2. Cook on HIGH for 4 hours or LOW for 8 hours.
For full instruction, you can go to: https://www.themagicalslowcooker.com

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