Slow Cooker Chicken Enchilada Casserole



Ingredients
1½ lbs. boneless skinless raw chicken breasts
28 oz. can Red Enchilada Sauce I use El Pato Brand
Add these items at the end:
10 corn tortillas I used an entire 11.7 ounce bag
3 cups grated cheddar cheese divided
3.8 oz. can black olives divided

Instructions

  • 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 in to strips, add to chicken and sauce. Stir.
  • Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
  • Flatten the mixture.
  • 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)


Source: https://www.themagicalslowcooker.com/chicken-enchilada-casserole/

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