CHICKEN ENCHILADA CASSEROLE
Monday, February 18, 2019
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This recipe for slow cooker chicken enchilada casserole is a one pot meal. To make this recipe, you cook your chicken all day in your slow cooker.
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
- 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.