CHICKEN ENCHILADA CASSEROLE

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.

CHICKEN ENCHILADA CASSEROLE

INGREDIENTS
  1. 1.5 lbs. boneless skinless raw chicken breasts
  2. 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)

Add these ingredients at the end
  1. 10 corn tortillas (I used an entire 11.7 ounce bag)
  2. 3 cups grated cheddar cheese (divided)
  3. 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.