SLOW COOKER CHICKEN ENCHILADA CASSEROLE
A true on pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.
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.
- 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 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)
Notes
- Slow Cooker Size: 6 quart or larger.
- If you choose to use green enchilada sauce not that it is a runnier than red and you may need to use more tortillas.
- Nutritional values are approximate. Please use your own calculations if you require a special diet. Values below are for 1/8 of the recipe.
source : https://www.themagicalslowcooker.com/chicken-enchilada-casserole/