Slow Cooker Recipes

Slow Cooker Chicken Enchilada Casserole

RECIPE:

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)
SLOW COOKER SIZE:
6-quart

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)

PRINTABLE RECIPE: https://www.themagicalslowcooker.com/chicken-enchilada-casserole/
PIN FOR LATER: https://www.pinterest.com/pin/322992604518029068/

FOLLOW ME HERE:

FACEBOOK: https://www.facebook.com/TheMagicalSlowCooker/
INSTAGRAM: https://www.instagram.com/themagicalslowcooker/
PINTEREST: https://www.pinterest.com/magicalslowcook/

Products You May Like

Articles You May Like

Incredible Comforting Lamb Stew | CaribbeanPot.com
Everyone’s Favorite Cake Recipes | Beautiful Chocolate Cake Decorating Ideas | So Yummy Cake
Perfect Instant Pot Beans| Quick and Easy Vegan Instant Pot Recipe
Potato Flour Snack Recipe | Monsoon Snack Recipe | Evening Teatime Snack Recipe | Potato Snacks
VEGAN BROWNIES | CHEWY & FUDGY | easy vegan dessert recipes

Leave a Reply

Your email address will not be published.