SLOW COOKER CHICKEN ENCHILADA CASSEROLE
This is by far the easiest Chicken Enchilada Casserole recipe I have ever tried! I am so glad that I finally decided to give it a try because I never would have tasted perfection! A big thanks to my best friend, Anna, for giving me this incredible recipe. Feel free to add more ingredients as you go along with the cooking process. Tweak it a little and give it your take. I hope you all love and appreciate this. Have a wonderful day, friends. Enjoy!
1 1/2 pounds boneless skinless raw chicken breasts
28 ounces can Red Enchilada Sauce or El Pato Brand
to add at the end:
10 corn tortillas or use an entire 11.7 oz bag (soft tortillas NOT chips)
2 cups grated cheddar cheese divided
3.8 ounces can black olives divided
Step 1: Place the chicken breasts in a slow cooker.
Step 2: Pour the enchilada sauce over the chicken breasts.
Step 3: Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.
Step 4: Shred the chicken breasts using two forks.
Step 5: Add in the strip-cut tortillas and stir until well combined.
Step 6: Add in ½ cup of cheese and olives. Stir until well combined.
Step 7: Press the mixture gently to flatten it out.
Step 8: Sprinkle the rest of the olives and cheese on top …To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button