Slow Cooker Chicken Enchilada Casserole
2 Chicken Breasts
1 28 ounce can Red Enchilada Sauce
Add these ingredients at the end
10 corn tortillas
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on 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)
Slow Cooker Size: 6 quart
2 Chicken Breasts
1 28 ounce can Red Enchilada Sauce
Add these ingredients at the end
10 corn tortillas
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on 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)
Slow Cooker Size: 6 quart
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/crock-pot-recipes/53827-slow-cooker-chicken-enchilada-casserole.html
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