Monday, March 18, 2019
This recipe for slow cooker chicken enchilada casserole is a one pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then when I get home, I shred the chicken, stir in corn tortillas strips, add some cheese and olives, stir, add a little more cheese and olives on top, cook for one more hour, and wow! Easy enchiladas and I don’t have the huge mess all over my kitchen from frying tortillas, and rolling the enchiladas.
This is one of my all-time favorite recipes on the site. Easy to throw in the crock pot and has great results!
PREP TIME 10 mins
COOK TIME 9 hours
TOTAL TIME 9 hours 10 mins
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
Get the instruction @ www.themagicalslowcooker.com
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