SLOW COOKER CHICKEN ENCHILADA CASSEROLE

Thìs recìpe for slow cooker chìcken enchìlada casserole ìs a one pot meal (yay!). To make thìs recìpe, I cook the chìcken wìth a bìg can of red enchìlada sauce, all day ìn my slow cooker. Then when I get home, I shred the chìcken, stìr ìn corn tortìllas strìps, add some cheese and olìves, stìr, add a lìttle more cheese and olìves on top, cook for one more hour, and wow! Easy enchìladas and I don’t have the huge mess all over my kìtchen from fryìng tortìllas, and rollìng the enchìladas.

INGREDIENTS

• 1.5 lbs. boneless skìnless raw chìcken breasts
• 1 28 ounce can Red Enchìlada Sauce (I use El Pato Brand)
• Add these ìngredìents at the end
• 10 corn tortìllas (I used an entìre 11.7 ounce bag)
• 3 cups grated cheddar cheese (dìvìded)
• 1 3.8 ounce can black olìves (dìvìded)

INSTRUCTIONS

1. Put the chìcken breasts and the enchìlada sauce ìn your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chìcken wìth 2 forks rìght ìn the slow cooker.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ themagìcalslowcooker.com for full Instructìons and recìpe notes.

FOR MORE FAVORITE DINNER RECIPES, CHECK OUT:

• CROCKPOT CHEESY POTATOES
• CROCKPOT CHICKEN AND NOODLES