I love those recipes that we all grew up with, they are just too good to miss out on.
Who doesn’t love enchiladas? But they can take a lot of time to make it right? Not anymore with this slow cooker chicken enchilada casserole recipe, you will not be let down! Succulent chicken breasts shredded in a flavoursome enchilada sauce with oozing amounts of cheddar cheese topped with black olives this is bound to be a family favourite.
1 1/2 pounds boneless skinless raw chicken breasts
28 ounces can Red Enchilada Sauce or El Pato Brand
Ingredients 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.
Step 9: Cover and cook for another 40-60 minutes on low heat.
Step 10: Top each serving with sour cream if you prefer.
Step 11: Serve and enjoy!