Equipment Needed:
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Slow Cooker- 6 quart or larger
Ingredients:
- 1.5 lbs. boneless skinless raw chicken breasts (don’t use any more than 1.5 pounds, the casserole will seem dry if you do).
- 28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas
Add these items at the end:
- 10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.
- 2 cups grated cheddar cheese divided
- 3.8 oz. can black olives divided
Instructions:
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Put the chicken breasts and the enchilada sauce in your slow cooker.
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Cook on HIGH for 4 hours or LOW for 6-8 hours.
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Shred the chicken with 2 forks right in the slow cooker.
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Cut the tortillas in to strips, add to chicken and sauce. Stir.
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Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
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Flatten the mixture.
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Add the rest of the cheese and the olives on top.
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Cook on low for about 40 – 60 minutes longer.
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Top with sour cream (optional)