Chicken Enchilada Crock Pot Casserole


– boneless skinless chicken breasts  – Red Enchilada Sauce – garlic powder – cumin – corn tortillas  – cheddar cheese  – black olives  – sour cream  – fresh cilantro 

STEP 1:  Spray slow cooker insert with nonstick spray or use a slow cooker liner.

STEP 2:  Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.

STEP 3:  Cook on HIGH for 4 hours or LOW for 6-8 hours.

STEP 4:  Shred the chicken in the slow cooker insert.

STEP 5:  Cut the corn tortillas into strips and add them to chicken and sauce mixture. Stir until well coated. 

STEP 6:  Add half the cheese and olives and mix well. Then, top with remaining olives and cheese.

STEP 7:  Cook for an additional 45 minutes.

STEP 8:  Top with your favorite toppings such as fresh cilantro and sour cream, and serve.

Find more easy recipes at