Chicken Enchilada Crock Pot Casserole
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INGREDIENTS
– boneless skinless chicken breasts
– Red Enchilada Sauce
– garlic powder
– cumin
– corn tortillas
– cheddar cheese
– black olives
– sour cream
– fresh cilantro
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STEP 1:
Spray slow cooker insert with nonstick spray or use a slow cooker liner.
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STEP 2:
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
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STEP 3:
Cook on HIGH for 4 hours or LOW for 6-8 hours.
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STEP 4:
Shred the chicken in the slow cooker insert.
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STEP 5:
Cut the corn tortillas into strips and add them to chicken and sauce mixture. Stir until well coated.
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STEP 6:
Add half the cheese and olives and mix well. Then, top with remaining olives and cheese.
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STEP 7:
Cook for an additional 45 minutes.
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STEP 8:
Top with your favorite toppings such as fresh cilantro and sour cream, and serve.
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Find more easy recipes at
MoreChickenRecipes.com