Chicken Enchilada Crock Pot Casserole


Boneless skinless chicken breast tenderloins 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. Enjoy!

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