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