Chicken Enchilada Crock Pot Casserole


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

STEP 1:  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.

STEP 2: Shred the chicken in the slow cooker insert.

STEP 3: Cut the corn tortillas into strips and add them to chicken and sauce mixture. Stir until well coated.

STEP 4: Add half the cheese and olives and mix well. Then, top with remaining olives and cheese.

STEP 5: Cook for an additional 45 minutes.

STEP 6: Top with your favorite toppings such as fresh cilantro and sour cream, and serve.

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