1.5poundsboneless skinless chicken breasts - uncooked (Weigh your chicken. If you use more than 1.5 pounds casserole will be dry)
28ounces Red Enchilada Sauce - can
½teaspoongarlic powder
½teaspooncumin
10corn tortillas - flour tortillas do not work
2cups cheddar cheese - grated, divided
4ounces black olives - divided, sliced
Sour cream - optional
Fresh cilantro - optional
Instructions
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.
Notes
Add Jalapenos: Try adding jalapenos, green chiles or hot sauce to these enchiladas.
Short cut tip: Feel free to make the chicken the day before and shred it, or you could also use a rotisserie chicken. Store overnight in an airtight container. Then, when you get home you just have to add the other ingredients and reheat.
Variation tip: Top with lots of cheese when serving this family favorite for even more cheesy goodness, or even try adding black beans.
Alternate cooking method tip: The instant pot is a great way to cook this delicious meal. Cook the chicken on manual for 11 minutes, then do a quick release, and then finish following the recipe card below.
Dietary consideration tip: Gluten free or low fat versions of your favorite cheeses, sauces and tortillas can be great in this recipe. You can even use Greek yogurt instead of sour cream.