This recipe for slow cooker chicken enchilada casserole is a
one pot meal (yay!). To make this recipe, I cook the chicken with a big
can of red enchilada sauce, all day in my slow cooker. Then when I get home, I
shred the chicken, stir in corn tortillas strips, add some cheese and olives,
stir, add a little more cheese and olives on top, cook for one more hour, and
wow! Easy enchiladas and I don’t have the huge mess all over my kitchen from
frying tortillas, and rolling the enchiladas.
I serve this chicken enchilada casserole with sour cream on
top, refried beans and spanish rice. If you don’t have a great recipe for
Spanish rice, check this tutorial for Spanish
rice from Lil’ Luna, it’s the recipe I use and it’s amazing.
INGREDIENTS
- 1.5 lbs. boneless skinless raw chicken breasts
- 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
Add these ingredients at the end
- 10 corn tortillas (I used an entire 11.7 ounce bag)
- 3 cups grated cheddar cheese (divided)
- 1 3.8 ounce can black olives (divided)
INSTRUCTIONS
- Put the chicken breasts and the enchilada sauce in your slow cooker.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- Shred the chicken with 2 forks right in the slow cooker.
- Cut the tortillas in to strips, add to chicken and sauce.
- Stir.
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full recipe : www.themagicalslowcooker.com