Slow Cooker Chicken Enchilada Casserole
Description
While at work or play, this one pot meal can be cooking dinner for your whole family. First, cook the chicken in the sauce. When returning home, shred the chicken, stir in tortilla strips, add cheese and olives, stir and cook for another hour, then serve!
Ingredients
1 1/2 lb. boneless skinless chicken breasts, raw
28 oz. can Red Enchilada sauce
10 corn tortillas, cut into strips
3 c. grated Cheddar cheese, divided
3.8 oz. can black olives, divided
Directions
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Place a slow cooker liner in a 6 quart slow cooker for easy clean up.
Put chicken breasts and enchilada sauce in slow cooker. Cook on for High 4 hours or on Low for 8 hours.
Shred chicken with 2 forks on a cutting board; place back into the slow cooker.
Add tortilla strips to chicken and sauce; carefully stir.
Add 1 c. cheese and half of the black olives into the sauce and chicken mixture; carefully stir. Flatten/smooth out the mixture slightly. Add the remaining cheese and the olives to the top.
Cook on Low for about 40 - 60 minutes.
Serve topped with sour cream, if desired.
7 servings.