Crock pot chicken enchilada casserole, only 4 ingredients and is delicious also, be prepared to have tons of leftovers.
Ingredients:
3 large chicken breasts
2 cans of red enchilada sauce. (1 big, 1 small)
2 cans of sliced olives
1 large bag of shredded cheese
Directions:
Stick 3 large chicken breasts and the two cans of enchilada sauce in the crock pot on high for 6 hours, pull the chicken out and shred it with a fork. Stick it back into the crock pot with the enchilada sauce and cut up your tortillas with a pizza cutter (into 4’s… so little triangles) put as many as you want.
I usually get a pack of 40 and use all of them, mix the tortilla’s, some cheese (measure with your heart) and the large can of olives. Make sure you coat all your tortillas. Sprinkle more shredded cheese on the top and the little can of olives. Stick the lid on and when the cheese is fully melted dinner is done! I add a dollop of sour cream! Cheap, easy, delicious!
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