Today i am going to show you slow cooker enchilada casserole.
Ingredients:
- Enchilada sauce
- Boneless skinless chicken breasts
- Corn tortillas cut into strips
- Shredded cheddar cheese
- Black olives
Directions:
To make this delicious recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker. Then 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. Then place the chicken breasts and a large can of enchilada sauce into the slow cooker.
Cover and cook on low for 4 hours on high, or 8 hours on low. Your slow cooker enchilada casserole is ready to serve.