SLOW COOKER CHICKEN ENCHILADA CASSEROLE Recipes

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Hello, welcome to our recipe blog. Below you can obtain an overview on exactly how to make really yummy SLOW COOKER CHICKEN ENCHILADA CASSEROLE dishes. The production procedure is really simple, you simply require to adhere to the techniques that we have written on this web page. The following are the phases of just how to cook SLOW COOKER CHICKEN ENCHILADA CASSEROLE. Please comply with the guidelines well.

SLOW COOKER CHICKEN ENCHILADA CASSEROLE 

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.   


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

  1. Put the chicken breasts and the enchilada sauce in your slow cooker.
  2. Cook on HIGH for 4 hours or LOW for 8 hours.
  3. Visit SLOW COOKER CHICKEN ENCHILADA CASSEROLE By https://www.themagicalslowcooker.com/ For Full Instructions

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