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Chicken Enchilada Casserole

Chicken Enchilada Casserole


Ingredients:
1.5 lbs. boneless skinless raw chicken breasts
1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
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)
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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.

  • For Full Instruction: themagicalslowcooker.com

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