Slow Cooker Chicken Enchilada Casserole | Recipe Cart
A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.
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Cooking tools:
- Slow cooker
- Fork
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 1 1/2 lbs. boneless skinless raw chicken breasts
- 28 oz. can Red Enchilada Sauce (I use El Pato Brand)
- 10 corn tortillas (I used an entire 11.7 ounce bag (soft tortillas NOT chips))
- 2 cups grated cheddar cheese (divided)
- 3.8 oz. can black olives (divided)
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