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  1. #1
    Senior Member ~tj~'s Avatar
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    Slow Cooker Chicken Enchilada Casserole!

    I tweaked this recipe, so I'll show the original, then I'll show the changes I made.

    Slow Cooker Chicken Enchilada Casserole

    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

    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.
    Cut the tortillas in to strips, add to chicken and sauce.
    Stir.
    Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
    Stir again.
    Flatten the mixture slightly.
    Add the rest of the cheese and the olives on top.
    Cook on low for about 40 - 60 minutes longer.
    Top with sour cream (optional)


    Here's my changes:

    I used boneless thighs
    Rosarita mild enchilada sauce
    1 med chopped onion
    13 corn tortillas
    1&1/2 pounds cheddar
    2 cans of olives

  2. #2
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    This looks really good, tj, thanks!

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