SLOW COOKER CHICKEN ENCHILADA CASSEROLE

This is by far the easiest Chicken Enchilada Casserole recipe I have ever tried! I am so glad that I finally decided to give it a try because I never would have tasted perfection! A big thanks to my best friend, Anna, for giving me this incredible recipe. Feel free to add more ingredients as you go along with the cooking process. Tweak it a little and give it your take. I hope you all love and appreciate this. Have a wonderful day, friends. Enjoy!

INGREDIENTS:

1 1/2 pounds boneless skinless raw chicken breasts

28 ounces can Red Enchilada Sauce or El Pato Brand

to add at the end:

10 corn tortillas or use an entire 11.7 oz bag (soft tortillas NOT chips)

2 cups grated cheddar cheese divided

3.8 ounces can black olives divided

DIRECTIONS:

Step 1: Place the chicken breasts in a slow cooker.

Step 2: Pour the enchilada sauce over the chicken breasts.

Step 3: Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.

Step 4: Shred the chicken breasts using two forks.

Step 5: Add in the strip-cut tortillas and stir until well combined.

Step 6: Add in ½ cup of cheese and olives. Stir until well combined.

Step 7: Press the mixture gently to flatten it out.

Step 8: Sprinkle the rest of the olives and cheese on top.

Step 9: Cover and cook for another 40-60 minutes on low heat.

Step 10: Top each serving with sour cream if you prefer.

Step 11: Serve and enjoy!

Notes:

You can use flour tortillas but the texture may be a little soggy.

I advise you to use corn tortillas instead.