Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Flannery Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Crockpot Meals

Ingredients:	Ingredients: 1.5 lbs. boneless chicken breasts 1 28 oz. can red enchilada sauce 3 C shredded cheddar divided 1 3.8 oz. can sliced black olives divided 10 corn tortillas or 11.7 oz. bag cut into strips

Directions:	Directions: 1. Put chicken breasts and enchilada sauce in crockpot. Cook on high for 4 hours or low for 8 hours. 2. Shred chicken in slow cooker. 3. Add tortilla strips, stir. 4. Add 1 cup cheese and half the olives and stir. 5. Flatten the mixture. 6. Add the rest of the cheese and olives on top. 7. Cook on low for 40-60 minutes. 8. Serve with sour cream

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Chicken Enchilada Casserole Recipe

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Ingredients:

Ingredients:

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Directions: