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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Slow Cooker Chicken Enchilada Casserole Recipe

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This recipe for Slow Cooker Chicken Enchilada Casserole is from Gholson Family Cookbook, 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:
Ingredients:  
Ingredients:  
1 1/2 lbs. boneless skinless raw chicken breasts
28 oz. can Red Enchilada Sauce
Add these items at the end:
10 corn tortillas
2 cups grated cheddar cheese divided
3.8 oz. can black olives divided
Directions:
Directions:
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 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Flatten the mixture.
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)

 

 

 

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