One thing I like about this casserole is that if you have any extra prep time then add your own flare! I have made this recipe more than once and have added some extra veggies in. My favorite is to add some onions and green peppers. I have also been known to mix some chilies into the enchilada sauce. This took almost no extra time. Now this recipe is wonderful the way it is, but if you are feeling fabulous, make your casserole even more fabulous and your family will thank you!
Check out what our friends from The Magical Slow Cooker have to say about this:
“Easy enchiladas and I don’t have the huge mess all over my kitchen from frying tortillas, and rolling the enchiladas.”
Try this recipe the way it is or add your own flare! Either way it will taste delicious and save you time!
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)
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add some jalapenos for an added kick.
Thanks again to The Magical Slow Cooker for this amazing recipe.
