Slow Cooker Chicken Enchilada Casserole
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Ingredients
- 1.5 lbs. boneless skinless chicken breasts uncooked (Weigh your chicken. If you use more than 1.5 lbs casserole will be dry)
- 1 28 oz. can Red Enchilada Sauce
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 10 corn tortillas flour tortillas do not work
- 2 cups cheddar cheese grated, divided
- 1 4 oz.can Sliced black olives divided
- Sour cream optional
- Fresh cilantro optional
Instructions
- Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
- Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
- Cook on HIGH for 4 hours or LOW for 6-8 hours.
- Shred the chicken in the slow cooker insert.
- Cut the corn tortillas into strips and add them to chicken and sauce mixture.
- Stir until well coated.
- Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
- Using the back of a spoon flatten the mixture.
- Top with remaining cheese and the rest of the olives.
- Cook on low for an additional 45 minutes.
- Top with sour cream and chopped fresh cilantro before serving (optional)
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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