Crock Pot Chicken Enchilada Casserole
Servings: 8
Ingredients
- 1.5 lbs chicken breasts
- 30 ounces enchilada sauce (I used half green & half red)
- 8 corn tortillas
- 3 cups cheddar cheese, divided
- 3.8 can black olives, sliced (I used 1/2 can)
Instructions
- Place chicken breast in crock pot and pour enchilada sauce over chicken. Cook on high for 3 to 4 hours or low for 6 to 8.
- Shred by pulling chicken apart with 2 forks. Cut corn tortillas into strips. Pour into crock pot with the chicken the tortillas and 1 cup of cheese. Mix up.
- On top of the mixture add 2 cups of cheese and black olive slices on top. Cover and cook on low for 40 to 50 minutes.
Notes
You can mix 1/2 can of olives into mixture if desired.
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