The magical slow cooker
A true one pot meal. The chicken and enchilada sauce is cooked all day in the slow cooker then the casserole fixings are stirred in.
Prep Time: 5 Min
1 ½ pounds boneless skinless chicken 28 oz red enchilada sauce 10 corn tortillas 2 cups grated cheddar cheese 3.8 oz canned black olives
Cook Time: 8 HRS 40 Min
Add chicken breasts to the slow cooker.
Pour over a large can of red enchilada sauce. (DO NOT ADD THE REST OF THE INGREDIENTS YET. The first step is only the chicken and sauce)
Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
Shred the meat with 2 forks.
Add the corn tortillas , half of the cheese, and half of the olives and flatten out into a casserole. Add more cheese and olives. Cook on low for 40-60 minutes or until the center is hot.
Serve and enjoy!