Ingredients
The following ingredients have 4 Servings
- 1.5 lbs. boneless skinless raw chicken breasts ((don't use any more than 1.5 pounds, the casserole will seem dry if you do).)
- 28 oz. can Red Enchilada Sauce (I use El Pato Brand or Los Palmas)
- 10 corn tortillas (I use a 10-12 oz. package of soft corn tortillas.)
- 2 cups grated cheddar cheese (divided)
- 3.8 oz. can black olives (divided)
Instruction
- Put the chicken breasts and the enchilada sauce in your slow cooker.
- Cook on HIGH for 4 hours or LOW for 6-8 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)
