Slow Cooker Chicken Enchiladas
Calories
Ingredients
- 1.5 lbs boneless skinless raw chicken breasts about 3 chicken breasts
- 1 28 oz can red enchilada sauce (I used mild)
- 12 corn tortillas
- 3 cups grated cheddar cheese divided
- 1 3.8 oz can sliced black olives, divided
- sour cream optional
Instructions
- In your slow cooker, place chicken on the bottom and cover with enchilada sauce. Cook on HIGH for 4 hours or LOW for 8 hours.
- Next, shred the chicken right in the slow cooker. Cut the tortillas in to 1 inch strips and mix in with the chicken along with 1 cup of cheese and half the olives.
- Spread mixture evenly in the slow cooker. Top with the remaining cheese followed by the remaining olives.
- Cover and cook on low for about 40 - 60 minutes longer. Serve and top each serving with a dollop of sour cream if desired. Serves 4-6.