Slow Cooker Chicken Enchola Casserole
SLOW COOKER CHICKEN ENCHILADA CASSEROLE
1.5 lbs. boneless skinless raw chicken breasts
1 28 Oz. can Red Enchilada Sauce I use El Pato Brand
Add these ingredients at the end
10 Corn tortillas I used an entire 11.7 ounce bag
3 C. grated cheddar cheese divided
1 3.8 Oz. can black olives divided
HOW TO MAKE:
1-Put the chicken breasts and the enchilada sauce in your slow cooker.
2-Cook on HIGH for 4 hours or LOW for 8 hours.
3-Shred the chicken with 2 forks right in the slow cooker.
4-Cut the tortillas in to strips, add to chicken and sauce. Stir.
5-Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
7-Flatten the mixture slightly.
8-Add the rest of the cheese and the olives on top.
9-Cook on low for about 40 – 60 minutes longer.
10-Top with sour cream (optional)
Slow Cooker Size: 6 quart or larger.
If you choose to use green enchilada sauce not that it is a runnier than red and you may need to use more tortillas.
Nutritional values are approximate. Please use your own calculations if you require a special diet. Values below are for 1/8 of the recipe.
Calories: 404kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 1532mg | Potassium: 423mg | Fiber: 4g | Sugar: 7g | Vitamin A: 24% | Vitamin C: 3.7% | Calcium: 34.5% | Iron: 9.5%
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