Slow Cooker Chicken Enchilada Casserole

• servings: 8 servings
• active time: 5 minutes
• total time: 8 hours 45 minutes

Ingredients

1 ½ 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 ⅘ oz. can black olives (drained) (divided)

Directions

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)

Nutrition

• Calories: 398 kcal
• Total Fat: 19 g
• Saturated Fat: 10 g
• Cholesterol: 99 mg
• Sodium: 1446 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 32 g