Slow Cooker Chicken Enchilada Casserole


1.5 lbs. boneless skinless raw chicken breasts

28 oz. can Red Enchilada Sauce

10 corn tortillas

2 cups grated cheddar cheese divided

3.8 oz. can black olives divided

How to prepare

Step 1:

In a slow cooker, put the chicken breasts and the enchilada sauce and allow to cook on high for 4 hours or low for 6-8 hours.

Step 2:

Shred the chicken with 2 forks right in the slow cooker and cut the tortillas into strips, add to chicken and sauce. Stir and add ½ cup of cheese and half the olives into the sauce and chicken mixture. Stir again.

Step 3:

Flatten the mixture and add the rest of the cheese and the olives on top. Allow to cook on low for about 40 – 60 minutes longer. Top with sour cream, optional.

Step 4:

Serve and enjoy!