CHICKEN ENCHILADA CASSEROLE

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INGREDIENTS

• 1.5 lbs. boneless skìnless raw chìcken breasts
• 1 28 ounce can Red Enchìlada Sauce (ì use El Pato Brand)
• Add these ìngredìents at the end
• 10 corn tortìllas (ì used an entìre 11.7 ounce bag)
• 3 cups grated cheddar cheese (dìvìded)
• 1 3.8 ounce can black olìves (dìvìded)
  
  

INSTRUCTIONS

1. Put the chìcken breasts and the enchìlada sauce ìn your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chìcken wìth 2 forks rìght ìn the slow cooker.
4. Cut the tortìllas ìn to strìps, add to chìcken and sauce.
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9. Get full recipe >> CLICK HERE

source http://www.toprecipespedia.com/2018/11/chicken-enchilada-casserole.html

source https://nycmyfood.blogspot.com/2018/11/chicken-enchilada-casserole.html

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