This is by far the easiest Chicken Enchilada Casserole recipe I have ever tried! I am so glad that I finally decided to give it a try because I never would have tasted perfection! A big thanks to my best friend, Anna, for giving me this incredible recipe. Feel free to add more ingredients as you go along with the cooking process. Tweak it a little and give it your take. I hope you all love and appreciate this. Have a wonderful day, friends. Enjoy!
1 1/2 pounds boneless skinless raw chicken breasts
28 ounces can Red Enchilada Sauce or El Pato Brand
Ingredients to add at the end:
10 corn tortillas or use an entire 11.7 oz bag (soft tortillas NOT chips)
2 cups grated cheddar cheese divided
3.8 ounces can black olives divided
Step 1: Place the chicken breasts in a slow cooker.
Step 2: Pour the enchilada sauce over the chicken breasts.
Step 3: Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.
Step 4: Shred the chicken breasts using two forks.
Step 5: Add in the strip-cut tortillas and stir until well combined.
Step 6: Add in ½ cup of cheese and olives. Stir until well combined.
Step 7: Press the mixture gently to flatten it out.
Step 8: Sprinkle the rest of the olives and cheese on top.
Step 9: Cover and cook for another 40-60 minutes on low heat.
Step 10: Top each serving with sour cream if you prefer.
Step 11: Serve and enjoy!
You can use flour tortillas but the texture may be a little soggy.
I advise you to use corn tortillas instead.
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