Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 Min | Yield: 8 Servings
You will never get tired of eating this delicious dish! Oh, man, this is my favourite comfort food of all time! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1.5 pounds boneless skinless raw chicken breasts (don’t use any more than 1.5 lbs, the casserole will seem dry if you do).
28 ounces can Red Enchilada Sauce I use El Pato Brand or Los Palmas
10 corn tortillas I use 10-12 ounces pkg of soft corn tortillas.
2 c grated cheddar cheese divided
3.8 ounces can black olives divided
Directions:
In a slow cooker, add the enchilada sauce and chicken breasts.
Cover the slow cooker and cook for 4 hours on a low setting or 8 hours on a high setting.
Open the slow cooker and use two forks to shred the chicken into small pieces.
Slice the tortillas into small cuts, then toss them into the slow cooker with the chicken mixture. Stir until well combined.
Add ½ of the olives and ½ cup of the cheese. Stir until well blended.
Slightly flatten it out with a spatula.
Add the remaining olives and cheese.
Cover the slow cooker and cook again for another 40 minutes on a low setting.
Add sour cream on top and spread it evenly. (optional)
Serve and enjoy!
Notes:
Feel free to use ground beef or cubed meat for this recipe.
You can use pre-cooked chicken or turkey for this recipe as well.
Nutrition Facts:
Calories: 398kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1446mg | Potassium: 422mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 343mg | Iron: 2mg
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