CROCK POT CHICKEN ENCHILADA CASSEROLE

2 lbs. boneless chicken breasts (3-4 breasts)

1 large can enchilada sauce

10 yellow corn tortillas

2 cups cheddar cheese, shredded

1 small can black olives, draine

How To Make Crock Pot Chicken Enchilada Casserole

FIRST STEP:

Add your chicken breasts to a slow cooker.

Pour in the sauce and turn your chicken over in it a few times to coat it well.

SECOND STEP:

Allow the chicken breasts to cook in the slow cooker for four hours on high.

Shred chicken in the pan once it has finished.

THIRD STEP:

Cut your corn tortillas into bite size pieces.

Add to the slow cooker and toss to combine.

FOURTH STEP:

Pour in a ½ cup of the shredded cheddar cheese and half the can of drained black olives.

Even out the dish with a spatula to flatten it and add cheese and olives.

FIFTH STEP:

Allow the dish to cook for an additional 45 minutes to an hour on a low setting.

Enjoy!