Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Yield: 8 Servings
If you have a lot of time to spare before dinner, you might as well try this amazing recipe! All you need to do is to let the slow cooker do its thing and you are good to go!
1 1/2 pound boneless skinless raw chicken breasts
28 ounces can Red Enchilada Sauce I use El Pato Brand
10 corn tortillas I used an entire 11.7-ounce bag (soft tortillas NOT chips)
2 c grated cheddar cheese divided
3.8 ounces can black olives divided
Step 1: Arrange the chicken breasts into the slow cooker and pour the enchilada sauce over.
Step 2: Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.
Step 3: Use two forks to shred the chicken inside the slow cooker.
Step 4: Cut into strips the tortillas.
Step 5: Add in the tortilla strips over the chicken and stir until well combined.
Step 6: Add in ½ of the olives and ½ cup of cheese. Stir until well combined.
Step 7: Use a spatula to flatten the mixture.
Step 8: Spread the olives and cheese over the mixture.
Step 9: Cook for 40 to 60 minutes on low heat or until done.
Step 10: Spread the sour cream on top.
Step 11: Serve and enjoy!
1. Feel free to use green enchilada sauce instead of red but make sure to add more tortillas.
2. I use corn tortillas because flour tortillas make the sauce soggy.
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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