4 large breasts of chicken
1 28oz can Red Enchilada Sauce
10 corn tortillas (one 11.7 oz bag) (cut up)
3 cups grated cheese
1 can of olives (chopped)
Label (12): Slow Cooker Chicken Enchilada Casserole
Cook Chicken & Enchilada Sauce in crockpot on high for 4 hrs or low for 8hrs. Shred chicken.
Stir in cut up tortillas, 1 1/2 cups of cheese, 1/2 can of olives. Flatten a little, add the rest of the cheese and olives to the top. Cook on low for 40-60 minutes. Top with sour cream. 4/20/17
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment