UPDATE HERE: CHICKEN ENCHILADA CASSEROLE

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INGREDIENTS

• 1.5 lbs. boneless skìnless raw chìcken breasts
• 1 28 ounce can Red Enchìlada Sauce (ì use El Pato Brand)
• Add these ìngredìents at the end
• 10 corn tortìllas (ì used an entìre 11.7 ounce bag)
• 3 cups grated cheddar cheese (dìvìded)
• 1 3.8 ounce can black olìves (dìvìded)

INSTRUCTIONS

1. Put the chìcken breasts and the enchìlada sauce ìn your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.

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font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;">Shred the chìcken wìth 2 forks rìght ìn the slow cooker.

Cut the tortìllas ìn to strìps, add to chìcken and sauce.

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See / visit original recipe 👩~🍳 =====>>CLICK HERE..............

source http://www.toprecipespedia.com/2019/02/update-here-chicken-enchilada-casserole.html

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