Crockpot Chicken Enchilada Casserole
This is a true one-pot meal! Everything goes straight into the crockpot and cooks away while you're doing other stuff.
1 1/2 pounds Boneless Skinless Chicken (breasts or thighs, whichever you prefer)
28 oz can Red Enchilada Sauce
10 Corn Tortillas
2 cups Cheddar Cheese (grated)
15oz can Black Olives
Place Chicken and Enchilada Sauce in your crockpot.
Cook on HIGH for 4 hours, or LOW for 6-8 hours.
Shred the Chicken with 2 forks, right in the crockpot.
Cut the Tortillas into strips, and add to the chicken and sauce.
Add half the Cheese and half the Olives to the sauce and chicken mixture.
Add the remaining cheese and olives on top.
Cook on low for about 40-60 minutes longer.
Top with Sour Cream (optional)
Eat over rice...
Use as a dip with wide chips (Fritos Scoops work great!)
I didn't have enough red enchilada sauce, so I threw in a can of green as well. It's Christmas Sauce!