UPDATE HERE: CHICKEN ENCHILADA CASSEROLE

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.
  3. Shred the chìcken wìth 2 forks rìght ìn the slow cooker.
  4. Cut the tortìllas ìn to strìps, add to chìcken and sauce.



  5. .....
  6. See / visit original recipe 👩~🍳 =====>>CLICK HERE..............

Subscribe by Email