Slow Cooker Chicken Enchilada Casserole




Ingredients
  • 1½ lbs. boneless skinless raw chicken breasts
  • 28 oz. can Red Enchilada Sauce I use El Pato Brand
  • Add these items at the end:
  • 10 corn tortillas I used an entire 11.7 ounce bag
  • 3 cups grated cheddar cheese divided
  • 3.8 oz. can black olives divided

Instructions
  1. Put the chicken breasts and the enchilada sauce in your slow cooker.
  2. Cook on HIGH for 4 hours or LOW for 8 hours.
  3. Shred the chicken with 2 forks right in the slow cooker.
  4. Cut the tortillas in to strips, add to chicken and sauce. Stir.
  5. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
  6. Flatten the mixture.
  7. Add the rest of the cheese and the olives on top.
  8. Cook on low for about 40 – 60 minutes longer.
  9. Top with sour cream (optional)


Base Recipe adapted from this SITE

Komentar

Posting Komentar

Postingan populer dari blog ini

Italian Lemon Pound Cake

Gambar
Italian Lemon Pound Cake 3 cups all-purpose  flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 2 cups sugar 3 eggs 1/2 cup buttermilk 1/2 cup of sour cream 4 tablespoons lemon juice 1 tsp. of fresh ginger, minced Zest of 2 lemons ( about 2 tbsps.) 1 teaspoon of vanilla Instructions Pre-heat oven to 325 degrees 1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. 2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. 3. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 min
Baca selengkapnya

Cassie's Comforting Chicken & Noodles

Gambar
Ingredients 1 pkg frozen egg noodles, 24 ounce 2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery 1 stick (1/2) cup butter - cut into pieces 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth. mixed vegetables, optional; I didn't use this time 1 tsp Better Than Bullion, optional; I add for a richer chicken flavor 6 small boneless, skinless chicken breasts or 4 large salt & pepper, to taste; can add some parsley too if desired Directions 1. Salt & pepper chicken breasts. 2. Place in the bottom of Crock Pot. 3. Spoon soup over the chicken. 4. Cut butter into several pats and place pieces evenly over soup. 5. Whisk the bouillon with the broth. 6. Pour over soup. 7. Place lid on the Crock Pot and turn to low. Cook for 6 hours. 8. Remove chicken and tear into pieces. 9. Add back to pot. 10. Now add noodles; if adding veggies add no
Baca selengkapnya

Crock-Pot Chicken and Dumplings

Gambar
INGREDIENTS 1 onion, chopped 1 1/4 lb. boneless skinless chicken breasts 1 tsp. dried oregano Kosher salt Freshly ground black pepper 2 (10.5-oz.) cans cream of chicken soup 2 c. low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf 2 stalks celery, chopped 2 large carrots, peeled and chopped  1 c. frozen peas, thawed 3 cloves garlic, minced 1 (16.3-oz.) can refrigerated biscuits DIRECTIONS Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top.  Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour
Baca selengkapnya