I looooove enchiladas! And this sounds yummy! To make it less damaging with the carbs 💛💛💛 I would cut the tortillas in half. Use 5 corn tortillas vs 10, add a little more chicken and maybe some onions, mushrooms and tomatoes for extra veggies 😉
Here's the recipe as is though!
9 hours 10 mins
Serves: Serves about 7
1.5 lbs. boneless skinless raw chicken breasts
1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)
Add these ingredients at the end
10 corn tortillas
3 cups grated cheddar cheese (divided)
1 3.8 ounce can black olives (divided)
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas into strips, add to chicken and sauce.
Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
Flatten the mixture slightly.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 - 60 minutes longer.
Top with sour cream/ Greek yogurt (optional)
Recipe via The Magical Slowcooker
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