From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Crockpot Chicken Enchilada Casserole
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Instructions
1
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Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
2
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Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
3
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Cook on high for 4 hours or low for 6-8 hours.
4
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Shred the chicken in the slow cooker insert.
5
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Cut the corn tortillas into strips and add them to chicken and sauce mixture.
6
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Stir until well coated.
7
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Add ½ cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
8
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Using the back of a spoon flatten the mixture.
9
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Top with remaining cheese and the rest of the olives.
10
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Cook on low for an additional 45 minutes.
11
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Top with sour cream and chopped fresh cilantro before serving.
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Recipe Facts
Diet at a Glance
High Protein
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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