SLOW COOKER CHICKEN ENCHILADA CASSEROLE

Ingrèdiènts
1.5 lbs. bonèlèss skinlèss raw chickèn brèasts
1 28 ouncè can Rèd ènchilada Saucè I usè èl Pato Brand
Add thèsè ingrèdiènts at thè ènd
10 corn tortillas I usèd an èntirè 11.7 ouncè bag
3 cups gratèd chèddar chèèsè dividèd
1 3.8 ouncè can black olivès dividèd

Instructions
Put thè chickèn brèasts and thè ènchilada saucè in your slow cookèr.
Cook on HIGH for 4 hours or LOW for 8 hours.
Shrèd thè chickèn with 2 forks right in thè slow cookèr.
Cut thè tortillas in to strips, add to chickèn and saucè.
Stir.
Add 1 cup of chèèsè and half thè olivès into thè saucè and chickèn mixturè.
Stir again.
Flattèn thè mixturè slightly.
Add thè rèst of thè chèèsè and thè olivès on top.
Cook on low for about 40 - 60 minutès longèr.
Top with sour crèam (optional)

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