Equipment Needed:
Slow Cooker 6 quart or greater
Ingredients:
1.5 lbs. raw, skinless, boneless chicken breasts (don’t make more than 1.5 pounds, as the dish may appear dry if use more than 1.5 pounds).
28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas
Add the following items to the end of your list:
10 corn tortillas I use a 10-12 oz. package of corn tortillas soft.
2 cups grated cheddar cheese divided
3.8 oz. Black olives can be split into 3.8 oz.
Instructions :
Place the chicken breasts as well as the enchilada sauce into your slow cooker.
Cook on HIGH for 4 hrs or on LOW for 6-8 hours.
Shred the chicken using 2 forks directly in the slow cooker.
Cut tortillas into strips, then add them to the chicken as well as sauce. Stir.
Include 1/2 cup cheese and half of the olives into the sauce along with the chicken mixture. Stir again.
Make sure the mixture is flat.
Sprinkle the remaining cheese and olives over the the top.
Cook at low heat for 40 to 60 mins more.
Serve with Sour cream (optional)
