“We had a potluck at work last week and no one told us until 4:30 the day before.”
This recipe provides a convenient and delicious way to make chicken enchiladas in your slow cooker. It’s perfect for a busy weeknight, delivering tender chicken, flavorful sauce, and gooey cheese.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless Skinless Chicken Breasts | 1 1/2 lb |
| Chili Powder | 1/2 teaspoon |
| Red Enchilada Sauce | 1 (28 oz) can |
| Corn Tortillas | 10 |
| Cheddar Cheese, Grated | 2 cups |
| Black Olives, Drained | 1 (4 oz) can |
| Kosher Salt | To taste |
| Freshly Ground Black Pepper | To taste |
| Sour Cream (Optional, for serving) | As desired |
| Green Onions (Optional, for serving) | As desired |
Instructions:
- Prepare the chicken: Place the chicken breasts in the slow cooker. Season with salt, pepper, and chili powder.
- Add sauce and cook: Pour the enchilada sauce over the chicken. Cook on high for 4 hours or on low for 6-8 hours, or until the chicken is cooked through and tender.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the slow cooker.
- Prepare the tortillas: Cut the corn tortillas in half, then into large strips. Stir the tortilla strips into the shredded chicken and sauce.
- Add cheese and olives: Add 1/3 of the grated cheddar cheese to the mixture and stir once more. Press the mixture down with the back of a spoon to even it out.
- Top with remaining cheese and olives: Top the mixture with the remaining grated cheddar cheese and as many black olives as desired.
- Melt the cheese: Cover the slow cooker and cook on low for an additional 45 minutes, or until the cheese has melted and the mixture is heated through.
- Serve: Serve the slow cooker chicken enchiladas hot. If desired, top with sour cream and green onions. Enjoy!
