680 grams 1.5 lbs. boneless, skinless chicken breasts
794 grams 28 oz. can of Red Enchilada Sauce
10 corn tortillas
226 grams 2 cups grated cheddar cheese, divided
108 grams 3.8 oz. can of black olives, divided
Place the raw chicken breasts and the enchanting red enchilada sauce in your trusty slow cooker. Let the flavors mingle and the chicken cook on high for 4 hours or low for 6-8 hours, allowing it to become tender and infused with the sauce.
Using two forks, lovingly shred the chicken right in the slow cooker. Cut the corn tortillas into strips and add them to the chicken and sauce mixture. Give it a gentle stir, then sprinkle in half a cup of cheese and half of the olives. Stir once more, letting the ingredients meld together harmoniously.
Flatten the mixture in the slow cooker, creating an even surface. Sprinkle the remaining cheese and olives on top, giving it an irresistible finishing touch. Allow the casserole to cook on low for approximately 40 to 60 minutes longer, giving the flavors a chance to deepen and the cheese to become gloriously melty. Optional: Serve with a dollop of sour cream for an extra touch of indulgence.
It’s time to gather around the table and indulge in this culinary masterpiece! Dish out generous portions of the Slow Cooker Chicken Enchilada Casserole, and let the symphony of flavors take center stage. Be prepared for the compliments and requests for seconds!
Sauce Variation: If you’re feeling adventurous, try green enchilada sauce for a tangier flavor profile. Adjust the tortilla quantity accordingly due to the sauce’s runnier consistency.
Flour Tortilla Caution: While flour tortillas can be used, they may result in a slightly softer casserole texture. For an authentic experience, stick to corn tortillas.