THE BEST CHICKEN ENCHILADA CASSEROLE RECIPE

Fixings 

• 1.5 lbs. boneless skinless crude chicken bosoms 
• 1 28 ounce can Red Enchilada Sauce (I utilize El Pato Brand) 
• 1 3.8 ounce can dark olives (separated) 
• Include these fixings toward the end 
• 3 containers ground cheddar (partitioned) 
• 10 corn tortillas (I utilized a whole 11.7 ounce sack) 

Directions 

- Put the chicken bosoms and the enchilada sauce in your moderate cooker.

- Cook on HIGH for 4 hours or LOW for 8 hours.

- Shred the chicken with 2 forks right in the moderate cooker.

- Slice the tortillas in to strips, add to chicken and sauce.

- Blend.

- Include 1 measure of cheddar and a large portion of the olives into the sauce and chicken blend.

- Blend once more.

- Smooth the blend marginally.

- Include whatever remains of the cheddar and the olives to finish everything.

- Cook on low for around 40 - a hour longer.

- Top with acrid cream (discretionary)

Source : https://www.themagicalslowcooker.com/chicken-enchilada-casserole/

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