Crock Pot Chicken Enchiladas Recipe

Name: Crock Pot Chicken Enchiladas Recipe
Prep time: 5 min
Cook time: 4 h 40 min
Total time: 4 h 45 min
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 28 ounce can Las Palmas mild green enchilada sauce; 12 corn tortillas (cut into one inch strips); 3 cups grated cheddar cheese (divided); 1 cup black olives (sliced); sour cream (for serving)

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Prep Time: 5 minutes

Cook Time: 280 minutes

Total: 285 minutes

Servings: 8

crockpot enchiladas

Ingredients

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1 1/2 pounds boneless skinless chicken breasts28 ounce can Las Palmas mild green enchilada sauce12 corn tortillas (cut into one inch strips)3 cups grated cheddar cheese (divided)1 cup black olives (sliced)sour cream (for serving)

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Instructions

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Step 1

Add the chicken breasts to a crock pot, and pour the enchilada sauce over the top. Cook on high for 4 hours, or low for 8 hours.

Step 2

Shred the chicken in the crock pot using two forks. Stir the tortilla strips into the chicken and enchilada sauce. Add 1 cup of cheese and 1/2 cup of olives and stir to combine. Sprinkle the remaining cheese and olives over the top.

Step 3

Cover and continue to cook on low for 40-60 minutes. Remove the cover and let stand 10 minutes before serving. Serve hot with sour cream on top.