Crockpot Chicken Enchilada Casserole

🧂 Ingredients

• 2 - 2 ½ lbs chicken breasts

  (boneless, skinless)
• 28 oz red enchilada sauce
• 4 oz diced jalapenos

  (drained, or use green chiles)
• 10-12 corn tortillas
• 2 cups cheddar cheese

  (grated, divided into ½ cup and 1 ½ cup portions)
• 15.25 oz black beans

  (drained and rinsed)
• 3.8 oz black olives

  (drained, sliced, and divided into 2 equal portions)

Instructions

• 1 Put 2 - 2 ½ lbs chicken breasts, 28 oz red enchilada sauce, and 4 oz diced
  jalapenos in your slow cooker
• 2 Place the lid and cook for 8 hours on low or 4 hours on high.
• 3 Use 2 forks pulling in opposite directions to shred the chicken breasts.
• 4 Cut 10-12 corn tortillas into strips and mix them into the chicken and sauce.
• 5 Add ½ cup of the 2 cups cheddar cheese, 15.25 oz black beansand half of the 3.8
  oz black olives to the crockpot and stir to combine. Use a spoon or spatula to
  smooth out the top of the casserole and press the filling down.
• 6 Top it off with the remaining cheddar cheese and black olives, then replace the
  lid and cook on low for another 40-60 minutes.
• 7 Serve warm with a dollop of sour cream if desired.

Nutrition Info