Crocktober: Cheesy Chicken Enchilada Casserole

Crocktober week continues today on TCL with Reporter Kelli Hanson who has brought a Crockpot made Cheesy Chicken Enchilada Casserole to share.

Ingredients:
Enchilada sauce
Boneless skinless chicken breasts
Corn tortillas cut into strips
Shredded cheddar cheese
Black olives

Directions:
Add chicken breasts to the slow cooker.
Pour over a large can of red enchilada sauce. (DO NOT ADD THE REST OF THE INGREDIENTS YET. The first step is only the chicken and sauce).
Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
Shred the meat with 2 forks.

How to assemble the casserole:

• Add the corn tortillas (that have been cut into strips), half of the cheese, and half of the olives, stir and flatten out into a casserole.
• Add more cheese on top and olives. Cook on low for 40-60 minutes or until the center is hot.
• Serve and enjoy!