prt-51 - scale=1| serves8

Recipe to Print-Slow-Cooker Chicken Enchilada Casserole

$scale_by Recipe Name: Slow-Cooker Chicken Enchilada Casserole Source: Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Poultry Kosher: No Ethnicity: Mexican Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 7.00 Hours Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $5.09 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Slow cooker Suggested Sides: Comments:

Ingredients: 1.5 Pounds chicken breast, boneless, skinless 2 Cups cheese, Mexican, grated Directions: Put the chicken breasts, onion, green chiles and the enchilada sauce in your slow cooker. Cook on HIGH for 3 hours or LOW for 6 hours. Remove the chicken and shred with 2 forks and put the shredded meat back into the sauce. Cut the tortillas into strips, add to chicken and sauce. Stir. Add cheddar cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture slightly. Add the Mexican cheese (2 cups) and the olives on top. Cook on low for about 40 to 60 minutes longer. Serve with sour cream and diced green onions.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00