One thing I love about this recipe is how easy it is to adapt. Do you like your enchiladas spicy? Toss in some jalapeno slices. Don’t like olives? Leave them out! You could easily add onions and chopped bell peppers to the mix if you prefer, or just enjoy the classic enchilada flavor the way it was meant to be. Do be sure to use corn tortillas instead of flour, however – flour tortillas become soggy mush in a slow cooker. Thanks again to the folks behind the scenes at The Magical Slow Cooker for making my Taco Tuesdays much more delicious!

 

Ingredients:

1.5 lbs. boneless skinless raw chicken breasts

1 28-ounce can Red Enchilada Sauce

10 corn tortillas

3 cups grated cheddar cheese (divided)

1 3.8 ounce can black olives (divided)

 

Instructions:

Put the chicken breasts and the enchilada sauce in a six-quart slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.

Shred the chicken with 2 forks right in the slow cooker.

Cut the tortillas in to strips, add to chicken and sauce. Stir.

Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.

Flatten the mixture slightly. Add the rest of the cheese and the olives on top. Cook on low for about 40 – 60 minutes longer.

Top with sour cream (optional).

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Quick Tip: Want to turn this slow-cooker delight into a full meal? Add some Spanish rice and refried beans on the side, and you’ll have the whole family fed in no time.

Recipe and Image Courtesy of The Magical Slow Cooker