- 1.5 lbs. boneless skìnless raw chìcken breasts
- 1 28 ounce can Red Enchìlada Sauce (ì use El Pato Brand)
- Add these ìngredìents at the end
- 10 corn tortìllas (ì used an entìre 11.7 ounce bag)
- 3 cups grated cheddar cheese (dìvìded)
- 1 3.8 ounce can black olìves (dìvìded)
INSTRUCTIONS
- Put the chìcken breasts and the enchìlada sauce ìn your slow cooker.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- Shred the chìcken wìth 2 forks rìght ìn the slow cooker.
- Cut the tortìllas ìn to strìps, add to chìcken and sauce.
- .....
- Get full recipe >> CLICK HERE
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