How to Make Enchilada casserole (#Slowcooker) #mexicanfood #enchilada #casserole

Spray the bottom of the slow cooker with cooking spray or lightly oil it.

Layer corn tortillas at the bottom of the slow cooker, tearing them as needed to cover the surface.

In a bowl, combine the shredded chicken, cream of chicken soup, and red enchilada sauce.

Scoop some of the mixture over the tortillas in the slow cooker.

Add a layer of shredded cheese on top of the mixture.

Sprinkle some olives over the cheese layer.

Repeat the layering process until all ingredients are used, finishing with a layer of cheese and olives on top.

Cover the slow cooker and set it to high for 1.5 to 2 hours, or until the cheese is melted and everything is heated through.

Let the casserole sit for a few minutes after cooking to help it set before serving.

Equipment Needed

Spice Level: