Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Enchilada Casserole was just the recipe we needed this weekend. This weekend was calm, relaxing and stress-free. We watched a lot of Netflix and just hung out. Kevin and I made Chili Cheese Dogs Friday night so I decided to make this enchilada last night. It was super easy and we only used 4 ingredients! The original recipe was from The Magical Slow Cooker which is one of my favorites for slow cooker recipes! The only difference from her recipe compared to ours was we didn't add olives and we adjusted a few measurements. Keep in mind that our recipe is only based on two people and there were so many leftovers!

Ingredients:
- 3 boneless, skinless chicken thighs
- 12oz can of Enchilada Sauce
- 8 corn tortillas
- 2 cups grated cheddar cheese/mozzarella cheese

 Directions:
Put the chicken thighs and enchilada sauce in a slow cooker and cook on high for 4 hours.


Shred the chicken with 2 forks in the slow cooker. Cut the tortillas into strips and add to chicken and sauce. Stir. Add 1/2 cup of the cheese and stir again. Flatten the mixture and add the rest of the cheese on top. Cook on high for 1 hour. Top with sour cream.

Enjoy!






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