This is a great homemade Tex-Mex meal that is made in one pot.
Ive never made enchiladas, but my friends would always tell me that it can be a process.
I think cutting the corn tortillas instead of wrapping them individually is a smart and quick idea.
Image by The Magical Slow Cooker via YouTube
Cook on HIGH for 4 hours or LOW for 8 hours.
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Next, shred the chicken in the slow cooker with 2 forks.
Cut the corn tortillas into strips and add it into the crockpot with the cheese and olives.
Flatten the mixture and add the rest of the cheese and olives on top.
Cook on low for about 40-60 minutes.
Overall, the final results remind me of cheesy pizza because of the olives on top.
However, its a cheesy chicken enchiladas casserole thats made in a slow cooker.
Plus, I love how this recipe uses corn tortillas, which are my favorite.
Note that if you use flour tortillas for this recipe, it can turn out soggy.
