Slow Cooker Chicken Enchilada Casserole

10 Facts about enchilada:

For today’s Did You Know we will look at Enchilada fun facts.

ENCHILADA FUN FACTS: An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.

-Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Maya times.

-May 5th is National Enchilada Day.

-The enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.

-Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.”

-Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.

-In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845.

Equipment Needed:

Slow Cooker- 6 quart or larger

Ingredients:

1.5 lbs. boneless skinless raw chicken breasts (don’t use any more than 1.5 pounds, the casserole will seem dry if you do).

28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas

Add these items at the end:

10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.

2 cups grated cheddar cheese divided.

3.8 oz. can black olives divided.

Instructions:

Put the chicken breasts and the enchilada sauce in your slow cooker.

Cook on HIGH for 4 hours or LOW for 6-8 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 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.

Flatten the mixture.

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)

ENJOY!