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Chicken, Salsa and Cream Cheese Enchilada Casserole Recipe

Name: Chicken, Salsa and Cream Cheese Enchilada Casserole
Prep time: 15 min
Cook time: 8 h 45 min
Total time: 9 h
Yield: 8
Ingredients: 1 1/2 lbs. boneless skinless chicken breasts; 24 oz. jar pace picante mild salsa (this is the huge jar); 8 oz. pkg. cream cheese; 16 oz. pkg. yellow corn tortillas ( (cut these into strips) it is 4 cups total after cut if you can't find the one-pound package.); 3 cups shredded sharp cheddar cheese (divided); 3.8 oz. can black olives (drained and divided)

The Magical Slow Cooker

Make enchilada casserole in the crockpot with salsa and cream cheese! A fun unique recipe.

Ingredients

1 1/2 lbs. boneless skinless chicken breasts

24 oz. jar pace picante mild salsa (this is the huge jar)

8 oz. pkg. cream cheese

16 oz. pkg. yellow corn tortillas ( (cut these into strips) it is 4 cups total after cut if you can't find the one-pound package.)

3 cups shredded sharp cheddar cheese (divided)

3.8 oz. can black olives (drained and divided)

Method

Add the chicken to the bottom of your slow cooker. Pour over the salsa. Cover and cook on LOW for 6-8 hours.

Plop the cream cheese on top of the chicken. Cover for about 10 minutes to let it get soft. Meanwhile I take this time to shred the cheese and cut up the tortillas.

Shred the chicken with 2 forks right in the slow cooker. Stir the chicken, salsa and cream cheese together.

Add the tortilla strips, 1 cup of cheese and 1/2 of the can of olives, stir. Flatten out this mixture. And wipe down the messy sides of the slow cooker with a paper towel. Top with remaining cheese and olives.

Cover and cook on HIGH for 45 more minutes or until the casserole is very hot in the center.

Serve and enjoy!

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