Ingredients and Weight:
- 2 boneless, skinless chicken breasts (8 ounces each)
- 1 (10.75-ounce) can cream of chicken soup
- 1 (10-ounce) can enchilada sauce (mild or medium)
- 1 (4-ounce) can diced green chiles, drained
- 1 (4-ounce) can sliced black olives, drained
- 1 (15-ounce) can corn, drained
- 1 cup shredded cheddar cheese (4 ounces)
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 8 (8-inch) flour tortillas
Preparation Time:
15 minutes
Cooking Time:
6-8 hours on low
Difficulty Level:
2/5 (easy)
Preparation Method Steps:
- Place the chicken breasts in a slow cooker.
- In a large bowl, combine the soup, enchilada sauce, green chiles, olives, corn, cheddar cheese, and Monterey Jack cheese.
- Spread half of the sauce mixture over the chicken.
- Lay the tortillas over the sauce, then spread the remaining sauce on top.
- Cover and cook on low for 6-8 hours, or until the chicken is cooked through.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Cholesterol: 60 milligrams
- Sodium: 950 milligrams
- Carbohydrates: 30 grams
- Protein: 25 grams
Dish Characteristics:
- Creamy and flavorful
- Tender chicken
- Cheesy and indulgent
- Perfect for a crowd
User Comments:
- "This casserole was a hit at my last potluck!"
- "The slow-cooker makes it so easy to prepare."
- "I love the combination of flavors."
- "My picky kids even asked for seconds."
- "A must-try for any chicken lover."
Special Precautions and Tips:
- Ensure the chicken is cooked through before serving.
- Use a low-sodium enchilada sauce or reduce the amount of salt added to the dish.
- Add other toppings to your liking, such as sour cream, guacamole, or chopped onions.
