Slow Cooker Chicken, Salsa and Cream Cheese Enchilda Casserole

164

I’m back in the kitchen making this fun Chicken, Salsa and Cream Cheese Enchilada Casserole. Enchilada casseroles are very easy to make in the slow cooker. I changed things up this time and did not use enchilada sauce. I used salsa and cream cheese for the sauce. I made this twice in the last few weeks, it was that good! It may not win a beauty contest, though most slow cooker recipes don’t.

1.5 lbs. boneless skinless chicken breasts
•1 (24-oz.) jar mild pace picante salsa (this is the HUGE jar)
These things get added after 6-8 hours:
•1 (8-oz.) pkg. cream cheese
•1 (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
•1 (3.8-oz.) can black olives, drained and divided

Add the chicken to the bottom of your slow cooker. Pour over the salsa. Cover and cook on LOW for 6-8 hours. 2.Plop the cream cheese on top of the chicken. Cover for about 10 minutes to let it get soft....
See the full directions on my site

Nutritions

Calories
366

Sodium
475mg
19% DV

Fat
24g
37% DV

Protein
30g
60% DV

Carbs
3g
1% DV

Fiber
1g
7% DV

Dinner Slow Cooker