Slow Cooker Chicken Enchilada Casserole Page 6 Slow Cooker Chicken Enchilada Casserole Ingredients: 1.5 lbs Boneless Skinless Chicken Breasts 28 oz can of Enchilada Sauce 10 ct Corn Tortillas cut into stripes 2 cups grated cheddar cheese 3.8 oz can black olives Instructions: 1. Add chicken breasts to the slow cooker with enchilada sauce and cook on High for 4 hours or Low for 6-8 hours. 2. After cooking, shred the chicken while still in the slow cooker. 3. Cut the tortillas into stripes, add to the chicken and sauce, and stir. 4. Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. 5. Flatten the mixture. 6. Add the rest of the cheese and the olives on top. 7. Cook on low for about 40-60 minutes longer. 8. Serve! Top with sour cream if desired. Chocolate Crescents Ingredients: 1 can Pillsbury crescent rolls 2 tablespoons sugar 1 teaspoon ground cinnamon 8 miniature dark or milk chocolate candy bars Instructions: 1. Heat oven to 375°F. 2. Separate dough into 8 triangles. In small bowl, mix sugar and cinnamon. Sprinkle about 1/2 teaspoon cinnamon-sugar on each triangle. Place 1 candy bar at shortest side of triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place point side down on ungreased cookie sheet; curve into crescent shape. Sprinkle with about 1/8 teaspoon additional cinnamon-sugar. 3. Bake 8 to 10 minutes or until golden brown. Serve warm. Wesley UMC Newsletter February 2021
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